Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Batter For Fried Shrimp
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If you're frying up shrimp for a party appetizer, a make-ahead batter like this is a lifesaver for keeping things together and low-stress.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
2 comments
ingredients
1 cup all-purpose flour
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 egg
3/4 cup ice water
1/4 cup milk
2 tablespoons vegetable oil
directions
Whisk together all the ingredients in a shallow bowl until smooth.
The batter can be made ahead of time and stored in the refrigerator for up to 4 hours. Whisk well before using.
To use the batter: preheat oil to 375 degrees F in a deep fryer or large skillet. Dip the shrimp into the batter then add to the oil. Cook, turning as needed, until the coating is golden brown and the shrimp are cooked. Remove from the oil and let drain on paper toweling before serving.
recipe tips
Make sure the shrimp are dry before dipping in the batter otherwise the batter may not adhere properly.
Keep the oil at a consistent temperature otherwise the shrimp may turn out greasy.
Don't overcrowd the fryer or skillet. The shrimp will cook more evenly and the oil will stay at the right temperature.
Dip the shrimp into the batter just before frying to prevent them from getting soggy.
Use a thermometer to check the oil temperature.
Drain the fried shrimp on paper towels to remove excess oil.
Serve immediately.
Try serving with dipping sauces like cocktail sauce, tartar sauce, or a spicy mayo.
Be very careful when working with hot oil to avoid splatters and burns.
Garnish with lemon wedges. A squeeze of lemon brightens the flavor of the shrimp and can counter any greasiness.
common recipe questions
Can I use a different type of flour?
All-purpose flour is best in this recipe. Rice flour or cornstarch also work.
What type of oil is best for frying?
Vegetable oil, canola oil, or peanut oil are good choices due to their high smoke points.
Can I make the batter without egg?
The egg helps bind the batter, but you can use a commercial egg replacement or a mixture of water and oil.
How do I know when the shrimp are fully cooked?
Shrimp cook quickly; they're done when they turn pink and opaque, usually in about 2-3 minutes.
Can I add spices to the batter?
Yes, feel free to add spices like paprika, garlic powder, or cayenne pepper.
How long can I store the batter in the refrigerator?
The batter can be stored for up to 4 hours. Beyond that, the texture may be affected. Keep in mind it contains a raw egg so food safety could be an issue if you store it longer.
Can I use this batter for other seafood or vegetables?
Yes, this versatile batter works well for fish, chicken, or vegetables like zucchini and mushrooms.
What can I do if the batter is too thick?
Add a little more ice water or milk to reach the desired consistency.
Is it necessary to use ice water?
Ice water helps keep the batter light and crispy when fried.
How should I store and reheat leftover fried shrimp?
Store in the refrigerator for up to 2 days and reheat in the oven or air fryer.
tools needed
Deep Fryer or Large Skillet: For heating oil to 375 degrees F for frying the shrimp. A deep fryer is preferred for even cooking, but a large skillet can also be used as an alternative.
Measuring Cups and Spoons: For measuring the ingredients such as flour, sugar, salt, pepper, milk, and oil.
Shallow Bowl: For whisking the batter ingredients together until smooth. The shallow design makes it easier for coating the shrimp in the batter.
Whisk: Used for combining the batter ingredients thoroughly in the shallow bowl.
Paper Towels: For draining excess oil from the fried shrimp before serving.
Tongs or Slotted Spoon: For safely transferring the shrimp to and from the hot oil during frying.
Cooking Thermometer (optional): Helpful for monitoring the oil temperature to ensure it reaches and maintains 375 degrees F.
what goes with it?
Cocktail Sauce: A classic accompaniment, cocktail sauce offers a tangy contrast to the crispy batter while balancing richness with acidity.
Tartar Sauce: Creamy with a hint of acidity, tartar sauce complements the fried shrimp with its coolness and rich flavor.
Coleslaw: The crunchy texture and vinegar-based dressing of coleslaw provides a refreshing crunch that offsets the heavy batter.
Spicy Remoulade: This zesty remoulade infuses a kick of flavor with its blend of mayonnaise, mustard, and spices, creating a bold flavor that pairs well with the crispy shrimp.
Potato Wedges: Crisp, seasoned potato wedges serve as a hearty side, providing a contrast to the lightness of the shrimp.
Cucumber Salad: The lightness and crunch of a chilled cucumber salad brings a refreshing element to the dish.
nutrition data
20 calories, 1 grams fat, 3 grams carbohydrates, 1 grams protein per tablespoon. This recipe is low in sodium.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
June 26, 2021
I was a bit nervous about mixing all the wet together. But this batter turned out great! My water wasnt the coldest and it still worked.I deep fried until golden brown. My new go to!
June 23, 2019
Really liked it.
May 5, 2019
The mushrooms and zucchini were great.....the batter was super good and so easy. Thanks
For some reason the batter did not work along - later, I tried dipping the shrimp in the batter and then in flour-it turn out better- now I'm looking for a more spicy batter receipt.
this shrimp did not come out right we followed all instructions but it looked raw
How long did you fry the shrimp? You should fry them until the coating is golden brown, that should be long enough to cook them