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    Home » Main Dishes » Fish/Shellfish » Jumbo Fried Shrimp

    Jumbo Fried Shrimp

    Published: Dec 5, 2014 · Modified: Apr 15, 2021 by Mamma C · This post may contain affiliate links

    Jump to Recipe
    jumbo fried shrimp

    My family's Jumbo Fried Shrimp recipe is the best! We enjoy them for our Italian seafood feast on Christmas Eve, but they're perfect for Lenten fish Fridays too!

    platter of Jumbo Fried ShrimpI've mentioned before that I rarely eat fried food, but there is a time and a place for everything. On Christmas Eve, I want jumbo fried shrimp. It's part of our Italian seafood feast that includes octopus and fried calamari, and spaghetti with the best tomato-fish sauce on earth.

    Although I make shrimp often, I had never fried it. It was time for Mom to come over and show me how it's done. (She also happened to have bought some beautiful Gulf shrimp and offered to make it for us.)

    Of course, she made enough for an army, so we could have leftovers. It's good to be Italian.Fried Shrimp on a paper towel on a sheet trayIf you're used to frying, this recipe will be a breeze for you. For everyone else, it's actually pretty straightforward.

    1. Peel and devein the shrimp. (I use this shrimp cleaner [affiliate link], but a paring knife works too.)

    2. Rinse and pat dry.

    3. Dip the shrimp in beaten eggs seasoned with salt and pepper.

    4. Dredge the shrimp in plain bread crumbs.

    5. Fry in heated oil until browned on both sides.

    6. Drain on paper towels.

    We serve the crispy shrimp with fresh lemon to squeeze on top, and cocktail sauce on the side for dipping. Nothing fancy, but this jumbo fried shrimp beats any I've tasted in a restaurant.

    Is it Christmas Eve yet? How about Lent?

    Enjoy!

    hand holding a piece of Jumbo Fried ShrimpP.S. If you love shrimp like I do, don't miss my Baked Parmesan Shrimp with Garlic Butter, 15-Minute Cilantro-Lime Shrimp (so easy!) or this New Orleans-style Shrimp Stew with Bacon!

    (Recipe Source: My Mom, who makes the best Jumbo Fried Shrimp ever)

     

    jumbo fried shrimp

    Jumbo Fried Shrimp

    Our family's Jumbo Fried Shrimp are the best!
    4.34 from 6 votes
    Print Pin Rate Save Go to Collections
    Course: Appetizer
    Cuisine: Italian
    Prep Time: 1 hour
    Cook Time: 30 minutes
    Total Time: 1 hour 30 minutes
    Servings: 12
    Calories: 241kcal
    Author: Mamma C

    Ingredients

    • 3 pounds raw jumbo shrimp (16/20 count per pound)
    • 3 jumbo eggs
    • salt (3 shakes)
    • black pepper (3 shakes)
    • 2 cups plain dry bread crumbs
    • canola oil (or corn oil, enough to cover the bottom of your frying pan; you will need this up to three times)
    • 1 lemon for serving
    • cocktail sauce for serving
    US Customary - Metric

    Instructions

    • Peel shrimp but leave the tails on. (Use a small paring knife to make a tiny cut just above the tail to make it easier to start peeling.) Remove the inner and outer black veins (really the digestive tract -- gross) by loosening them with the knife or the pointy tip of a metal skewer, then pulling them out in one piece with your fingers. Discard the veins. Rinse the shrimp in cold water and pat dry with paper towels.
    • Wash your hands well and beat the eggs in a small bowl. Add salt and pepper. Place the bread crumbs in a dinner plate. Set up an assembly line from left to right with the shrimp, the eggs, the bread crumbs, and a sheet pan with sides.
    • Grasping the tail of the shrimp, dip each one in the eggs, then dredge in the bread crumbs, patting the crumbs onto the shrimp. Line up the shrimp on the sheet pan, using wax paper to separate the layers of shrimp if you need to stack them.
    • Wash your hands again and set a clean sheet pan or platter lined with paper towels near the stove, along with tongs (or a fork) and a slotted spoon. Pour enough oil in your frying pan to cover the bottom. Heat the oil on medium high. When the oil is hot enough to sizzle, add a layer of shrimp at a time, without letting them touch. Fry on the first side until the bottom is browned, then carefully flip over the shrimp, using tongs or a fork. When the shrimp is browned on the second side (it should take up to 5 minutes total for the shrimp to cook) remove the shrimp with a slotted spoon and place it on the paper towel-lined pan to drain.
    • Continue frying all of the shrimp in batches. After your second batch, discard the oil in the pan (place it in a disposable container rather than dumping it down your drain to prevent problems) and replenish the pan with fresh oil, enough to cover the bottom of the pan. (It's necessary to change the oil after every couple of batches, because once it gets dark, it will burn the shrimp on the outside without cooking it all the way.)
    • Blot the cooked shrimp and serve with the lemon cut in half or wedges so it can be squeezed on top, and cocktail sauce on the side. Store leftovers in the refrigerator for up to three days.

    Notes

    This recipe is for a large batch (3 pounds), so the preparation time will be much less if making a smaller batch. If you are making a different amount, use one jumbo egg per pound of shrimp.

    Nutrition

    Calories: 241kcal | Carbohydrates: 13g | Protein: 26g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 326mg | Sodium: 1028mg | Potassium: 141mg | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 4.6mg | Calcium: 204mg | Iron: 3.5mg
    Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!
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    Reader Interactions

    Comments

    1. Tekesha

      December 08, 2014 at 7:21 am

      Woah, woah, woah! You can't just toss out the words "best tomato-fish sauce on Earth" and not even hint at the recipe! I googled it and there were about a billion recipes. I need to know what is in Mamma's sauce! 😀

      Reply
      • Mamma C

        December 08, 2014 at 8:14 am

        Hahaha! I'm sorry to be a tease. I'm going to learn how to make the sauce, but I can't promise it will appear on the blog. I'm pretty sure it's what I call a "vault recipe," and I may not get the security clearance to publish it unless it's in a cookbook. 🙂

        Reply
    2. Denise | Sweet Peas & Saffron

      December 07, 2014 at 10:49 pm

      I'm not big on fried food, but shrimp is great fried! I find that it really gets rid of the 'shrimpiness'...these look delicious! I have a shrimp recipe that I'm posting later this week, great minds must think alike 😉

      Reply
      • Mamma C

        December 08, 2014 at 8:09 am

        I'm all about the shrimpiness, Denise! 🙂 But I know what you mean, and that's why fried shrimp is so popular with kids. And there is always room for another shrimp recipe, as far as I'm concerned. I can't wait to see your post.

        Reply
    3. [email protected]

      December 05, 2014 at 9:00 am

      5 stars
      I'll be adding this to my Christmas Eve repertoire, this year! The family will love it! Thank you!

      Reply
      • Mamma C

        December 05, 2014 at 10:26 am

        Excellent! That Christmas Eve meal is my favorite of the year. 🙂

        Reply

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    I'm Andrea, also known as Mamma C. I share family-tested recipes from my Italian-American kitchen. I hope you'll visit often! Read More…

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