Batter and Breading Solutions
Our two-step wash-and-dry method uses Drum Rock Spicey-Fry for both the wash and the breading, creating a crisp, golden coating with a gentle touch of heat. The result is plenty of flavor without overpowering the shrimp.
Ingredients
Preparation
Heat fryer oil to 350°F
Drain shrimp well, especially if using thawed frozen shrimp.
In a mixing bowl, whisk 1 cup Drum Rock Spicey-Fry with 2 cups ice-cold water to make a thin wash
Place 2 cups Drum Rock Spicey-Fry in a separate shallow pan for dry breading
Working in batches, dip shrimp into the Spicey-Fry wash and allow the excess to drip off.
Transfer shrimp to the dry Spicey-Fry and toss gently until evenly coated. Shake off loose excess.
Fry for 1-2 minutes per batch, depending on shrimp size, until golden brown and just cooked through.
Drain on a wire rack or absorbent paper and serve hot.
Suggested Finish:
Serve with lemon wedges and your favorite dipping sauce, such as cocktail sauce, tartar sauce, remoulade, or spicy aioli.
• 2 lb peeled and deveined shrimp, 21/25 count, tails off
• 3 cups Drum Rock Spicey-Fry, divided
• 2 cups ice-cold water
• Oil for frying
• Lemon wedges, for serving