Fried Shrimp with Homemade Cocktail Sauce | Recipe

A recipe for perfectly seasoned, golden and crunchy fried shrimp, along with an easy homemade cocktail sauce.

Fried shrimp. Simply put: it is one of the better things in life. My grandmother grew up along the Gulf Coast of Mississippi, and was therefore veterened at frying things from the sea. She instilled her love for these addictive little crustaceans in me at a very young age, and would cook them up regularly for her children and grandchildren. It was a meal that never got old. We looked forward to it every time, and gladly finished off every single one we could get our hands on. In this recipe, wild-caught jumbo shrimp are dusted with flour and vibrant spices and briefly fried. This dish would be gladly received any night of the week, but is especially wonderful for a quick weeknight dinner. Serve alongside TAK's homemade cocktail sauce for a tangy addition and enjoy.

1 lb 16/20 Wild-Caught Shrimp

1 ½ c Coconut or Canola Oil

1 ½ c All Purpose Flour

1 tsp Kosher Salt

1 tsp Paprika

½ tsp Black Pepper

½ tsp Dry Mustard

½ tsp Garlic Powder

Cocktail Sauce:

¼ c Chili Sauce

¼ c Ketchup

1 tbsp Prepared Horseradish

1 tsp Worcestershire Sauce

Juice of a Lemon

Peel and devein the shrimp leaving the tails in tact. Set aside until ready to use.

Heat oil in a large sauté pan or cast iron skillet over medium-high heat. To the side, have ready a rimmed baking sheet or large plate, lined with paper towels.

In a medium-sized mixing bowl, whisk together the flour, along with the remaining ingredients. Coat each shrimp in the flour mixture. Fry in batches, 1 ½ minutes on each side, taking care not to overcrowd the pan. To keep better track of how long your shrimp have been frying, place them in the skillet in a spiral-like, clockwise pattern, starting from the center and working your way outward. Place fried shrimp directly on the paper towels.

To make the cocktail sauce, combine ingredient in a small bowl and whisk until evenly combined.

Serve shrimp on a platter alongside cocktail sauce and freshly cut lemon wedges, if desired.

Would pair well with:

Steamed Rice

Hushpuppies

Corn-on-the-Cob

Classic House Salad

Fresh & Simple Green Beans

Creamed Corn

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