Lightly battered, lightly fried. That’s the way you fry Calabash style shrimp. It’s super easy and really super delicious. Ready in just a few minutes.
1 lb. small size Shrimp, peeled and deveined.
1 cup Self Rising Flour
1/2 teaspoon Salt, or to taste
1/4 cup Evaporated Milk
Oil for frying
Thaw frozen shrimp in a bowl of cold water.
Drain water from shrimp when ready to fry.
Add milk to drained shrimp. Toss well to fully coat with milk.
Place flour in a small bowl or deep container.
Add the salt. Mix well.
Place cooking oil in deep pot over Medium heat on stove top. Bring to 350F degrees.
Remove shrimp from bowl with milk and drop into the flour.
Toss shrimp well in flour to fully coat.
Place shrimp in a wire basket if you have one. Gently shake off excess flour.
Carefully place shrimp in hot oil.
Let fry for about 1-2 minutes or until lightly golden brown in color.
Remove from oil and place on a wire rack to drain.
Serve while warm.
You really need to use evaporated milk for best results. Fry up a few shrimp to test the oil for frying and to see if you’d like to add more salt to your flour mixture. You can also just lightly add more salt once the shrimp are slightly cooled before serving.
Keywords: fried shrimp, calabash style fried shrimp, seafood, evaporated milk, fried fish, easy, quick