These shrimp are so juicy I could eat the whole pan
The Ingredient List
- Shrimp: 1 lb Large (16/20 count) shrimp, peeled and deveined.
- The “Juicy” Marinade: 1 egg white, 1 tsp salt, ½ tsp baking soda (this is the secret to the snap).
- The Dredge: 1 cup cornstarch, ½ cup all-purpose flour, 1 tsp garlic powder, 1 tsp paprika, ½ tsp black pepper.
- Frying Oil: Peanut or Vegetable oil (high smoke point).
The Method
1
The Brine/Marinate
15–20 minutes
Toss the cleaned shrimp with the egg white, salt, and baking soda. Let them sit in the fridge. The baking soda alters the pH of the shrimp’s surface, keeping them plump and juicy even when exposed to high heat.
2
Dredge and Shake
Do this just before frying
Whisk your dry ingredients in a large bowl. Drop the shrimp in (work in batches) and coat thoroughly. Shake off any excess—you want a thin, even “dusting,” not a thick paste.
3
The Flash Fry
375°F (190°C)
Heat 2 inches of oil. Once it hit 375°F, drop the shrimp in. Do not overcrowd! Fry for only 90 to 120 seconds until they turn golden and just start to curl into a “C” shape.
4
Drain and Season
Immediate
Remove with a slotted spoon to a wire rack (not a paper towel, which makes them soggy). Sprinkle with a little extra salt and fresh parsley while the surface oil is still wet.
Pro-Tips for Success
- The “C” Rule: Shrimp are cooked when they form a C. If they tightly curl into an O, they are overcooked and will be rubbery.
- Dry the Shrimp: Before the marinade, pat them bone-dry. Moisture is the enemy of a crispy crust.
- The Dip: The image shows a creamy green sauce—this is likely a Cilantro-Lime Crema or a Remoulade.
Expert Hack: For an extra-shaggy crust like the ones in the photo, add 2 tablespoons of cold sparkling water to your egg white marinade before dredging. The carbonation creates tiny air pockets in the coating that crisp up instantly.
