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The restaurant may be named after a different crustacean, but don't doubt that Red Lobster can whip up some fine fried shrimp. The only question is what dipping sauce you'll choose for them!
serves/makes:
ready in:
under 30 minutes
7 reviews
ingredients
1 1/2 pound large shrimp
1/2 cup vegetable oil
1 egg, beaten
1 cup all-purpose flour
1/2 cup milk
3/4 teaspoon seasoned salt
1/4 teaspoon salt
oil, for deep frying
directions
Peel and devein the shrimp. Pat dry with paper toweling.
Combine the oil and egg in a bowl. Whisk until smooth. Add the flour, milk, seasoned salt, and regular salt and mix until smooth.
Preheat oil to 350 degrees F in a deep skillet or deep fryer.
Dip the shrimp into the batter, coating them evenly and letting any excess drip off.
Add the shrimp to the hot oil, in batches, and cook for 30-60 seconds or until golden brown.
Remove the fried shrimp with a slotted spoon and let drain on paper toweling. Repeat with the remaining shrimp.
Serve the batter-fried shrimp hot.
recipe tips
Make sure the shrimp are completely dry before battering to help the batter stick better.
Use a deep-frying thermometer to keep the oil at a consistent temperature for the best results.
Letting the fried shrimp drain on a wire rack over a sheet pan instead of paper towels can help keep them crispier.
For a lighter batter, you can add a tablespoon of baking powder to the mixture, which will help it puff up and become airy when fried.
Try different sizes of shrimp, keeping in mind that cooking times may vary based on their size.
common recipe questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure they are completely thawed, peeled, and deveined before drying and battering.
Is there a gluten-free alternative to all-purpose flour?
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that the blend is appropriate for frying.
How can I tell when the oil is at the right temperature?
The oil is ready for frying when it reaches 350 degrees F. If you don’t have a thermometer, you can test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface, the oil is hot enough.
What dipping sauces would you recommend?
Classic choices include co*cktail sauce, tartar sauce, or a spicy mayonnaise. For something different, try a sweet chili sauce or a garlic-lemon aioli.
Can I make the batter in advance?
It's best to use the batter immediately after mixing so the shrimp have a light, crispy coating. If left to sit, the batter may become dense.
What's the best way to prevent the shrimp from sticking to each other?
Fry the shrimp in batches, without overcrowding the skillet or fryer, to make sure they cook evenly and don’t stick together.
How do I achieve a crispy batter?
Make sure the oil is at the correct temperature before adding the shrimp. If the oil isn't hot enough the batter will absorb the oil and turn out greasy.
Can I air fry or bake these instead of deep frying?
Wet batters such as this recipe do not work well in an air fryer or oven.
How should I store leftovers?
Store any leftover fried shrimp in an airtight container in the refrigerator and consume within 2 days. Reheat in the oven or air fryer to maintain crispiness.
Can I add spices to the batter for extra flavor?
Feel free to add garlic powder, paprika, cayenne pepper, or any other spices you enjoy to the batter mixture.
nutrition data for red lobster's batter-fried shrimp
382 calories, 22 grams fat, 18 grams carbohydrates, 27 grams protein per serving. This recipe is low in carbs.
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reviews & comments for red lobster's batter-fried shrimp
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Deena REVIEW:
May 4, 2020Just the batter is NOT like Red Lobster. I battered with this recipe then coated in bread crumbs. Tasted just like the real thing after the bread crumbs. I used Red Lobster Seafood Seasoning.
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Sharon REVIEW:
March 30, 2020Really good. I used old bay! Delish.
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PhillyYas REVIEW:
November 20, 2016Great recipe for a tempura like batter i seasoned differently then instructed and my family loved them
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Debbie REVIEW:
September 5, 2016This recipe was nothing like Red Lobster. It was a tempura batter and I was very disappointed with the final result. Red Lobster's breading is light and flavorful and this was a shrimp encased in a tasteless batter.
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Guest Foodie REVIEW:
November 1, 2014pretty good recipe just needed to seasoned the shrimp before dipping
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KayInMemphis REVIEW:
November 7, 2013Tastes pretty close to Red Lobster. I think they must use some proprietary seasoned salt or something as their fried batter has a slightly different taste. Maybe there is a little sugar in it or something. This is a good recipe and very close though.
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Guest Foodie REVIEW:
August 24, 2013Coat the shrimp in flour or cornstarch first so the batter stays on better. I added a little cayenne to the batter too. I also didn't add salt to the batter but salted as soon as the shrimp were done frying.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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