Best Fried Shrimp with Dipping Sauce

Our family LOVES to eat seafood!  But as a family of six, we cannot usually afford to go to a restaurant to eat it.  That leaves us making our own at home.  We watch for specials and freeze our seafood, until a special occasion with company.  It is something that delights us to do!

1 1/2 c. peanut oil
1 lb. Extra Large Fresh Shrimp or Colossal Farm Raised Shrimp (7 to 9 per person, depending on size)
2 egg whites, beaten lightly with 2 teaspoons water
1/2 t. salt
1/4 t. paprika
1/4 t. Garlic Magic or Garlic Powder (optional) plus 1/8 t. for dipping sauce
1 sleeve saltine crackers
7 oz. ketchup
2 t. mayonnaise
4 T. heavy whipping cream
1 lemon cut in wedges

Crumble crackers fine in processor or in zip lock bag with rolling pin. Peel, devein and butterfly, rinse, and drain the shrimp.  Prepare shrimp – Be sure to fully butterfly them, leaving tail on but splitting in 2 sections almost to the tail. Drain shrimp well.

Prepare cracker crumb coating.  Prepare sauce (below).

Put oil on to preheat for frying to 350 Degrees F. or until a drop of water will sizzle.  With a wire whip, lightly beat egg white with water. Whisk in the salt, paprika and garlic powder (optional). Put half the well drained shrimp in this mixture. Coat well.

Place shrimp in the cracker crumbs and coat well. Gently shake off excess. Slowly place these in the hot oil and fry for 3 minutes until lightly golden brown. Do not overfry! Drain well and place on paper towels or uncoated paper plates (the cheap kind) to drain. Repeat Process until all are cooked.

Dipping Sauce:

With a wire whisk, combine mayonnaise with Catsup until smooth. Slowly add cream and whisk together until you have a creamy sauce about the color of Thousand Island Dressing. Add garlic Magic (available at most super markets) or Garlic Powder to taste. Cover and refrigerate.

Serve Shrimp Hot with Dipping Sauce and Lemon Wedges!

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About Holly

Holly loves her job as wife to Chris and mom to Noah, Kylie, Tabor and Sydney. God has gifted Holly with a love of all things creative ~ from painting and wall papering to scrapbooking and design work. In addition to co-founding and managing A Martha Heart, she designs web pages ( and marketing pieces. She also authored a devotional blog, now closed, called Crown Laid Down. Holly and her family make their home within site of year 'round snow-capped mountains in Colorado. She can be reached by emailing Holly (AT) a martha heart (DOT) com or connect with her on Facebook:

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