When I put the picture of my fried shrimp on Facebook, friend started asking how I do it and said it looks better than theirs. When I lived in Louisiana, my dad always loved my fried shrimp. Mom had asked him what made mine so good and he said I fried them without batter but . . there is a batter. Maybe it just isn’t an overpowering batter. This is how I’ve always done them.
Fried Shrimp
The only thing I can think of that makes a difference is that I use baking powder in the batter. I don’t measure anything so this is my best guess as to the amount of ingredients. Also, some people add a bit of cornmeal and garlic powder to their fried shrimp. I use neither in mine.
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Carol Harper says
Interesting. If I remember rightly from a cooking class I took in Beijing, baking powder is what the Chinese use to make fried foods extra crispy and I think it may be what makes tempura batter crispy as well…
Your shrimp look delish!
Lori in South Dakota says
We have “Slap ya Mama” seasoning at HyVee (major grocery chain here) in Yankton South Dakota