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New England Fried Shrimp
New England Fried Shrimp
9 Reviews
From: EatingWell Magazine, May/June 2008
Who doesn't love a crunchy fried shrimp? This version takes virtually fat-free shrimp out of the deep fryer and pan-fries them in a little bit of oil instead. With 9 grams of total fat and 213 calories per serving, you can feel good about enjoying them.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 cup pale ale, or other light-colored beer
- 1 cup whole-wheat pastry flour, (see Ingredient Note) or all-purpose flour
- 1 teaspoon Dijon mustard
- ½ teaspoon salt, divided
- 2 tablespoons canola oil, divided
- 1 pound raw shrimp, (13-15 per pound; see Ingredient Note), peeled and deveined, tails left on
- Freshly ground pepper, to taste
Preparation
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Active
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Ready In
- Whisk beer, flour, mustard and ¼ teaspoon salt in a medium bowl until smooth.
- You'll need to cook the shrimp in two batches. Wait to batter the second batch until the first is cooked. For the first batch, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Hold shrimp by the tail and dip in the batter one at a time. Let any excess batter drip off, then add the shrimp to the hot oil, making sure they aren't touching. Cook, turning once and adjusting the heat as necessary to prevent burning, until golden brown on the outside and curled, 3 to 4 minutes total. Transfer to a platter.
- Wipe out the pan. Add the remaining 1 tablespoon oil to the pan and heat over medium-high. Batter and fry the remaining shrimp. Season all the shrimp with the remaining ¼ teaspoon salt and pepper and serve immediately.
- Ingredient notes: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
- Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to be sure you're getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America—it's more likely to be sustainably caught.
- Per serving: 173 calories; 8 g fat(1 g sat); 1 g fiber; 7 g carbohydrates; 16 g protein; 22 mcg folate; 143 mg cholesterol; 0 g sugars; 0 g added sugars; 205 IU vitamin A; 0 mg vitamin C; 62 mg calcium; 0 mg iron; 825 mg sodium; 129 mg potassium
- Carbohydrate Servings: ½
- Exchanges: ½ starch, 3 lean meat, 1½ fat
Reviews 9
January 03, 2014
By: EatingWell User
Easy recipe for beginners. The beer you choose is important as it's the main source of flavor for this dish.
Pros: quick, easy
June 16, 2013
By: EatingWell User
Authored by someone that could never have been to new england !
EWW
Pros: YUK
Cons: YUK
May 29, 2013
By: zallybc
Shrimps Deliciousness!
I used Ipswich IPA and I'm assuming the beer choice makes a HUGE difference. It was so delicious! I could find shrimp that was already peeled and deveined and I still loved it even though my expectations were higher due to the added work. I also doubled the Dijon mustard because I love the stuff.
March 23, 2012
By: EatingWell User
Did not taste good
Not very easy to do, I needed my husbands help turning shrimp over in one pan, while I dipped and placed shrimp in another pan as they cook very quick. Needed two pans because one pan wont hold too many as the shrimp can't touch or they will clump. But the main reason why I would not cook this again is the taste; there was a strong alcohol after taste (not in a good way) maybe because of the equal parts beer to flour ratio. I used pale ale and all purpose flour. Had to throw most of it away.
February 15, 2012
By: EatingWell User
Texture and crispiness was good but lack of flavor. Very bland.
October 27, 2010
By: EatingWell User
There is NEVER a substitute for beer. :)
September 06, 2010
By: EatingWell User
I really want to use this recipe. What is a good substitute for beer?
May 13, 2010
By: EatingWell User
These were great! We are definitely going to make them again. They were really good with sweet chilli sauce. I am crazy about this batter, going to try it on fish tonight.
April 23, 2010
By: EatingWell User
Sounds great can't wait to try.
