When you deep fry shrimp, they are totally submerged in hot fat or oil. The pan used for deep frying should be deep enough to hold 2 to 3 inches of hot fat. A 4 to 6 inch deep pan is good because it helps to control spattering. If possible a conventional deep fryer works best.
The best oils to use when you deep fry shrimp are peanut oil, corn oil and canola oil in that order. Put enough oil in the pan to make sure the shimp can float, usually 2 to 3 inches.
1. Heat the oil to 360 degrees. A deep frying thermometer is the best way to regulate heat. If you don’t have a thermometer, wet you finger with water and flick it at the hot oil. If the oil is hot enough it will sizzle when the water hits the oil. You don’t need much water, just a small drop. Do not let the oil get too hot. If it starts to smoke it is too hot.
2. Prepare the batter or breading for the shrimp.
3. Bread or batter the shrimp and lower them gently into the hot fat. If you are using a conventional deep fryer have the basket in the oil before you add the shrimp. Do not put them in the basket and then submerge or the breading will get stuck on the basket and you will lose some of it. Do not crowd them. It is better to deep fry shrimp in batches. If you put to many pieces in the hot fat at one time it will lower the temperature of the oil and cause them to be greasy.
4. Deep fry the shrimp until golden brown, usually about 2 to 6 minutes, depending on the thickness.
5. When they are done drain them. Placing them on a rack above a cookie sheet works great but if you don’t have that paper towels on a plate will work.
For information on other types of cooking shrimp clink on the following links.