Shrimp po boy sandwich on a toasted crusty French roll with lettuce, tomato, and mayo
The Important Step That Prevents Breading From Falling Off Shrimp
Shrimp only take a few minutes to fry until they're nice and crispy, but the breading can fall off early in the process. This is how to keep the crunchy coating on your seafood.
After you mix together the ingredients for your coating, always be sure to pat your shrimp dry before you dip them in your flour dredge, egg, and breading or batter mixture.
Shrimp tend to hold onto moisture, and water on their exterior causes coatings to slide off. Excess moisture can also prevent the breading from getting crispy in the hot oil.
Simply dab each shrimp with a paper towel on both sides. If your shrimp come in a package that’s extra wet, or if they were frozen, you’ll want to drain them in a colander first.
Shake off extra flour or breadcrumbs after your first dip, so the second layer of your breading won’t slide off. Be sure to remove veins and shells before breading shrimp.