Why Put Cornstarch on Shrimp? The Secret to Perfectly Crispy Fried Shrimp

Crispy fried shrimp is a beloved appetizer entree, or snack. That irresistible crunch coating delicate savory shrimp is hard to beat. But achieving that perfect crispy exterior while keeping the interior moist and tender can be tricky. Enter cornstarch – the secret ingredient to exceptionally crunchy fried shrimp. Here’s why a dusting of cornstarch can help you fry up the best shrimp you’ve ever tasted.

The Benefits of Cornstarch for Frying Shrimp

Cornstarch provides several advantages when frying shrimp that all add up to an unbeatably crispy end product

• Crispiness – Cornstarch creates a wonderfully crisp, delicate coating on fried foods. Unlike flour, it doesn’t absorb as much oil, resulting in an extra crunchy crust.

• Tenderness – While providing a crispy exterior, cornstarch seals in moisture to keep shrimp tender and juicy inside.

• Browning – The fine texture of cornstarch promotes even browning and crisping without heavy, doughy spots.

• Adhesion – Unlike flour, cornstarch sticks tightly to damp shrimp for a durable coating that won’t fall off in the hot oil.

• Neutral flavor – Cornstarch has a neutral taste that highlights the natural sweetness of shrimp without competing flavors.

By using cornstarch to coat shrimp before frying, you get the best of both worlds – a shatteringly crisp exterior and a moist, succulent interior.

How to Apply Cornstarch Correctly

To reap the benefits of cornstarch for frying shrimp, there are a few simple steps to follow:

• Pat shrimp dry thoroughly with paper towels. Any excess moisture will make it hard for the cornstarch to adhere.

• Place cornstarch in a shallow dish or plastic bag. 1/4 cup per 1 lb of shrimp is a good ratio.

• Toss shrimp lightly in the cornstarch until fully coated, tapping off any excess. The thinner the coating, the crispier the result.

• For extra flavor, stir spices like paprika, cayenne, garlic powder, or onion powder into the cornstarch before coating.

• Deep fry shrimp at 350-375°F for 1-2 minutes until golden brown, turning halfway.

• Drain finished shrimp on a paper towel-lined plate and season immediately with salt. Enjoy hot!

Paying attention to properly drying and coating the shrimp is key. Under-dried shrimp will create a gummy cornstarch coating that falls off in the oil. Too thick of a coating leads to overly bready, chewy fried shrimp.

Frying Tips for Perfectly Crispy Cornstarch Shrimp

Frying with cornstarch takes some finesse. Follow these tips for the crispiest results:

• Use a heavy, straight-sided pot to maintain oil temperature during frying.

• Let oil fully reheat between batches to avoid temperature drop and greasiness.

• Fry shrimp in small batches to prevent crowding and sticking.

• Flip shrimp halfway through frying time to evenly crisp both sides.

• Drain fried shrimp on a wire rack or paper towels. Don’t stack them or steam makes the crisp coating soggy.

• Eat hot out of the fryer! The crispy cornstarch coating doesn’t hold well over time.

With practice, you’ll learn the ideal frying time and oil temperature for plump, juicy shrimp encased in a delicate, crispy crust. Adjust the frying time down for smaller shrimp or already cooked shrimp.

Common Cornstarch Frying Mistakes

Even experienced cooks can have trouble with cornstarch-coated fried shrimp. Watch out for these common pitfalls:

• Soggy coating – Under-dried shrimp causes the cornstarch to absorb oil and turn gummy. Ensure shrimp are patted very dry before coating.

• Falls off easily – Too-thick coating doesn’t adhere properly to the shrimp. Use a light dusting of cornstarch for best results.

• Doughy spots – Overcrowded shrimp lower the oil temperature and prevent even browning. Fry in small batches.

• Greasy taste – Letting oil cool between batches leaves shrimp greasy. Maintain steady oil heat.

• Rubbery, overcooked – Frying too long makes shrimp tough. err on the side of slightly underdone.

With practice, you’ll learn how to avoid these issues and achieve perfectly crispy, juicy fried shrimp every time.

Creative Ways to Use Cornstarch Shrimp

Once you’ve perfected the technique for crispy cornstarch-coated fried shrimp, get creative with how you use them!

• Toss crispy fried shrimp in Buffalo wing sauce for a kick.

• Add to tacos, burgers, nachos, salads, pasta, or pizzas.

• Serve as an appetizer with spicy mayo or sweet chili dipping sauce.

• Fold into wonton wrappers with cream cheese for crispy shrimp cups.

• Stuff into slider buns or serve over grits for a shrimp and grits twist.

• Top a loaded baked potato with fried shrimp and fixings.

Crispy cornstarch shrimp provide endless opportunities for fun meals and snacks. Keep a stash in the freezer for instant appetizers anytime.

The Best Shrimp for Frying

While any shrimp will get crispy with a cornstarch coating, certain types work especially well:

• Frozen – Oddly, frozen shrimp often fry up crisper than fresh since freezing dries them out. Thaw before coating.

• Peeled, deveined – Removing shell and vein allows seasoning and coating direct contact with the shrimp meat.

• Small or medium – Larger shrimp become tough and rubbery when fried. Opt for 30-40 count per pound or smaller.

• Straight shape – Curved shrimp make uneven contact with the oil. Straight shrimp fry more evenly.

Experiment with locally caught wild shrimp as well as farmed varieties like Gulf shrimp or rock shrimp. Just remember to size down for the most tender, crispy results.

A Classic Cornstarch Shrimp Fry Recipe

Ready to put this technique to the test? Whip up a batch of crispy shrimp tonight with this easy cornstarch fry method:

Ingredients:

• 1 lb peeled, deveined shrimp
• 1⁄2 cup cornstarch
• 1 teaspoon Cajun seasoning
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon smoked paprika
• Oil for frying

Instructions:

1. Pat shrimp dry thoroughly with paper towels.

2. In a bowl, mix cornstarch, Cajun seasoning, garlic powder, and paprika.

3. Add shrimp and toss gently until fully coated in the cornstarch mixture.

4. In a heavy pot, heat 2 inches oil to 375°F.

5. Fry shrimp in small batches 2 minutes until golden brown.

6. Drain on paper towel-lined plate and season with salt. Enjoy immediately!

The simplicity of this crispy cornstarch shrimp recipe belies its incredible crunch and flavor. This versatile cooking method allows you to turn out restaurant-quality fried shrimp any night of the week.

So next time you’re frying up some shrimp, reach for the cornstarch and unlock this easy secret to achieving the crispiest, crunchiest fried shrimp ever!