Double Stuffed Fried Shrimp
Double Stuffed Fried Shrimp
Ingredients
For the Shrimp
- 16 large shrimp, peeled, deveined, and butterflied
For Breading and Frying
- 1 cup buttermilk
- 2 cups all-purpose flour
- 4 cups frying oil, such as vegetable or canola oil
For Serving
- 1 lemon, cut into wedges
Instructions
- 1
In a medium metal bowl, combine the mayonnaise, large eggs, yellow mustard, and Worcestershire sauce. Whisk until well combined.
⏱️ 2 min
- 2
Stir in the chopped fresh parsley. Gradually add the plain breadcrumbs, whisking until the mixture thickens and resembles a classic crab cake filling. You may not need all the breadcrumbs, or you may need a little more, depending on consistency.
⏱️ 3 min
- 3
Gently fold in the drained lump crab meat using a spatula, being careful not to break up the lumps too much.
⏱️ 2 min
- 4
Cover the crab mixture and refrigerate for 30 minutes to allow the breadcrumbs to absorb the liquid and the mixture to firm up.
- 5
While the crab mixture chills, prepare the shrimp. Take each butterflied shrimp and make several tiny, shallow cuts along the back (the outer curve) to prevent them from curling excessively during cooking.
⏱️ 5 min
- 6
Remove the chilled crab mixture from the refrigerator. Take a small portion of the crab mixture (about 1 tablespoon) and place it inside one butterflied shrimp.
⏱️ 5 min
- 7
Place another butterflied shrimp on top of the stuffed shrimp, pressing gently to create a 'double stuffed' shrimp. Repeat this process for all shrimp.
⏱️ 8 min
- 8
Arrange the double stuffed shrimp on a baking sheet lined with parchment paper and place them in the freezer for 1 hour to 1 1/2 hours. This is crucial for them to hold their shape during frying.
- 9
While the shrimp are freezing, set up your breading station. Place the buttermilk in one shallow dish and the all-purpose flour in another. Heat the frying oil in a large, heavy-bottomed pot or deep fryer to 325°F.
⏱️ 5 min•🌡️ 325
- 10
Once the shrimp are frozen solid, take one double stuffed shrimp. Dip it completely into the buttermilk, ensuring it is fully coated.
⏱️ 1 min
- 11
Immediately transfer the wet-battered shrimp to the dish with all-purpose flour, coating it completely and pressing gently to ensure the flour adheres well.
⏱️ 1 min
- 12
Carefully place the coated shrimp into the hot oil. Fry in batches, if necessary, to avoid overcrowding the pot, which can lower the oil temperature. Fry for approximately 5 to 7 minutes, or until golden brown and crispy.
⏱️ 7 min•🌡️ 325
- 13
Using a slotted spoon or spider, remove the fried shrimp from the oil and place them on a wire rack set over paper towels to drain excess oil.
⏱️ 1 min
- 14
Serve the Double Stuffed Fried Shrimp hot, garnished with fresh lemon wedges.
Kitchen Tools
Nutrition Facts (per serving)
Double Stuffed Fried Shrimp
For the Shrimp
- 16 large shrimp, peeled, deveined, and butterflied
For Breading and Frying
- 1 cup buttermilk
- 2 cups all-purpose flour
- 4 cups frying oil, such as vegetable or canola oil
For Serving
- 1 lemon, cut into wedges
Instructions
- 1
In a medium metal bowl, combine the mayonnaise, large eggs, yellow mustard, and Worcestershire sauce. Whisk until well combined.
⏱️ 2 min - 2
Stir in the chopped fresh parsley. Gradually add the plain breadcrumbs, whisking until the mixture thickens and resembles a classic crab cake filling. You may not need all the breadcrumbs, or you may need a little more, depending on consistency.
⏱️ 3 min - 3
Gently fold in the drained lump crab meat using a spatula, being careful not to break up the lumps too much.
⏱️ 2 min - 4
Cover the crab mixture and refrigerate for 30 minutes to allow the breadcrumbs to absorb the liquid and the mixture to firm up.
- 5
While the crab mixture chills, prepare the shrimp. Take each butterflied shrimp and make several tiny, shallow cuts along the back (the outer curve) to prevent them from curling excessively during cooking.
⏱️ 5 min - 6
Remove the chilled crab mixture from the refrigerator. Take a small portion of the crab mixture (about 1 tablespoon) and place it inside one butterflied shrimp.
⏱️ 5 min - 7
Place another butterflied shrimp on top of the stuffed shrimp, pressing gently to create a 'double stuffed' shrimp. Repeat this process for all shrimp.
⏱️ 8 min - 8
Arrange the double stuffed shrimp on a baking sheet lined with parchment paper and place them in the freezer for 1 hour to 1 1/2 hours. This is crucial for them to hold their shape during frying.
- 9
While the shrimp are freezing, set up your breading station. Place the buttermilk in one shallow dish and the all-purpose flour in another. Heat the frying oil in a large, heavy-bottomed pot or deep fryer to 325°F.
⏱️ 5 min•🌡️ 325 - 10
Once the shrimp are frozen solid, take one double stuffed shrimp. Dip it completely into the buttermilk, ensuring it is fully coated.
⏱️ 1 min - 11
Immediately transfer the wet-battered shrimp to the dish with all-purpose flour, coating it completely and pressing gently to ensure the flour adheres well.
⏱️ 1 min - 12
Carefully place the coated shrimp into the hot oil. Fry in batches, if necessary, to avoid overcrowding the pot, which can lower the oil temperature. Fry for approximately 5 to 7 minutes, or until golden brown and crispy.
⏱️ 7 min•🌡️ 325 - 13
Using a slotted spoon or spider, remove the fried shrimp from the oil and place them on a wire rack set over paper towels to drain excess oil.
⏱️ 1 min - 14
Serve the Double Stuffed Fried Shrimp hot, garnished with fresh lemon wedges.