Batter-Fried Shrimp

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 pound jumbo shrimp
  • ¾ cup all-purpose flour
  • teaspoons baking powder
  • ¾ teaspoon salt
  • ¼ teaspoon monosodium glutamate
  • ¾ cup cold water
  • Vegetable oil


    1. Shell the shrimp, leaving on the tail section; devein. Wash and dry the shrimp.

    2. Combine the flour, baking powder, salt and monosodium glutamate. Gradually blend in the water to make a smooth batter.

    3. Heat the oil to 375°F. on a frying thermometer. Holding the shrimp by the tail, coat with the batter, except for the tail section, and drop into the hot oil, a few at a time. Cook for three to four minutes, or until browned on all sides. Drain on paper towels. Serve with the sauce for dipping.