Choose a Recipe:

Pineapple Basil Margarita Fresh Melon Mojito Curried Banana Smoothie Maui Luau Shrimp & Salmon Grilled Baby Rack of Shrimp Shrimp Gumbo Cranberry-Apple Sangria South Beach Seafood Paella Grilled Salmon with Vinaigrette and Asparagus Salmon with Lobster Mashed Potatoes Sesame Ginger-Seared Grouper with Asian Vegetables Batter-Fried Shrimp Broiled Dill Salmon Citrus Couscous Country-Fried Flounder Fried Soft-Shell Crab Grilled Rock Lobster Lobster Bisque Maryland Crab Cakes Roasted Maine Lobster with Crabmeat Stuffing Rock Shrimp Creole Sparkling Fruit Red Lobster Margaritas Fish in a Bag Lobster Pizza Lobster and Asparagus Penne Pasta Wild Mushroom Soup Basil-Rubbed Fresh Fish with Langostino Lobster Alfredo Rock Island Tilapia Salmon with Andouille Sausage and Crab Stuffing Sun-Dried Tomato Tilapia in a Bag Parmesan Crusted Tilapia Orange Rum Glazed Snapper Lobster Crusted Tilapia Summer Seafood Grilling Lemon Basil Snapper Salmon with Cioppino Topping Macadamia and Coconut Crusted Salmon Snapper with Asian Vegetables in a Bag Spicy Pineapple Glazed Salmon Asian Garlic Grilled Salmon Citrus Rum Glazed Mahi-Mahi Lobster Shrimp and Scallop Cioppino Smoked Arctic char with Onion Marmalade

Batter fried shrimp is one of life’s simplest pleasures. Especially when shared. Perfect for dipping, this little finger food is fodder for good times.

Serves 6

Batter fried shrimp Ingredients:

• 1½ pounds shrimp, peeled and deveined
• ½ cup oil
• 1 egg, beaten
• 1 cup all-purpose flour
• ½ cup milk
• ¾ tsp. seasoned salt
• ¼ tsp. salt
• Oil for deep frying

Batter fried shrimp Preparation:

1. Preheat oil to 350 degrees. Combine ½ cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended.
2. Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel.

Used with permission by Florida Dept. of Agriculture and Consumer Services Bureau of Seafood and Aquaculture; Bob Crawford, Commissioner.

Chef's Tip:

Add a ½ tsp. of baking powder to batter to make a much lighter crust, or use beer instead of milk for a barley flavor.

Beverage suggestions:

Light lager, dark or amber beer

• Our Menus
• |
• Passion for the Sea
• |
• Chef’s Kitchen
• |
• Seafood & Health
• |
• Marketplace
• |
• Join the Club

• Gift Cards
• |
• Our Story
• |
• Press Room
• |
• Employment
• |
• Contact Us
• |
• Site Map
• |
• Search
• |
• Legal Notices
• |
• Privacy Policy
• |
• © Red Lobster. All rights reserved.