Fried Shrimp with Iceberg Slaw
{"handle":"fried-shrimp-with-iceberg-slaw-recipe","title":"Fried Shrimp with Iceberg Slaw","seoTitle":"Fried Shrimp with Iceberg Slaw","seoDescription":"Crispy fried shrimp and crunchy, cool slaw are meant to be.","image":"https://images.ctfassets.net/vmuke7sdou62/4bh1GnPK61e5YnzlKu2JZO/fc32ebc1dc26d1517c0feccd7ab062bb/image_-_2022-06-03T154727.352.jpeg","ingredients":"
Slaw
- 3 tbsp. distilled white vinegar or apple cider vinegar
- 1 tbsp. neutral-flavored oil (such as safflower)
- 1 tbsp. sugar
- 1 ½ tsp. celery seeds
- Salt and pepper
- 1 head iceberg lettuce—cored, quartered, and very thinly sliced
- 1 carrot, peeled and grated
Shrimp
- About 6 cups neutral-flavored oil (such as safflower)
- ¾ cup buttermilk
- 1 large egg
- Salt and pepper
- 1 ½ cups flour
- 1 rounded tbsp. Old Bay Seasoning
- 1 tsp. ground cumin
- About 1/2 tsp. cayenne
- 1 ½ to 2 lb. peeled, deveined large shrimp, with tails on
- 1 lemon, cut into wedges
- Hot honey or hot sauce and honey, for serving
","preparation":"
Step 1
In a large bowl, whisk the vinegar, 1 tbsp. oil, the sugar, and celery seeds; season with salt and pepper. Add the lettuce and carrot; season. Toss the slaw until coated.
Step 2
In a large deep pot or deep fryer, heat about 6 cups oil until a deep-fry thermometer registers 360°.
Step 3
In a medium bowl, whisk the buttermilk and egg; season with salt and pepper.
Step 4
In another medium bowl, whisk the flour, Old Bay, cumin, and cayenne; season with salt.
Step 5
Pat the shrimp dry. Working in batches of 8 to 10, coat the shrimp with the flour, then the buttermilk, and then the flour again. Fry the shrimp until golden brown and cooked through, 3 to 4 minutes. Transfer to a wire rack or paper towels to drain.
Step 6
Serve the fried shrimp with the lemon wedges and hot honey. Pass the slaw alongside.
","tags":"Rachael Ray In Season, Fish and Seafood, Fried, Salad, Vegetables, Dinner, Summer Cookout","publishDate":"2022-06-16T04:00:00Z","author":"Rachael Ray","relatedProduct1":{"product_id":6535205519542,"variant_id":39253651980470,"handle":"nonstick-sheet-pan-with-spout-and-crisper"},"relatedProduct2":{"product_id":6216243871926,"variant_id":37921079853238,"handle":"medium-nesting-mixing-bowls-set"},"relatedProduct3":{"product_id":6535204831414,"variant_id":39245974503606,"handle":"nonstick-baking-sheet-set-5-piece"},"relatedProduct4":{"product_id":6216268677302,"variant_id":37921129463990,"handle":"cucina-oval-serving-platter"}}
__Tip__
I use a big, cheap pot for frying and a spider, not a fry basket, to take out the food for less splatter.
Ingredients
Slaw
- 3 tbsp. distilled white vinegar or apple cider vinegar
- 1 tbsp. neutral-flavored oil (such as safflower)
- 1 tbsp. sugar
- 1 ½ tsp. celery seeds
- Salt and pepper
- 1 head iceberg lettuce—cored, quartered, and very thinly sliced
- 1 carrot, peeled and grated
Shrimp
- About 6 cups neutral-flavored oil (such as safflower)
- ¾ cup buttermilk
- 1 large egg
- Salt and pepper
- 1 ½ cups flour
- 1 rounded tbsp. Old Bay Seasoning
- 1 tsp. ground cumin
- About 1/2 tsp. cayenne
- 1 ½ to 2 lb. peeled, deveined large shrimp, with tails on
- 1 lemon, cut into wedges
- Hot honey or hot sauce and honey, for serving
Directions
Step 1
In a large bowl, whisk the vinegar, 1 tbsp. oil, the sugar, and celery seeds; season with salt and pepper. Add the lettuce and carrot; season. Toss the slaw until coated.
Step 2
In a large deep pot or deep fryer, heat about 6 cups oil until a deep-fry thermometer registers 360°.
Step 3
In a medium bowl, whisk the buttermilk and egg; season with salt and pepper.
Step 4
In another medium bowl, whisk the flour, Old Bay, cumin, and cayenne; season with salt.
Step 5
Pat the shrimp dry. Working in batches of 8 to 10, coat the shrimp with the flour, then the buttermilk, and then the flour again. Fry the shrimp until golden brown and cooked through, 3 to 4 minutes. Transfer to a wire rack or paper towels to drain.
Step 6
Serve the fried shrimp with the lemon wedges and hot honey. Pass the slaw alongside.