Reviewed: Oct. 26, 2008

It truly is a great recipe! Just like someone else said, it definitely seems like a restaurant dish. I also cut the water down, but still kept the cornstarch and egg the same. I did add the cornmeal to the bread crumbs. My kids and husband thought it was great, there's nothing left!!!

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Reviewer:

DZINER2003

Reviewed: Oct. 18, 2008

excellent! I only had Italian bread crumbs & they tasted pretty good. We served with a side of marinara for dipping - Yum! Thanks for sharing!

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Reviewer:

Jennifer

Cooking Level: Intermediate

Home Town: Monroe, Georgia, USA

Living In: Highland, New York, USA

Reviewed: Oct. 3, 2008

I followed the notes left by reviewers, cut the water and corn starch in half. First I dipped in bread crumbs, the second dip I used Panko. Perfect!

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Reviewer:

Zenglebert

Reviewed: Oct. 2, 2008

I was so excited and ready to eat these that I forgot to take a picture and my camera was right beside me. This is the only way that I will do fried shrimp from now on!!! Thanks for the great batter recipe.

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Reviewer:

Jenn Horton

Cooking Level: Expert

Living In: Newnan, Georgia, USA

Reviewed: Sep. 9, 2008

Not my favorite. I did as suggested and seasoned my bread crumbs. I have another coating I prefer as this one you have to really watch, the bread crumbs burn easily.

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Reviewer:

CLMITCHELL

Cooking Level: Expert

Living In: San Diego, California, USA

Reviewed: Jul. 29, 2008

This was superb! I followed others advice to use only half the amount of water and I used beer instead and added seasoning to the cornstarch (cajun seasoning, garlic powder, and onion powder. YUMU! Served it with steamed broccoli!

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Reviewer:

amyhunter

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: Jun. 22, 2008

THE BEST SHRIMP EVER!! I was hoping this would be easy enough for my family to make when I requested it for my Mother's Day dinner. To my surprise, and theirs, it was much better than we expected!! They followed the recipe to the tee, and our taste buds were truly pleased!! As stated by previous reviewers, this gives restaurant quality shrimp! Thanks!!

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Reviewer:

Tricenarian

Cooking Level: Intermediate

Home Town: Oakland, California, USA

Reviewed: May 5, 2008

I gave it five stars coz the shrimp was very crisb like the fried shrimp that we have in our favorite seafood resturant , but the flavor is very poor so I added salt , black pepper, cumin , lemon juice and garlic powder to the shrimp and just salt and black pepper to the water mixture ...so it was the best shrimp I have ever had . as many other reviews said that the water and the cornstarch is toooooooo much for one pound , I had one pound large shrimp and I just used 1/4 the amount of the water and the cornstarch .

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Reviewer:

monjfr

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

Reviewed: Mar. 22, 2008

PERFECT! I've finally found the recipe for perfect fried shrimp! The only variance I made to this recipe was to add salt, pepper, and Old Bay Seasoning to the bread crumbs. My family loved these shrimp. They are definitely restaurant quality, if not better. Delicious!

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Reviewer:

DC920

Cooking Level: Expert

Living In: Washington, D.C., USA

Reviewed: Feb. 28, 2008

I have made this recipe many times and absolutely LOVE it. Reminds me of the great fried shrimp places in Chicago. I never bother butterflying the shrimp. Like many, I reduce the water and cornstarch in half. I add a little Louisiana Hot Sauce to the wash as well. For the crumbs I've used saltine crumbs, bread crumbs (I add a little corn meal for extra crunch) and Panko, alternately. They are all good! I always add a little extra spice to the crumbs - usually some garlic powder and paprika. Although I love Panko crumbs, they tend to not stick very well and often wash off on the 2nd breading. Let the shrimp dry a bit after the first dip and the breading will stick better. Make sure your oil is the correct temperature and let them get a nice golden brown which seems to take about 3 minutes. I drain them on a rack over a brown paper bag for a couple of minutes then put them on paper towels in the oven at 150 degrees while I prepare the rest. Serve with some home-made cocktail sauce (ketchup & horseradish)and some Sweet Restaurant Slaw from this site and it's just like Hanson's Fish Market on Harlem Ave! (of course, you have to serve it in a brown paper bag!;-)

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