Recipe Background
Calabash Shrimp offers a crispy, seasoned shell with tender shrimp inside.
Calabash Shrimp brings a delightful crunch to your plate, transforming simple ingredients into a coastal classic. As the shrimp bathe in a mixture of eggs and evaporated milk, they've already embarked on their journey to tender juiciness. A coating of seasoned flour embarks them on the final lap, ensuring that every bite carries a satisfying, crispy shell contrasted against the succulent shrimp. Once submerged in hot oil, the kitchen fills with the unmistakable aroma of frying seafood—a scent that might just remind you of seaside boardwalks and summer evenings.
The texture is all about balance. The coating locks in the shrimp's natural juices, creating a bite that's both crisp and soft. Seasonings like garlic salt, black pepper, and paprika provide a gentle warmth that complements the shrimp’s natural sweetness. A key technique is to fry in batches, maintaining the oil temperature for even cooking. This ensures that each piece turns a rich golden brown, inviting you to enjoy one more.
Sharing a platter of Calabash Shrimp with friends or family is a tactile experience, where fingers are the preferred utensils, and conversation flows as freely as the servings. With a bold, comforting bite in every morsel, it’s a dish that speaks to the soul, perfect for gatherings both large and small.
Ingredients
- 2 large eggs
- 1 cup evaporated milk
- 1 cup self-rising flour
- 1/2 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- vegetable oil as needed for frying
- 1 1/2 pounds medium to large shrimp peeled and deveined
Directions
- Whisk together the eggs and the evaporated milk in a shallow bowl.
- In a second shallow bowl, whisk together the flour, the garlic salt, the pepper, and the paprika.
- In a Dutch oven, pour 2 inches of the vegetable oil.
- Heat the vegetable oil to 350 degrees F.
- In batches, dip the shrimp in the egg mixture and then in the flour mixture.
- Fry the shrimp in batches in the hot oil until they are golden and cooked through at 145 degrees F, about 2 minutes.
- Drain the shrimp on paper towels.
- Serve hot.
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