{"id":114,"date":"2023-11-06T21:59:04","date_gmt":"2023-11-06T21:59:04","guid":{"rendered":"http:\/\/mightyoakengineering.com\/wwmc\/?p=114"},"modified":"2023-11-06T22:00:33","modified_gmt":"2023-11-06T22:00:33","slug":"best-fried-shrimp-with-dipping-sauce","status":"publish","type":"post","link":"https:\/\/mightyoakengineering.com\/wwmc\/main-course\/best-fried-shrimp-with-dipping-sauce\/","title":{"rendered":"Best Fried Shrimp with Dipping Sauce"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">1 1\/2 c. peanut oil<br>1 lb. Extra Large Fresh Shrimp or Colossal Farm Raised Shrimp (7 to 9 per person, depending on size)<br>2 egg whites, beaten lightly with 2 teaspoons water<br>1\/2 t. salt<br>1\/4 t. paprika<br>1\/4 t. Garlic Magic or Garlic Powder (optional) plus 1\/8 t. for dipping sauce<br>1 sleeve saltine crackers<br>7 oz. ketchup<br>2 t. mayonnaise<br>4 T. heavy whipping cream<br>1 lemon cut in wedges<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Crumble crackers fine in processor or in zip lock bag with rolling pin. Peel, devein and butterfly, rinse, and drain the shrimp.&nbsp; Prepare shrimp \u2013 Be sure to fully butterfly them, leaving tail on but splitting in 2 sections almost to the tail. Drain shrimp well.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Prepare cracker crumb coating.&nbsp; Prepare sauce (below).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Put oil on to preheat for frying to 350 Degrees F. or until a drop of water will sizzle.&nbsp; With a wire whip, lightly beat egg white with water. Whisk in the salt, paprika and garlic powder (optional). Put half the well drained shrimp in this mixture. Coat well.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Place shrimp in the cracker crumbs and coat well. Gently shake off excess. Slowly place these in the hot oil and fry for 3 minutes until lightly golden brown. Do not overfry! Drain well and place on paper towels or uncoated paper plates (the cheap kind) to drain. Repeat Process until all are cooked.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Dipping Sauce:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">With a wire whisk, combine mayonnaise with Catsup until smooth. Slowly add cream and whisk together until you have a creamy sauce about the color of Thousand Island Dressing. Add garlic Magic (available at most super markets) or Garlic Powder to taste. Cover and refrigerate.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serve Shrimp Hot with Dipping Sauce and Lemon Wedges!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:18px\"><strong>Grocery List<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\" style=\"font-size:18px\">\n<li>peanut oil<\/li>\n\n\n\n<li>shrimp<\/li>\n\n\n\n<li>eggs<\/li>\n\n\n\n<li>salt<\/li>\n\n\n\n<li>paprika<\/li>\n\n\n\n<li>Garlic Magic or Garlic Powder<\/li>\n\n\n\n<li>saltine crackers<\/li>\n\n\n\n<li>ketchup<\/li>\n\n\n\n<li>mayonnaise<\/li>\n\n\n\n<li>heavy whipping cream<\/li>\n\n\n\n<li>lemon<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>1 1\/2 c. peanut oil1 lb. Extra Large Fresh Shrimp or Colossal Farm Raised Shrimp (7 to 9 per person, depending on size)2 egg whites, beaten lightly with 2 teaspoons water1\/2 t. salt1\/4 t. paprika1\/4 t. Garlic Magic or Garlic Powder (optional) plus 1\/8 t. for dipping sauce1 sleeve saltine crackers7 oz. ketchup2 t. mayonnaise4 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[11,3,4],"tags":[14,9,24,46],"class_list":["post-114","post","type-post","status-publish","format-standard","category-all-recipes","category-main-course","category-special-occasion","tag-holidays","tag-main-course","tag-seafood","tag-special-occasions","entry"],"jetpack_publicize_connections":[],"featured_image_src":null,"featured_image_src_square":null,"author_info":{"display_name":"Holly","author_link":"https:\/\/mightyoakengineering.com\/wwmc\/author\/admin\/"},"jetpack-related-posts":[{"id":598,"url":"https:\/\/mightyoakengineering.com\/wwmc\/special-occasion\/shrimp-scampi\/","url_meta":{"origin":114,"position":0},"title":"Shrimp Scampi","author":"Holly","date":"September 12, 2025","format":false,"excerpt":"Ingredients: 3 T. butter2 T. minced garlic1 1\/2 pounds peeled, de-veined shrimp1\/4 c. dry white wine1\/2 c. tomato sauce1 1\/4 c. heavy cream1\/2 t. basil1\/2 t. oregano1\/8 t. thyme1 1\/8 t. Italian hot pepper flakes (for children or spicy-sensitive folks, you may want to cut this in half)2 egg yolkssalt\u2026","rel":"","context":"In &quot;All Recipes&quot;","block_context":{"text":"All Recipes","link":"https:\/\/mightyoakengineering.com\/wwmc\/category\/all-recipes\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":252,"url":"https:\/\/mightyoakengineering.com\/wwmc\/main-course\/seafood-gumbo-by-elaine\/","url_meta":{"origin":114,"position":1},"title":"Seafood Gumbo by Elaine","author":"Holly","date":"November 20, 2023","format":false,"excerpt":"2 small bell peppers, one orange and one yellow1 yellow onion8-10 green onions1 stalk of celery3-4 cloves of garlic1 1\/2 lbs. chicken breasts1 lb. shrimp.\u00be lb. Earl Campbell\u2019s link sausage3 T. canola oil3 T. flour3-4 c. hot water2-3 T. of Tony Chachere\u2019s Creole seasoning1 T. soy sauce\u00bd T. ground red\u2026","rel":"","context":"In &quot;All Recipes&quot;","block_context":{"text":"All Recipes","link":"https:\/\/mightyoakengineering.com\/wwmc\/category\/all-recipes\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":488,"url":"https:\/\/mightyoakengineering.com\/wwmc\/main-course\/seafood-lasagna\/","url_meta":{"origin":114,"position":2},"title":"Seafood Lasagna","author":"Holly","date":"December 27, 2023","format":false,"excerpt":"1 green onion, finely chopped2 T. vegetable oil2 T. plus 1\/2 c. butter1\/2 c. chicken broth 1-8 oz. bottle clam juice1 lb. bay scallops1 lb. uncooked shrimp, peeled and deveined1-8oz. pkg. imitation crabmeat, chopped1\/4 t. white pepper, divided1\/2 c. flour1 1\/2 c. milk1\/2 t. salt1 c. whipping cream,1\/2 c. grated\u2026","rel":"","context":"In &quot;All Recipes&quot;","block_context":{"text":"All Recipes","link":"https:\/\/mightyoakengineering.com\/wwmc\/category\/all-recipes\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":103,"url":"https:\/\/mightyoakengineering.com\/wwmc\/main-course\/lobster-cakes\/","url_meta":{"origin":114,"position":3},"title":"Lobster Cakes","author":"Holly","date":"November 6, 2023","format":false,"excerpt":"1 1\/2 lbs. lobster meat1 egg2 T. lemon juice (freshly squeezed)1 t. salt (plus scant amount for when it\u2019s cooling)1 T. mayonnaise1 T. Worcestershire sauce1\/2 t. chipotle tobasco sauce1\/2 t. freshly ground black pepper2 T. Tony Chachere\u2019s cajun seasoning1 medium white onion, diced finely1 1\/2 c. fresh bread crumbs4 T.\u2026","rel":"","context":"In &quot;All Recipes&quot;","block_context":{"text":"All Recipes","link":"https:\/\/mightyoakengineering.com\/wwmc\/category\/all-recipes\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":74,"url":"https:\/\/mightyoakengineering.com\/wwmc\/main-course\/eggplant-pirogue\/","url_meta":{"origin":114,"position":4},"title":"Eggplant Pirogue","author":"Holly","date":"October 28, 2023","format":false,"excerpt":"1 large eggplant (cut 1\/2 inch thick rounds)1 egg1\/2 c half and half1 1\/2 yellow cornmeal1 1\/2 c. flour, white1 tbsp. lemon pepper2 tsp. salt1 tsp. onion powder1\/2 tsp. paprika1\/2 tsp Tony Chachere\u2019sPanko breadcrumbscanola oilangel hair pasta Seafood Sauce1\/2 c butter3\/4 c ap flour (for roux)1\/2 tsp Tony Chachere\u2019s1 tsp\u2026","rel":"","context":"In &quot;All Recipes&quot;","block_context":{"text":"All Recipes","link":"https:\/\/mightyoakengineering.com\/wwmc\/category\/all-recipes\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":272,"url":"https:\/\/mightyoakengineering.com\/wwmc\/special-occasion\/shrimp-fondue\/","url_meta":{"origin":114,"position":5},"title":"Shrimp Fondue","author":"Holly","date":"November 20, 2023","format":false,"excerpt":"2 cans cream of shrimp6 oz. sharp cheddar cheese1\/2 c. milk2 cans shrimp1\/4 t. chipotle Tobasco sauce1\/2 c. white wine In medium saucepan over medium low heat, blend together soup, shrimp, milk, Tobasco and white wine until heated through (about 8 minutes). Turn heat down to low and slowly stir\u2026","rel":"","context":"In &quot;All Recipes&quot;","block_context":{"text":"All Recipes","link":"https:\/\/mightyoakengineering.com\/wwmc\/category\/all-recipes\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/mightyoakengineering.com\/wwmc\/wp-json\/wp\/v2\/posts\/114","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mightyoakengineering.com\/wwmc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mightyoakengineering.com\/wwmc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mightyoakengineering.com\/wwmc\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mightyoakengineering.com\/wwmc\/wp-json\/wp\/v2\/comments?post=114"}],"version-history":[{"count":2,"href":"https:\/\/mightyoakengineering.com\/wwmc\/wp-json\/wp\/v2\/posts\/114\/revisions"}],"predecessor-version":[{"id":116,"href":"https:\/\/mightyoakengineering.com\/wwmc\/wp-json\/wp\/v2\/posts\/114\/revisions\/116"}],"wp:attachment":[{"href":"https:\/\/mightyoakengineering.com\/wwmc\/wp-json\/wp\/v2\/media?parent=114"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mightyoakengineering.com\/wwmc\/wp-json\/wp\/v2\/categories?post=114"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mightyoakengineering.com\/wwmc\/wp-json\/wp\/v2\/tags?post=114"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}