Print Pin
5 from 4 votes

Corn Shrimps

Fried shrimps haven’t been my thing for 40+ years because when I was knee high to a snakes ass I caught the flu after I ate them. I don’t know if that’s an old wives’ tale but I went strictly boiled shrimp after that. Anyways these were going to be Southern style fried with cornmeal but I decided to play with my food again. They turned out great with a sort of corn dog type batter I intend to play with more soon.
Course Appetizer, Main Course
Style Southern, Texan
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4
Calories 614kcal
Author Shawn


  • 1 lb shrimp (jumbo mine netted 17 shrimps YRMV)
  • 1.5 cup milk
  • ½ cup flour (self rising)
  • ½ cup corn meal
  • 2 oz egg (1 egg)
  • 1 tbs Cottonmouth
  • ½ tsp pepper
  • ¾ tsp salt
  • 6 cup vegetable oil (or peanut oil for frying)


  • In a medium pot or whatever you like to fry stuff in fill it with the vegetable oil.
  • Put a thermometer in the oil so it’s not touching bottom.
  • In a large bowl add the egg, milk, Cottonmouth, salt, and pepper.
  • Beat it with a whisk until it’s mixed well.
  • Add the corn meal and flour and mix until smooth.
  • Heat the oil to 360
  • While oil is heating up clean your thawed shrimp. You can leave tail on or tail off.
  • Set up a cookie sheet with a brown paper bag on top of it. Paper towels will work.
  • Dip your shrimp in the batter to cover shrimp meat and carefully drop in oil.
  • I only do 6 shrimp per batch. This will drop the oil temperature but recover easily.
  • Try to fry the shrimp at no less the 350 degrees.
  • When the shrimp turn golden brown at about 2 to 3 minutes remove them to the cookie sheet with metal tongs or handled strainer.
  • Do the rest of the shrimp batches until done.
  • Optionally, when the shrimp is done you can take spoon fulls of the batter and drizzle in the hot oil to make delicious crispies. You’ll need a metal strainer with handle to get the our effectively.

© Texas Butter®

➕ Nutrition

Nutrition Facts
Corn Shrimps
Amount Per Serving (355 g)
Calories 614 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 29g181%
Cholesterol 348mg116%
Sodium 1386mg60%
Potassium 358mg10%
Carbohydrates 33g11%
Fiber 3g13%
Sugar 5g6%
Protein 32g64%
Vitamin A 645IU13%
Vitamin C 4.7mg6%
Calcium 282mg28%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.
➕ Last 12 Recipes

Not as pretty as you but mighty fine in the chompers. It's a mixed play off my Aunt Laura and
Use what you have available but I promise beef cheek isn’t as gross as it sounds. Beef cheeks rich flavorful
I didn't notice the Chicken and Waffles craze it until my late 30’s. This is my best Pepper Bee recipe
roast beef sandwich
Making hot roast beef sandwiches is easy and you can't go wrong cooking the roast beef at the perfect low
Texas Butter recipe Tuna Salad Sandwich Supreme
Spicy tuna spiked with myriad of goodies so good it feels illegal. Normally I go with more mayonnaise but this
Texas Butter Recipe Tater Tot Casserole
Another tater tot casserole that turned out pretty good. I often wonder how many times the Classic Tater Tot Casserole
Smoked Honey Wings Texas Butter Recipe
I chose this dish out of my bucket 1st because it turned out right and I don’t do a lot
Texas Butter Recipe Meatball Poboy
I saw a Subway commercial and the rest of the day a sub was the focus. The meatballs are a
Just grilled fajitas, homemade tortillas, cheese and a shot of Irish Salsa. Irish Salsa is our problem child mostly
Probably my favorite steak is the flat iron or blade steak. This is left over blade steak we used Dawgs
This salad is straightforward to make and open for more ingredients you’d like to add. This salad doesn’t have it,
Texas Butter Recipe Bacon Wrapped Chicken Tenderloins
Chicken tenders wrapped in bacon accompanied with an avocado dip that surprised us all.
Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.

If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn

5 1 vote
Article Rating