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

Quesadilla comes in many forms from traditional to Tex-Mex. You can add whatever the hell you want chicken, beef, shrimps,
If you are a fan of topping off your steak with a pat of butter here’s your next obsession. Very
Baked onion topped with garlic bang. Mr. Rodgers used to make these at the lease thrown on the campfire. Baked
It seems I always have to add yum to canned baked beans. This is a synonym to baked beans and
This is a great trick to make a basic corn side into a full flavored masterpiece. It’s not at all
Not a fan of Meatloaf because most of my previous attempts at getting that perfect Meatloaf as a child that
This potato salad was a side dish from my last smoked brisked that I thought it needed a home. Thankfully,
Made these with the basics to get a feel of for the texture of what I was trying to achieve.
Quick way to dazzle up breakfast. Not only is it fast, it’s fantastic and easy to scale.
Classic homemade chicken parmigiana pretty easy to knock out. Cheese crust you can feel in the bite of the tender
Although the picture isn’t a looker, a forkful of the baked lasagna noodle, provolone topped, combined with the gooey shrimp
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

➕ Product Used


RED is a tomato based picante. Delicious used as a
NEW spice increased to 2 pounds per bag. The bags
1 pound bags of Cluck chicken flavoring. Taste like chickens
NEW spice increased to 2 pounds per bag. The bags
5 1 vote
Article Rating