Light fried shrimp

Air fryer baked potatoes cook up tender and fluffy, and in a surprisingly quick amount of time. Save space in the oven and use this countertop appliance to make tonight's baked potato.

These super-crispy golden shrimps are an out-an-out winner! Serve crispy golden shrimps at your next house party only to become the party rock-star!

I love this dish! It’s flavorful, quick, easy and the spicy peri-peri sauce gives this dish that little extra umph.

I’m not sure exactly what word is above ‘incredible’ but that’s what these honey hot fried shrimp were. Beyond incredible. Easily some of the best shrimp I’ve ever had and definitely the best I’ve made. The shrimp are battered and deep-fried. The batter is amazing, producing the perfectly crunch coating that is flavored with one of my favorite seasonings, Old Bay. Then the shrimp get a light drizzle of a wonderful sauce. The sauce is a tasty combination of honey, hot sauce and sesame oil.

crispy jumbo fried shrimp

One of favorite things about making fried shrimp is sneaking in the little secret ingredient into the breading.... And that’s the Cajun Seasoning. And that's the Cajun seasoning. Add enough to give the shrimp that tasty and distinctive flavor of Louisiana cuisine! Serve hot with lemon wedges

Impress your mom on Mother's Day with Chinese Honey Walnut Shrimp. The crispy candied walnuts are perfectly sweetened. The succulent shrimps are lightly fried and coated with a sweet & savory mayo sauce. Yummm!

This recipe for Southern Fried Shrimp is not only straightforward and scrumptious but also quick to prepare. It features shrimp that are crunchy on the outside and packed with flavor. You can whip up this crispy seafood dish in approximately 15 minutes, providing a fast and tasty meal. Ever longed to recreate that high-quality fried

No one really knows the origins of fried coconut shrimp, the crunchy, breaded kind that’s served in chain steakhouses and beachfront restaurants, but its roots are likely found in the tiki bar culture, which was all the rage in the United States after World War II, when access to tropical produce like coconuts and pineapples became an everyday thing. Using egg whites instead of whole eggs and cornstarch instead of flour yields shrimp that are simultaneously crunchy yet light, and go just as…