Breaded and fried shrimp. Cookout and carryout staple. The Friday night fry tradition extended from fish to shellfish — same pan, different protein.
Fried shrimp at the cookout or from the carryout basket is a Black food institution. It shows up at church fish fries alongside catfish and whiting, at Fourth of July cookouts next to the ribs, and at carryout counters in every Black neighborhood. It is festive, fast, and universally beloved.
Fried shrimp starts with one of the leanest proteins available — 20g protein per 3oz at under 85 calories for the shrimp itself. Frying adds fat from the breading and oil, but the base protein is still intact. The iodine and selenium content supports thyroid and immune function even after frying.
Peel and devein shrimp, leave tails on. Season with garlic powder, onion powder, cayenne, salt, and pepper. Dredge in seasoned flour, dip in beaten egg, then coat in seasoned breadcrumbs or cornmeal. Fry in fresh oil at 350°F for 2-3 minutes until golden. Do not overcrowd the pan — shrimp steam instead of fry when crowded.
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