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Sizzler Southern Fried Shrimp copycat recipe by Todd Wilbur
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Sizzler Southern Fried Shrimp


Score: 5.00. Votes: 1
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One of the most popular items on the Sizzler menu is the fried shrimp, which is often sold as a belly-stuffing, all-you-can-eat deal.

Wash those shrimpies down with a specialty cocktail

Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • 12 medium shrimp (1/3 pound)
  • 1 cup plain bread crumbs
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon dried basil, crushed fine
  • 1/2 teaspoon dried parsley, crushed fine
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1 large egg, beaten
  • 1/2 cup milk
  • 1 cup all-purpose flour
  • Vegetable oil for frying
On the side
  • Lemon wedge
  • Cocktail sauce
  • Do This
    • Restaurant/Brand
      Sizzler
    • Instructions
      1. Prepare the shrimp by removing all of the shell except the last section and the tailfins. Butterfly the shrimp by cutting most of the way through along the back of the shrimp on the side with the dark vein. Remove the vein and rinse each shrimp.
       
      2. Combine the bread crumbs, salt, basil, parsley, garlic powder, and onion powder in a small bowl.
       
      3. Combine the beaten egg and milk in another small bowl.
       
      4. Sift the flour into a third small bowl.
       
      5. Heat the oil in a deep fryer (or large saucepan, with a thermometer, over medium heat), to 350 degrees F. It should be deep enough to cover the shrimp.
       
      6. Coat the shrimp one at a time, using one hand for the wet mixture and one hand for the dry stuff. First dip the shrimp into the egg and milk mixture, then drop it into the flour. Coat the shrimp with the flour with the dry hand and then drop it back into the milk mixture. When it's completely moistened drop it into the bread crumbs and coat it again. Set each shrimp on a plate until all of them are coated.
       
      7. Drop the shrimp into the hot oil and cook for 3 to 4 minutes or until the outside is golden. Serve with a wedge of lemon and cocktail sauce for dipping.
       
      Serves 2.
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Score: 5.00. Votes: 1
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Mende Griffith
Oct 28, 2020, 06:17

I took one bite of this and exclaimed, "WOW! I made this?!" Now I've lost count of how many times I've made it. Absolutely delicious ~ thank you!

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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