Horseradish Crusted Shrimp with Horseradish Remoulade

October  4, 2022
0 Ratings
  • Serves 2-4 - depends how many shrimp you can eat
Author Notes

Around here we like fried shrimp and remoulade ... this version has a crunch and a kick and is darn tasty. We set up the breading and frying station outside on the grill (which is off, of course) - see photo - then stand around and eat them as they come out of the fryer. —aargersi

What You'll Need
  • Horseradish Remoulade
  • 2 tablespoons fresh horseradish (grated on the small teeth of a box grater)
  • 2 minced scallions
  • 1 tablespoon brown mustard seed
  • 2 tablespoons mayonaise
  • 1 tablespoon sherry vinegar
  • 1 tablespoon dill relish
  • 1 tablespoon ketchup
  • juice from 1 lemon
  • Horseradish Crusted Fried Shrimp
  • 1 pound medium shrimp - peeled and deveined - we leave the tails on for handles
  • 1/2 cup fresh grated horseradish (on the small teeth on the box grater)
  • 2 cups panko
  • zest from 1 lemon
  • 2 eggs
  • 1/4 cup heavy cream
  • 2 tablespoons cornstarch
  • 1 teaspoon salt
  • 2 teaspoons pepper
  • oil for deep frying, we use peanut oil - high flash point
  1. Horseradish Remoulade
  2. Mix everything together and put it in the fridge until shrimp time.
  1. Horseradish Crusted Fried Shrimp
  2. Heat the oil - we use an electric fryer and set it to 375. Whisk together the panko, lemon zest and horseradish in a cake pan (or something you can get the shrimp in and out of)
  3. In another pan or dish - whisk the eggs, cream, cornstarch (which helps everything stick where it ought to) salt and pepper. Set up a draining rack - we put a cookie cooler over a newspaper covered cookie sheet.
  4. Standard frying ops - dip the shrimp in egg mix, then panko - do a few at a time - I actually press the shrimp into the panko so a lot sticks - I like them bready. Grab them by the tail and lower them into the oil. Fry them until golden brown - 5-7 minutes (it will depend on your oil, heat, shrimp) dump them out onto the cooling rack and wait patiently for 3 or 4 seconds before you try to eat one and probably burn your mouth. Put it down. Wait a minute. Now eat it with remoulade. Repeat.
  5. This isn't really part of the recipe but I also sliced breaded and fried that scalped lemon - that was our neighbor's favorite part!!

See what other Food52ers are saying.

  • gingerroot
  • Oui, Chef
    Oui, Chef
  • MeghanVK
  • TiggyBee
  • drbabs

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

13 Reviews

gingerroot April 5, 2011
Totally late to the party, but this sounds seriously delicious. Love it when things are so tasty you eat them before they can even get gussied up on a serving plate!
Oui, C. March 30, 2011
Drip....dip....drip.... this is the sound of my drool hitting the table. - S
aargersi March 31, 2011
Music to any cook's ears! :-)
MeghanVK March 29, 2011
This. Looks. Awesome.
TiggyBee March 28, 2011
I can see why these are eaten around the fryer!! Yum!!
drbabs March 27, 2011
OMG--love this.
aargersi March 28, 2011
I think it is right up your alley!! NOLA and all :-)
TheWimpyVegetarian March 27, 2011
nannydeb March 27, 2011
hardlikearmour March 27, 2011
When can I come over?!? Would love to stand around in the backyard, drinking some beer and waiting for these to come out of the fryer!
aargersi March 27, 2011
Come on! It's that time of year!!!
dymnyno March 27, 2011
Abbie, Sounds like a perfect Sunday lunch! Delicious!
aargersi March 27, 2011
I had a Tavel with it - I don't know if that is the RIGHT pairing, but it was really good!