Seafood breading mix. A New Orleans tradition. Since 1889. Real lemon added. 2 easy ways to cook! Comments or questions? Call 1-877-837-3796 or visit us at www.zatarains.com for great recipe ideas and product information.
12 oz (340 g) x 12
2.667 tbsp mix
about 15 per pack
Deep Frying: 1. Fill deep fryer no more than 1/3 full with oil. Heat oil to 350 degrees F on medium heat. 2. Pour 1 lb peeled shrimp, mix 1/2 cup Zatarain's Seasoned Shrimp-Fri with 1/2 cup water in medium bowl. Pour additional 1/2 cup Shrimp-Fri onto plate or into plastic bag. 3. Dip shrimp in batter. Shake off excess. Roll or shake shrimp in remaining 1/2 cup Shrimp-Fri until evenly coated. Discard any remaining Shrimp-Fri on plate or in plastic bag. 4. Fry shrimp, a few pieces at a time, in hot oil until light golden brown. Drain on paper towels. Pan Frying: 1. Pour 1 inch of vegetable oil into large skillet. Heat oil to 350 degrees F on medium heat. 2. Prepare as directed above. Note: For thicker coating, dip shrimp in 1/2 cup milk mixed with 1 lightly beaten egg. Shake off excess. Roll or shake shrimp in Shrimp-Fri. Repeat. Refrigerate after opening.
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