Cracked Shrimp with Pineapple-Habanero Relish

2019-08-19T21:55:19-05:00August 19th, 2019|Recipes|0 Comments
Author: Carla Hall

Cracked Shrimp with Pineapple-Habanero Relish

Active Time: N/A Total Time: 1 HR 10 MIN Yield: Serves 6


  • 2 pounds peeled and deveined tail-on raw large shrimp
  • Vegetable oil for frying
  • 2 cups all-purpose flour 
 about 8 1/2 ounces
  • 2 tablespoons cornstarch
  • 1 teaspoon paprika
  • 1 1/2 teaspoons kosher salt divided, plus more to taste
  • 1 teaspoon black pepper divided
  • 2 large eggs
  • 1/2 cup evaporated milk
  • 1/2 teaspoon finely chopped fresh flat-leaf parsley plus more for garnish
  • Pineapple-Habanero Relish
  • Lemon wedges for serving


  1. Step 1
  2. Place shrimp on their sides on a cutting board. Holding shrimp by the tail and using a rolling pin or meat mallet, tap each shrimp lightly until slightly flattened (about 3/8 inch thick), 3 to 5 times.
  3. Step 2
  4. Pour oil to a depth of 1/4 inch in a large cast-iron skillet, and heat over medium-high until hot but not smoking.
  5. Step 3
  6. Meanwhile, whisk together flour, cornstarch, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper in a shallow dish. Whisk together eggs in a large bowl until frothy; whisk in evaporated milk, parsley, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper.
  7. Step 4
  8. Working in batches, dip shrimp in egg mixture, allowing excess to drip off. Dredge in flour mixture; shake off excess. Add to hot oil, without crowding, and fry until golden and crisp, about 1 minute per side. (Adjust heat between batches to maintain temperature as needed.) Drain on a wire rack set inside a rimmed baking sheet; sprinkle with salt to taste.
  9. Step 5
  10. Transfer shrimp to a large serving platter. Garnish with parsley, and serve with relish and lemon wedges for squeezing.

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