Chinese Fried Shrimp

5 from 2 votes

Better than take-out Chinese Fried Shrimp. These are juicy shrimp covered in a fluffy, crunchy batter!

Prep Time11

Cook Time4

Total Time15

Course: Appetizer, Dinner, lunch

Cuisine: Chinese

Servings:

Calories: 118kcal

First, peel the shrimp. Make sure that you remove only the shell and leave the tails on. Take the shrimp with its underbelly facing up. Make 3 cuts from side to side to a little less than halfway into the shrimp. (Look at the how to steps by steps in the post for visual reference).
Place the shrimp on the side. With one hand, hold down the shrimp to make sure it doesn't slip while cutting. Now with the tip of the knife, you want to make a split evenly down the middle from the top until you reach the tail. Make sure not to insert the knife all the way. We want to open up the shrimp, not split it in half. Repeat with all the shrimp.
Now, place the shrimp in a small bowl and add the chicken bouillon, salt, pepper, and msg. Mix until all the shrimp are seasoned. Then take a small plate and add ¼ cup of flour. Lightly dredge each shrimp and shake off any excess flour. Place the shrimp on a plate while you make the batter.

Mix ½ cup of flour with the corn starch, baking soda, and water in a small bowl. In a large pot, add the oil over medium-high heat. Once the oil is hot, grab the shrimp by the tail and dip into the batter and remove any excess batter with the edge of your bowl. Place the shrimp in the hot oil. Repeat and add all the shrimp. Fry for 2 minutes on each side. Remove the shrimp from the oil to drain on a plate with paper towels. Serve and enjoy!

I used super colossal shrimp because the bigger the shrimp, the better. More space to hold batter. But you can use small shrimps if that's what you have.
If you want to save these shrimps for later. I suggest you only fry them for 1 minute on each side. Let them completely cool and then store them in an airtight container or freezer bag.