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Corn Battered Shrimp

  • Yield: 6 first-course servings


  • 1 egg, beaten
  • 1 cup milk
  • 2 teaspoons Emeril's Original Essence
  • 1/2 heaping cup of corn kernels and the milk scraped from 1 ear of corn
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3/4 cup yellow cornmeal
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 18 large shrimps, peeled, deveined, and butterflied
  • Solid vegetable shortening for deep frying


  • Combine the egg, milk, 1 teaspoon of the Essence, and the corn and corn milk in a bowl and whisk for about 1 minute. Add the baking soda, baking powder, cornmeal, flour, salt, and black pepper. Mix well to make a thick batter.
  • Season the shrimps with the remaining 1 teaspoon Essence. oll each shrimp in the batter and coat evenly. Heat the shortening to 360?F. Fry about 3 shrimps at a time, until golden brown.
  • Drain on paper towels and serve immediately.