Potato Chip Shrimp
What flavour will you choose? With Potato Chip Shrimp there are plenty Potato Chip varieties and flavours to temp you. My first instinct was dill pickle of course, because to me it is reminiscent of tartar sauce with dill pickles and a good pairing with shrimp.  BBQ, sour cream and onion or salt and vinegar are also great flavours to work with.  I find that BBQ on its own is a good all round coating that comes out nicely seasoned and would make a good coating for most anything. You really can’t go wrong with any flavour that you use as the potato chips in general make a surprisingly thick and crispy coating.
What I found oddly interesting about using potato chips in this fashion is that the potato chips have trouble being ground down really fine. Which is odd, because chips will turn into micro dust if you eat them in bed or on the sofa? Secondly, a deep fried potato chip coating isn’t greasy as one might think since you are essentially deep frying a deep fried product. You will be pleased with the results.
It seems the oil already in the potato chip prevents them from really grinding down as mentioned earlier but this same oil allows you to really pack on the coating as it tends to stick together well. So the next time you’re looking for a great party snack, don’t just put those potato chips out in a bowl. Turn them into something worthy for your gathering of friends. Enjoy!
Try these Potato Chip Shrimp flavour options:
BBQ with the addition of chipotle powder
Sour cream and onion with the addition of onion powder
Salt and vinegar with the addition of  cracked black pepper
Ranch with the addition of dried parsley and onion powder
Cheddar with the addition of chili powder
Recipe source for Potato Chip Shrimp:Â Compelled To Cook
- 200 grams Dill Pickle potato chips see note
- 6 tbsp all purpose flour use cornstarch if gluten free
- 1/2 tsp dried dill
- 1/4 tsp pepper
- 1/4 tsp salt
- 2 large eggs
- 2 tbsp milk or water
- 20-24 each raw shrimp deveined with tail 21-25 per pound size or larger
- canola oil as needed
- Combine potato chips, 3tbsp flour, dill, salt and pepper in the bowl of a food processor. Blend until chips have broken down into small crumbs. (the chips with only process so far, so don't be afraid of over processing) Remove coating to a shallow bowl and set aside.
- Prepare breading station by adding remaining 3 tbsp of flour to a shallow bowl and seasoning lightly with salt and pepper. In a third shallow bowl whisk eggs with milk or water. Arrange breading station starting with flour, eggs and potato chip coating.
- In a large Dutch oven, pot or deep fryer, heat a minimum of 4" of oil to 350℉ using a candy/deep fry thermometer. Pat shrimp dry with a paper towel and toss in flour to coat. Shake off 6-7 shrimp and add to egg wash bowl and toss to coat. Remove shrimp one by one to coating bowl and press both sides of shrimp into coating. The coating will adhere nicely when gently pressed on. Place prepared shrimp on a plate or small baking sheet. Repeat with remaining shrimp until all are coated. Drop 5-6 shrimp into hot oil and cook for approximately 3 minutes until golden. Remove with slotted scoop to a paper towel lined plate. Continue with remaining shrimp. Serve immediately with your favourite tartar sauce.
-I used Old Dutch Dill Pickle with the addition of a little dried dill, however your favourite brand and/or flavour can be used as is.
-substitute all purpose flour for cornstarch if wanting gluten free.
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