Fried Key West Pink Shrimp with Caribbean Fry Sauce

Island Jane Magazine-Nov/Dec 2016

Our native Key West Pink Shrimp are my favorite seafood of our surrounding waters! Key West was a major shrimping community, and our historic seaport was the home of hundreds of shrimp boats that filled the marina, Now multimillion dollar yachts, charter fishermen, and sunset sailing charters reside there, but in Sock Island at Safe Harbor Marina there is still a slice of old Key West where there are the last of our shrimping fleets.

Key West Pink Shrimp are the best when you find the chemical free or “no dip”. Disodium Sulfate is a bleaching component that is used to keep the shrimp fresh longer. If that’s not an oxymoron I don’t know what is. Ask your sales person at the counter of your favorite fish market if your shrimp are chemical free or “no dip”. The taste is by far superior. The natural sweetness of the shrimp are amazing and the true sweetness of the Key West pink shrimp stands out!

This is a dish I have been enjoying since I was a kid. I remember my mother frying them up and usually I ate half of them before dinner was even served!
Fresh, local, simple — and when properly prepared they have amazing flavor.

Fried Key West Pink Shrimp with Caribbean Fry Sauce

Caribbean Fry Sauce:
1 cup mayonnaise
1 cup Tomato Puree
½ Cup Key Lime juice
Salt and pepper to taste
½ habanero Pepper with seeds if you like it spicy, 
or use cautiously to your liking.
Now your fry sauce is ready refrigerate until your shrimp are ready!

Fried Key West Pink Shrimp:
1 lb Fresh Key West Pink Shrimp Pealed, divined, 
butterflied, and seasoned with salt and pepper
2 cups flour seasoned with salt and pepper
1 cup of egg wash, 2 eggs beaten mix with ½ cup of 
water and seasoned with salt and pepper
3 cups Cuban bread Crumbs, day old Cuban bread ran through the food processor seasoned with salt and pepper.
½ bunch Parsley rough chopped and mixed with the bread crumb

It is very important to season your shrimp, flour, egg wash, and bread crumbs, with salt and pepper so that the seasoning is balanced through each layer.

3 cups of peanut oil preheated to 350 degrees in a 
1 gallon pot.

While your oil is pre heating, dredge your shrimp in the flour dusting all excess flour off of the shrimp. After that dip the shrimp in the egg wash and then to the bread crumbs for the final coat.

Flour is always first when breading because this helps the egg wash stick to the protein which helps the bread crumbs stick to the egg wash.

Once the oil is heated you can begin frying the shrimp 5 or 6 at a time until golden brown. Be sure that the oil is hot prior to adding the shrimp, if it isn’t hot you will end up with soggy oily shrimp.

Once the shrimp are fried and golden brown remove from the oil and place on a plate lined with napkins to soak up any excess oil. Lightly salt and sprinkle with chopped parsley.

Chef Martin Liz is as "CUZZIE" as they come, multiple generation native, Key West Conch. Chef Martin is Owner and Operator of Key West Personal Chef, Key West Premier Catering and Personal Chef Service. Key West Personal Chef services in your home, vacation rental, bungalow, or yacht. Chef Martin can cook your catch with true authentic local flair or create a customized menu for you, and your guest for your special occasion. Chef Martin is also partners with restaurantor Bobby Mongelli at the Lost Kitchen Supper Club. The Lost Kitchen Supper Club is a social club with a traditional dining experience. Savor an exquisite meal among old friends — and as you break bread making new friends in a reinvented style of dining. Chef Martin makes an amazing array of truly unique, Key West and Caribbean delicacies, utilizing local seafood and exotic, indigenous flora and fauna. His natural creativity, coupled with classical training and a desire to preserve the largely lost, culinary traditions of his heritage, meld an exotic mix of Cuban, Asian, Afro-Caribbean and French-West Indies with tastes that are exclusively, undeniably, Key West. For catering and personal chef services: Sign up and Join the Club: Contact Chef Martin Liz:

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