Canoe Pan Fried Shrimp

There is a story behind the name of this dish. A few years ago my husband and I stayed in Meredith, NH to celebrate his birthday. We went to a restaurant called Canoe Restaurant and Tavern. We had a delicious calamari appetizer. As I was eating it I was thinking about the flavors and what they might have used to make the dish. I told my husband that I would definitely try to re-create this fried calamari recipe at home.

It turned out amazing and I make it often. In fact, I canoe lots of things. I have made this recipe with meatballs and scallops as well. I am posting the pan fried shrimp recipe because it is the easiest to make and quick enough for a weeknight meal. I usually make this as an appetizer when people come over but I also make it for dinner along with a starch and vegetable as I am tonight. I am providing you with the brand name sauces that I used because they all vary so much. I tried using another garlic chili pepper sauce and I didn’t like the results. I’m pretty confident that if you try these pan fried shrimp once you will keep making them. They are that good.

Canoe Pan Fried Shrimp



  • 1 lb fresh or frozen raw shrimp 26-30 or even better 16-20 per pound.
  • 2 eggs beaten
  • 1 1/2 tbsp hot sauce I use Frank’s Red Hot
  • 1 cup flour
  • 1/2 cup cornmeal
  • 4 tbsp olive oil
  • 1/3 cup La Choy sweet and sour sauce
  • 1 tbsp olive oil
  • salt to taste
  • A Taste of Thai Garlic Chili Pepper Sauce for dipping


  • Defrost shrimp if frozen.
  • Shell and devein shrimp but leave the tail in tact.
  • Add the hot sauce to the eggs and mix well.
  • Combine the flour and cornmeal in a bag.
  • Add shrimp to the egg mixture and let sit for a few minutes. (I find that leaving them in gives the shrimp a chance to absorb the flavor of the hot sauce)
  • Take the shrimp out and shake off excess eggs and add them to the bag of the flour mixture.
  • Shake off excess flour and put them on a plate.
  • Heat the 3T oil in a large non stick skillet.
  • cook the shrimp at medium heat on one side until golden brown and do the same for the other side.
  • Put shrimp on a plate lined with paper towels to absorb the excess oil. Salt to taste.
  • Clean out the skillet and add the sweet and sour sauce along with the 1T oil and cook on medium until bubbly.
  • Add the shrimp and toss constantly untill all the shrimp is coated with the sauce.
  • Serve immediately with the garlic chili pepper sauce.
  • Enjoy!
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