Difficulty Level: moderate
This crispy fried shrimp recipe is home-cooked fast food, in the best possible way. Quick prep, even quicker cook, and from it you get a hot crunch that’ll keep you coming back for more.
This recipe doesn’t use a one-ingredient batter or air fryer feature to add that crispy taste. It’s the classic dredge-and-fry that remains the best to do this day. It’s not complicated, but you’ll need to watch your timings.
The main thing to know is that hot oil matters. Also, if you’re serving a group, set a rack over a sheet pan and keep batches warm in the oven on a very low heat. It’s a small move that can help.
If you’re after a juicy and crispy fried shrimp recipe that doesn’t look to cut corners, check out the ingredients and steps below.
Crispy Fried Shrimp Ingredients
- 1 lb of large shrimp (peeled, deveined, but leave tails on)
- 1 cup of all-purpose flour
- 2 large eggs
- 2 tbsp of milk
- 1.5 cups of panko breadcrumbs
- 1 tsp of paprika
- 1 tsp of garlic powder
- 1 tsp of salt
- 1/2 tsp of black pepper
- Vegetable oil (for frying)
Crispy Fried Shrimp Instructions
- Pat the shrimp dry with paper towels. A wet shrimp will result in the batter coating sliding off.
- Set up three bowls, flour in the first, eggs whisked with 1 tbsp water in the second, and panko mixed with cornmeal, garlic powder, paprika, salt, pepper, and cayenne in the third.
- Dredge each shrimp in flour, shake off the extra, dip in egg, then press into the breadcrumb mix.
- Set coated shrimp on a plate while you coat the others you want to cook.
- Heat 2 inches of oil in a heavy pot or deep skillet to 350°F. If you don’t have a thermometer, drop in a breadcrumb, it should sizzle right away.
- Fry shrimp in small batches, 3 minutes total, turning once, until golden and cooked through. Don’t overcrowd the pan with shrimp as the oil temperature will drop.
- Transfer shrimp to a wire rack to drain.
- Sprinkle with a pinch of salt while they’re hot.
- Serve hot with lemon wedges and your favorite dipping sauces.