Fried Or Broiled Shrimp Recipe

Prep shrimp

Rinse shrimp under cold water and pat very dry with paper towels. If tails are on and you prefer them off, remove now. Thorough drying helps achieve a good crust when frying or proper browning when broiling.

In a medium bowl combine olive oil, lemon juice, minced garlic, paprika, kosher salt, and black pepper. Add the shrimp and toss to coat evenly. Marinate at room temperature for 10–15 minutes or refrigerate for up to 30 minutes. Do not marinate longer than 30 minutes because the acid will begin to firm the shrimp.

Set up dredging station

Place flour and cornstarch mixed with 1/4 tsp additional salt in one shallow dish. In a second shallow bowl whisk the egg with 2 tbsp milk or water. Place breadcrumbs (if using) in a third dish.

Bread the shrimp

Remove shrimp from the marinade, letting excess drip off. Dredge each shrimp in the flour mixture, then dip into the egg wash, and finally press into the breadcrumbs (if using). For a lighter crust you can skip the breadcrumbs and simply use the flour/cornstarch coating.

Heat oil and fry

Pour vegetable oil into a heavy skillet (cast iron or stainless) to a depth of about 1/4 inch, or heat enough for shallow frying (about 1 cup for a 10-inch skillet). Heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb sizzles and browns in 10–15 seconds. Fry shrimp in batches so they are not crowded, about 1.5–2 minutes per side, until golden brown and opaque throughout. Use a slotted spoon to transfer shrimp to a paper-towel-lined plate to drain. Serve immediately with lemon wedges and optional sauce.

Prepare broiler and baking sheet

Position an oven rack 6–8 inches under the broiler and preheat the broiler to high. Line a rimmed baking sheet with foil and brush with a little oil or nonstick spray to prevent sticking.

Arrange and baste shrimp

Toss marinated shrimp with the melted butter (or additional olive oil) so they are evenly coated. Arrange shrimp in a single layer on the prepared baking sheet, leaving space between each piece for even browning.

Broil shrimp

Broil 2–3 minutes on the first side until the edges begin to brown, then flip and broil another 1–2 minutes until shrimp are opaque and slightly charred at the edges. Total broiling time will be about 4–5 minutes depending on shrimp size and broiler strength. Watch closely to avoid overcooking.

Remove from oven, sprinkle with chopped parsley (if using) and a squeeze of lemon. Serve immediately.

Quick sauce: whisk mayonnaise with hot sauce (or chili paste) and a squeeze of lemon. Taste and adjust heat or acidity. Serve on the side for dipping fried or broiled shrimp.