Deep Fried Shrimp With Side Of Spaghetti Recipe

Prep shrimp

Rinse and pat the shrimp very dry with paper towels. If not already done, peel and devein shrimp leaving tails on or off per preference. Season the shrimp lightly with 0.5 tsp of the salt and 0.25 tsp of the black pepper; set aside.

Set up breading station

In three shallow bowls or wide plates, place: bowl 1 — flour mixed with cornstarch and 0.5 tsp salt, 0.5 tsp black pepper, garlic powder and smoked paprika; bowl 2 — eggs beaten with milk and 1 tbsp hot sauce (optional); bowl 3 — breadcrumbs. Label them flour, egg wash, crumbs.

Bread the shrimp

One by one, dredge each shrimp in the flour mixture, shaking off excess; dip into the egg wash, letting excess drip; then press into breadcrumbs to coat evenly. Place breaded shrimp on a tray and rest for 5–10 minutes to help coating adhere.

Heat oil

Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1.5 inches (roughly 1–1.5 cups depending on pan). Heat over medium-high until a thermometer reads 350°F (175°C). If you don’t have a thermometer, test with one breadcrumb — it should sizzle immediately and browns in ~30–45 seconds.

Fry shrimp

Fry shrimp in batches of 6–8 pieces, careful not to overcrowd, for 2–3 minutes per side or until golden brown and cooked through (internal shrimp temperature ~125–135°F). Use a slotted spoon to transfer shrimp to a wire rack set over a baking sheet or to paper towels to drain. Keep cooked shrimp warm in a 200°F (95°C) oven while frying remaining batches.

Finish

When all shrimp are fried, sprinkle with a light pinch of salt and serve with lemon wedges.

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tbsp kosher salt. Add spaghetti and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1/2 cup pasta cooking water before draining.

Make garlic oil

While pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add minced garlic and crushed red pepper flakes (if using). Sauté for 30–45 seconds until fragrant but not browned.

Toss pasta

Add drained spaghetti to the skillet with garlic oil. Add reserved pasta water a few tablespoons at a time to loosen and create a light sauce. Stir in grated Parmesan, chopped parsley, and remaining salt to taste (start with 1/4 tsp). Toss continuously until sauce clings to noodles and cheese is melted, about 1–2 minutes. If it seems dry, add more reserved pasta water or a splash of olive oil.

Adjust and serve

Taste and adjust seasoning with salt and pepper. Transfer spaghetti to a warmed serving bowl, sprinkle additional Parmesan and parsley on top if desired, and serve alongside the fried shrimp.

Whisk mayonnaise, sriracha, lemon juice, honey (if using), and a pinch of salt together in a small bowl until smooth. Taste and adjust heat or acidity. Serve chilled or at room temperature with the fried shrimp.