Fried Shrimp Recipe

Prep

Rinse the shrimp under cold water and pat very dry with paper towels. If not already done, peel and devein. Leave tails on for presentation if desired. Place shrimp in a bowl, season with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tbsp lemon juice. Toss to coat and let sit while you prepare the breading (5–10 minutes).

Dry mix

In a shallow bowl or pie plate combine 1 cup all-purpose flour, 1/4 cup fine cornmeal (if using), 1/2 tsp baking powder, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, and 1/2 tsp ground black pepper. Whisk to evenly distribute seasonings.

Wet mix

In a second bowl whisk 2 eggs with 1/2 cup milk or buttermilk. For a lighter, tempura-like batter you can fold in up to 1/2 cup cold sparkling water or beer; if using that option, reduce milk to 1/4 cup so total liquids stay roughly the same.

Breadcrumbs (optional)

Place 1 cup panko breadcrumbs in a third shallow dish if you want an extra-crispy double coating.

Coating technique

Working with a few shrimp at a time to avoid crowding, dredge each shrimp in the dry flour mixture, shaking off excess, dip into the egg/milk mixture, then either return to the dry mix (for a standard flour coating) or press into panko for a double-coated, extra-crispy result. Place coated shrimp on a wire rack while you heat the oil so the coating can set for 5 minutes.

Heat oil

Pour about 4 cups neutral oil into a heavy-bottomed pot or Dutch oven so oil depth is ~2–3 inches. Attach a deep-fry thermometer and heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a 1/2 tsp of batter: it should sizzle and brown in ~45–60 seconds.

Fry shrimp

Fry shrimp in small batches (4–6 at a time depending on pot size) to avoid temperature drop. Cook until golden brown and cooked through, about 2–3 minutes per side for large shrimp. Use a slotted spoon or spider to transfer shrimp to a paper towel–lined baking sheet or a wire rack set over a sheet pan to drain. Maintain oil temperature between 325–350°F (163–175°C) by adjusting heat between batches.

Finish and season

When all shrimp are fried, while still hot, sprinkle lightly with a pinch of salt. Let rest 1–2 minutes before serving so juices settle and coating crisps fully.

Arrange fried shrimp on a platter, garnish with chopped parsley and lemon wedges. Serve immediately with tartar sauce, cocktail sauce, or spicy mayo for dipping.