Fried Shrimp Recipe

Brine the shrimp

In a medium bowl, dissolve 1 tablespoon kosher salt and 1 teaspoon sugar in 2 cups cold water. Add 1 cup ice to chill. Add the peeled and deveined shrimp, stir briefly, and refrigerate for 15 minutes to firm and season the shrimp. After 15 minutes, drain and pat the shrimp very dry with paper towels.

While the shrimp brines, make the cocktail sauce. In a small bowl combine 1 cup ketchup, 2 tablespoons prepared horseradish, 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce (optional), 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust horseradish, lemon or hot sauce to preference. Refrigerate until serving.

Set up a three-station breading line: (1) dry: mix 3 tablespoons all-purpose flour, 2 tablespoons cornstarch, 3 tablespoons fine breadcrumbs, 1 teaspoon salt and 1 teaspoon pepper in a shallow dish; (2) wet: whisk 2 large eggs with 2 tablespoons milk and 1 teaspoon hot sauce (optional) in a second shallow bowl; (3) final: place an empty shallow plate for the breaded shrimp. Pat shrimp completely dry before breading.

One at a time, dredge each shrimp in the flour mixture, shaking off excess; dip into the egg wash, allowing excess to drip off; then press into the breadcrumbs to coat evenly. Place breaded shrimp on the plate and repeat until all shrimp are breaded. Let the breaded shrimp rest 5–10 minutes at room temperature to help the coating adhere.

Heat 3–4 cups neutral oil in a heavy pot or deep skillet to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread— it should brown in about 45–60 seconds. Maintain temperature between 340–360°F while frying.

Fry the shrimp in small batches (4–6 shrimp depending on pot size) to avoid crowding. For large shrimp (16–20 count) flash-fry for 1.5–2.5 minutes per batch until golden and just cooked through (opaque and firm). Turn once if needed. Overcrowding will drop oil temperature and make coating soggy.

Using a slotted spoon or spider, transfer the fried shrimp to a wire rack set over a baking sheet or to paper towels to drain. Season immediately with a light pinch of salt. Repeat with remaining shrimp, allowing oil to return to temperature between batches.

If you prefer an extra-crispy finish, you can double-fry: fry once for 60–90 seconds, remove and rest 1–2 minutes, then fry a second time for 30–60 seconds until deeply golden.

Serve the fried shrimp hot with lemon wedges, a sprinkle of chopped parsley (optional), and the chilled cocktail sauce on the side for dipping.