Fried Shrimp Recipe

Prepare shrimp

Rinse shrimp under cold water and pat dry thoroughly with paper towels. If frozen, thaw completely and remove any remaining shell or vein. Lightly season shrimp with 1/2 tsp kosher salt and 1/4 tsp black pepper; set aside.

Make batter

In a medium bowl combine 3 tablespoons flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. In a separate small bowl whisk the beaten egg with 3/4 cup cold sparkling water (or club soda) until frothy. Pour the liquid into the dry ingredients and whisk briefly — do not overmix; small lumps are fine. The batter should be thick enough to coat but still runny. If too thick, add up to 2 more tablespoons cold water.

Heat oil

In a heavy-bottomed pot or deep fryer, add about 2 cups of neutral oil and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and rise to the surface immediately.

Fry shrimp

Working in single layers (do not overcrowd), dip each shrimp into the batter to coat fully, allowing excess to drip back into the bowl. Gently lower battered shrimp into the hot oil with tongs or a slotted spoon. Fry 3–5 minutes per batch, until batter is crisp and pale golden and shrimp are opaque and cooked through. Remove with a slotted spoon to a wire rack or paper towel–lined tray to drain. Keep fried shrimp warm in a 200°F (95°C) oven while continuing with remaining shrimp.

Optional second fry (extra-crispy)

For extra-crisp shrimp, after all batches are fried, return oil to 375°F (190°C) and briefly fry shrimp a second time for 30–45 seconds until a deeper golden color forms. Drain and rest briefly on a rack.

While shrimp are being prepared, make the remoulade by combining 1 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon prepared horseradish, 2 teaspoons finely chopped pickle relish, 1 teaspoon finely chopped capers, 1 tablespoon fresh lemon juice, 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper in a bowl. Whisk until smooth and taste; adjust seasoning (more lemon, salt, or hot sauce) as desired. Chill in refrigerator until serving.

Cook fries

If using frozen fries, cook according to package directions (bake or fry) until crisp and golden, then season with 1 teaspoon fine sea salt and toss with chopped parsley if using. If making fries from scratch with russet potatoes: cut potatoes into 1/4–1/2 inch strips, rinse and soak in cold water 30 minutes, drain and dry thoroughly. Fry in 325°F (160°C) oil for 3–4 minutes until pale and limp; remove and drain. Increase oil to 375°F (190°C) and fry again until golden and crisp, 1–3 minutes. Drain and immediately season with salt.

Plate and garnish

Arrange a portion of french fries on each plate. Top with a heap of fried shrimp. Add a generous spoonful of remoulade on the side or drizzle lightly over the shrimp. Garnish with lemon wedges and chopped parsley. Serve immediately while hot and crisp.