Fried Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Trim tails if desired, leaving tails on for presentation if preferred.

Place the shrimp in a bowl and add kosher salt (0.75 tsp), black pepper (0.25 tsp), lemon juice (1 tbsp) and soy sauce (1 tsp). Toss to coat and let marinate at room temperature for 10 minutes while you prepare the batter. The brief marinade seasons the shrimp without drawing out too much moisture.

Make dry mix

In a medium bowl whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1/4 cup rice flour (if using), 1 tsp baking powder, 1 tsp salt, 1/2 tsp sugar, 1/2 tsp paprika, 1/4 tsp white pepper and 1/2 tsp garlic powder until combined and aerated.

Make batter

In a separate bowl lightly beat 1 large egg. Add the egg to the dry mix, then slowly pour in 1 cup of very cold club soda or sparkling water while stirring gently with a fork to create a slightly lumpy, airy batter. The batter should be thick enough to coat but still runny — adjust with a tablespoon of water or a tablespoon more flour if needed. Keep the batter chilled (place bowl over an ice bath or in the fridge) until ready to fry; cold batter helps create extra crispness.

Optional panko step

If you prefer an extra crunchy exterior, place 1 cup panko breadcrumbs in a shallow dish. After dipping shrimp in batter (next section), immediately toss in panko to coat fully. For a lighter crisp without panko, skip this step.

Heat oil

Pour about 3–4 cups neutral oil into a heavy-bottomed skillet or Dutch oven to reach a depth of roughly 1.5–2 inches. Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil: it should sizzle and float steadily with gentle bubbling.

Coat and fry

Working in small batches (4–6 shrimp depending on pan size), pat each marinated shrimp with a towel, then dip into the chilled batter letting excess drip off for 5–8 seconds. If using panko, dredge the battered shrimp in panko now, pressing lightly to adhere. Carefully lower the shrimp into the hot oil, spacing so pieces don't touch. Fry until golden and crisp, about 2–3 minutes per side (total 3–5 minutes) depending on shrimp size — shrimp are done when opaque and just firm. Avoid overcrowding to keep oil temperature stable.

Drain and season

Use a slotted spoon or spider to transfer fried shrimp to a wire rack set over a sheet pan or paper towels. Immediately sprinkle with 1/4 tsp flaky sea salt (or finishing salt) while hot. Keep warm in a 200°F (95°C) oven on the wire rack if frying additional batches.

Serve

Arrange fried shrimp on a platter, garnish with chopped parsley (2 tbsp) and lemon wedges. Serve immediately with your choice of dipping sauce (tartar, cocktail, sweet chili, or spicy mayo).