Fried Shrimp Recipe

Rinse shrimp under cold water and pat very dry with paper towels. Trim tails if desired and ensure shrimp are fully deveined. Transfer shrimp to a bowl.

Season shrimp with 1 tsp kosher salt, 1 tsp black pepper, and 1 tbsp lemon juice. Toss to coat and let sit 5–10 minutes while preparing breading and oil.

In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 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 black pepper until evenly combined.

In a separate small bowl, beat 1 large egg lightly, then whisk in 3/4 cup ice-cold club soda (or ice-cold water). Slowly pour the wet mixture into the dry ingredients while whisking just until combined; batter should be slightly thick but still pourable. Do not overmix—small lumps are fine.

Place 1/2 cup flour (dredge) in a shallow dish and, if using, 1/2 cup breadcrumbs or panko in a second shallow dish. Set up a breading station: dredge flour → batter → breadcrumbs/panko for extra crispness. For a simpler, all-batter approach, skip the breadcrumbs step.

Pour about 2 cups neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches for shallow frying (or use a deep pot for deep-frying). Heat over medium-high until oil reaches 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.

Working in small batches (4–6 shrimp depending on pan size), dredge each seasoned shrimp lightly in the 1/2 cup flour, shaking off excess, then dip into the batter to coat evenly. For extra crunch, press the battered shrimp into the breadcrumbs/panko to adhere a coating. Avoid overcrowding the pan to keep oil temperature steady.

Carefully add battered shrimp to hot oil and fry until golden brown and cooked through, about 2–3 minutes per side for large shrimp (total 3–5 minutes depending on size). Flip once if shallow frying. Shrimp are done when opaque and firm, and internal temperature reaches 120–130°F (49–54°C).

Use a slotted spoon or spider to transfer fried shrimp to a wire rack set over a sheet tray or paper towels to drain. Do not stack while hot to keep them crisp. Sprinkle with a small pinch of salt while still hot if desired.

Quick dipping sauce (optional)

Whisk together 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tsp hot sauce (or to taste), 1 tsp lemon juice, 1/4 tsp paprika, and 1/4 tsp salt in a small bowl until smooth. Adjust seasoning to taste.

Garnish fried shrimp with chopped parsley and serve immediately with lemon wedges and the dipping sauce on the side. Fried shrimp are best enjoyed hot and crispy.