Breaded Shrimp Recipe

Clean and dry shrimp

Pat the peeled and deveined shrimp dry with paper towels. Leave tails on for presentation and easier handling. Season shrimp lightly with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper; set aside.

Set up dredging stations

Place the flour and cornmeal in a shallow bowl and whisk in 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, garlic powder, and cayenne (if using). In a second shallow bowl, beat the eggs with the milk and cold sparkling water or beer until combined. Place the panko breadcrumbs in a third shallow bowl or rimmed plate.

Coat the shrimp

Working in batches to avoid crowding, dredge each shrimp first in the flour mixture, shaking off excess. Dip into the egg mixture, letting excess drip off, then press into panko breadcrumbs to fully coat. Place coated shrimp on a wire rack set over a baking sheet. Repeat with remaining shrimp.

In a small bowl combine ketchup, prepared horseradish, lemon juice, Worcestershire sauce, hot sauce (if using), and 1/8 teaspoon salt. Taste and adjust horseradish or lemon to preference. Cover and refrigerate until ready to serve.

Heat oil

Pour oil into a deep skillet or small heavy pot to a depth of about 1 to 1 1/2 inches (roughly 1 cup depending on pan). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of panko into the oil; it should sizzle and brown in about 30–45 seconds.

Fry in batches

Carefully lower 4–6 shrimp into the hot oil without overcrowding. Fry until golden brown and crisp, about 1.5–2 minutes per side (total 3–4 minutes) depending on shrimp size. Use a slotted spoon or spider to turn and remove shrimp. Transfer to a paper towel–lined plate or wire rack; immediately season lightly with a pinch of salt. Repeat with remaining shrimp, rechecking oil temperature between batches and adjusting heat to maintain ~350°F.

Rest briefly

Let shrimp rest 1–2 minutes to finish cooking and to let excess oil drain. The interior should be opaque and the texture firm but tender.

Arrange hot breaded shrimp on a platter with lemon wedges and sprinkle with chopped parsley. Serve immediately with the chilled cocktail sauce for dipping.