Fried Shrimp Recipe

Rinse and dry

Rinse the shrimp under cold water and pat thoroughly dry with paper towels. Dry shrimp help the breading adhere and prevent oil splatter.

Season shrimp

Place the dried shrimp in a bowl and toss with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika until evenly coated. Set aside for 5 minutes while preparing breading stations.

Prepare dry mix

In a shallow bowl or plate, whisk together 1 cup all-purpose flour and 1/4 cup cornstarch until combined. This dry mix creates a crisp crust.

Prepare wet mix

In a second shallow bowl, beat 2 large eggs with 3 tablespoons whole milk until smooth.

Prepare crumb mix

Place 2 cups panko breadcrumbs in a third shallow bowl or plate. For extra crispness, pulse half the panko briefly in a food processor to create a mixture of fine and coarse crumbs.

Dredge shrimp

Working in batches of 6–8 shrimp to avoid overcrowding, dredge each shrimp first in the flour-cornstarch mixture, shaking off excess, then dip into the egg mixture, letting excess drip off, and finally press into the panko breadcrumbs to fully coat. Place breaded shrimp on a wire rack set over a baking sheet. Repeat until all shrimp are breaded.

Heat oil

Pour about 1 cup vegetable oil into a heavy, deep skillet or Dutch oven (enough to reach about 1 inch / 2.5 cm depth). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dipping the end of a wooden spoon — steady bubbles should rise.

Fry shrimp

Carefully add breaded shrimp in a single layer, working in batches so the oil temperature stays consistent. Fry 2–3 minutes per side, or until golden brown and the shrimp are opaque and cooked through (internal temp ~145°F / 63°C). Turn once with tongs. Do not overcrowd the pan.

Drain

Use a slotted spoon or tongs to transfer fried shrimp to a wire rack or paper towels to drain for 1–2 minutes. For extra crispness, keep cooked shrimp on a wire rack in a 200°F (95°C) oven while finishing remaining batches.

Mix sauce

In a small bowl, combine 1/2 cup ketchup, 2 tablespoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1/4 teaspoon hot sauce (optional), 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Taste and adjust horseradish, lemon, or hot sauce to reach desired tang and heat.

Chill briefly

Refrigerate the sauce for at least 10 minutes if time allows to let flavors meld. Bring to room temperature before serving if chilled longer.

Plate

Arrange the fried shrimp on a platter. Garnish with chopped parsley if using and place lemon wedges alongside.

Serve with sauce

Serve immediately with the tangy homemade cocktail sauce on the side for dipping.