Fried Shrimp Dinner Recipe

Rinse shrimp under cold water, pat completely dry with paper towels. Place in a bowl and season with kosher salt, black pepper and lemon juice. Toss to coat and let sit 5–10 minutes while preparing breading.

In a shallow bowl or on a rimmed plate, whisk together the flour, cornstarch, paprika, garlic powder, onion powder and cayenne until evenly combined.

Spread the breadcrumbs/panko on a second shallow plate. Set up an assembly line: dredge bowl (flour mix), wet dip (egg mixture), then breadcrumbs plate.

In a medium bowl, beat the eggs with the buttermilk and Worcestershire until smooth.

Heat Oil

Pour oil into a 10–12-inch heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (roughly 1.5–2 cups depending on pan). Heat over medium-high until oil temperature reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a pinch of breading into oil—it should sizzle and brown in about 30–45 seconds.

Working in a single layer and not crowding the pan, dredge each shrimp: first toss lightly in the flour mixture, shaking off excess; then dip in the egg-buttermilk mixture, allowing excess to drip off; then press into the breadcrumbs to coat evenly. Place breaded shrimp on a wire rack while you finish breading the rest.

Carefully lower 6–8 shrimp into the hot oil (depending on pan size) and fry, turning once, until golden brown and cooked through, about 2–3 minutes total for large shrimp. Internal shrimp color should be opaque and firm.

Use a slotted spoon or spider to transfer fried shrimp to a paper towel-lined baking sheet or wire rack set over a sheet pan to drain. Season lightly with additional salt while hot. Repeat with remaining shrimp, letting oil return to temperature between batches (350°F).

If desired, keep cooked shrimp warm in a 200°F (95°C) oven on the wire rack while finishing remaining batches.

Arrange fried shrimp on a platter, sprinkle with chopped parsley and serve with lemon wedges and tartar sauce or remoulade alongside.