Crispy Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Place in a bowl and season with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tbsp lemon juice. Toss to coat and let rest 5–10 minutes while you prepare the breading station. Drying the shrimp well helps the breading stick and yields crispier results.

Prep dredging components

Set up three shallow bowls or pie plates: 1) Seasoned flour: combine 1 cup all-purpose flour, 1 tsp salt, and 1 tsp black pepper. 2) Wet wash: beat 2 large eggs with 2 tbsp cold water in the second bowl. 3) Crunch mix: in the third bowl combine 1 cup panko, 1 cup all-purpose flour, 1 tbs cornstarch, 1 tsp granulated garlic, and 1 tsp smoked paprika—mix thoroughly. The cornstarch in the crunch mix adds crispness.

Bread the shrimp

Working in batches (to avoid crowding), dredge each shrimp first in the seasoned flour, shaking off excess, then dip into the egg wash, letting excess drip off, then press into the panko crunch mix to coat evenly. Place breaded shrimp on a wire rack set over a baking sheet. Let them rest 5 minutes to help the coating adhere.

Heat oil

Pour about 2 cups neutral oil into a deep skillet or medium pot (oil should be 1–1.5 inches deep). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread in — it should sizzle and brown in ~45 seconds.

Fry the shrimp

Fry the breaded shrimp in batches of 6–8 (depending on pot size) so they have room and the oil temperature stays stable. Fry for 2–3 minutes, turning once, until golden brown and the shrimp are opaque and cooked through. Use a slotted spoon or spider to transfer cooked shrimp to a wire rack or paper towel-lined tray to drain. Maintain oil temperature between 325–350°F (163–175°C); reduce heat slightly if it browns too quickly.

Finish

After all shrimp are fried, briefly return the rack with cooked shrimp to a very low oven (200°F / 95°C) while you finish frying remaining batches so they stay warm and crisp. Sprinkle the fried shrimp with a pinch of salt immediately after frying.

Transfer the crispy shrimp to a serving platter. Garnish with chopped fresh parsley and serve with lemon wedges and your choice of dipping sauce. Recommend serving immediately for best crispness.