Fried Shrimp Recipe

Prep shrimp

Rinse shrimp under cold water and pat dry with paper towels. If tails are on, leave them on or remove to preference. Place shrimp in a bowl and toss with 1 tsp kosher salt, 1 tsp black pepper, and 1 tablespoon lemon juice. Let sit 5–10 minutes while preparing breading; this seasons the shrimp and helps moisture release.

Dry mix

In a shallow plate or wide bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 cup panko or fine breadcrumbs (if using), 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.

Wet mix

In a separate bowl, beat 2 large eggs with 1/2 cup cold water or club soda until slightly frothy. Cold liquid or club soda yields a lighter, crispier batter. If you prefer a thicker coating, reduce the water to 1/3 cup.

Coating options

Option A (light tempura-style batter): Dip shrimp into the egg-water mixture, then allow excess to drip off and immediately place into hot oil to fry. Option B (dbl-coated crisp): Dredge shrimp in the dry flour mixture, shake off excess, dip into the egg-water mixture, then press into the dry mix again (or into panko) for a thicker crunchy crust.

Heat oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle steadily and brown in about 30–45 seconds.

Work in small batches of 6–8 shrimp (do not overcrowd) so oil temperature recovers quickly. Using tongs or a slotted spoon, carefully lower coated shrimp into hot oil and fry until golden brown and cooked through, about 2–3 minutes depending on shrimp size. For double-coated shrimp the cook time may be 3–4 minutes. Internal shrimp should be opaque and firm.

Remove fried shrimp with a slotted spoon to a wire rack set over a baking sheet or to a plate lined with paper towels to drain. Keep finished shrimp warm in a 200°F (95°C) oven while frying remaining batches if needed. Sprinkle a light pinch of salt on the shrimp immediately after frying, to taste.

Once all shrimp are fried, transfer to a serving platter, sprinkle with chopped parsley if using, and serve with lemon wedges and tartar or your preferred dipping sauce.

Leftovers: Cool completely, store in an airtight container in the refrigerator for up to 2 days. Re-crisp in a 375°F (190°C) oven for 6–8 minutes rather than reheating in the microwave.