Fried Shrimp Basket Recipe

Rinse shrimp under cold water and pat dry with paper towels. If tails are left on, blot them dry as well.

Place shrimp in a bowl. Toss with kosher salt, black pepper and lemon juice. Let sit while you prepare the breading (5–10 minutes).

Set up three shallow dishes: 1) flour mixture, 2) wet batter, 3) panko mixture (if using).

Flour mixture

In the first shallow bowl, whisk together all-purpose flour, cornstarch, baking powder, paprika, garlic powder, onion powder, cayenne, black pepper and kosher salt until evenly combined.

Wet batter

In the second bowl, whisk the eggs with buttermilk and hot sauce (if using) until smooth.

Panko mixture (optional)

In the third bowl, combine panko breadcrumbs and grated Parmesan. This produces an extra-crispy outer layer for the basket.

Working in batches to avoid crowding, dredge each shrimp first in the flour mixture, shaking off excess; then dip into the wet batter, letting excess drip back into the bowl; finally press into panko mixture if using, or return to the flour mixture for a double-coat. Place coated shrimp on a wire rack while you heat the oil.

Repeat until all shrimp are coated. Use separate tongs or forks for each step to keep coatings tidy.

Pour oil into a deep heavy pot or Dutch oven to a depth of 2–3 inches (about 4–6 cups depending on pot). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of breading into the oil; it should sizzle and brown in about 60 seconds.

Fry shrimp in small batches (6–8 shrimp at a time depending on pot size) for 2½–3½ minutes, turning once, until golden brown and crisp and the shrimp reach an internal temperature of 120–130°F and are opaque. Avoid overcrowding, which lowers oil temperature and yields soggy coating.

Use a slotted spoon or spider to transfer fried shrimp to a paper towel-lined baking sheet or wire rack. Lightly season with a pinch of salt while hot. Keep shrimp warm in a 200°F (95°C) oven if frying in multiple batches.

If serving as a basket, line a shallow basket or serving bowl with parchment or a paper liner. Arrange mixed greens or shredded cabbage in the bottom to absorb any excess oil and create a bed for the shrimp.

Pile the hot fried shrimp on top of the greens, arranging them so they form an appealing mound (a "basket"). Garnish with lemon wedges and sprinkle with chopped parsley.

Serve immediately with tartar sauce and cocktail sauce on the side for dipping.

Strain and cool oil if you plan to reuse it; store in an airtight container in a cool dark place for up to two uses. Dispose of oil responsibly if not reusing.

For a lighter version, shallow-fry or oven-bake the coated shrimp at 425°F (220°C) on a wire rack for 10–12 minutes, flipping halfway, until crisp and cooked through.