Method

Fried Shrimp

Prepare shrimp

Pat the shrimp dry with paper towels. Make 3 shallow diagonal slits along the underside of each shrimp (optional) to help them hold a straight shape when frying.

Season and flour

In a small bowl, mix the 1 tablespoon flour with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Lightly toss each shrimp in this flour mixture, shaking off excess.

Breading station

Set up three shallow bowls: bowl 1 with the seasoned flour from the previous step; bowl 2 with the beaten egg mixed with 2 tablespoons milk; bowl 3 with panko breadcrumbs combined with 1/2 tablespoon cornmeal, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, and remaining 1/2 teaspoon salt. Mix crumbs so the spices are evenly distributed.

Coat shrimp

Working one at a time, dredge each shrimp in the seasoned flour, then dip into the egg wash, allowing excess to drip off, then press into the panko mixture to coat thoroughly. Place breaded shrimp on a tray and let rest 5 minutes to help the coating adhere.

Heat oil

Pour about 3–4 cm (about 1–1.5 inches) of vegetable oil into a heavy skillet or deep pan (approximately 500 ml). Heat over medium-high heat until oil reaches 175–180°C (350–360°F) or when a small piece of breadcrumb sizzles and browns within 20–30 seconds.

Fry shrimp

Fry the shrimp in batches (do not overcrowd) for about 2 to 2.5 minutes per batch, turning once, until golden brown and cooked through. Internal shrimp flesh should be opaque and firm. Use a slotted spoon to transfer shrimp to a wire rack or paper towel–lined plate to drain. Keep warm in a low oven (90–100°C) if desired while frying remaining shrimp.

Finish

Sprinkle fried shrimp with a light pinch of salt immediately after frying. Serve hot with lemon wedges on the side.

Cocktail Sauce

In a small bowl, combine 1/2 cup ketchup, 1 teaspoon prepared horseradish, 1 tablespoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce, and 1 teaspoon hot sauce if using. Stir until smooth.

Taste and adjust: add more horseradish for heat, a pinch more salt if needed, or additional lemon for brightness. Chill for 10–15 minutes if time allows to let flavors meld.

Transfer sauce to a small serving bowl. Serve alongside the fried shrimp for dipping.

Fried Shrimp (8pcs) With Cocktail Sauce Recipe