Extra Fried Shrimp Recipe

Clean and season

Pat the shrimp dry with paper towels. Place in a bowl and toss with 1 tsp kosher salt, 1 tsp black pepper and 1 tbsp lemon juice. Let sit while you assemble the coatings (5–10 minutes) so the flavor sets and excess moisture dries slightly.

In a shallow bowl or wide dish whisk together 2 large eggs, 1 cup whole milk and 1 tsp hot sauce (if using). Add 1 cup all-purpose flour and whisk until a smooth, slightly thick batter forms with no lumps. The batter should coat the back of a spoon; if too thick, add up to 2 tbsp more milk.

In a second wide bowl combine 1 cup all-purpose flour, 1 cup cornstarch, 1 tsp baking powder, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne (if using), 1/2 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk to evenly distribute seasonings.

Place the panko and/or crushed cornflakes in a separate shallow dish for the final crisping layer (optional). This will give added texture when used after the double dredge.

Set up an assembly line: shrimp bowl, flour/cornstarch bowl, wet batter bowl, panko bowl, a wire rack over a baking sheet. Work in batches of 6–8 shrimp so oil temperature remains steady.

First dredge: Lightly toss each seasoned shrimp in the flour/cornstarch mixture, shaking off excess. This first dry layer helps the wet batter adhere.

Wet dip: Immediately dip the floured shrimp into the wet batter, ensuring they are fully coated. Let excess drip off for 5–10 seconds.

Second dredge: Return the battered shrimp to the flour/cornstarch mixture and press gently so a thick, even coating forms. For extra crunch, press the coated shrimp into the panko or crushed cornflakes to add a final textured crust. Place each coated shrimp on the wire rack while you heat the oil.

Heat oil: In a heavy-bottomed pot or deep fryer, add enough oil to reach 2–3 inches deep (about 1 liter). Heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small pinch of coating into the oil — it should sizzle and float steadily.

First fry (blanch): Fry shrimp in batches for 60–90 seconds until the coating sets and is pale-golden but not deeply browned. Do not overcrowd. Remove to the wire rack to drain and rest for 2–3 minutes. This step helps cook shrimp through without over-browning.

Increase oil temperature to 375°F (190°C).

Second fry (crisp): Return shrimp to the hot oil in batches and fry 45–75 seconds until deep golden brown and extra-crispy. Shrimp will be cooked through and firm (internal temperature ~120–130°F / 49–54°C). Drain on the wire rack and immediately sprinkle a tiny pinch of salt if desired.

While shrimp fry, whisk together 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tsp Dijon mustard, 1 tsp lemon juice, 1/4 tsp hot sauce and 1 tbsp sweet pickle relish (if using). Taste and adjust seasoning. Chill until serving.

Arrange the extra-fried shrimp on a platter, garnish with chopped parsley and lemon wedges. Serve immediately with the dipping sauce on the side for maximum crispness.