Rinse the shrimp under cold water and pat completely dry with paper towels. If not already done, peel and devein the shrimp leaving tails on or off as you prefer. Place shrimp in a bowl and toss with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 tablespoon lemon juice. Let sit at room temperature for 10 minutes while you prepare the breading and oil.

Breading / Batter

Dry mix

In a shallow bowl or wide dish, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon cayenne pepper until evenly combined.

Wet mix

In a separate bowl, beat 2 large eggs, then whisk in 3/4 cup cold water or cold beer until smooth. The liquid should be quite cold — this helps create a light, crisp crust.

Optional panko

If using panko for extra crunch, spread 1 cup panko breadcrumbs on a plate. You will use a wet batter + panko double coating: dip shrimp into wet batter first, then dredge in panko. If you prefer a lighter battered crust, skip panko and only use the wet batter and dry mix.

Breading technique

Set up a breading station: shrimp bowl, wet batter bowl, dry flour mix bowl, and panko plate (if using). For a thicker, well-adhered coating: dredge each shrimp briefly in the dry flour mix (shake off excess), dip into the wet batter to coat, then press into panko if using. If not using panko, dip into batter then let excess drip back into the bowl before frying.

Frying & Finishing

Heat oil

Pour about 3–4 cups neutral oil into a heavy, deep skillet, Dutch oven, or pot so the oil depth is about 1 to 1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle and float immediately.

Fry shrimp

Working in small batches (do not overcrowd the pan), carefully add breaded shrimp to the hot oil. Fry for 2 to 3 minutes per side, or until the coating is golden brown and the shrimp are opaque and just cooked through (internal temperature about 120–130°F). Total fry time per shrimp will be about 4–6 minutes depending on size. Use a slotted spoon or spider to turn and remove shrimp, letting excess oil drain.

Drain and season

Transfer fried shrimp to a wire rack set over a baking sheet or paper towels to drain. Immediately sprinkle with 1/2 teaspoon finishing salt while still hot and garnish with chopped parsley if desired.

Serve

Serve the fried shrimp hot with lemon wedges and 1/2 cup tartar sauce or your preferred dipping sauce. Fried shrimp are best enjoyed within 15 minutes of frying for optimal crispness.

Safety and tips

Keep oil temperature steady between 325–350°F; if oil gets too hot, reduce heat. Let oil come back up to temperature between batches. Do not leave hot oil unattended. Leftover cooked shrimp can be kept in a single layer in the refrigerator for up to 2 days but will lose crispness.