Fried Or Grilled Shrimp Recipe

Prepare shrimp

Rinse shrimp under cold water and pat dry thoroughly with paper towels. If not already done, peel and devein. Leaving tails on is optional for presentation.

In a bowl, combine lemon juice, 1 tablespoon olive oil, minced garlic, 1 teaspoon paprika, 1 teaspoon kosher salt, 1 teaspoon black pepper, and optional 1/4 teaspoon cayenne. Add the shrimp and toss to coat. Marinate in the refrigerator for 15–30 minutes (no more than 30 minutes for delicate texture).

Heat oil

If frying, pour neutral oil into a deep skillet or pot to a depth of about 1 to 1 1/2 inches (roughly 2 cups). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour—it should sizzle and float.

Prepare breading

In a shallow bowl combine 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon paprika, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. In another shallow bowl whisk the beaten egg with 1/4 cup milk or buttermilk.

Bread the shrimp

Working in batches, remove shrimp from marinade and let excess drip off. Dredge each shrimp first in the flour mixture, then dip into the egg-milk wash, then back into the flour mixture for a light double-coat. Place breaded shrimp on a baking sheet or plate while you heat oil.

Fry shrimp

Carefully add a few shrimp at a time to the hot oil, avoid crowding. Fry 2–3 minutes per side, turning if needed, until golden brown and opaque throughout (internal temperature ~120–130°F). Use a slotted spoon to transfer cooked shrimp to a wire rack or paper towel–lined tray to drain. Fry remaining shrimp in batches. Total frying time per batch: ~4–6 minutes.

Finish & serve (fried)

While hot, season shrimp lightly with a pinch of salt if desired. Serve immediately with lemon wedges, chopped parsley, and dipping sauce (see Sauce & Garnish).

Preheat and oil grill

Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). Clean and oil the grates well to prevent sticking.

Season shrimp for grilling

In a small bowl combine 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cumin and 1/8 teaspoon red pepper flakes or cayenne. Brush or toss the marinated shrimp in this mixture so they are lightly coated.

Skewer (optional) and grill

If using wooden skewers, soak them in water 20–30 minutes first. Thread shrimp onto skewers (3–5 shrimp per skewer) or place directly on the grill. Grill shrimp 2–3 minutes per side until they turn pink and opaque with slight char marks (total 4–6 minutes). Avoid overcooking to prevent rubbery texture.

Finish & serve (grilled)

Remove shrimp from grill, transfer to a platter, squeeze lemon over them and sprinkle with chopped parsley or cilantro. Serve immediately with dipping sauce.

Make a quick spicy mayo: in a small bowl combine 1/2 cup mayonnaise with 1 teaspoon sriracha (adjust to taste). Stir until smooth. Taste and add a squeeze of lemon if you like.

Arrange shrimp (fried or grilled) on a serving plate with lemon wedges and sprinkle 2 tablespoons chopped parsley or cilantro over the top. Serve immediately while hot-crispy (for fried) or warm (for grilled).