Breaded Shrimp Recipe

Clean and season

Pat shrimp dry with paper towels. If not already done, peel and devein shrimp, leaving tails on if you want a handle for frying/eating. Place shrimp in a bowl and toss with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tbsp lemon juice. Let sit 5–10 minutes while preparing breading station. Dry shrimp again lightly to help breading adhere.

Set up three shallow bowls or rimmed plates: Bowl 1 — all-purpose flour. Season flour lightly with a pinch of salt and pepper. Bowl 2 — whisk together eggs and 2 tbsp milk (or water) until uniform. Bowl 3 — combine panko or fine bread crumbs, grated Parmesan (if using), 1 tsp dried parsley/Italian seasoning, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper; mix well.

Working in batches of 4–6 shrimp, dredge each shrimp first in the flour, shaking off excess, then dip into the egg mixture letting excess drip off, then press into the breadcrumb mixture until completely coated. Place breaded shrimp on a wire rack set over a baking sheet (not directly on paper towel) to keep the coating crisp. Repeat until all shrimp are breaded.

Heat 3 cups neutral oil in a heavy skillet or Dutch oven to 350°F (175°C). If you don’t have a thermometer, heat oil over medium until a small piece of bread browns in about 60 seconds. Maintain oil temperature between 325–350°F while frying.

Fry shrimp in batches (do not overcrowd) for 1.5–2.5 minutes per side, or until golden brown and the shrimp are opaque and firm. Smaller shrimp cook faster; large shrimp will be at the longer end. Use a slotted spoon or spider to transfer shrimp to a wire rack or paper towel-lined tray to drain. Let oil return to temperature between batches.

Taste one shrimp after cooling a minute to confirm seasoning and doneness. If necessary, fry any remaining shrimp. Total frying time will be about 6–10 minutes depending on batch count.

While shrimp fry, combine 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tsp hot sauce (optional), 1 tsp pickle relish (optional), 1/2 tsp lemon juice and 1/8 tsp salt in a small bowl. Stir until smooth and refrigerate until serving.

Arrange breaded shrimp on a serving platter with lemon wedges and the dipping sauce. Serve immediately for best crispness. Leftover shrimp can be reheated in a 375°F (190°C) oven for 6–8 minutes until crisp.