Fried Shrimp Basket Recipe

Rinse shrimp under cold water, pat completely dry with paper towels. Trim any remaining shell but leave tails if desired for presentation.

Place shrimp in a bowl. Season with kosher salt, black pepper and lemon juice. Toss to coat and let sit 10 minutes while you prepare the coating.

Make the dry mix

In a shallow bowl or wide plate, whisk together all-purpose flour, cornstarch, cornmeal, garlic powder, onion powder, paprika, cayenne, dried oregano and baking powder until evenly combined.

Make the wet mix

In a separate bowl, beat the egg and whisk in the milk until smooth. This will create a light batter-like wash that helps the dry mix adhere.

If using breadcrumbs/panko for extra texture, place them in a third shallow bowl. Place the extra flour in a separate shallow dish for initial dusting.

Working in batches of 6–8 shrimp (do not overcrowd), lightly toss each shrimp first in the extra flour to dry the surface, shaking off excess.

Dip the floured shrimp into the egg-and-milk wash, allowing excess to drip off for 2–3 seconds.

Dredge the shrimp in the seasoned dry mix, pressing gently so the coating adheres. For a thicker, extra-crisp crust, press the coated shrimp into the breadcrumbs/panko then shake off excess.

Place breaded shrimp on a wire rack set over a baking sheet and let rest 10 minutes — this helps the coating set and prevents it from falling off in the oil.

Heat oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle and rise steadily but not smoke.

Fry shrimp in small batches (4–6 at a time depending on pot size) for 2–3 minutes until golden brown and cooked through. Internal temperature should reach 120–125°F for shrimp; they will curl and turn opaque.

Use a slotted spoon or spider to transfer shrimp to a paper towel-lined tray or a wire rack to drain. Do not stack while hot to keep crust crisp.

While continuing to fry remaining shrimp, keep finished batches warm in a single layer in a low oven (200°F / 95°C) if desired.

Serve the fried shrimp basket immediately with lemon wedges, tartar or cocktail sauce and a sprinkle of chopped parsley. Provide extra napkins — fried shrimp are best hot and crisp.