Crispy Shrimp Recipe

Clean and dry

Pat the shrimp dry with paper towels. If not already peeled and deveined, remove shells and veins, leaving tails on if you prefer presentation.

Season the shrimp lightly with 1 tsp kosher salt, 1 tsp black pepper, and 1 tbsp lemon zest. Toss to coat and set aside for 10 minutes while you prepare coatings.

Flour mix

In a shallow bowl combine 1 cup all-purpose flour and 1/4 cup cornstarch. Add 1/2 tsp of the garlic powder and 1/4 tsp of the smoked paprika (reserve the rest for breadcrumb seasoning). This dry mix helps the egg adhere and creates an initial crisp layer.

Egg wash

In a second shallow bowl whisk together 2 large eggs and 1/4 cup milk or buttermilk until smooth.

Breadcrumb mix

In a third shallow bowl combine 1 cup panko breadcrumbs, 1/2 cup fine breadcrumbs, 1/4 cup grated Parmesan (if using), 1 tsp garlic powder, 3/4 tsp smoked paprika, and 1/4 tsp cayenne pepper. Mix thoroughly so the spices distribute evenly.

Working in batches (to avoid overcrowding), dredge each seasoned shrimp first in the flour/cornstarch mixture, shaking off excess, then dip into the egg wash, letting excess drip off, and finally press into the breadcrumb mixture to fully coat. Place coated shrimp on a wire rack set over a sheet pan. Repeat until all shrimp are coated.

For extra crispness, place the rack with coated shrimp in the refrigerator for 10–15 minutes to firm up the coating.

Heat oil

Pour about 2 cups neutral oil into a large heavy skillet (cast iron or stainless) to a depth of about 1/2 inch, or prepare a deep pot to reach the same depth. Heat over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of breadcrumb — it should sizzle and brown in about 45–60 seconds.

Fry the shrimp in batches without overcrowding, cooking 2–3 minutes per side (depending on shrimp size) until the coating is golden brown and the shrimp are opaque and cooked through. Use tongs to flip gently. Maintain oil temperature between 325–350°F; lower heat a bit if browning too quickly.

Transfer fried shrimp to a paper-towel-lined plate or a wire rack set over a sheet pan to drain. Sprinkle immediately with a light pinch of salt and a little chopped parsley or chives.

While shrimp fry, stir together 1/4 cup mayonnaise, 1 tsp Sriracha, 1 tsp honey, 1 tbsp fresh lemon juice, 1 tbsp chopped chives or parsley, and 1/4 tsp salt in a small bowl. Taste and adjust heat or sweetness as desired. Chill until ready to serve.

Arrange the crispy shrimp on a serving platter with lemon wedges and the dipping sauce on the side. Serve immediately while hot and crisp.

If preparing ahead, keep fried shrimp in a single layer on a warm sheet pan in a 200°F (95°C) oven for up to 15–20 minutes to preserve crispness, but best served immediately.