Fried Baby Shrimp (15) Recipe

Prepare shrimp

Pat the baby shrimp very dry with paper towels. Season lightly with 1 tsp kosher salt and 1/4 tsp freshly ground black pepper; set aside on a plate while you prepare the batter. Dry shrimp ensures a crisp coating.

Make batter

In a medium bowl whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/4 tsp garlic powder and 1/4 tsp paprika until evenly combined. In a separate small bowl beat 1 large egg lightly, then stir in 1/2 cup cold club soda or sparkling water. Pour the wet mixture into the dry ingredients and whisk gently until just combined; a few small lumps are fine. Keep the batter cold by placing the bowl over an ice bath or in the refrigerator for a few minutes — colder batter yields a crisper fry.

Optional dry dredge

If you prefer extra crispiness, combine 1/4 cup additional all-purpose flour with 1/2 cup fine panko in a shallow dish. Lightly dust each seasoned shrimp in this dry mix before dipping into the batter. Alternatively, you can dip in batter first and then toss briefly in panko for a very crunchy texture.

Heat oil

Pour about 2 cups neutral oil into a heavy-bottomed skillet or pot (enough for 1–1.5 inches depth). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise immediately without burning.

Fry shrimp

Working in small batches (do not overcrowd), hold each shrimp by the tail or use tongs, dip it into the cold batter letting excess drip off, and carefully lower into the hot oil. Fry 3–6 shrimp at a time for about 1.5–2.5 minutes, turning once, until golden and crisp. If you used the panko dredge, fry slightly longer (up to 3 minutes) until panko is toasted. Maintain oil temperature near 325–350°F — lower temps make greasy shrimp, higher temps burn coating.

Drain and season

Using a slotted spoon or spider, transfer fried shrimp to a wire rack set over a baking sheet or to paper towels to drain for a minute. Immediately sprinkle with 1/2 tsp flaky sea salt (or finishing salt) and the optional 1 tbsp chopped parsley. Keep fried shrimp in a warm oven (200°F / 95°C) on the rack if frying multiple batches to keep them crisp.

Serve

Arrange the crispy baby shrimp on a platter with lemon wedges. Serve hot with the optional dipping sauce.

While the oil heats or shrimp rest, whisk together 1/4 cup mayonnaise, 1 tsp sriracha, 1 tsp lime or lemon juice and 1/2 tsp honey until smooth. Taste and adjust seasoning. Serve chilled or at room temperature alongside the shrimp.