Fried Jumbo Shrimp (5) Recipe

Prep shrimp

Rinse the jumbo shrimp under cold water and pat dry very well with paper towels. If not already done, peel and devein leaving tails on. Make three shallow diagonal slits along the inner curve of each shrimp to help them stay straight during frying (optional).

Season both sides of the shrimp with the kosher salt, black pepper, and drizzle with the lemon juice. Let sit 5–10 minutes while you prepare the breading and oil so juices re-distribute and seasoning adheres.

Set up

Arrange three shallow bowls or dishes: Bowl 1 — combine the all-purpose flour and 1/2 tsp paprika; Bowl 2 — whisk the large egg with the milk until smooth; Bowl 3 — mix the panko breadcrumbs, cornmeal, remaining paprika, garlic powder, onion powder, and cayenne pepper.

Bread the shrimp

Working one at a time, lightly dredge each seasoned shrimp in the flour mixture, shaking off excess. Dip into the egg wash, allowing excess to drip back into the bowl. Finally press the shrimp into the panko mixture to coat thoroughly, pressing gently so breadcrumbs adhere. Place breaded shrimp on a wire rack set over a rimmed baking sheet; this keeps them from steaming and lets coatings set for 5–10 minutes.

Heat oil

Pour about 1 1/2–2 cups neutral oil into a heavy skillet or Dutch oven to a depth of about 1–1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don’t have a thermometer, test by dropping a few breadcrumbs into the oil — they should sizzle and brown within 30–45 seconds.

Fry shrimp

Fry the breaded shrimp in a single layer, working in batches so you don’t overcrowd the pan (for 5 jumbo shrimp one batch is fine). Carefully lower shrimp into the hot oil and fry 2–3 minutes, turning once halfway through, until golden brown and shrimp are opaque and firm (internal temp about 140–145°F). Use a slotted spoon or spider to transfer to a wire rack or paper towel-lined plate to drain.

If oil temperature drops, wait for it to return to 350°F before adding more shrimp. For extra crispness, after all shrimp are fried, reheat oil to 375°F and flash-fry each shrimp 15–20 seconds to finish, then drain.

Sprinkle chopped parsley over the drained shrimp and arrange on a warmed platter. Serve immediately with lemon wedges and tartar or cocktail sauce on the side so the shrimp remain hot and crisp.

Leftovers: store cooled shrimp in an airtight container in the refrigerator up to 24 hours. Re-crisp briefly in a 400°F oven for 5–7 minutes before serving.