Fried Shrimp* Recipe

Prepare shrimp

Rinse shrimp under cold water and pat dry thoroughly with paper towels. Leave tails on or remove according to preference. Place shrimp in a bowl and toss with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1 tablespoon lemon juice. Let sit while preparing breading for 5–10 minutes to absorb flavor and remove excess moisture.

Dry mix

In a shallow bowl or wide plate, whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup fine cornmeal (if using), 1/2 tsp baking powder, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1/4 tsp black pepper and 1 tsp salt until evenly combined.

Wet mix / batter

In another bowl, beat 2 large eggs then whisk in 1/2 cup cold water or club soda until just combined. For a thicker batter, reduce the water slightly; for a lighter tempura-like batter, use club soda and keep it cold. If you prefer a simple dredge (no wet batter), use 1/4 cup milk in a shallow bowl to dip shrimp before dredging in the dry mix.

Coating the shrimp

Set up a three-step station (optional): (A) dry flour mixture, (B) egg-water batter (or milk for dredge). One at a time: pat shrimp dry again, dust lightly in the dry mix to coat, dip into the egg-water batter letting excess drip off, then return to the dry mix and press gently so a loose crust forms. Place coated shrimp on a wire rack for 5 minutes to set. If using only a dredge method: dip shrimp in milk, then dredge in the dry mix pressing to adhere.

Heat oil

In a heavy-bottomed skillet, deep frying pan, or Dutch oven, pour in about 3 cups of neutral oil to create 2–3 inches of oil depth. 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 small pinch of the dry mix: it should sizzle and rise steadily without burning.

Fry shrimp

Working in small batches (do not overcrowd), gently lower coated shrimp into the hot oil using tongs or a slotted spoon. Fry for 2 to 3 minutes per batch, turning if necessary, until the coating is golden brown and shrimp are opaque and cooked through (internal temperature ~145°F / 63°C). Smaller shrimp will take less time; larger may need up to 4 minutes. Maintain oil temperature between 325–350°F; lower heat slightly if browning too fast.

Drain

Use a slotted spoon to transfer fried shrimp to a wire rack set over a rimmed baking sheet or to a plate lined with paper towels to drain. Lightly season with a pinch of salt immediately while still hot. Let rest 1–2 minutes before serving so the coating firms.

Arrange fried shrimp on a platter. Sprinkle with chopped fresh parsley if desired and serve with lemon wedges and tartar or cocktail sauce. For best texture, serve immediately while hot and crispy. Leftovers can be cooled and stored in an airtight container in the refrigerator for up to 2 days and reheated in a 375°F (190°C) oven for 6–8 minutes to crisp.