Fried Shrimp (6) Recipe

Trim & season

Pat the shrimp dry with paper towels. If tails are on and you prefer them off, remove tails. Place shrimp in a bowl and toss with 1/2 tsp kosher salt, 1/4 tsp black pepper and 1 tablespoon lemon juice. Let sit while you prepare the breading (5–10 minutes).

Set up three bowls

In bowl 1 combine the all-purpose flour, cornmeal (if using), baking powder, 1/2 tsp kosher salt, 1/4 tsp black pepper, paprika, garlic powder, onion powder and cayenne. Whisk to blend. In bowl 2 whisk the egg and buttermilk until smooth. In bowl 3 place the panko breadcrumbs.

Coat the shrimp

Dredge each shrimp first in the seasoned flour mixture, shaking off excess. Dip into the egg-buttermilk mixture, letting excess drip back into the bowl, then press into the panko breadcrumbs until well coated. Place breaded shrimp on a wire rack set over a baking sheet; allow to rest 5 minutes to help coating adhere.

Heat oil

Pour 1½–2 cups neutral oil into a heavy-bottomed skillet (or use a deep pot). Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test by dropping one small piece of breadcrumb—if it sizzles and browns in about 45–60 seconds, oil is ready.

Fry shrimp

Working in a single layer and in batches (do not overcrowd), carefully add breaded shrimp to the hot oil. Fry 1½–2 minutes per side, about 3–4 minutes total, until golden brown and crispy and shrimp are opaque and register 120–125°F internally. Use a slotted spoon or spider to transfer shrimp to a paper towel–lined plate or a wire rack to drain. Repeat with remaining shrimp and maintain oil temperature around 325–350°F (160–175°C).

Finish & season

While hot, sprinkle the fried shrimp lightly with a pinch of salt to taste and scatter chopped parsley over them. Serve immediately with lemon wedges.

Whisk together mayonnaise, sweet pickle relish, lemon juice, Dijon mustard, 1/8 tsp salt and 1/16 tsp black pepper in a small bowl. Taste and adjust seasoning. Serve chilled alongside the fried shrimp.