Fried Shrimp Recipe

Rinse shrimp under cold water and pat dry thoroughly with paper towels. Dry shrimp helps the breading adhere and prevents oil splatter.

Place the shrimp in a bowl. Add 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tbsp lemon juice. Toss to coat evenly. Let sit 5–10 minutes while you prepare the breading station.

Set up three shallow bowls or dishes: one for the seasoned flour mix, one for the wet batter, and one empty plate for the breaded shrimp.

In the first dish combine 3 tbsp all-purpose flour, 1 tbsp cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne (optional), and 1/2 tsp salt. Whisk to blend.

In the second dish whisk together 1 large egg, 3 tbsp cold water, and 1 tbsp milk (or buttermilk) until smooth. Cold water keeps the batter light and crisp.

Working one at a time, dredge each seasoned shrimp in the flour mixture, shaking off excess.

Dip the floured shrimp into the wet batter, letting excess batter drip back into the bowl.

Return the shrimp to the flour mixture for a final coat, pressing gently so the flour adheres. Place finished shrimp on the empty plate. Repeat with remaining shrimp.

Let the breaded shrimp rest 5 minutes at room temperature while heating the oil; this helps the coating set and reduces loss of breading in the oil.

Pour about 2 cups of 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) — if you don't have a thermometer, test by dropping a small pinch of flour into the oil: it should sizzle steadily and rise to the surface.

Carefully slide 4–5 shrimp into the hot oil without overcrowding; fry in batches if necessary. Maintain the oil temperature between 330–360°F (165–180°C) for even cooking.

Fry shrimp until golden brown and crisp, about 2–3 minutes per side (total 4–6 minutes), depending on size. Turn once with tongs or a slotted spoon so both sides brown evenly. Shrimp are done when opaque and firm to the touch; internal temperature should reach 145°F (63°C).

Use a slotted spoon to transfer shrimp to a wire rack set over a baking sheet or to paper towels to drain. Lightly season with a pinch of salt while hot, if desired.

Serve the fried shrimp immediately with lemon wedges and tartar or your preferred dipping sauce. For best texture, consume within 15 minutes of frying.

If making ahead, keep fried shrimp warm in a single layer on a wire rack in a 200°F (95°C) oven for up to 15–20 minutes; avoid stacking to preserve crispness.