Fried Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Season shrimp in a bowl with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tbsp lemon juice. Toss gently to coat and let sit 5–10 minutes while you prepare the breading and oil. Dry shrimp again lightly if they release moisture.

Make wet batter

In a shallow bowl whisk 2 large eggs with 3 tablespoons cold water or club soda until smooth. Whisk in 1 tsp paprika, 1/2 tsp garlic powder and 1/4 tsp cayenne (if using). This will be the wet dip for the shrimp.

Prepare dry breading

In a separate shallow dish combine 3 tbsp all-purpose flour, 2 tbsp cornstarch and 3 tbsp fine breadcrumbs or panko. Mix evenly. This gives a light, crisp coating when used after the egg wash.

Place 1 cup all-purpose flour in a wide bowl or plate and stir in 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika and 1/2 tsp onion powder. This seasoned flour will be the first dredge to help the batter stick.

Heat oil

Pour about 2 cups of neutral oil into a deep skillet, Dutch oven or heavy-bottomed pot to a depth of roughly 1 to 1.5 inches. Warm the oil over medium-high heat and bring it to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour—if it sizzles and browns in about 30 seconds, the oil is ready.

Dredge and coat shrimp

Work in batches (do not overcrowd). For each shrimp: lightly dredge in the seasoned flour, shake off excess, dip into the egg/cold soda batter, then press into the breadcrumb mixture so the crumbs adhere. Place coated shrimp on a baking sheet or plate. Repeat until all shrimp are coated.

Fry shrimp

When oil is at 350°F, carefully add a few shrimp in a single layer (about 4–6 depending on pan size) without crowding. Fry 1.5–2.5 minutes per side, turning once, until golden brown and opaque throughout. Smaller shrimp will be on the shorter end of the time range. Use a slotted spoon or spider to remove shrimp and transfer to a wire rack set over a baking sheet or paper towels to drain. Sprinkle a light pinch of salt over hot shrimp. Repeat with remaining shrimp, letting the oil return to temperature between batches.

Finish

If you want extra crispness, you can double-fry: after the first fry, let shrimp rest 2–3 minutes then fry an additional 30–45 seconds to deepen color and crisp the crust. Remove and drain as before.

Transfer fried shrimp to a serving platter. Garnish with chopped fresh parsley and serve with lemon wedges and tartar sauce or spicy mayo on the side. Serve immediately for best texture.