Fried Shrimp (10) Recipe

Prepare shrimp

Rinse the 10 large shrimp under cold water, pat dry thoroughly with paper towels. If tails are on and you prefer them off, remove tails; otherwise leave tails on for presentation. Place shrimp in a bowl and toss with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1 tbsp lemon juice. Let sit 5–10 minutes while preparing coatings.

Mix dry coating

In a shallow bowl or rimmed plate, whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1/2 cup fine breadcrumbs, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1/4 tsp black pepper and 1/2 tsp kosher salt until evenly combined.

Mix wet coating

In a second shallow bowl, beat 1 large egg with 1/4 cup whole milk and 1/2 tsp hot sauce (optional) until smooth. This creates the wet batter for adhesion.

Heat oil

Pour about 2 cups neutral oil into a deep skillet or Dutch oven to reach a 1–1.5 inch 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 pinch of flour into the oil — it should sizzle and float immediately.

Coat shrimp

Working one at a time, dredge each seasoned shrimp first in the dry flour mixture, shaking off excess; then dip into the egg-milk mixture, allowing excess to drip off; finally press into the breadcrumb mixture to fully coat. Place coated shrimp on a wire rack or plate while you finish coating the rest.

Fry shrimp

When oil is at 350°F (175°C), carefully add 3–4 shrimp in a single layer (do not overcrowd). Fry for 1.5–2.5 minutes per side, turning once with tongs, until coating is golden brown and shrimp are opaque and just firm (internal temp ~120–130°F). Total fry time per batch ~3–5 minutes depending on size. Remove to a wire rack set over a baking sheet or paper towels to drain. Repeat with remaining shrimp.

Finish and season

While still hot, lightly sprinkle fried shrimp with a pinch of salt if desired. Let rest 1–2 minutes to finish cooking and to allow coating to crisp.

Arrange fried shrimp on a platter with lemon wedges, a small bowl of tartar sauce or spicy mayo, and a sprinkle of chopped parsley. Serve immediately for best texture.