Fried Shrimp Recipe

Rinse shrimp under cold water and pat dry thoroughly with paper towels. Moisture prevents the coating from crisping, so ensure they are as dry as possible.

Place shrimp in a bowl. Sprinkle with 1 tsp kosher salt, 1 tsp black pepper and 1 tbsp lemon juice. Toss to coat and let sit 5–10 minutes while you prepare the breading station.

Set up three shallow bowls or trays: one with the seasoned flour mixture (combine 1 cup all-purpose flour, 1/4 cup cornmeal or panko, 1/2 tsp salt, 1/2 tsp paprika, 1/4 tsp garlic powder, and 1/8 tsp cayenne if using), one with the egg wash (whisk 2 eggs with 1/4 cup milk or buttermilk and 1 tsp hot sauce if using), and one empty tray for the breaded shrimp.

Working in batches, dredge each shrimp first in the flour mixture, shaking off excess, then dip into the egg wash, letting excess drip back into the bowl, and finally press into the flour mixture again (or panko/cornmeal) to create an even coating. Place breaded shrimp on the tray in a single layer. Repeat until all shrimp are breaded.

If time allows, rest the breaded shrimp on a wire rack for 5–10 minutes; this helps the coating adhere and reduces spatter when frying.

Pour about 2 cups (or enough) oil into a heavy skillet or Dutch oven to reach about 1/2 to 1 inch depth. 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 breading into the oil — it should sizzle and float up steadily.

Working in small batches (do not overcrowd), gently lower breaded shrimp into the hot oil with tongs or a spider. Fry for 1.5–2.5 minutes total, turning once halfway, until golden brown and crisp. Smaller shrimp cook faster; watch color and internal texture (shrimp should be opaque and just curled).

Use a slotted spoon or spider to transfer fried shrimp to a paper towel–lined baking sheet or plate to drain. If keeping warm between batches, place drained shrimp on a wire rack set over a baking sheet in a 200°F (95°C) oven; keep loosely covered so they stay crisp.

Sprinkle the fried shrimp with a pinch of salt while still hot and, if desired, toss with chopped parsley for color.

Serve immediately with lemon wedges and cocktail or tartar sauce on the side.