Fried Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels and place them in a bowl. Season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper; toss to coat. Allow to rest while you set up the breading station.

Set up breading station

Arrange three shallow bowls: Bowl 1 - flour (1 cup) mixed with cornstarch (1/4 cup) and 1/2 tsp smoked paprika; Bowl 2 - eggs (2) whisked with buttermilk (1/2 cup) and 1/4 tsp salt; Bowl 3 - panko breadcrumbs (1 cup) mixed with remaining smoked paprika (1/2 tsp), 1 tsp garlic powder, 1/2 tsp onion powder and 1/4 tsp cayenne. Keep bowls within easy reach.

Breading the shrimp

Working in batches of 6-8 shrimp to avoid crowding, dredge each shrimp in the flour-cornstarch mixture, shaking off excess; transfer to the egg-buttermilk mixture, letting excess drip off; then press into the breadcrumb mixture to coat thoroughly. Place breaded shrimp on a wire rack set over a sheet tray while you heat the oil.

Heat oil

Pour neutral oil into a heavy-bottomed pot or Dutch oven to a depth of about 3 inches (about 1 L). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with one breadcrumb — it should sizzle and brown in ~30–45 seconds.

Fry shrimp

Fry shrimp in batches of 4–6 (depending on pot size) to avoid temperature drop. Fry until golden brown and crisp, about 2–3 minutes per side (total 3–4 minutes for medium-large shrimp). Use a slotted spoon to transfer to a paper towel-lined tray or a wire rack to drain. Maintain oil temperature between 325–350°F; adjust heat as needed. Keep cooked shrimp warm in a 200°F (95°C) oven on a sheet tray while finishing remaining batches.

Prep and par-cook potatoes

Preheat oven to 425°F (220°C). Cut the scrubbed russet potatoes into 1/3–1/2-inch fries. Soak cut fries in cold water for 20–30 minutes to remove surface starch, then drain and dry thoroughly with kitchen towels.

Toss and bake

Toss dried fries with 2 tbsp vegetable oil, 1 tsp paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated. Spread in a single layer on one or two baking sheets (do not overcrowd). Bake at 425°F for 25–30 minutes, flipping once halfway, until golden and crisp. For extra crispness, finish under the broiler for 1–2 minutes while watching carefully.

Alternative fry method

If you prefer deep-fried fries, heat oil to 350°F (175°C) and fry potatoes in batches until golden (about 4–6 minutes), drain on paper towels and season immediately with the spice mix.

Make slaw dressing

In a medium bowl, whisk together mayonnaise (1/2 cup), apple cider vinegar (1 tbsp), sugar (1 tsp), Dijon mustard (1/2 tsp), 1/2 tsp salt and 1/4 tsp black pepper until smooth.

Combine vegetables

In a large bowl, combine shredded green cabbage (3 cups), shredded red cabbage (1 cup) and grated carrot (1). Pour dressing over the vegetables and toss to coat. Taste and adjust seasoning. Chill in the refrigerator for at least 15–30 minutes to let flavors meld.

Mix sauce

In a small bowl, combine ketchup (1/2 cup), prepared horseradish (2 tsp — start with 1 tsp if you prefer milder), lemon juice (1 tsp), Worcestershire sauce (1/2 tsp), hot sauce (1/4 tsp, optional) and 1/8 tsp salt. Stir until smooth. Taste and adjust horseradish or lemon to preference. Chill until serving.

Arrange the warm fried shrimp, seasoned fries and a scoop of coleslaw on each plate. Place cocktail sauce in a small ramekin alongside. Garnish with chopped parsley (2 tbsp) and lemon wedges (4). Serve immediately so shrimp stay crisp.