Crispy Fried Shrimp Recipe

Rinse the shrimp under cold water and pat dry with paper towels. Leave tails on for presentation if desired.

Place shrimp in a bowl. Sprinkle with kosher salt, black pepper and lemon juice. Toss gently to coat and let sit 5–10 minutes while preparing the breading — this seasons the shrimp and removes excess moisture.

Prepare dry mix

In a shallow dish combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, and cayenne (if using). Stir until evenly mixed.

Prepare egg wash

In a second shallow bowl whisk together the eggs and milk (or buttermilk) until smooth.

Prepare crumb station

Place the panko breadcrumbs in a third shallow dish. If you want extra crunch, pulse the panko briefly in a food processor for 3–4 quick pulses to create smaller crumbs.

Set up the three stations in order: seasoned flour mix, egg wash, then panko. Dredge each shrimp first in the flour mixture, shaking off excess; then dip into the egg wash, allowing excess to drip; finally press into the panko to coat completely. Place breaded shrimp on a wire rack set over a baking sheet to prevent sogginess. Repeat until all shrimp are breaded.

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (approximately 2 cups for a medium skillet). Heat over medium-high heat until the oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small piece of bread or a pinch of panko into the oil — it should sizzle and brown in about 45–60 seconds.

Working in batches (do not overcrowd the pan), gently lower 4–6 breaded shrimp into the hot oil, tail side up if possible. Fry until golden brown and crispy, 2–3 minutes per side (total 3–5 minutes), depending on shrimp size. Use a slotted spoon or spider to turn and remove shrimp.

Transfer cooked shrimp to a wire rack or paper towel-lined plate to drain. Sprinkle immediately with a pinch of salt while still hot. Let oil return to 350°F between batches and continue until all shrimp are cooked.

Arrange the crispy fried shrimp on a platter. Garnish with lemon wedges and chopped parsley. Serve hot with cocktail sauce or spicy mayo for dipping.

Leftovers can be kept in a single layer in an airtight container in the refrigerator for up to 2 days. Re-crisp in a 400°F (200°C) oven for 5–7 minutes rather than microwaving to retain crunch.