Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. If not already done, peel and devein leaving tails on. Place shrimp in a bowl.

Season shrimp with kosher salt, black pepper, minced garlic, and lemon juice. Toss with 1–2 tablespoons olive oil (for grilling) or vegetable oil and let rest 10–15 minutes at room temperature to absorb flavors.

Grilling option

Preheat grill or grill pan to medium-high (about 400°F/200°C). Thread shrimp onto skewers (2–3 per skewer) or arrange single layer on the hot grill. Oil grates or brush shrimp with olive oil. Grill 1.5–2 minutes per side until opaque, firm, and slightly charred. During last 30 seconds, brush with butter if using. Remove to a plate and cover loosely with foil to keep warm.

Frying option (light batter)

Heat 2 cups neutral oil in a heavy skillet or Dutch oven to 350°F (175°C). In a bowl, whisk together flour, cornstarch, baking powder and cold sparkling water (or beer) until a slightly lumpy batter forms. Dip each seasoned shrimp into the batter, letting excess drip off, and carefully lower into hot oil. Fry in batches 1.5–2.5 minutes until golden and crisp and shrimp turn opaque. Transfer to a wire rack or paper towel-lined plate to drain.

Frying option (dredge & breadcrumb)

For a breadcrumb fry, set up three shallow dishes: flour seasoned with salt and pepper, beaten egg, and panko breadcrumbs. Dredge shrimp in flour, dip in egg, then press into panko. Fry at 350°F (175°C) 2–3 minutes until golden and cooked through. Drain on a rack or paper towels.

Keep cooked shrimp warm while you finish remaining batches. Arrange on a platter and sprinkle with chopped parsley and serve with lemon wedges.

In a small bowl combine ketchup, prepared horseradish, lemon juice, Worcestershire sauce, hot sauce (if using), salt, and black pepper. Stir until smooth and taste; adjust horseradish for heat or lemon for brightness. Chill until ready to serve.

If frying, have batter or dredge station assembled before heating the oil. Keep batter cold (hold over a bowl of ice) for extra crispness. Use a thermometer to maintain oil temperature at about 350°F (175°C) for best results.

Place grilled or fried jumbo shrimp on a serving plate with a bowl of chilled cocktail sauce, lemon wedges, and garnish. Serve immediately so fried shrimp remain crispy.