Fried Shrimp Basket Recipe

Prep shrimp

Pat the peeled and deveined shrimp dry with paper towels. If any shrimp are large, butterfly slightly so they cook evenly. Season lightly with 0.5 tsp salt, 0.25 tsp black pepper and 1 tablespoon hot sauce (if using).

Set up dredging stations

In three shallow bowls or rimmed trays arrange: 1) flour mixed with cornstarch and 0.5 tsp baking powder and 0.25 tsp paprika (mix together); 2) beaten eggs combined with 1/2 cup buttermilk; 3) breadcrumbs mixed with remaining 0.25 tsp paprika, 0.25 tsp garlic powder and a pinch of salt. Keep bowls large enough to comfortably coat shrimp.

Bread the shrimp

Working in batches, dredge each shrimp first in the flour mixture, shaking off excess; then dip into the egg-buttermilk mixture, allowing excess to drip off; then press into the breadcrumbs to coat evenly. Place breaded shrimp on a wire rack set over a sheet tray to rest for 10 minutes—this helps coating adhere.

Heat oil

Pour 3–4 cups of neutral oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Clip a deep-fry thermometer to the pot and heat oil over medium-high until it reaches 350°F (175°C). If you don’t have a thermometer, test with one breadcrumb—it should sizzle and brown in about 45–60 seconds.

Fry shrimp

Fry breaded shrimp in small batches (6–8 at a time depending on pot size) so oil temperature stays near 350°F. Cook for 2–3 minutes, turning once, until golden brown and opaque inside. Use a slotted spoon or spider to transfer cooked shrimp to a wire rack or paper towel-lined sheet to drain. Repeat with remaining shrimp. Adjust heat as needed to maintain 325–350°F; if oil gets too hot, shrimp will brown too quickly before cooking through.

Toast rolls

While frying the last batch, split rolls and spread about 1/2 teaspoon butter on each cut side. Toast in a skillet over medium heat or under a broiler for 1–2 minutes until lightly browned and warm.

Assemble baskets

Place a small handful (about 1/4 cup) of shredded lettuce onto the bottom of each toasted roll, add 4–6 fried shrimp (depending on roll size), top with a couple of tomato slices, and a generous spoonful (about 1–2 tablespoons) of the tartar-style dipping sauce. Serve with a lemon wedge on the side for squeezing over the shrimp.

While shrimp are resting or frying, stir together 1/2 cup mayonnaise, 2 tablespoons sweet dill pickle relish, 1 teaspoon chopped capers (optional), 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Taste and adjust seasoning. Chill until ready to serve.

Serve the fried shrimp baskets immediately so shrimp remain crisp. Provide extra tartar sauce on the side and lemon wedges for squeezing.