Fried Shrimp Dinner Recipe

Prepare shrimp

Rinse the shrimp under cold water and pat very dry with paper towels. If shrimp are frozen, thaw completely and drain. Leave tails on for presentation or remove if you prefer.

Place shrimp in a bowl and season with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp hot sauce (optional). Toss to coat and let sit 10 minutes while you prepare the breading. Pat shrimp again if they became damp.

Set up

Arrange three shallow bowls or rimmed plates: Bowl 1 - combine 1 cup all-purpose flour and 1/4 cup cornstarch and 1/2 tsp onion powder and 1 tsp paprika; Bowl 2 - whisk together 2 large eggs and 1/2 cup milk or buttermilk until smooth; Bowl 3 - mix 1 cup fine breadcrumbs or panko with 1/4 tsp cayenne and a pinch of salt and pepper.

Dredge shrimp

Working in batches to avoid crowding, dredge each shrimp first in the flour mixture (shake off excess), then dip in the egg mixture, letting excess drip off, and finally press into the breadcrumbs to coat thoroughly. Transfer breaded shrimp to a sheet pan or plate and let rest 5 minutes so the coating adheres.

Heat oil

Pour about 3–4 cups oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (roughly 3–4 cups for a 10-inch pan). Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small piece of bread or a breadcrumb into the oil; it should sizzle and brown in about 45–60 seconds.

Fry shrimp

Fry shrimp in small batches (4–6 at a time depending on pan size) so the oil temperature remains steady. Cook 1 1/2 to 2 minutes per side, or until golden brown and cooked through (shrimp should be opaque and firm). Use a slotted spoon or spider to remove shrimp and drain on a wire rack set over a baking sheet or paper towels.

Between batches, let oil come back up to 350°F. If needed, reduce heat slightly to maintain temperature. Fry remaining shrimp.

Season hot fried shrimp immediately with a light sprinkle of salt if desired. Transfer to a serving platter.

Garnish with chopped fresh parsley and serve with lemon wedges and the tartar or cocktail sauce. Plate with coleslaw and rice or fries for a complete dinner.

Leftovers: refrigerate cooled shrimp in an airtight container up to 2 days. Re-crisp in a 375°F (190°C) oven for 6–8 minutes before serving.