Crispy Shrimp Recipe

Prep the shrimp

Rinse shrimp and pat thoroughly dry with paper towels. If tails are on and you prefer easier eating, remove tails; otherwise leave them for presentation. Lightly score the shrimp on the underside (three shallow cuts) to keep them straight while cooking, if desired.

Buttermilk soak

Place the dried shrimp in a bowl and pour the buttermilk over them. Toss to coat, cover, and refrigerate for 15–20 minutes. This tenderizes the shrimp and helps the coating adhere.

Make dredging stations

While shrimp soak, set up three shallow dishes: (1) flour + cornstarch mixed with smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and black pepper; (2) beaten eggs lightly whisked; (3) panko breadcrumbs in a third dish. Spread the panko out so it’s easy to press the shrimp into it.

Dredge the shrimp

Remove shrimp from buttermilk one at a time, letting excess drip off. First dredge in the seasoned flour mixture, shaking off excess. Dip into the beaten eggs, then press into panko breadcrumbs until well coated. Place on a wire rack while you finish coating the rest. For an extra-crispy crust, repeat the egg and panko step once more (double-breaded).

Heat oil

Pour neutral oil into a heavy-bottomed skillet to a depth of about 1/2 inch (or use a deep pot for up to 1–2 inches of oil). Heat over medium-high until it reaches 350°F (175°C) on a thermometer. If you don’t have a thermometer, test with a small breadcrumb — it should sizzle and brown within ~30 seconds.

Fry shrimp

Fry shrimp in batches so they don’t crowd the pan, 2–3 minutes per side or until golden brown and cooked through (opaque and firm). Use a slotted spoon or tongs to turn if needed. Avoid overcooking — shrimp cook quickly.

Drain

Transfer fried shrimp to a wire rack set over a paper-towel-lined sheet pan to drain excess oil and remain crisp. Season lightly with a pinch of salt while hot.

In a small bowl, combine mayonnaise, Calabrian chili paste, grated garlic, lemon juice, olive oil, smoked paprika (if using), salt, and black pepper. Whisk until smooth, taste and adjust seasoning — add more Calabrian paste for heat or more lemon for brightness. If the aioli is too thick, thin with up to 1 teaspoon of water or lemon juice to reach desired consistency. Refrigerate at least 10 minutes to let flavors meld.

Arrange crispy shrimp on a platter or individual plates. Spoon or pipe Calabrian aioli alongside or lightly drizzle over shrimp. Sprinkle chopped parsley and optional thinly sliced Calabrian chilies on top. Serve with lemon wedges for squeezing. Best enjoyed immediately while shrimp are hot and crisp.