Fried Shrimp Recipe

Seafood

1. 1

   Prep the shrimp

   Rinse shrimp under cold water, pat dry thoroughly with paper towels. If not already done, peel and devein, leaving tails on or off as preferred. Place shrimp in a bowl and season with 1 tsp fine salt, 1 tsp black pepper and 1 tbsp lemon juice. Toss to coat and let rest 10 minutes while you set up the breading station.

2. 2

   Set up breading stations

   In three shallow bowls or rimmed plates: (1) combine flour (3 oz) and cornstarch (2 tbsp) with 1/2 tsp salt; (2) whisk eggs (2) with milk (3 tbsp) until smooth; (3) place panko breadcrumbs (1 cup) in the third bowl and stir in sweet paprika (1 tsp), garlic powder (1 tsp), onion powder (1/2 tsp), and cayenne (1/4 tsp) if using.

3. 3

   Bread the shrimp

   Working in batches of 6–8 shrimp to avoid crowding, dredge each shrimp first in the flour mixture, shaking off excess; then dip into the egg mixture, letting excess drip off; finally press into the seasoned panko so they are evenly coated. Place breaded shrimp on a tray or sheet pan in a single layer. Repeat with remaining shrimp.

4. 4

   Heat the oil

   Pour vegetable oil (about 2 cups) into a heavy skillet or Dutch oven to a depth of 1 to 1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) on a deep-fry thermometer. If you don't have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and turn golden in about 30 seconds.

5. 5

   Fry the shrimp

   Fry shrimp in batches (do not overcrowd) for 1.5–2.5 minutes per side, or until golden brown and cooked through (shrimp will be opaque and firm). Use a slotted spoon or spider to transfer cooked shrimp to a wire rack set over a sheet pan or to paper towels to drain. Keep cooked shrimp warm in a 200°F (95°C) oven if needed while you finish remaining batches.

6. 6

   Finish and serve

   Sprinkle the fried shrimp lightly with a pinch of salt while hot, garnish with chopped parsley (1 tbsp) if using, and serve immediately with lemon wedges. Recommended accompaniments: cocktail sauce, tartar sauce, or a spicy mayo (mix mayonnaise with sriracha to taste).