Fried Shrimp Recipe

Prepare shrimp

Rinse shrimp under cold water and pat very dry with paper towels. If not already done, peel and devein, leaving tails on or removing per preference. Place shrimp in a bowl and toss with 1 tsp kosher salt, 1 tsp black pepper and 1 Tbs lemon juice. Let sit 10 minutes while you assemble the breading station; pat dry again before breading.

Set up

Arrange three shallow bowls or rimmed plates: Bowl 1 - combine 3 Tbs all-purpose flour and 2 Tbs cornstarch with 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne (if using) and 1/2 tsp freshly ground black pepper; mix. Bowl 2 - whisk 2 large eggs with 1/2 cup milk or buttermilk until smooth. Bowl 3 - place 1 cup fine breadcrumbs or panko.

Bread the shrimp

Working in batches of 6–8 shrimp, dredge each shrimp first in the seasoned flour mixture, shaking off excess; then dip into the egg mixture, letting excess drip off; finally press into the breadcrumbs to coat thoroughly. Place breaded shrimp on a wire rack set over a tray. Repeat until all shrimp are breaded. For extra-crispy crust, double-dip: return shrimp briefly to egg then breadcrumbs again.

Heat oil

Pour about 3–4 cups neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of roughly 1 to 1 1/2 inches (about 3–4 cups for a 10-inch pan). Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with one breadcrumb — it should sizzle and brown in about 40–60 seconds.

Fry shrimp in batches to avoid overcrowding. Gently lower 4–6 shrimp into hot oil with tongs or a spider. Fry 1.5–2.5 minutes per side, turning once, until golden brown and cooked through (opaque and firm). Smaller shrimp cook faster; watch closely. Maintain oil temperature between 325–350°F by adjusting heat.

Using a spider or slotted spoon, transfer fried shrimp to a wire rack set over a baking sheet or paper towels to drain. Immediately sprinkle with a light pinch of finishing salt (about 1/2 tsp total across all shrimp) and toss with chopped parsley, if using. Keep cooked shrimp warm in a 200°F (95°C) oven while frying remaining batches.

While shrimp fry, whisk together 1/2 cup mayonnaise, 1 tsp hot sauce, 1 Tbs lemon juice, 1/4 tsp garlic powder and 1/8 tsp salt until smooth. Taste and adjust seasoning. Serve sauce alongside hot fried shrimp with lemon wedges.