Fried Shrimp Recipe
Plentiful of deep-fried shrimp cooked to perfection. In Hawaii, we call it real "ono".
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Ingredients
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Shrimp and Marinade
Batter / Coating
Dipping Sauce (optional)
For Frying
Method
Shrimp and Marinade
Prepare shrimp
Rinse the shrimp under cold water and pat dry thoroughly with paper towels. Leave tails on for presentation and ease of handling.
Marinate
In a mixing bowl combine minced garlic, 1 tablespoon soy sauce, 1 tablespoon lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the shrimp and toss to coat. Marinate 10–15 minutes in the refrigerator (no longer or the acid will begin to cook the shrimp). Remove shrimp from refrigerator and let come close to room temperature for 5 minutes before coating.
Batter / Coating
Make dry mix
In a shallow bowl or wide plate whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon paprika, 1/4 teaspoon cayenne (if using), and 1/2 teaspoon salt.
Panko option
If using panko for extra crunch, spread 1 cup panko breadcrumbs on a plate ready for final dredge. If you prefer a fully battered shrimp skip panko and use only the wet batter.
Coat shrimp
Working in batches of 6–8 shrimp to avoid crowding, dredge each shrimp first in the dry flour mixture, shaking off excess, then dip into the cold wet batter to coat evenly. If using panko, immediately press the battered shrimp into panko to adhere a crunchy layer. Place coated shrimp on a wire rack set over a baking sheet while heating oil.
For Frying
Heat oil
Pour about 1 liter of neutral oil into a deep pot or Dutch oven to a depth of about 3 inches (enough for shallow-deep frying). Attach a thermometer and heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter: it should sizzle and rise steadily without burning.
Fry shrimp
Fry shrimp in small batches (6–8) for 2–3 minutes, turning once, until coating is golden brown and shrimp are opaque and firm. Maintain oil temperature around 330–350°F (165–175°C). Do not overcrowd the pot or the oil temperature will drop and shrimp will be greasy.
Drain
Use a slotted spoon or spider to transfer fried shrimp to a wire rack set over a baking sheet or to paper towels to drain. Sprinkle immediately with a light pinch of salt if desired. Keep finished shrimp warm in a 200°F (95°C) oven while you finish remaining batches.
Dipping Sauce (optional)
Mix sauce
Whisk together 1/2 cup mayonnaise, 2 tablespoons sweet chili sauce, 1 teaspoon lime juice, 1/2 teaspoon soy sauce, and 1 tablespoon thinly sliced green onion until smooth. Adjust sweetness or acidity to taste. Chill until ready to serve.