Fried Shrimp Recipe

Prep the shrimp

Rinse shrimp under cold water and pat completely dry with paper towels. Trim any remaining veins and leave tails on if preferred. Place shrimp in a medium bowl; toss with kosher salt, black pepper, and lemon juice. Let sit 5–10 minutes while you prepare the breading station so flavors develop and excess moisture is minimized.

Dry mix

In a shallow bowl or plate combine the all-purpose flour, cornstarch, baking powder, paprika, garlic powder, and cayenne pepper. Whisk until evenly distributed.

Wet mix

In a second shallow bowl lightly beat the eggs with the milk until smooth.

Breadcrumbs

Place the breadcrumbs (or panko) in a third shallow bowl or plate. If you prefer extra-crispy, pulse panko once in a food processor to break slightly, then use.

Breading process

Working with one piece at a time, dredge each shrimp first in the dry flour mixture, shaking off excess; then dip into the egg mixture, letting excess drip back into the bowl; finally press into the breadcrumbs to coat evenly. Place breaded shrimp on a wire rack set over a sheet pan. Repeat with remaining shrimp. Let rest 10 minutes on the rack so coating adheres; this also helps prevent oil splatter.

Heat oil

Pour oil into a medium skillet (3/4–1 inch deep) or a Dutch oven for deeper frying; there should be at least 1/2–1 inch of oil to allow shrimp to float. 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 piece of breadcrumb—if it sizzles and browns in about 40–60 seconds, the oil is ready.

Fry shrimp

Working in a single layer and not overcrowding the pan, carefully add 4–6 shrimp (depending on pan size) to the hot oil. Fry for 1.5–2 minutes per side, turning once with tongs, until golden brown and the shrimp are opaque and firm. Total cook time per shrimp should be about 3–4 minutes. Transfer fried shrimp to a paper towel–lined plate or a wire rack to drain. If frying multiple batches, keep finished shrimp in a single layer on a rack in a warm (200°F / 95°C) oven for up to 15 minutes while remaining batches finish.

Safety and oil care

Monitor oil temperature between batches and adjust heat as needed to maintain 325–350°F (160–175°C). Discard oil if it smokes or smells burnt. Let oil cool completely before disposing or storing.

Arrange fried shrimp on a platter, sprinkle with chopped parsley and serve with lemon wedges and your choice of dipping sauce. Serve immediately for best texture: hot and crispy.