Fried Jumbo Shrimps 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 off per preference. Score the underside slightly (shallow cut) to help shrimp stay straight while frying.

Place shrimp in a bowl, season with 1 tsp sea salt, 1/2 tsp black pepper and 1 tbsp lemon juice. Toss to coat and let sit 10 minutes while preparing the breading station. Pat dry again right before dredging.

Set up

Arrange three shallow dishes: one with the flour mixed with 1/4 cup cornstarch, 1/2 tsp garlic powder and 1/2 tsp onion powder; one with beaten eggs and 3 tbsp cold water or club soda whisked until smooth; one with panko breadcrumbs mixed with 1 cup breadcrumbs, 1 tsp paprika and 1/4 tsp cayenne (optional).

For extra crispness: dredge shrimp first in the flour mixture, shake off excess, dip into the egg mixture, then press into the breadcrumbs to coat thoroughly. Place breaded shrimp on a wire rack while heating the oil. Ensure every shrimp is evenly coated.

Heat oil

Pour approximately 1 cup oil into a heavy-bottomed skillet or pan so the oil depth is about 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) — test with a thermometer or drop a pinch of breadcrumbs; it should sizzle and brown slowly.

Fry in batches to avoid overcrowding: carefully place 3–4 breaded shrimp into the hot oil, flat side down. Fry 2 to 2 1/2 minutes per side (about 4–5 minutes total), turning once with tongs, until golden brown and the shrimp are opaque and reach internal temperature of 120–140°F (shrimp cook quickly). Adjust time slightly for shrimp size. Avoid overcooking.

Using a slotted spoon or tongs, transfer fried shrimp to a paper towel–lined tray or wire rack to drain. Lightly season with a pinch of salt immediately while hot. Repeat with remaining shrimp, allowing oil to return to temperature between batches.

Sprinkle chopped parsley over the fried shrimp and serve with lemon wedges and the dipping sauce on the side. Serve immediately for best texture.

If prepping in advance: keep finished shrimp in a single layer on a baking sheet in a 200°F (95°C) oven for up to 10–15 minutes to stay warm and crisp, but do not hold long as texture will degrade.