Fried Shrimp Recipe

Clean and season

If not already done, peel and devein the shrimp, leaving tails on if desired. Pat shrimp very dry with paper towels. Place in a bowl and toss with 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbsp lemon juice. Let sit 5–10 minutes while you prepare breading and dredges.

Dry mix

In a shallow wide dish combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 cup breadcrumbs or panko, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1/2 tsp black pepper and 1 tsp kosher salt. Whisk to distribute evenly.

Wet mix

In a separate shallow bowl whisk together 2 large eggs, 1/2 cup milk or buttermilk and 1 tsp hot sauce (if using) until smooth.

Set up dredging station

Arrange three stations: a plate with a small amount of flour (reserve 2–3 tbsp from the dry mix if desired), the egg wash, and the breadcrumb mixture. This keeps breading crisp and prevents clumping.

Working in batches of 6–8 shrimp to avoid overcrowding, dredge each shrimp first in the flour (lightly coat and shake off excess), then dip into the egg wash letting excess drip off, then press into the breadcrumb mixture to fully coat. Place breaded shrimp on a wire rack set over a baking sheet. Repeat until all shrimp are breaded. Let rest 5–10 minutes to allow coating to adhere.

Heat oil

Pour about 2–3 cups neutral oil into a heavy skillet or Dutch oven to a depth of roughly 1 to 1 1/2 inches. Heat over medium-high until the oil registers 350°F (175°C) on a thermometer. If you don’t have a thermometer, test by dropping a small piece of breading— it should sizzle and brown in about 30–45 seconds.

Fry in batches

Carefully add a single layer of breaded shrimp, 6–8 at a time, without overcrowding. Fry, turning once, until golden brown and cooked through, about 2–3 minutes total depending on shrimp size (internal shrimp should be opaque and firm). Maintain oil temperature at 325–350°F by adjusting heat between batches.

Drain

Using a slotted spoon or spider, remove shrimp to a paper towel–lined plate or wire rack to drain. If desired, keep finished shrimp warm in a low oven (200°F / 95°C) on a wire rack set over a baking sheet while you fry remaining batches.

Taste one shrimp and season lightly with a pinch of salt if needed. Transfer to serving platter, sprinkle with chopped parsley and serve with lemon wedges and tartar sauce or spicy mayo alongside.