Crispy Fried Shrimp Recipe

Prep Shrimp

Pat the shrimp dry with paper towels. If shrimp are large, butterfly slightly or make a shallow cut on the belly to help them cook evenly and stay straight.

Make Batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp paprika and 1/2 tsp garlic powder until combined.

Wet Mix

In a separate bowl beat 1 large egg, then whisk in 3/4 cup cold club soda until just combined. The mixture should be slightly thin but cohesive. Keep the liquid cold — place bowl over ice if your kitchen is warm.

Coating Station

Arrange three shallow bowls: (1) a small amount of flour (reserve ~1/4 cup from the batter mix) for dredging, (2) the cold batter, (3) 1 cup panko breadcrumbs. Lightly dust each shrimp in the reserved flour, dip into the cold batter allowing excess to drip off, then press into panko breadcrumbs to coat. Place coated shrimp on a wire rack while oil heats. This double-coating helps achieve extra crispiness.

Heat Oil

Pour about 3–4 cups vegetable oil into a heavy pot or deep fryer to a depth of 2–3 inches. 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 to the surface immediately.

Fry Shrimp

Work in batches (do not overcrowd). Fry shrimp 3–4 minutes per batch, turning once, until golden brown and cooked through. Larger shrimp may take up to 4–5 minutes. Use a slotted spoon to transfer shrimp to a paper towel–lined tray or wire rack set over a baking sheet to drain. Keep fried shrimp warm in a 200°F (95°C) oven while finishing remaining batches.

Finish and Serve

Sprinkle chopped parsley over the shrimp (optional). Serve immediately with lemon wedges and the prepared dipping sauce.

Prep Potatoes

Peel (optional) and cut the potatoes into 1/4–1/2 inch sticks. Place cut fries in a large bowl of cold water and soak 30 minutes to 1 hour to remove excess starch. For quicker timing, soak at least 30 minutes. Drain and rinse under cold water, then pat completely dry with kitchen towels.

Par-Cook (Optional Double-Fry Method)

Heat 2–3 inches of oil in a heavy pot to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until they are soft but not colored. Remove and drain on paper towels. Let rest for 10 minutes. Increase oil temperature to 375°F (190°C) for final crisping.

Final Fry

Fry the par-cooked fries in batches at 375°F (190°C) for 2–3 minutes until golden and crisp. Transfer to a paper towel–lined tray and immediately season with 1 1/2 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika (optional). If you prefer a single fry method: fry once at 350–360°F (175–182°C) for 4–6 minutes until golden and crisp, adjusting time by thickness.

Serve Fries

Keep fries crisp by serving immediately or hold in a single layer on a wire rack in a 200°F (95°C) oven for up to 20 minutes.

Whisk together 1/2 cup mayonnaise, 2 tbsp sweet chili sauce, 1 tsp sriracha (or to taste) and 1 tbsp lime juice until smooth. Taste and adjust balance of sweet, spicy and tangy as desired. Chill until ready to serve.