Fried Jumbo Shrimp (6) Recipe

Rinse the jumbo shrimp under cold water and pat completely dry with paper towels. Keep tails on for presentation and easier handling.

Season both sides of the shrimp lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Squeeze the juice of half a lemon over shrimp and let sit at room temperature while you assemble the breading station (5–10 minutes).

Set up three shallow bowls or plates: 1) flour mixture, 2) egg wash, 3) panko. In bowl 1 combine 3 tbsp all-purpose flour, 1 tbsp cornstarch, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/4 tsp cayenne, 1/2 tsp salt and 1/4 tsp black pepper; whisk to combine.

In bowl 2 whisk together 1 large egg and 3 tbsp milk or buttermilk until smooth.

In bowl 3 combine 1 cup panko breadcrumbs and optional 2 tbsp finely grated Parmesan; toss to mix.

One at a time: dredge each seasoned shrimp first in the flour mixture, shaking off excess; then dip into the egg wash, letting excess drip off; finally press into the panko mixture until evenly coated. Place breaded shrimp on a plate and let rest 5 minutes to help the coating adhere.

Pour 2 cups of neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don’t have a thermometer, test by dropping one breadcrumb into the oil — it should sizzle immediately and brown in about 30–45 seconds.

Working in a single layer (do not overcrowd), carefully add the breaded shrimp to the hot oil. Fry for 1.5 to 2.5 minutes per side, turning once, until the coating is golden brown and shrimp are opaque and firm to the touch (internal temperature around 120–125°F for shrimp). Total fry time will be about 3–5 minutes per batch depending on shrimp size.

Use a slotted spoon or tongs to transfer fried shrimp to a wire rack set over a baking sheet or to paper towels to drain for a minute. Season immediately with a light sprinkle (about 1/8 tsp) of salt while still hot.

Garnish with chopped fresh parsley (optional) and serve with lemon wedges.

While shrimp rest, whisk together 3 tbsp mayonnaise, 1 tsp hot sauce, 1 tsp lemon juice, 1/4 tsp garlic powder and 1/8 tsp salt in a small bowl until smooth. Adjust hot sauce to taste.

Serve sauce on the side for dipping.