Fried Shrimp Recipe

Rinse shrimp under cold water and pat dry with paper towels. Trim tails if desired, leaving tails on for presentation if you prefer.

Place shrimp in a bowl. Season with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tbsp lemon juice. Toss to coat and let sit for 10 minutes while you prepare the breading station.

Set up three shallow bowls or rimmed plates: Bowl 1—combine all-purpose flour (3/4 cup), cornstarch (1/4 cup), baking powder (1/2 tsp), paprika (1 tsp), garlic powder (1/2 tsp), onion powder (1/2 tsp), cayenne (1/4 tsp) and 1/4 tsp black pepper; mix well.

Bowl 2—whisk together 2 eggs and 1/2 cup milk or buttermilk until smooth.

Bowl 3—place 1 cup panko breadcrumbs (or extra flour mixture if not using panko).

Working in batches, dredge each shrimp first in the seasoned flour mixture, shaking off excess, then dip into the egg mixture, and finally press into the panko (or back into the flour mix) to coat evenly. Place breaded shrimp on a wire rack set over a sheet pan. Let rest 5 minutes to help the coating adhere.

Pour 3 cups neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of the flour mixture into the oil—if it sizzles and browns within 30–45 seconds, oil is ready.

Fry shrimp in small batches (don’t overcrowd) for 2 to 3 minutes per side, or until golden brown and cooked through. Turn once halfway through if using an open skillet. Use a slotted spoon or spider to remove shrimp and transfer to a paper towel–lined tray or a wire rack to drain. Maintain oil temperature around 325–350°F; adjust heat as needed.

When all shrimp are fried, sprinkle with chopped parsley and a light squeeze of fresh lemon from wedges. Serve immediately with lemon wedges and the optional dipping sauce.

Whisk together 1/2 cup mayonnaise, 2 tsp ketchup, 1 tsp hot sauce, 1/2 tsp Worcestershire sauce, 1/4 tsp smoked paprika or cayenne, 1/2 tsp lemon juice, and 1/8 tsp salt until smooth. Taste and adjust heat or acidity as desired. Chill until ready to serve.