Fried Shrimp Recipe

Prepare shrimp

Rinse the peeled and deveined shrimp under cold water and pat very dry with paper towels. Place shrimp in a medium bowl. Sprinkle with 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1 tablespoon lemon juice. Toss to coat and let rest 10 minutes while you prepare the breading. Drying and light seasoning help the breading adhere and amplify flavor.

Set up dredging station

Line three shallow bowls or rimmed plates: Bowl 1 – combine 3 tablespoons all-purpose flour and 2 tablespoons cornstarch with 1 teaspoon paprika, 1 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, and 1/2 teaspoon freshly ground black pepper; mix well. Bowl 2 – whisk 2 large eggs with 3 tablespoons milk until smooth. Bowl 3 – place 1 cup fine breadcrumbs or panko.

Coat shrimp

Working in batches of 6–8 shrimp to avoid crowding, dredge each shrimp first in the flour mixture (shake off excess), then dip into the egg mixture, and finally press into the breadcrumbs/panko to coat evenly. Place coated shrimp on a wire rack set over a baking sheet. Repeat with remaining shrimp. If time allows, refrigerate coated shrimp 10–15 minutes to help coating set.

Heat oil

Pour about 3–4 inches of neutral oil into a heavy-bottomed saucepan or deep fryer — roughly 4 cups in a 3–4 quart pan. Attach a deep-fry thermometer and heat oil to 350°F (175°C). Maintain temperature between 340–360°F (170–182°C) during frying.

Fry shrimp

Fry shrimp in small batches (4–6 shrimp depending on pot size) so they have room and the oil temperature doesn't drop drastically. Gently lower shrimp into the hot oil and fry 1.75–2.5 minutes until golden brown and just cooked through (shrimp should be opaque with a slight spring). Turn once if necessary for even browning. Use a slotted spoon or spider to remove shrimp and drain on a paper towel–lined plate or wire rack.

Keep warm

If frying multiple batches, keep finished shrimp warm in a single layer on a baking sheet in a 200°F (95°C) oven while you finish remaining batches. Return oil to temperature between batches before adding more shrimp.

Finish and serve

Sprinkle hot shrimp with a pinch of salt to taste and chopped fresh parsley if using. Serve immediately with lemon wedges and the optional dipping sauce.

Make sauce

In a small bowl combine 1/4 cup mayonnaise, 2 teaspoons ketchup, 1 teaspoon sriracha (or to taste), 1 teaspoon lemon juice, and 1/8 teaspoon salt. Whisk until smooth. Chill briefly or serve immediately alongside the fried shrimp.