Fried Shrimp Recipe

Prepare shrimp

Pat shrimp dry with paper towels. Season lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; set aside.

Set up breading station

In three shallow bowls or pans: (1) combine flour, cornstarch, 1/2 tsp salt, paprika, garlic powder and cayenne; (2) whisk eggs with milk until smooth; (3) place breadcrumbs in the third bowl. Label them flour, egg wash, and breadcrumbs.

Bread the shrimp

Working in batches of 6–8 shrimp, dredge each shrimp first in the flour mixture (shake off excess), then dip into the egg wash, letting excess drip off, and finally press into the breadcrumbs to coat completely. Place breaded shrimp on a wire rack while you finish breading the rest.

Heat oil

Pour oil into a deep frying pan or Dutch oven to a depth of about 1 1/2 inches (roughly 3–4 cups). Heat over medium-high until it reaches 350°F (175°C) on a deep-fry thermometer. If you don't have a thermometer, test with one breadcrumb — it should sizzle and brown slowly.

Fry shrimp

Fry shrimp in batches without crowding the pan, about 2 to 3 minutes per side, until golden brown and opaque throughout. Maintain oil temperature around 325–350°F (160–175°C) — reduce heat slightly if it browns too fast. Use a slotted spoon or spider to transfer cooked shrimp to a wire rack set over a baking sheet; season immediately with a light pinch of salt.

Keep warm and finish

If necessary, keep finished shrimp warm in a 200°F (95°C) oven on a rack while you finish frying remaining batches so they stay crisp.

Combine mayonnaise, chopped dill pickle, capers (if using), lemon juice, Dijon mustard, chopped parsley, salt and pepper in a small bowl. Taste and adjust seasoning with more lemon or salt if desired. Chill until ready to serve. Makes roughly 1/2 cup.

Arrange torn lettuce and tomato slices on serving plates or a single platter. Place a portion of hot fried shrimp atop the lettuce. Serve with a generous spoonful of tartar sauce on the side and lemon wedges for squeezing.