Fried Shrimp Recipe

Prepare shrimp

Rinse the peeled and deveined shrimp under cold water and pat dry thoroughly with paper towels. Place the shrimp in a bowl and toss with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 tablespoon lemon juice. Let sit 5–10 minutes while you prepare the breading — this seasons the shrimp and helps the coating adhere.

Set up dredging stations

Arrange three shallow bowls or plates: (1) combine 1 cup all-purpose flour with 1/4 cup cornstarch, 1/2 teaspoon garlic powder, and 1 teaspoon paprika; whisk to mix. (2) In the second bowl, beat 2 large eggs with 3 tablespoons milk until uniform. (3) In the third bowl place 1 cup fine dry breadcrumbs or panko, and if using, mix in 1/4 teaspoon cayenne pepper for heat.

Working in batches, 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 breadcrumbs to coat evenly. Place breaded shrimp on a tray while you heat the oil. Repeat until all shrimp are coated. For an extra-crisp double coat, you can repeat the egg and breadcrumb step once more.

Heat oil

Pour about 1 cup neutral oil into a heavy-bottomed skillet (cast iron or stainless) or a wide saucepan to a depth of approximately 1/2 inch. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping one small breadcrumb into the oil — it should sizzle and brown within about 30–45 seconds.

Fry the shrimp in a single layer in batches (do not overcrowd). Cook each side about 1.5–2 minutes, turning once, until the coating is golden brown and shrimp are opaque and curled. Total frying time per batch will be about 3–4 minutes depending on shrimp size. Use a slotted spoon or tongs to transfer shrimp to a paper towel–lined tray to drain. If necessary, adjust heat to keep oil between 325–350°F (163–175°C).

After each batch, let the oil return to temperature before adding the next batch. Repeat until all shrimp are fried.

While shrimp drain, season lightly with 1/4 teaspoon salt and sprinkle with chopped fresh parsley if using. Serve immediately with lemon wedges and your choice of dipping sauce (cocktail sauce, tartar sauce, or aioli).