Kid’s Fried Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. If frozen, thaw completely and remove excess water. Lightly season shrimp with 1/2 teaspoon of the salt and 1/2 teaspoon of the black pepper; set aside.

Make batter

In a medium bowl whisk together the all-purpose flour, cornstarch, baking powder, remaining 1/2 teaspoon salt, remaining 1/2 teaspoon black pepper, garlic powder, paprika and sugar until combined. In a small bowl whisk the egg lightly, then add the cold sparkling water. Pour the egg mixture into the dry ingredients and stir gently until just combined — a few small lumps are okay. Batter should be thick enough to coat shrimp; if too thick add 1 teaspoon more sparkling water.

Place panko breadcrumbs mixed with grated Parmesan in a shallow bowl. If you prefer only battered shrimp (smoother coating), skip this step. For a crunchier finish, you will dredge battered shrimp through the panko before frying.

Heat oil in a wide skillet over medium heat to about 325–350°F (160–175°C). To test, drop a small pinch of batter into the oil; it should sizzle and rise slowly. Use enough oil to shallow-fry (about 1/2 inch depth).

Working in small batches (do not crowd the pan), dip each seasoned shrimp into the batter to coat thoroughly. If using panko, immediately press the battered shrimp into the panko to coat the outside lightly. Gently shake off excess.

Place shrimp carefully in the hot oil and fry 2–3 minutes per side, flipping once, until golden brown and cooked through (internal shrimp temperature ~120–130°F / pink and opaque). Smaller shrimp cook quickly—do not overcook or they will become rubbery. Adjust heat as necessary so coating browns but does not burn.

Use a slotted spoon or tongs to transfer cooked shrimp to a paper-towel-lined plate to drain. Sprinkle with a pinch of additional salt if desired. Repeat with remaining shrimp, adding more oil if needed.

For kids, prepare a simple dip: mix equal parts ketchup and mayonnaise (about 1/4 cup each) in a small bowl. Serve fried shrimp warm with lemon wedges on the side for adults or children who like a squeeze.