Fried Shrimp Jumbo Recipe

Rinse shrimp under cold water, pat dry with paper towels. Leave tails on for presentation and ease of handling.

In a medium bowl combine buttermilk, hot sauce, kosher salt and black pepper. Add shrimp and toss to coat. Cover and refrigerate for 15–30 minutes to tenderize and flavor the shrimp.

While shrimp marinates, set up a three-part breading station: one shallow bowl for flour mixture, one for the egg wash, and a tray for the panko.

Make the dry mix

In a shallow bowl or wide plate whisk together flour, cornstarch, panko, paprika, garlic powder, onion powder, cayenne, dried oregano, salt and ground black pepper until evenly combined.

In a second shallow bowl beat the eggs with 2 tablespoons cold water until smooth. This egg wash will help the flour adhere and create a crisp crust.

Heat oil in a heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil; it should sizzle and float but not burn.

Remove shrimp from the buttermilk (let excess drip off). Dredge each shrimp first in the flour mixture, shaking off excess, then dip into the egg wash, and finally press into the panko/flour mix again to form a compact coating. Place breaded shrimp on a wire rack or tray while you finish the rest.

Fry shrimp in batches (do not overcrowd) for 2 to 3 minutes per side, until golden brown and the shrimp are opaque and firm (internal temperature about 145°F / 63°C). Use a slotted spoon to transfer cooked shrimp to a paper towel-lined tray or wire rack to drain. Keep cooked shrimp warm in a low oven (200°F / 95°C) if needed while you finish remaining batches.

If oil becomes too dark or particles build up, carefully strain and refresh oil between batches for best flavor and color.

Arrange fried jumbo shrimp on a serving platter. Sprinkle with chopped parsley and offer lemon wedges alongside.

Serve immediately with spicy mayo or cocktail sauce for dipping. For spicy mayo, mix 1/2 cup mayonnaise with 1–2 tablespoons sriracha and 1 teaspoon lemon juice to taste.