Fried Shrimp (6) Recipe

Prepare and season shrimp

Pat the shrimp dry with paper towels. Place in a small bowl and toss with 1/2 tsp kosher salt, 1/4 tsp black pepper and 1 tablespoon lemon juice. Let sit 5–10 minutes while you prepare the breading. Drying the shrimp well is critical for a crisp coating.

Mix dry ingredients

In a shallow bowl combine 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1/4 tsp baking powder, 1/4 tsp garlic powder and 1/4 tsp paprika. Stir to blend evenly.

Prepare egg wash

In a separate shallow bowl whisk 1 large egg with 2 tablespoons cold water until smooth.

Prepare breadcrumbs

Place 1/2 cup fine breadcrumbs or panko in a third shallow dish. If using panko and you prefer a finer crust, pulse briefly in a food processor.

Coat the shrimp

Working one at a time: dredge each seasoned shrimp lightly in the flour/cornstarch mixture, shaking off excess. Dip into the egg wash, then press into the breadcrumbs to fully coat. Set on a wire rack or parchment-lined tray while you heat the oil. Repeat for all 6 shrimp.

Heat the oil

Pour about 2 cups of neutral oil into a medium skillet or heavy-bottomed pan to a depth of roughly 1/2 inch. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of breading— it should sizzle and brown in about 45–60 seconds.

Fry the shrimp

Carefully add the breaded shrimp to the hot oil in a single layer without overcrowding (work in 1–2 batches if needed). Fry for 1.5–2 minutes per side, turning once, until golden brown and the shrimp are opaque and just cooked through. Use a slotted spoon or tongs to transfer shrimp to a paper towel-lined plate or wire rack to drain. Total cook time per shrimp should be about 3–4 minutes.

Finish with salt

While still hot, sprinkle the fried shrimp with about 1/4 tsp finishing salt (adjust to taste). This enhances crispness and flavor.

Arrange the fried shrimp on a serving plate, garnish with chopped parsley if using, and serve immediately with lemon wedges and 1/4 cup dipping sauce. Squeeze lemon over shrimp just before eating for the best flavor.