Fried Shrimp Basket (6 Pieces) Recipe

Prepare shrimp

Pat shrimp dry with paper towels. Using kitchen shears, slightly butterfly the underside (optional) to help breading adhere and ensure even cooking.

In a bowl, combine buttermilk, hot sauce, 0.5 tsp kosher salt and 0.25 tsp black pepper. Add shrimp and toss to coat. Cover and refrigerate for 15–30 minutes (minimum 15 minutes to tenderize).

Set up three shallow bowls or plates: (1) flour mix, (2) egg wash, (3) panko mix. In bowl 1 combine all-purpose flour and cornstarch (0.75 + 0.25 cups) and 0.25 tsp baking powder. In bowl 2 beat the egg with 2 tbs milk. In bowl 3 combine panko breadcrumbs (0.5 cups), paprika (1 tsp), garlic powder (0.5 tsp), onion powder (0.5 tsp), cayenne (0.25 tsp), 0.75 tsp kosher salt and 0.5 tsp black pepper.

Remove shrimp from buttermilk, letting excess drip back into bowl. Dredge each shrimp first in the flour mixture, shaking off excess, then into the egg wash, and finally press into the panko mixture to coat completely. Place breaded shrimp on a tray and let rest 5 minutes to set the breading.

Pour oil into a heavy-bottomed skillet or saucepan to a depth of about 1 to 1-1/4 inches (roughly 2 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread or a pinch of panko: it should sizzle and brown in about 45–60 seconds.

Fry the shrimp in a single layer without crowding — work in batches if necessary. Fry each shrimp 2 to 3 minutes total, turning once, until golden brown and internal temperature reaches 120–125°F and exterior is crisp. Adjust time slightly for size of shrimp.

Using a slotted spoon or tongs, transfer fried shrimp to a wire rack set over a baking sheet or to paper towels to drain. Season immediately with a light pinch of salt if desired.

Arrange the six fried shrimp into the small basket or serving container lined with paper towels. Garnish with chopped parsley and lemon wedges on the side. Serve with tartar and/or cocktail sauce, if using.

Discard oil safely or strain and store per your preference once cooled.

Spoon tartar and cocktail sauces into small ramekins and place on the basket tray for serving. Provide lemon wedges to squeeze over shrimp just before eating.