Fried Shrimps Recipe

Prepare dry mix

In a shallow bowl combine all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder. Whisk to evenly distribute seasonings.

Prepare breadcrumb and egg wash

Place panko breadcrumbs in a separate shallow dish. In another small bowl beat the egg with cold water until smooth to make an egg wash.

Rinse the shrimp quickly under cold water and pat dry thoroughly with paper towels. Remove any remaining shell or vein if needed, leaving the tail intact for presentation.

Season the shrimp lightly: toss with lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper. Let sit 5 minutes while you heat the oil.

Dredging process: one at a time, lightly coat each shrimp in the dry flour mixture, shaking off excess. Dip into the egg wash, then press into the breadcrumbs until evenly coated. Place on a wire rack or tray while you finish coating the remaining shrimp.

Heat oil in a deep, heavy pot or deep-fryer to 180°C (350°F). If you don't have a thermometer, test by dropping a small piece of bread — it should brown in about 45 seconds.

Fry shrimp in a single layer (do not overcrowd). For 3 large shrimp, you can fry them all at once if your pot is wide enough. Fry for about 1.5–2 minutes per side, until golden brown and the shrimp are opaque and firm. Total cook time should be about 3–4 minutes per shrimp.

Use a slotted spoon or spider to transfer shrimp to a paper towel-lined plate to drain. Immediately sprinkle with the remaining pinch of salt and chopped parsley while still hot.

Serve hot with lemon wedge and optional dipping sauce.

Whisk together mayonnaise, sweet chili sauce, lime juice, and hot sauce in a small bowl. Taste and adjust seasoning. Serve in a small ramekin alongside the fried shrimp.