4 Fried Shrimp Recipe

Prep shrimp

Pat the 4 large shrimp dry with paper towels. If desired, leave tails on for presentation or remove. Set shrimp aside at room temperature while you prepare the breading station.

Make dry mix

In a shallow bowl, whisk together 0.25 cups all-purpose flour, 0.25 tsp kosher salt, 0.125 tsp black pepper, 0.25 tsp paprika, and 0.125 tsp garlic powder until evenly combined.

Make wet mix

In a second shallow bowl, beat 1 large egg with 1 tbs milk until smooth.

Prepare breadcrumbs

Place 0.5 cups panko breadcrumbs in a third shallow bowl or plate, breaking up any large pieces so the crumbs are even.

Dredge shrimp

Working one at a time, lightly coat each shrimp in the seasoned flour, shake off excess, dip into the egg wash to coat completely, then press into the panko to form an even breadcrumb layer. Place each breaded shrimp on a plate or rack. Let the breaded shrimp rest 3–5 minutes so the coating adheres.

Heat oil

Pour 1 cup vegetable oil into a small skillet to a depth of about 1/2 inch. Heat over medium to medium-high heat until shimmering and a thermometer reads about 350°F (about 3–4 minutes). If you don't have a thermometer, drop a small breadcrumb into the oil — it should sizzle immediately and turn golden in ~10–15 seconds.

Fry shrimp

Carefully add the breaded shrimp to the hot oil in a single layer (work in a single batch so they don't crowd). Fry about 1 to 1.5 minutes per side, flipping once, until the exterior is golden brown and the shrimp are opaque and firm (internal temperature 145°F). Total frying time per shrimp will be about 2–3 minutes.

Drain and finish

Transfer fried shrimp to a wire rack set over a sheet pan or to a plate lined with paper towels to drain briefly. Squeeze the lemon wedge over the shrimp and sprinkle with 1 tsp chopped fresh parsley. Serve immediately with the optional dipping sauce.

While the oil heats or while shrimp rest, whisk together 2 tbs mayonnaise, 1 tbs fresh lemon juice, 0.25 tsp garlic powder and 0.125 tsp kosher salt in a small bowl until smooth. Adjust seasoning to taste. Chill or keep at room temperature until serving.