Shrimp Dinner Recipe

Fry Baskets

1. 1

   Prepare Shrimp

   Peel and devein 1 lb large shrimp, leaving tails on or off per preference. Pat shrimp dry with paper towels. Place shrimp in a mixing bowl and season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon hot sauce (optional) and the juice of half a lemon. Toss to coat and let sit 10 minutes while you set up the breading station.

2. 2

   Set up Breading Stations

   In three shallow bowls or rimmed trays, prepare: (1) flour mixture: 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper — whisk to combine; (2) egg wash: 2 large eggs beaten with 1/2 cup buttermilk and 1 teaspoon water; (3) breadcrumb mix: 1 cup fine breadcrumbs mixed with 1/4 cup cornmeal (optional), 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne, and 1 teaspoon chopped fresh parsley. Place each tray in order (flour, egg, breadcrumbs).

3. 3

   Bread the Shrimp

   Working in batches of 6–8 shrimp to avoid crowding, dredge each shrimp first in the flour mixture, shaking off excess; then dip into the egg wash allowing excess to drip; finally press into the breadcrumb mixture to coat evenly. Place breaded shrimp on a wire rack set over a baking sheet. Repeat until all shrimp are breaded. For an extra-crisp double step, return shrimp to the egg wash briefly and again to the breadcrumbs for a double coat.

4. 4

   Heat Oil and Fry

   Pour about 1 liter (or enough) vegetable oil into a deep pot or fryer to create a 2–3 inch (5–7 cm) deep oil bath. Heat oil to 350°F (175°C). Use a thermometer to maintain temperature. Fry shrimp in small batches so oil temperature stays steady — about 2 to 3 minutes per batch, until golden brown and cooked through. Remove fried shrimp with a slotted spoon or spider into a fry basket or wire rack-lined sheet to drain. Immediately season with a pinch of salt while still hot.

5. 5

   Finish and Serve

   Transfer fried shrimp to serving baskets or plates lined with paper to absorb excess oil. Squeeze remaining half of the lemon over the shrimp and sprinkle with the remaining chopped parsley. Serve hot with dipping sauces like cocktail sauce, tartar sauce, or spicy mayo. Total resting/draining time is about 2 minutes per batch before serving.

6. 6

   Safety and Tips

   Do not overcrowd the fryer; keep oil between 325–350°F to prevent greasy shrimp. Use a thermometer and adjust heat as needed. If making ahead, re-crisp shrimp in a 400°F (200°C) oven for 4–6 minutes on a wire rack. Dispose of oil safely when cooled.