Jumbo Fried Shrimp (3) Recipe

Pat the jumbo shrimp dry with paper towels. Leave tails on for presentation and easier handling. Lightly score the underside (where it curves) with a small slit if necessary so shrimp will lie flat when cooked.

Place shrimp in a bowl. Season with kosher salt, black pepper and lemon juice; toss gently to coat. Let rest 5 minutes while you prepare the breading.

Set up three shallow bowls or wide plates: Bowl 1 — combine all-purpose flour and cornmeal (if using) with 1/4 teaspoon of the paprika and a pinch of salt. Bowl 2 — whisk together eggs and milk until smooth. Bowl 3 — combine panko breadcrumbs, garlic powder, remaining paprika, cayenne, dried oregano and a pinch of salt and pepper.

Dredge and bread the shrimp

One at a time, dredge each seasoned shrimp first in the flour mixture (shake off excess), then dip into the egg wash, allowing excess to drip back into the bowl, and finally press into the panko mixture until evenly coated. Place finished shrimp on a wire rack set over a baking sheet. Repeat for all 3 shrimp.

Pour oil into a medium saucepan or deep skillet to a depth of about 1.5 to 2 inches (about 3–4 cups depending on pan). Attach a frying thermometer and heat oil to 350°F (175°C).

When oil reaches temperature, working carefully, lower 1–2 shrimp into the oil (do not overcrowd). Fry until golden brown and cooked through, about 2 to 3 minutes for jumbo shrimp (internal temp should be 145°F/63°C and flesh opaque).

Use a slotted spoon or spider to transfer shrimp to a paper towel–lined plate or wire rack to drain. If desired, keep finished shrimp warm in a 200°F (95°C) oven on a wire rack while you fry any remaining shrimp.

Plate the jumbo fried shrimp, sprinkle with chopped parsley and serve with lemon wedges and tartar sauce or spicy mayo on the side. Serve immediately so crust stays crisp.