Fried Shrimp Basket Recipe

Prep the shrimp

Rinse the peeled and deveined shrimp under cold water and pat dry thoroughly with paper towels. Place the shrimp in a bowl and toss with 3 tablespoons buttermilk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let sit while you prepare the breading (5–10 minutes).

Make breading mixes

In a shallow bowl or wide plate, whisk together 1 cup all-purpose flour, 1/4 cup cornmeal, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. In a second shallow bowl combine 1/2 cup panko breadcrumbs. In a third shallow bowl beat 1 large egg with 2 tablespoons milk.

Coat the shrimp

Working in small batches to keep the breading crisp, dredge each shrimp first in the flour mixture (shake off excess), then dip into the egg wash, and finally press into the panko breadcrumbs to coat evenly. Place breaded shrimp on a wire rack or plate while you heat the oil.

Heat oil

Pour about 2 cups of vegetable oil into a medium heavy skillet or deep frying pan (oil should be about 1/2–3/4 inch deep). Heat over medium-high until the oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns in about 30 seconds when tested. If you don't have a thermometer, maintain a steady medium-high heat and watch closely.

Fry the shrimp

Fry the shrimp in batches — do not overcrowd the pan. Cook for 1.5–2 minutes per side, turning once, until golden brown and cooked through. Shrimp cook quickly; total per-batch cook time should be about 3–4 minutes. Use a slotted spoon or spatula to transfer cooked shrimp to a rack or paper towel-lined plate to drain. Repeat until all shrimp are fried.

Serve

Arrange the shrimp in a small basket or kid-friendly serving bowl. Serve immediately with lemon wedges, ketchup and/or honey mustard on the side. Let the shrimp cool slightly before giving to young children to avoid burns.