Breaded Shrimp Recipe

Rinse the shrimp and pat completely dry with paper towels. If tails are on and you prefer them off, remove tails. Leave tails on if you want a handle. Place shrimp in a bowl.

Season shrimp with 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbsp lemon juice. Toss to coat and let sit 5–10 minutes while preparing breading stations.

Set up three shallow bowls or rimmed plates: Station 1 – flour mixture: combine 3/4 cup all-purpose flour and 1/4 cup fine cornmeal (if using). Season with a pinch of the breading salt (1/4 tsp) and 1/8 tsp black pepper.

Station 2 – egg wash: in a bowl whisk 2 large eggs with 3 tbsp milk or buttermilk until smooth.

Station 3 – breadcrumb mix: in a third bowl combine 1 1/2 cups panko breadcrumbs, 1/4 cup grated Parmesan (optional), 1 tsp dried parsley, 1 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp cayenne (optional) and 1/2 tsp salt. Stir to evenly distribute seasonings.

Working in batches of 6–8 shrimp, dredge each shrimp first in the flour mixture, shaking off excess.

Next dip the shrimp into the egg wash, allowing excess to drip off for 1–2 seconds.

Press shrimp into the panko breadcrumb mixture, coating thoroughly. For extra adhesion, press the panko onto the shrimp and let coated shrimp rest on a wire rack for 5 minutes before frying.

Place breaded shrimp on a tray or plate in a single layer. Repeat until all shrimp are breaded.

Pour 2 cups neutral oil into a large heavy skillet or a deep fryer. Heat over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small breadcrumb into the oil: it should sizzle and brown in about 30–45 seconds.

Carefully add 6–8 breaded shrimp in a single layer without overcrowding the pan. Fry 1.5–2.5 minutes per side, turning once, until golden brown and opaque throughout. Larger shrimp may take closer to 3 minutes total. Do not overcook.

Using a slotted spoon or tongs, transfer cooked shrimp to a paper towel–lined plate or wire rack to drain. Lightly season hot shrimp with a pinch of salt if desired.

Repeat frying remaining shrimp in batches, letting the oil return to temperature between batches.

While shrimp fry or just before serving, combine 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tsp hot sauce, 1 tsp lemon juice, 1/8 tsp salt and 1/8 tsp black pepper in a small bowl. Whisk until smooth and refrigerate until needed.

Transfer shrimp to a serving platter. Garnish with chopped fresh parsley and lemon wedges.

Serve immediately with the dipping sauce on the side.