Crispy Shrimp Recipe

Prepare shrimp

Pat the 5 shrimp dry with paper towels. Lightly score the belly side if needed to keep them straight during frying. Place shrimp in a bowl and toss with 1/4 tsp kosher salt, 1/8 tsp black pepper, and 1/2 tablespoon lemon juice. Let sit for 5 minutes while you prepare breading.

Mix dry ingredients

In a shallow dish, whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1/4 tsp baking powder, 1/4 tsp paprika, 1/8 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper until evenly combined.

Set up wet & dredge

In a second shallow bowl, beat 1 large egg with 2 tablespoons cold water until smooth. Have the seasoned shrimp on a tray. Working one at a time, dredge shrimp in the dry flour mixture, shake off excess, dip into the egg wash, then return to the dry mixture and press lightly so a thin, even coating adheres. Place coated shrimp on a plate and repeat for all 5.

Heat oil

Pour approximately 1 cup neutral oil into a small, heavy skillet (or use a pot) to a depth of about 1/2–3/4 inch. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 30–40 seconds.

Fry shrimp

Carefully add the breaded shrimp to the hot oil without crowding (fry all 5 at once if they fit with space). Fry for about 1.5–2 minutes per side, turning once, until the coating is golden brown and the shrimp are opaque and firm (internal temp ~120–130°F). Total fry time ~3–4 minutes depending on shrimp size.

Drain

Use a slotted spoon or tongs to remove shrimp and transfer to a paper towel–lined plate. Sprinkle the hot shrimp with 1/8 tsp salt immediately for finishing seasoning. Let rest 1 minute to crisp further.

Arrange the 5 crispy shrimp on a serving plate, garnish with chopped parsley if using, and serve with lemon wedges for squeezing. Serve immediately while hot and crispy.