Fried Shrimp Recipe

Thaw shrimp completely if frozen, then pat dry with paper towels. Trim shells or leave tails on if desired and remove any vein remnants.

Place shrimp in a bowl. Add 1 tsp kosher salt, 1 tsp black pepper, and 1 tbsp lemon juice. Toss to coat evenly. Let rest 10 minutes while preparing breading. Pat shrimp dry again before breading to ensure coating sticks.

Dry mix

In a shallow bowl or pie plate combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup cornmeal (if using), 1/2 tsp baking powder, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne (optional) and 1/2 tsp black pepper. Whisk together until uniform.

Wet mix

In a second shallow bowl whisk 2 eggs with 1/2 cup buttermilk (or whole milk) until smooth.

Set up a breading station: flour mixture in one bowl, egg-buttermilk in another, and a clean tray or plate for the coated shrimp. For an extra-crispy double coating: you can dredge first in dry mix, then wet, then dry again.

Working in small batches (6–8 shrimp), dredge each shrimp in the dry mix, shake off excess, dip in the wet mix, then press back into the dry mix until well coated. Place coated shrimp on the tray and repeat until all shrimp are breaded. Keep them single-layered so coating remains crisp.

Pour about 3 cups neutral oil into a heavy-bottomed pot or deep skillet. Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of the dry mix — it should sizzle and float immediately without browning too fast.

Working in batches (do not overcrowd the pan), gently lower 6–8 breaded shrimp into the hot oil. Fry 2–3 minutes, turning once, until golden brown and crisp. Internal shrimp temperature should reach 120–140°F and shrimp will be opaque and firm. Smaller shrimp cook faster; adjust time accordingly.

Use a slotted spoon or spider to transfer fried shrimp to a wire rack set over a baking sheet (not paper towels) to keep them crisp. If cooking multiple batches, keep finished shrimp in a 200°F (95°C) oven to stay warm and crisp while you finish remaining batches.

When all batches are cooked, let shrimp rest 1–2 minutes, then sprinkle lightly with flaky salt or a pinch of additional lemon juice if desired.

Arrange fried shrimp on a platter. Garnish with chopped parsley and lemon wedges. Serve immediately with tartar sauce or cocktail sauce on the side.