Fried Shrimp Recipe

Prepare shrimp

Pat the peeled and deveined shrimp very dry with paper towels. Place in a bowl and toss with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tbsp lemon juice. Let sit 5–10 minutes while preparing breading; pat dry again before breading.

Make dry mix

In a shallow dish combine 3 tbs all-purpose flour, 2 tbs cornstarch, 1 tsp paprika, 1 tsp garlic powder and 1/4 tsp cayenne. Whisk to blend.

Prepare wet mix and crumbs

In a second shallow bowl beat 1 large egg with 3 tbs milk or buttermilk until uniform. Put 3/4 cup fine dry breadcrumbs (or panko for extra crunch) in a third shallow dish.

Bread the shrimp

Working in batches of 6–8 shrimp, dredge each shrimp first in the dry flour mixture, shaking off excess, then dip into the egg mixture, letting excess drip back into bowl, then press into the breadcrumbs to coat completely. Place breaded shrimp on a plate in a single layer and repeat until all shrimp are coated.

Heat oil

In a heavy skillet or shallow pan (an inch or two deep) add 1 cup neutral oil. Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb dropped in sizzles and browns within about 30 seconds. Maintain temperature between 325–350°F while frying.

Fry shrimp

Carefully add breaded shrimp to the hot oil in a single layer without crowding (work in batches). Fry 1.5–2.5 minutes per side, turning once, until golden brown and cooked through. Internal shrimp temperature should reach 120–145°F and flesh should be opaque and firm. Use a slotted spoon or tongs to transfer cooked shrimp to a wire rack set over a baking sheet or to paper towels to drain briefly.

Season immediately

While still hot, sprinkle shrimp lightly with salt to taste and a squeeze of fresh lemon if desired.

Arrange fried shrimp on a serving platter, garnish with chopped parsley (optional) and lemon wedges. Serve immediately with your choice of dipping sauce (tartar, cocktail, spicy mayo, or aioli).