Shrimp Recipe
Tailless breaded shrimp, seasoned and fried to perfection. Try them tossed in any of our delicious wing sauces
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Ingredients
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Shrimp & Marinade
Breading
Wet Dredge
For Frying & Finishing
Method
Shrimp & Marinade
Prepare and marinate shrimp
Pat the peeled and deveined tailless shrimp dry with paper towels. In a bowl, whisk together buttermilk, hot sauce, 1 tsp kosher salt, and 1 tsp black pepper. Add shrimp, stir to coat, cover, and refrigerate for 20–30 minutes (up to 1 hour). This tenderizes and seasons the shrimp.
Breading
Mix dry breading
While shrimp marinates, combine all-purpose flour, cornstarch, breadcrumbs, paprika, garlic powder, onion powder, cayenne, dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper in a shallow bowl or rimmed plate. Whisk to evenly distribute spices.
Prepare wet dredge
In a separate shallow bowl, beat the egg with 2 tablespoons milk until smooth. This will help the dry mix adhere and create a crisp crust.
Breading & Frying
Heat oil
Pour oil into a deep skillet or Dutch oven to a depth of about 1.5–2 inches (roughly 3–4 cups depending on vessel). Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small pinch of breading — it should sizzle and brown in about 30–45 seconds.
Dredge shrimp
Remove shrimp from buttermilk, letting excess drip off. One at a time: dip shrimp into the egg wash, letting excess drip, then press into the dry breading, coating completely. Place breaded shrimp on a wire rack or baking sheet while you bread the rest. For extra-crispy shrimp, double-dip: return each coated shrimp briefly to the egg wash then again to the dry mix.
Fry shrimp
Working in small batches (4–6 shrimp depending on pot size), gently lower shrimp into hot oil. Do not overcrowd the pan. Fry until golden brown and cooked through, about 2–3 minutes per side (total 3–5 minutes depending on shrimp size). Internal shrimp should be opaque and firm. Use a slotted spoon or spider to transfer cooked shrimp to a paper-towel-lined rack to drain. Keep finished batches warm in a 200°F (95°C) oven on a wire rack if needed while frying remaining shrimp.
Finish & Serve
Toss in sauce (optional)
If you want sauced shrimp, place hot cooked shrimp in a large bowl and add your desired wing sauce (start with 2–3 tablespoons per pound). Gently toss to coat evenly. Serve immediately so crust stays crisp where possible.