Fried Or Steamed Shrimp Recipe

Clean and season

Rinse shrimp under cold water and pat dry thoroughly with paper towels. Place shrimp in a bowl, sprinkle with kosher salt, black pepper and lemon juice, toss to coat. Let sit 5–10 minutes while you prepare the frying batter or steaming liquid.

Make batter

In a shallow bowl whisk together the all-purpose flour, cornstarch, baking powder, garlic powder and paprika. Gradually whisk in the cold sparkling water until a slightly thick, smooth batter forms. It should coat the back of a spoon but still be fluid; adjust with a tablespoon more water or flour if needed.

Heat oil

Pour oil into a wide, heavy skillet or pot so it comes about 1–1.5 inches up the side. Heat to 350–365°F (175–185°C). If you don't have a thermometer, test by dropping a small bit of batter into oil; it should sizzle and rise steadily without burning immediately.

Coat and fry

Working in small batches (do not crowd), dip each seasoned shrimp into the batter, letting excess drip off, then carefully slide into hot oil. Fry 1.5–2.5 minutes per side or until batter is golden and shrimp are opaque and cooked through. Total cook time per shrimp is about 3–4 minutes depending on size.

Drain and finish

Use a slotted spoon to transfer fried shrimp to a wire rack or paper towel–lined plate to drain. Immediately brush or toss with a little melted butter if desired, and sprinkle with chopped parsley and a squeeze of lemon. Serve hot with cocktail sauce, tartar sauce or lemon wedges.

Prepare steaming liquid and setup

In a shallow pan or steamer pot combine the water (or seafood stock) and white wine (if using). Add sliced lemon, garlic and a pinch of salt. Bring the liquid to a simmer over medium heat. If using a steamer basket, place it above the simmering liquid; if using a shallow pan with a lid, ensure shrimp will be elevated slightly above the liquid.

Steam shrimp

Place seasoned shrimp in a single layer in the steamer basket or on a heatproof plate set over the simmering liquid. Cover tightly and steam 4–6 minutes, depending on shrimp size, until shrimp are opaque, pink and just firm to the touch. Avoid overcooking — shrimp will continue to firm slightly off heat.

Finish and serve

Remove shrimp from the steamer and transfer to a serving plate. Spoon any flavored juices from the pan over the shrimp, drizzle with melted butter or garlic butter, garnish with chopped parsley and serve with lemon wedges and dipping sauces.

Arrange chosen sauces (cocktail, tartar, or melted garlic butter) in small bowls. Offer lemon wedges and sprinkle chopped parsley over the shrimp. For a richer finish, toss hot fried shrimp lightly in melted garlic butter before plating.