Shrimp Fry Recipe

Prepare shrimp

Rinse shrimp under cold water and pat very dry with paper towels. Trim tails if desired. Place shrimp in a medium bowl.

Add kosher salt, 1 tsp black pepper, 1 tbsp lemon juice, minced garlic and optional hot sauce to the bowl. Toss to coat shrimp evenly. Marinate in the refrigerator for 10–20 minutes while you prepare the coating. Do not over-marinate or acid will start to cook the shrimp.

Make dry mix

In a shallow bowl or wide dish, whisk together all-purpose flour, cornstarch, rice flour, baking powder, paprika, cayenne, garlic powder, onion powder and 1/2 tsp black pepper until evenly combined.

Make wet batter

In a separate bowl, beat the egg lightly, then whisk in the cold club soda (or cold water). Pour the wet mixture into the dry mix and stir briefly until a slightly lumpy, thick batter forms. If using panko for extra crunch, spread panko on a plate to use as a final dredge.

The batter should cling to the shrimp but not be overly thick. If too thick, add 1–2 teaspoons more cold water; if too thin, add 1 teaspoon flour.

Heat oil

Pour oil into a heavy-bottomed skillet or deep pot to a depth of about 1 to 1 1/2 inches for shallow frying, or 2–3 inches for deep frying. Heat over medium-high until oil reaches 350°F (175°C) or until a small drop of batter sizzles and browns within 20–30 seconds.

Coat shrimp

Working in small batches (3–5 shrimp depending on pan size), remove shrimp from marinade and let excess liquid drip off. Dip each shrimp into the batter, allowing excess batter to drip back into the bowl. For extra crunch, immediately press the battered shrimp into panko breadcrumbs to coat evenly.

Fry shrimp

Carefully add coated shrimp to hot oil in a single layer without overcrowding. Fry 1.5–2.5 minutes per side (or 3–4 minutes total for medium-large shrimp) until golden brown and crispy and shrimp turn opaque and firm. Adjust time for shrimp size and frying temperature. Use a slotted spoon or spider to transfer shrimp to a wire rack or paper towel–lined plate to drain.

While shrimp are hot, lightly sprinkle with 1/2 tsp salt and toss with chopped parsley or cilantro if using. Repeat with remaining shrimp, letting oil return to temperature between batches.

Serve

Serve shrimp immediately with lemon wedges and the optional dipping sauce. Fried shrimp are best eaten hot and crisp.

Whisk together mayonnaise, sriracha, 1/2 tsp lemon juice, honey (if using) and 1/8 tsp salt in a small bowl until smooth. Adjust heat and acidity to taste. Chill until ready to serve.