Fried Shrimp Platter Recipe

Prepare shrimp

Rinse shrimp under cold water and pat dry thoroughly with paper towels. If tails are on and you prefer them removed, trim tails leaving base intact if desired. Place shrimp in a bowl and toss with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1 tbsp lemon juice. Let sit 10 minutes while you prepare the breading stations.

Make dry mix

In a shallow bowl or wide plate, whisk together 1.5 cups all-purpose flour, 1/2 cup cornstarch, 1/4 cup fine yellow cornmeal (if using), 1 tsp baking powder, 1 tsp paprika, and 1/4 tsp cayenne until evenly combined.

Prepare wet mix

In a separate bowl, lightly beat 1 egg with 1 cup cold club soda or beer until combined. Refrigerate until ready to use; cold liquid helps produce a light, crisp batter.

Set up dredge & crumbs

Place 3 bowls in order: (1) buttermilk (3/4 cup) for dipping, (2) the dry flour/cornstarch mixture for dredging, and (3) panko breadcrumbs (1 cup) mixed with 1/2 cup seasoned breadcrumbs or extra flour. The sequence will be: buttermilk dip -> dry dredge -> batter -> panko for a thick, crunchy crust. For a lighter crust you can omit the dry dredge step and do: buttermilk -> batter -> panko.

Heat oil

Pour about 1.5 cups neutral oil into a deep skillet or Dutch oven (enough to reach 1 to 1.5 inches deep). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of dry mix into oil — it should sizzle and rise slowly without smoking.

Batter and coat shrimp

Working in batches of 6–8 shrimp to avoid crowding, dip each seasoned shrimp into the buttermilk, shake off excess, then dredge briefly in the dry flour mixture, tapping off extra. Next, dip the shrimp into the cold batter to coat, allowing excess to drip back into the bowl. Finally press the battered shrimp into the panko breadcrumb mixture to adhere a generous layer of crumbs. Place coated shrimp on a wire rack while you finish the rest.

Fry shrimp

Carefully add a few shrimp to the hot oil, spacing them so they don't touch. Fry for 2.5–3.5 minutes, turning once, until golden brown and crisp and the internal shrimp are opaque and just firm. Maintain oil temperature at about 325–350°F; reduce heat slightly if it browns too quickly. Use a slotted spoon or spider to transfer fried shrimp to a wire rack set over a baking sheet lined with paper towels to drain. Keep finished shrimp warm in a 200°F (95°C) oven while you fry remaining batches.

Final crisp (optional)

If any shrimp seem slightly soggy after resting, return them to the hot oil for 15–30 seconds to re-crisp, then drain again.

Arrange hot fries or potato wedges on one side of a large platter and a generous scoop of coleslaw on another. Pile the golden fried shrimp in the center or alongside the fries. Spoon tartar sauce and cocktail sauce into small bowls and place on the platter. Garnish with lemon wedges and sprinkle chopped parsley over the shrimp and fries. Serve immediately so shrimp remain crispy.