Fried Shrimp Recipe

Rinse the shrimp under cold water and pat dry very well with paper towels. Leave tails on for presentation. Place shrimp in a bowl.

Season shrimp with 1.5 tsp kosher salt, 0.75 tsp black pepper and 2 tbs lemon juice. Toss to coat and let rest 10 minutes while you prepare the breading station; pat dry again if excess liquid appears.

Dry mix

In a shallow bowl or plate combine 1.5 cups all-purpose flour, 0.25 cups cornstarch, 0.5 tsp baking powder, 1 tsp paprika, 1 tsp garlic powder, 0.5 tsp onion powder and 0.25 tsp cayenne pepper. Whisk until evenly blended.

Wet mix

In a separate bowl whisk 3 eggs with 0.5 cups milk until combined.

Breadcrumbs

Place 2 cups panko breadcrumbs in a third shallow bowl or rimmed plate. If you prefer a darker crust, toast the panko lightly in a dry skillet until golden and cool before using.

Set the three stations in order: flour mix, egg wash, panko. Work in batches to avoid soggy breading. Keep finished breaded shrimp on a wire rack set over a baking sheet.

Dredge each seasoned shrimp first in the dry flour mixture, shaking off excess, then dip into the egg wash, letting excess drip off, and finally press into the panko to coat thoroughly. Place each coated shrimp on the wire rack. Repeat until all 45 shrimp are breaded.

Once all shrimp are breaded, refrigerate them on the rack for 10–15 minutes. This firms the coating and helps it adhere during frying.

Pour about 1.5 cups neutral frying oil into a deep skillet or Dutch oven to reach approximately 1 to 1.5 inches depth. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread; it should sizzle and brown in about 60 seconds.

Fry the shrimp in batches of 8–10 to avoid crowding. Carefully add shrimp, tail-first, to the hot oil using tongs or a slotted spoon. Fry for 2–3 minutes, turning once, until the coating is golden brown and shrimp are opaque and firm (internal temp ~120–130°F).

Use a slotted spoon to transfer fried shrimp to a clean wire rack set over a baking sheet to drain. Season lightly with additional salt while hot, if desired. Repeat with remaining shrimp, allowing oil to return to temperature between batches.

Arrange fried shrimp on a serving platter. Sprinkle with 2 tbs chopped fresh parsley and serve with lemon wedges. Offer the optional remoulade dipping sauce alongside.

In a small bowl combine 0.5 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp Creole or hot sauce, 1 tbs sweet pickle relish, 1 tsp lemon juice and 0.25 tsp paprika. Stir until smooth and adjust seasoning with salt to taste. Chill until ready to serve.