I’ve spent years perfecting my fried shrimp recipe, and I’m convinced the secret lies in the double coating and just the right oil temperature. The result is a crisp, golden exterior that gives way to tender, juicy shrimp every time. But there’s one unexpected ingredient that takes it to the next level—something most recipes overlook. If you want shrimp that rivals your favorite seafood spot, you’ll want to hear this.
Recipe
If you’re craving a dish that’s crispy, juicy, and packed with flavor, this homemade fried shrimp recipe is your answer. I’ve been making this for years, and it’s always a crowd-pleaser—whether it’s for a weeknight dinner or a weekend get-together.
The secret? A perfectly seasoned coating made with a blend of flour, cornstarch, and spices that clings to the shrimp like a dream, giving you that golden, crunchy exterior we all love.
Plus, frying them up in hot oil locks in the shrimp’s natural sweetness, making each bite a little taste of seafood heaven. It’s easier than you think to nail this restaurant-quality dish at home, and once you try it, you’ll see why it’s a go-to in my kitchen.
Let’s get frying!
Ingredients
For the crispiest, most flavorful fried shrimp, quality ingredients make all the difference. Fresh shrimp is non-negotiable—look for firm, translucent shells and a briny ocean scent. The right oil and batter ingredients guarantee a golden crunch, while seasonings add depth. Here’s what you’ll need:
For the Shrimp:
- 1 lb large shrimp (16/20 count), peeled and deveined (keep tails on for presentation if you like). *Pro tip: Pat them bone-dry with paper towels—moisture is the enemy of crispiness!*
- 1 tsp kosher salt (or ½ tsp table salt). *Don’t skip: Salt draws out excess water for better frying.*
- ½ tsp black pepper (freshly cracked for maximum flavor).
For the Batter:
- 1 cup all-purpose flour (or cornstarch for extra crispiness). *Swap: Gluten-free flour works too.*
- 1 tsp garlic powder (trust us, it’s a game-changer).
- 1 tsp smoked paprika (adds a subtle smokiness—regular paprika works in a pinch).
- ½ tsp cayenne pepper (optional, for heat lovers).
For the Egg Wash:
- 2 large eggs, beaten. *Pro tip: Add a splash of hot sauce to the eggs for extra flavor.*
- 1 tbsp water (to thin it slightly).
For Frying:
– 2 cups neutral oil**** (peanut, canola, or vegetable). *Must-use: High smoke point oils prevent burning.*
Extras for Serving:
- Lemon wedges (fresh acidity cuts through richness).
- Chopped parsley (for a pop of color).
- Your favorite dipping sauce (cocktail, tartar, or spicy mayo). *Little win: Mix mayo with sriracha for a quick upgrade.*
How to Make the Best Crispy Golden Fried Shrimp
Drain and season. Transfer the fried shrimp to a wire rack or paper towel-lined plate to drain excess oil.
Sprinkle immediately with a pinch of salt or your favorite seasoning blend for added flavor.
Serve hot. Enjoy your crispy golden fried shrimp right away with dipping sauces like cocktail, tartar, or aioli. They’re best eaten fresh!
Pro tip: If you’re making a large batch, keep cooked shrimp warm in a 200°F (95°C) oven while you finish frying the rest.
Nutrition
Fried shrimp is a delicious and crunchy dish that can be enjoyed as an appetizer or main course. Below is the nutritional breakdown per serving.
| Calories | Fat (g) | Carbs (g) | Protein (g) | Cholesterol (mg) | Sodium (mg) |
|---|---|---|---|---|---|
| 300 | 18 | 15 | 20 | 150 | 450 |
Chef Tips
Even though fried shrimp seems simple, getting that perfect crispiness takes a little know-how. First, pat your shrimp dry—moisture is the enemy of crunch.
Use a light batter or breading; too heavy and it’ll turn soggy. Fry at 350°F for 2-3 minutes max—overcooking makes them rubbery.
Drain on a rack, not paper towels, to keep them crisp. Serve immediately for the best texture.
