Crispy Fried Shrimp

 Crispy Fried Shrimp—golden, crunchy, and ready in ~25 minutes. Learn a foolproof recipe, pro tips, smart variations, storage & reheating, nutrition per serving, and FAQs.

Tools (equipment)

• Deep skillet, Dutch oven, or electric fryer (enough oil to submerge shrimp)

• Instant-read thermometer (optional but helpful)

• Two medium mixing bowls

• Tongs and slotted spoon

• Whisk

• Measuring cups & spoons

• Paper towels and a wire rack or cooling rack

• Plate for dredging

Ingredients (makes about 3–4 servings)

• 1 lb large shrimp (peeled & deveined; tails on if desired) — ~454 g

• 1 cup all-purpose flour (120 g)

• ½ cup cornstarch (about 64 g)

• 2 tsp garlic powder

• 1 tsp paprika

• 1 tsp salt

• ½ tsp black pepper

• 2 large eggs (beaten)

• ½ cup buttermilk (or regular milk — ~120 ml)

• Oil for frying (vegetable or canola; enough for 2–3 inches in skillet)

• Lemon wedges for serving

• Optional dipping sauces: cocktail sauce, spicy mayo, tartar sauce

Step-by-step instructions

1. Prep shrimp (5–10 min). Thaw (if frozen) and pat shrimp very dry with paper towels. Trim any leftover shells or veins. Leaving tails on makes them prettier to serve; remove for easier eating.

2. Mix dry coating (2 min). In a bowl, whisk together flour, cornstarch, garlic powder, paprika, salt, and black pepper until evenly combined.

3. Prepare wet mixture (1 min). In another bowl, whisk eggs with buttermilk until smooth.

4. Set up station. Keep bowls and a plate nearby so you can dip, dredge, and transfer quickly.

5. Dip & coat (5–8 min). Dip each shrimp into the egg-buttermilk mix, then press into the flour-cornstarch mix, coating completely. Press lightly so the coating adheres. Place on a plate and repeat. For extra-crispy results, let coated shrimp rest 5 minutes before frying.

6. Heat the oil (3–5 min). Heat oil in a deep skillet to 350°F (175°C). If you don’t have a thermometer, test with a small pinch of coating — it should sizzle and brown in ~30–45 seconds.

7. Fry in batches (6–8 min total). Fry shrimp in a single layer, avoiding overcrowding. Cook 2–3 minutes per batch until golden brown and crispy. Flip once if needed. Remove with a slotted spoon to a wire rack set over a sheet pan (not paper towels — rack keeps crisp).

8. Season & serve (1–2 min). Lightly sprinkle with extra salt and pepper, serve hot with lemon wedges and sauces.

Times & yield

• Prep time: ~15 minutes

• Cook time: ~8–10 minutes (plus oil heat time)

• Total time: ~23–27 minutes

• Yield: Serves 3–4 (about 4 servings if served with sides)

Tips to guarantee success

• Dry shrimp thoroughly. Excess moisture = soggy coating. Pat until almost dry.

• Cornstarch is the crunch secret. The flour + cornstarch combo gives extra crispness and a light crust.

• Oil temperature is everything. Keep oil near 350°F. Too cool → greasy; too hot → burns outside before shrimp cooks.

• Don’t overcrowd the pan. Overcrowding drops oil temp and causes soggy shrimp.

• Rest coated shrimp briefly. Letting them sit 3–5 minutes helps the coating set and stick.

• Use a wire rack to drain. Paper towels trap steam and soften the crust.

• Double-dredge for thicker crust. Dip again in wet mix and dredge for popcorn-style crunch.

Variations & substitutions

• Panko crust: Replace half the flour with panko for a rustic, extra-crunch bite.

• Coconut shrimp: Add ½–1 cup shredded unsweetened coconut to the flour or panko mixture.

• Spicy twist: Add ½ tsp cayenne or 1 tsp smoked paprika to the dry mix. Serve with sriracha mayo.

• Gluten-free: Swap all-purpose flour with a 1:1 gluten-free flour blend and keep cornstarch. Or use rice flour.

• Air-fryer option: Lightly spray coated shrimp with oil and air-fry at 375°F for 6–9 minutes, flipping halfway.

• Beer-batter option: For thicker coating, make a beer batter (replace egg-buttermilk with 1 cup beer + ¾ cup flour) and deep-fry at same temp.

Storage & reheating

• Refrigerator: Store cooled shrimp in an airtight container up to 2 days. Crispness will decrease.

• Freezing: Flash-freeze on a tray, then transfer to a freezer bag for up to 1 month. Reheat from frozen in oven or air-fryer (see below).

• Best reheating: Re-crisp in a preheated oven at 375°F (190°C) for 8–12 minutes, or air-fry at 350°F for 4–6 minutes. Avoid microwaving — it makes the crust soggy.

Approximate nutrition (per serving — recipe makes 4)

• Calories: ≈ 391 kcal

• Protein: ≈ 34 g

• Fat: ≈ 11 g

• Carbohydrates: ≈ 39 g
  (These are estimates based on typical ingredient values; actual values vary with brands, oil absorption, and portion size.)

Frequently Asked Questions (FAQ)

Q: Can I use frozen shrimp?
A: Yes—fully thaw, pat dry, and remove excess moisture before coating. Partially frozen shrimp sheds water and ruins the crust.

Q: How do I know when shrimp are cooked?
A: Cooked shrimp become opaque, firm, and curl into a loose “C.” Avoid a tight curl and rubbery texture — that’s overcooked.

Q: Why does my coating fall off?
A: Usually from too-wet shrimp, oil that’s too hot (coating browns too fast), or not pressing the coating. Dry shrimp well and press coating; let it rest briefly before frying.

Q: Can I prepare ahead?
A: You can bread the shrimp and refrigerate them for a short time, but fry them right before serving for best texture.

Q: What’s the best oil to use?
A: A neutral oil with a high smoke point — vegetable, canola, or peanut oil work well.

Q: Is it greasy? How to reduce oiliness?
A: Keep oil at the correct temperature, fry in small batches, and drain on a rack (not paper towels) to keep the crust crisp but not greasy.

Final verdict — YAY or NAY?

If you crave fast, crunchy, bright seafood that delivers contrast in texture and flavor, it’s a resolute YAY. Make the small technique investments—dry shrimp, steady oil temp, wire-rack draining—and you’ll land crisp, juicy shrimp that vanish fast. Try one variation, then the other. You’ll get hooked.