This Crispy Fried Shrimp recipe is one of my all-time favorites when I want something crunchy, golden, and full of flavor. I love how the shrimp turn out perfectly tender inside with a light, crispy coating that’s simply irresistible. Whether I serve them as an appetizer, a main dish, or tucked into tacos or po’ boys, these shrimp never disappoint.
Why You’ll Love This Recipe
I love this recipe because it’s quick, easy, and always delivers restaurant-quality results at home. The batter is simple, the shrimp fry up in just minutes, and the crunch is unbeatable. Plus, I can customize the seasoning to make it spicy, garlicky, or tangy depending on what I’m craving. It’s also perfect for entertaining — everyone loves fried shrimp fresh out of the oil.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Large raw shrimp, peeled and deveined (tails on or off)
- All-purpose flour
- Cornstarch
- Eggs
- Milk or buttermilk
- Panko breadcrumbs (or regular breadcrumbs)
- Garlic powder
- Paprika
- Salt and pepper
- Vegetable oil (for frying)
- Lemon wedges, for serving
Optional: hot sauce or cayenne pepper for extra heat.
Directions
- I start by patting the shrimp dry with paper towels — this helps the coating stick better.
- I set up a dredging station with three bowls: one with a mix of flour, cornstarch, garlic powder, paprika, salt, and pepper; one with beaten eggs and milk; and one with panko breadcrumbs.
- I dip each shrimp first in the flour mixture, then in the egg mixture, and finally coat it evenly with breadcrumbs.
- I heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
- I fry the shrimp in batches for 2–3 minutes, or until they’re golden brown and crispy.
- I transfer them to a paper towel–lined plate to drain any excess oil.
- I serve them hot with lemon wedges and dipping sauces like cocktail or spicy mayo.
Servings and Timing
This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Variations
When I want a Southern-style twist, I mix some cornmeal into the flour for a crunchier texture. For a lighter coating, I skip the breadcrumbs and double-dip in seasoned flour instead. Sometimes, I toss the fried shrimp in buffalo sauce for a spicy version or serve them with sweet chili sauce for an Asian-inspired flavor. I’ve also made these in the air fryer for a healthier option — just spray them lightly with oil and cook at 400°F for about 8 minutes.
Storage/Reheating
If I have leftovers, I let them cool completely before storing them in an airtight container in the refrigerator for up to 2 days. To reheat, I bake them in a 400°F oven or air fryer for 5–7 minutes until hot and crisp again. I avoid microwaving because it makes the coating soggy.
FAQs
How do I keep the shrimp crispy after frying?
I keep them on a wire rack instead of paper towels while I fry the rest — this prevents steam from softening the coating.
Can I use frozen shrimp?
Yes, I can use frozen shrimp, but I make sure they’re completely thawed and patted dry before breading to avoid soggy results.
What oil is best for frying shrimp?
I like using vegetable, canola, or peanut oil because they have a high smoke point and neutral flavor.
Can I make these shrimp ahead of time?
I prefer to fry them fresh, but I can bread the shrimp ahead of time and refrigerate them for up to 4 hours before frying.
What sauces go well with crispy shrimp?
I love serving them with cocktail sauce, tartar sauce, spicy mayo, or even honey mustard for a fun twist.
Conclusion
This Crispy Fried Shrimp recipe gives me perfectly golden, crunchy shrimp every time — just like my favorite seafood restaurant. I love how easy it is to make, how fast it comes together, and how delicious it tastes right out of the fryer. It’s a simple yet impressive dish that always satisfies my craving for something crispy and flavorful.
