These fried shrimp are jumbo shrimp coated in seasoned breadcrumbs, then deep fried to golden brown perfection. The perfect main course or appetizer option that’s even better than what you’d get at a restaurant!
I happen to be a shrimp lover; whether it’s shrimp pasta, shrimp fried rice, or these delightfully crunchy fried shrimp. This is a must-try recipe if you have seafood lovers in your life!
Whenever I see fried shrimp on a restaurant menu, I have to order it. I love that combination of sweet tender shrimp with a crispy coating. I tried making this dish at home, and I have to say, I think my crispy shrimp are even better than the restaurant version.
Fried Shrimp Ingredients
This recipe consists of large raw shrimp, flour, salt, pepper, garlic powder, eggs, panko breadcrumbs and oil for frying.
How do you make fried shrimp?
Making fried shrimp is all about the crispy coating. Make the coating by mixing flour, salt, pepper and garlic powder in a bowl. Beat some eggs in another bowl. Finally, pour some breadcrumbs in a third bowl. Dip the shrimp first in the flour, next in the eggs and last in the breadcrumbs. Fry the shrimp up in hot oil until they are golden brown, then serve and enjoy!
Tips for fried shrimp
- Use the largest shrimp you can find. I use under 15 count size whenever possible, but 16/20 and 21/25 sizes both work well too.
- When you dip the shrimp in the coating, hold them by the tail and shake off any excess as you dip them.
- Make sure the the oil is as close to 350 degrees F as possible when you place the shrimp in the oil. The temperature of the oil will drop when the cold shrimp are placed in the oil. Don’t worry, the oil will come back up to the correct temperature as the shrimp cook.
- Watch your heat, you don’t want the oil to go over 400 degrees F. Be sure to use a frying thermometer so that you can constantly monitor the temperature.
- While I love these shrimp as an appetizer, they’re also great when paired with London broil for a decadent surf and turf dinner.
- Use a kitchen spider tool to place the shrimp in the oil and take them out again.
- Fry around 5-7 shrimp per batch depending on the size of your pot.
- As the shrimp cook, make sure to stir them a bit so they do not clump together.
Recipe FAQs
You should fry shrimp for 3-4 minutes.
For the crispiest shrimp, place the cooked shrimp on paper towels or a cooling rack in a single layer. If you stack the shrimp, the shrimp on the bottom will get soft. If you need to store the shrimp, let them cool for a few minutes and store them in an airtight container in the refrigerator. You can reheat fried shrimp in the oven at 350 degrees F. Bake the shrimp for 10-15 minutes until hot all the way through.
It is better to fry raw shrimp, as cooked shrimp may get overdone and rubbery when it hits the hot oil.
To peel shrimp, simply use your thumb to press into the underside of the shrimp where the legs are. Peel each side of the shell back going from front to tail. Leave the last segment of the outer layer and the tail. You can devein a shrimp by making a cut along the top of the raw shrimp with a sharp paring knife. The cut should go from the front of the shrimp to the tail. Cut about 1/8 inch into the shrimp. Inside the cut you will see a dark vein. Reach in and pull it out. If it breaks apart, use the knife to scrape out the rest.
Recipe Variations
This dish is perfect as-is, but you can customize it with different flavorings and even alternate cooking techniques.
- Baked Fried Shrimp: You can bake these shrimp instead of frying them by coating them in cooking spray, then bake on a sheet pan at 425 degrees F until browned and crisp, about 15 minutes.
- Air Fryer Shrimp: Here is my air fryer shrimp recipe if you’re looking to air fry instead of deep fry.
- Flavorings: Feel free to add some extra herbs and spices to the coating such as onion powder, Cajun seasoning, Italian seasoning, seasoned salt or even chili powder.
I love getting fried shrimp at restaurants. With this recipe, you can have that same great flavor in the comfort of your own home.
More shrimp recipes you’ll love
Fried Shrimp
Ingredients
- 2 pounds jumbo shrimp devein and peel but leave tails on
- 1/2 cup all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 3 eggs beaten
- 1 3/4 cups panko breadcrumbs
- oil for frying
- lemon wedges and parsley for garnish optional
- cocktail sauce for serving
Instructions
- Place the flour in a medium size bowl along with the salt, pepper and garlic powder. Stir to combine.
- Place the eggs in a second bowl. Place the breadcrumbs in a third bowl.
- Dip each shrimp first into the flour, then into the egg, then roll in the breadcrumbs to coat evenly. Place each breaded shrimp on a sheet pan. Repeat the process until all shrimp are breaded.
- Heat 3 inches of oil in a deep large pot to 350 degrees F.
- Add 6 shrimp at a time and cook for 3-4 minutes or until golden brown. Drain on paper towels.
- Repeat the process with the remaining shrimp.
- Place the shrimp on a plate. Serve immediately with cocktail sauce. Garnish with lemon wedges and parsley if desired.
Notes
- Use the largest shrimp you can find. I use under 15 count size whenever possible, but 16/20 and 21/25 sizes both work well too.
- Make sure the the oil is as close to 350 degrees F as possible when you place the shrimp in the oil. The temperature of the oil will drop when the cold shrimp are placed in the oil. Don’t worry, the oil will come back up to the correct temperature as the shrimp cook.
- Watch your heat, you don’t want the oil to go over 400 degrees F. Be sure to use a frying thermometer so that you can constantly monitor the temperature.
It was very very good just a little bit salty for my liking. Next time I’ll do 1/2tsp of salt and it will be perfect!! Thank you for the recipe
Made this recipe for a Lenten dinner. It was delicious!! Perfect seasonings in the flour. I used plain bread crumbs instead of panko because that’s all I had, and I added a nice shake of Kinder’s The Blend seasoning to the bread crumbs, which contains salt, pepper, and garlic for added depth. This will be my go-to fried shrimp recipe…Thank you for a great recipe!
This recipe got two thumbs up from my family. Easy and Delish!
What a great share! Perfect for the weekend indulgence. I am making this tomorrow!
I’m obsessed with seafood, especially shrimp! This is the perfect recipe for me. YUM!
So easy and the seasonings are spot on. Served with rice for dinner and was a hit.
this is such an easy and delicious recipe! love it with the cocktail sauce
Family and I loved it
Prepared horseradish in jar is perfectly fine
Can you bread these ahead of time ?
I’d do it within 4 hours of frying them!
WOW! So happy I found your recipes. I used tartar sauce & lemon this time but looking forward to making this again with the cocktail sauce.Thanks for this really easy great recipe!
I made these and they were great! Thank you for an amazing recipe. This is definitely my #1 “go to!”
What about corn meal instead of bread crumbs
I haven’t tried it this way so I’m not sure if it will work!
Where’s the recipe for dipping? 😀
It’s store bought cocktail sauce!
Dorothy fresh cocktail sauce is easy to make. I use ketchup, lemon, worcestershire sauce, and fresh horseradish. Good n Hot is a great brand. Don’t use the creamy prepared horseradish though.
1 cup ketchup
Juice of 1 lemon
about a tablespoon of Worcestershire sauce
3 tablespoons of horseradish ( you can use more or less add a bit at a time and see how hot it is
I also use about a teaspoon of freshly ground black pepper some people use tobasco I don’t
mix it all up and walah!! Or you could just use store bought. For me I prefer to make my own!!
My shrimp were delicious. Recipe worked better than expected
I used peeled and deveined Argentinian pink shrimp and added seasoned salt to the flour. It was amazing. Your instructions on how to fry the shrimp were clear and super easy to follow. The whole family enjoyed this so much, it was as if we were visiting the beach!
I’m about to try your recipe using 8-12 count shrimp! I’m thinking I might butterfly the shrimp to get more panko crumbs on each shrimp and so they’ll cook quicker and not burn panko. I’m going to use my deep fryer with fresh peanut oil! I’ll use House Autry seafood mix, then the eggs and lastly in panko crumbs! Make my cocktail sauce using ketchup, horseradish, few drops of Worcestershire sauce and couple drops of lemon juice mixed up well!! I’ll reply back afterwards to let you know how things go with using the deep fryer. Your shrimp look absolutely delicious!! Hope butterflying shrimp is a good option on my part!! Thanks for your recipe!!