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 Cajun 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! You can also impress your seafood fans with elegant dishes such as grilled tilapia, steamed mussels and classic bouillabaisse.
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.
Hi I tried the shrimp recipe, I just don’t know if the shrimp is cooked, because they get nice and brown before I eat them how do I tell if they are done.
The shrimp will definitely cook through in the hot oil, so long as they’re thawed and not frozen when you bread them! You can also cut into a cooked shrimp to make sure it’s pink inside.
Woot Woot, made this using fully cooked frozen shrimp (41-50 count per pound) and deep fried for about 1 minute or under per batch. Decided to try this as the shrimp thawed and served as simply a cocktail was on the chewy side so wanted to find another use for them rather than throwing away. They turned out great and were not chewy at all. Thank you for the great recipe! Wish I could post a picture of the end result…
Making Shrimp Po Boys..Thanks for the frying tips
I added additional seasoning, cayenne and Slap Yo Mama Hot to the flour and Panko. This was the most crispy and delicious fried shrimp. I used 1/2″ oil so had to flip them over, but they cooked so quick I could hardly keep up. Will be making these again!
I added almost the exact extra seasoning as you did, it came out excellent, will be doing it again. I added rice and steam broccoli. Very tasty