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Home » Dinner » Fried Shrimp Recipe

Published: January 3, 2023 Last Modified: January 3, 2023 By Sara 44 Comments

Fried Shrimp Recipe

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These fried shrimp are jumbo shrimp coated in seasoned breadcrumbs, then deep fried to golden brown perfection.
These fried shrimp are jumbo shrimp coated in seasoned breadcrumbs, then deep fried to golden brown perfection.
These fried shrimp are jumbo shrimp coated in seasoned breadcrumbs, then deep fried to golden brown perfection.

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!

Fried shrimp on a sheet pan garnished with parsley and lemon.

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.

Raw shrimp on a sheet pan.

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!

Shrimp coated in panko breadcrumbs.

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.
  • 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.
A plate of fried shrimp served with cocktail sauce.

Recipe FAQs

How long do you fry shrimp for?

You should fry shrimp for 3-4 minutes.

How do you keep fried shrimp crispy?

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.

Is it better to fry raw or cooked shrimp?

It is better to fry raw shrimp, as cooked shrimp may get overdone and rubbery when it hits the hot oil.

How do you peel and devein shrimp?

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.

A hand dipping a shrimp into cocktail sauce.

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

  • Buffalo Shrimp
  • Shrimp Scampi Dip
  • Garlic Butter Shrimp
  • Shrimp Kabobs
  • Shrimp Boil
Fried shrimp on a sheet pan garnished with parsley and lemon.
Print Pin
5 from 37 votes

Fried Shrimp

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!
Course Appetizer, Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Calories 291kcal
Author Sara Welch

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

  1. 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.
  2. 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.
  3. 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.

Nutrition

Calories: 291kcal | Carbohydrates: 21g | Protein: 37g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 463mg | Sodium: 1722mg | Potassium: 197mg | Fiber: 1g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 6mg | Calcium: 264mg | Iron: 5mg
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    Comments

    1. Gina Abernathy says

      January 7, 2023 at 7:34 am

      5 stars
      This recipe got two thumbs up from my family. Easy and Delish!

      Reply
    2. Sonal Gupta says

      January 6, 2023 at 9:47 pm

      5 stars
      What a great share! Perfect for the weekend indulgence. I am making this tomorrow!

      Reply
    3. Gail Montero says

      January 6, 2023 at 8:11 pm

      5 stars
      I’m obsessed with seafood, especially shrimp! This is the perfect recipe for me. YUM!

      Reply
    4. justin says

      January 6, 2023 at 3:14 pm

      So easy and the seasonings are spot on. Served with rice for dinner and was a hit.

      Reply
    5. rebecca says

      January 6, 2023 at 1:19 pm

      5 stars
      this is such an easy and delicious recipe! love it with the cocktail sauce

      Reply
    6. Tina says

      September 22, 2022 at 5:57 am

      5 stars
      Family and I loved it

      Reply
    7. Linda says

      February 12, 2022 at 5:10 pm

      Prepared horseradish in jar is perfectly fine

      Reply
    8. Maryjo says

      December 7, 2021 at 6:43 pm

      Can you bread these ahead of time ?

      Reply
      • Sara says

        December 9, 2021 at 8:47 am

        I’d do it within 4 hours of frying them!

        Reply
    9. Marie says

      October 28, 2021 at 4:58 am

      5 stars
      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!

      Reply
    10. Sandra says

      July 22, 2021 at 2:54 pm

      5 stars
      I made these and they were great! Thank you for an amazing recipe. This is definitely my #1 “go to!”

      Reply
    11. Bobby says

      July 18, 2021 at 1:48 pm

      What about corn meal instead of bread crumbs

      Reply
      • Sara says

        July 18, 2021 at 6:58 pm

        I haven’t tried it this way so I’m not sure if it will work!

        Reply
    12. Dorothy says

      March 23, 2021 at 10:24 am

      Where’s the recipe for dipping? 😀

      Reply
      • Sara says

        March 24, 2021 at 11:35 am

        It’s store bought cocktail sauce!

        Reply
      • Bonnie Honeycutt says

        April 2, 2021 at 1:42 pm

        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!!

        Reply
    13. Cecilia says

      February 3, 2021 at 3:22 pm

      5 stars
      My shrimp were delicious. Recipe worked better than expected

      Reply
    14. Marykulis says

      November 16, 2020 at 5:28 pm

      5 stars
      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!

      Reply
    15. Shawn says

      October 9, 2020 at 10:29 pm

      5 stars
      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!!

      Reply
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