Print

Best Fried Shrimp Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 14 reviews

This Best Fried Shrimp Recipe features perfectly crispy, golden shrimp coated in a seasoned panko breadcrumb crust. The shrimp are dredged in flour, dipped in egg, then coated with a cayenne-spiced panko mixture before being deep-fried to perfection. Served with lemon wedges and cocktail sauce, this quick and easy recipe makes a delicious appetizer or main course perfect for seafood lovers.

Ingredients

Dry Ingredients

  • 1 cup all purpose flour
  • 1 ½ cups panko breadcrumbs
  • ½ teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper

Wet Ingredients

  • 1 large egg

Main

  • 1 lb large shrimp (peeled and deveined, tails on)
  • Vegetable oil (for frying)

For Serving

  • Lemon wedges
  • Cocktail sauce

Instructions

  1. Prepare the flour: Place the all-purpose flour in a shallow bowl and season it with a pinch of kosher salt and freshly ground black pepper to add flavor to the coating.
  2. Beat the egg: In another shallow bowl, beat the large egg and season it lightly with salt and pepper to create the binding mixture for the coating.
  3. Season the breadcrumbs: Add the panko breadcrumbs to a third shallow bowl and mix in the cayenne pepper, salt, and black pepper evenly to achieve a spicy, flavorful crust.
  4. Prepare the shrimp: Pat the peeled and deveined large shrimp dry using paper towels, then season them lightly on all sides with salt and pepper for seasoning.
  5. Coat the shrimp: Take one shrimp at a time, dredge it in the seasoned flour shaking off any excess, then dip it into the beaten egg, allowing excess egg to drip off.
  6. Breadcrumb coating: Next, coat the shrimp in the seasoned panko mixture pressing gently to ensure it adheres well. Place the coated shrimp on a sheet pan or plate and chill in the refrigerator for 10 to 30 minutes to help the coating set.
  7. Heat the oil: Pour about 1 inch of vegetable oil into a large heavy-bottomed skillet and heat it to 350°F (175°C), testing readiness with a thermometer for precise frying temperature.
  8. Fry the shrimp: Fry the shrimp in batches to avoid overcrowding, cooking each side for about 2 to 3 minutes until golden brown and crispy. Use tongs to flip them carefully halfway through cooking.
  9. Drain excess oil: Transfer the fried shrimp onto a paper towel-lined plate to absorb excess oil and keep them crispy.
  10. Serve: Serve the fried shrimp immediately with fresh lemon wedges and cocktail sauce for dipping to enhance the flavor and enjoyment.

Notes

  • Resting the breadcrumbs-coated shrimp in the fridge helps the crust adhere better during frying and prevents it from falling off.
  • Use a candy or deep-fry thermometer to maintain the oil at a consistent 350°F for best frying results.
  • Do not overcrowd the pan when frying as it will lower the oil temperature and result in greasy shrimp.
  • Panko breadcrumbs provide a lighter, crispier texture compared to regular breadcrumbs.
  • If you prefer less spice, reduce or omit the cayenne pepper in the breadcrumb mixture.
  • Ensure shrimp are completely dry before coating to help the breading stick properly.

Find it online: https://marthatasty.com/best-fried-shrimp-recipe/