Crispy Fried Shrimp
This Crispy Fried Shrimp recipe is irresistibly crunchy and packed with flavor! Perfectly seasoned jumbo shrimp fried to golden perfection for any occasion.
Servings: 4 servings
Ingredients
- 1 lb. jumbo shrimp peeled, deveined, and tail-on
- 1 cup panko breadcrumbs
- 2 eggs
- 1 tbsp water
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 tsp Cajun or Old Bay Seasoning
- ½ tsp salt
- ½ cup oil for frying about
Instructions
Prepare the Shrimp
- Rinse your shrimp under cold water and pat them dry with paper towels to remove excess moisture.
Set Up Your Breading Station
- In the first bowl, combine the all-purpose flour, cornstarch, Cajun or Old Bay seasoning, and salt. Mix well.
- In the second bowl, whisk together the eggs and water until fully combined.
- In the third bowl, place the panko breadcrumbs.
Coat the Shrimp
- Dip each shrimp first into the flour mixture, shaking off excess flour, then dip into the egg mixture, allowing excess to drip off.
- Finally, coat the shrimp in the panko breadcrumbs, pressing gently to ensure the crumbs adhere well. Repeat for all shrimp.
Heat the Oil
- Heat about ½ cup of oil in a frying pan or deep fryer over medium-high heat. Test oil by dropping a small piece of bread; it should sizzle and turn golden brown in about 60 seconds.
Fry the Shrimp
- Carefully place coated shrimp into hot oil without overcrowding. Fry 2-3 minutes on each side until golden brown and crispy.
- Use a slotted spoon to remove shrimp and place on paper towels to drain excess oil.
Serve and Enjoy
- Serve immediately while hot with your favorite dipping sauce such as cocktail sauce, aioli, or fresh lemon juice.
Equipment
- Mixing Bowls
- Whisk
- Frying pan or deep fryer
- Slotted spoon or spider
- Paper Towels
Notes
- Ensure the oil is hot enough before frying to avoid greasy shrimp.
- Do not overcrowd the pan to maintain oil temperature and crispiness.
- Pat shrimp dry before coating for better batter adhesion.
- Use cornstarch in the batter for an ultra-crispy texture.
- Leftover shrimp can be refrigerated for 2 days or frozen uncooked for up to 2 months.