Hey there! I’m super excited to share my deep-fried shrimp recipe with y’all today After years of trial and error in my kitchen, I’ve finally mastered the art of making crispy, golden-brown shrimp that’ll make your mouth water!
What You’ll Need
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 cups all-purpose flour
- 2 large eggs
- 1 cup milk
- 2 cups vegetable oil (for frying)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- Optional: cayenne pepper for extra kick!
Equipment
- Large deep pot or deep fryer
- Thermometer
- Paper towels
- Wire rack
- Mixing bowls
Step-by-Step Instructions
1. Prep Your Shrimp
First things first, we gotta get those shrimp ready:
- Clean and devein the shrimp (if not already done)
- Leave the tails on (they make perfect handles!)
- Pat them dry with paper towels
- Season with a pinch of salt
2. Set Up Your Breading Station
Here’s how I set up my breading assembly line
- Bowl 1: Flour + seasonings
- Bowl 2: Beaten eggs + milk
- Bowl 3: Extra flour for final coating
3. Heat Your Oil
This is super important, y’all:
- Pour oil into your pot (about 3 inches deep)
- Heat to 350°F (use that thermometer!)
- Maintain temperature throughout cooking
4. Bread Those Shrimp!
Time to get messy:
- Dredge in seasoned flour
- Dip in egg mixture
- Back in flour again
- Shake off excess
5. Frying Time!
Here’s where the magic happens
- Carefully place breaded shrimp in hot oil
- Don’t overcrowd (work in batches)
- Fry for 2-3 minutes until golden brown
- Remove when coating is crispy and shrimp turns pink
Pro Tips from My Kitchen
- Temperature Control
- Keep that oil at 350°F
- Use a thermometer – don’t guess!
- Let oil recover between batches
- Breading Secrets
- Keep one hand for wet ingredients
- Use other hand for dry ingredients
- This prevents “breading fingers”
- Storage & Reheating
- Best served fresh
- Can store in fridge for 2 days
- Reheat in oven at 350°F for 5-7 minutes
Common Mistakes to Avoid
- DON’T skip the drying step
- DON’T use old oil
- DON’T overcrowd the pot
- DON’T forget to season your flour
Serving Suggestions
We love serving these crispy bites with:
- Cocktail sauce
- Tartar sauce
- Sweet chili sauce
- Lemon wedges
- Fresh parsley garnish
Troubleshooting Guide
| Problem | Solution |
|---|---|
| Breading falls off | Dry shrimp better, press breading firmly |
| Too dark outside | Oil too hot, lower temperature |
| Raw inside | Oil too hot, pieces too large |
| Greasy result | Oil not hot enough |
Health & Safety Tips
Look, I know fried food ain’t the healthiest, but when we make it at home, we can control what goes in it! Here’s some safety stuff:
- Never leave hot oil unattended
- Keep a fire extinguisher nearby
- Don’t let oil smoke
- Dispose of used oil properly
Perfect Pairings
These shrimp go great with:
- Coleslaw
- French fries
- Hush puppies
- Cold beer (my personal fave!)
Variations to Try
Once you’ve mastered the basic recipe, try these twists:
- Coconut shrimp (add shredded coconut to breading)
- Spicy version (add cayenne and hot sauce)
- Beer battered (use beer instead of milk)
- Asian style (add sesame seeds and Chinese five spice)
That’s it, folks! Now you know my secrets for making the best deep-fried shrimp ever. Remember, practice makes perfect, and don’t be afraid to adjust seasonings to your taste. If you mess up the first time, no worries – we’ve all been there!
P.S. Don’t forget to share your creations on social media and tag us! We love seeing your success stories in the kitchen.
Would you like me to explain any part of this guide in more detail?
How to make Panko Fried Shrimp
- Combine salt, pepper and flour in a small bowl. Pat the shrimp dry with paper towels and coat with the flour mixture.
2. Transfer the shrimp to a bowl of beaten egg and turn to coat.
3. Then, coat the shrimp in the panko, lightly pressing to help it adhere to the shrimp.
4. Fry the shrimp in a large skillet until golden brown and crispy, about 2 minutes on each side.
Hint: Heat the oil to 375 degrees F before adding the shrimp to the hot oil. Keeping the oil at a constant temperature will prevent the coating from coming off while cooking.
- Gluten Free – Use gluten free flour and gluten free breadcrumbs to make these shrimp suitable for those with gluten intolerance.
- Spicy – Add cayenne pepper or crushed red pepper to the flour mixture and add a splash of hot sauce to the egg mixture for spicy panko shrimp.
- Swap The Breadcrumbs – Substitute the panko with regular bread crumbs, crushed crackers or crushed cornflakes.
- Add additional seasonings – To make the delicious shrimp even more flavorful, add garlic powder, onion powder and/or dried herbs to the flour mixture.
When it comes to frying shrimp, you have a couple of options: using a skillet or a deep fryer. Both methods have their advantages and can yield deliciously crispy results. A skillet provides a more accessible and versatile option, allowing you to fry the shrimp on the stovetop with just a few cups of oil. Its ideal for small to medium-sized batches and the perfect option for most home cooks.
A deep fryer is specifically designed for frying and provides consistent heat distribution, making it suitable for larger quantities of shrimp. It also minimizes the risk of splattering oil.
Whichever method you choose, a few additional tools can come in handy. Using a wire rack allows the excess oil to drain away, preventing the shrimp from becoming overly greasy and soggy. Alternatively, you can place the fried shrimp on a plate lined with paper towels, which will absorb the excess oil and help maintain their crispiness.
These shrimp are best enjoyed right away but leftover shrimp can be stored in an airtight container in the fridge for 2-3 days.
You can also flash freeze the shrimp on a baking tray for a few hours before transferring them to a freezer bag or airtight container for up to 2 months.
Reheat the shrimp in a 374 degrees F oven or air fryer until warm and crispy. Shrimp can be reheated from frozen without thawing.
- Before coating the fresh shrimp, make sure to pat them dry using paper towels. Removing excess moisture helps the coating adhere better and promotes crispiness.
- Properly season the flour to add flavor to the shrimp.
- Coat the raw shrimp by dipping them first in the flour mixture, then the beaten egg, and finally the panko breadcrumbs to ensure a thick and crunchy coating.
- After dredging in panko, press the breadcrumbs onto the shrimp gently but firmly. This helps them adhere better and creates a more even and crispy crust.
- Heat the oil in the skillet or deep fryer to 375 degrees F before adding the shrimp. If the oil is not hot enough, the shrimp may absorb more oil and become greasy.
- Avoid overcrowding the pan or fryer which can lower the oil temperature and result in less crispy shrimp. Fry the shrimp in several small batches if necessary.
- After frying, drain the cooked shrimp on a wire rack set over a baking sheet or a plate lined with paper towels to remove excess oil.
- While the shrimp are hot, you can add additional seasoning to bump up the flavor of the shrimp.
- Serve with your favorite dipping sauce and lemon wedges for more flavor.
Yes! Check out my recipe for Air Fryer Popcorn Shrimp. These are a bit smaller and they are not fried in oil which means they are less calories.
If you dont have panko, you can coat the shrimp with regular bread crumbs. You can even use crushed crackers or cornflakes as a coating. The preparation and cooking instructions remain the same.
Shrimp will fry in about 4-6 minutes. The shrimp should curl and the flesh will be opaque in color when the shrimp is cooked through.
Panko shrimp make the perfect appetizer or tasty main dish. Serving fried shrimp with a dipping sauce like tartar sauce, honey mustard dressing or cocktail sauce is a great way to add flavor to your meal. Some of my favorite dips include:
I love making a sandwich by serving these shrimp on a hoagie roll then piling it high with this Sweet Vinegar Coleslaw recipe.
Turning shrimp into a full meal is as simple as adding a tasty side dish or two. Fortunately, shrimp is versatile and can be paired with many things. These are my favorite side dishes to serve with this:
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FAQ
How do you get breading to stick to shrimp?
How To Get Your Breading To Stick To Your Shrimp. Patting your shrimp dry before coating them in breading is as simple as laying the crustaceans out on a flat surface and dabbing them with a paper towel on both sides. If the package they come in is extra wet, you may want to drain them first.Oct 15, 2023
How long do you deep fry shrimp for?
Fry your shrimp, depending on its size, for approximately 2-3 minutes. The shrimp is properly fried when the outside turns crispy golden brown and the meat is opaque in the center. Once fried, transfer your shrimp to a roasting or backing rack that you’ve place over a baking pan or cookie sheet.
Why soak shrimp in milk before frying?
Should I Soak My Shrimp? This one comes down to the chef’s preference. Some prefer to soak seafood in milk before cooking to keep it from tasting too fishy.
What is the best oil to deep fry shrimp in?
Use High Smoke Point Oil: Oils like peanut oil or avocado oil have a high smoke point, making them ideal for deep frying. This ensures your shrimp fry up golden brown without burning.