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Hey there, fellow seafood lovers! I’ve been cooking shrimp for like forever, and lemme tell you – flour-coated fried shrimp is totally one of those dishes that’s super easy to make but looks fancy AF when served. Today, I’m gonna spill all my secrets about frying shrimp with flour.
Quick Answer
Yup, you can definitely fry shrimp with flour! It’s actually one of the most common ways to get that crispy golden coating we all love. Takes about 2-3 minutes per side when deep frying at 350°F (175°C).
What You’ll Need
- Fresh or thawed shrimp (peeled and deveined)
- All-purpose flour
- Salt n’ pepper
- Vegetable oil for frying
- Some seasoning (I’ll share my fave mix below!)
My Go-To Seasoning Mix
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp cayenne (if ur feeling spicy!)
- 1 tsp salt
- 1/2 tsp black pepper
Step-by-Step Guide
-
Prep Your Shrimp
- Pat those suckers dry with paper towels
- Season with salt and pepper
- Pro tip: Leave the tails on for that fancy restaurant look!
-
Make Your Flour Mixture
- Mix flour with your seasonings in a shallow bowl
- I usually do about 1 cup flour for every pound of shrimp
-
Coating Process
- Dredge each shrimp in the flour mixture
- Shake off excess (nobody likes clumpy coating!)
-
Get Frying!
- Heat oil to 350°F (175°C)
- Don’t overcrowd the pan (shrimp need their personal space, ya know?)
- Fry 2-3 minutes per side until golden brown
Temperature Guide
| Oil Temp | Result |
|---|---|
| Too low (under 325°F) | Greasy, soggy shrimp (yuck!) |
| Perfect (350°F) | Golden, crispy perfection |
| Too high (over 375°F) | Burnt outside, raw inside |
Common Mistakes (Trust Me, I’ve Made ‘Em All!)
- Skipping the pat-dry step (leads to soggy coating)
- Using old oil (makes everything taste funky)
- Overcrowding the pan (drops oil temp too much)
- Forgetting to season the flour (bland city, population: your shrimp)
Pro Tips from My Kitchen to Yours
-
Double-coating for extra crunch
- Dip in flour
- Quick egg wash dip
- Back in flour again
- = MEGA CRUNCH!
-
Making ahead?
- Keep ’em warm in oven at 200°F
- Don’t stack! Use wire rack
- Max 30 mins or they’ll get sad and soggy
Serving Suggestions
These crispy bois go great with:
- Cocktail sauce (classic!)
- Tartar sauce
- Sweet chili sauce
- Lemon wedges
- On top of salad
- In tacos (trust me on this one!)
Storage Tips
- Best eaten fresh (duh!)
- Can store in fridge for 2-3 days
- Reheat in oven at 350°F for 5-7 mins
- Never microwave (unless you like rubber shrimp)
Troubleshooting Your Fried Shrimp
Having issues? Here’s what might be wrong:
- Coating falling off? → Didn’t pat dry enough
- Too greasy? → Oil not hot enough
- Burnt outside, raw inside? → Oil too hot
- Not crispy? → Flour too thick or oil not fresh
Final Thoughts
Listen, frying shrimp with flour ain’t rocket science, but it does take a lil practice to get it perfect. Don’t be scared to experiment with different seasonings – that’s how we learn! And remember, even if they don’t look Instagram-worthy the first time, they’ll probably still taste amazing.
Now go forth and fry some shrimp! And if anyone tells you that flour-fried shrimp ain’t fancy enough, well… they probably haven’t tried YOUR version yet!
Got questions? Hit me up in the comments below! And don’t forget to share your own fried shrimp success stories – I love hearing from y’all!
#cooking #seafood #friedshrimp #homecooking #easyrecipes
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Soak the shrimp in Buttermilk (or sour cream + milk) for 10 minutes. Transfer to breadcrumb mixture and coat thoroughly.
Transfer breaded shrimp to a preheated pot of oil and deep fry for 3-4 minutes. Transfer to wire cooling racks. Serve with dipping sauce. (Sauce suggestions outlined in PRO tips below!)
- An oil temperature between 350°-375° is perfect for deep fried shrimp.
- Vegetable, Canola, and Peanut oil are great for deep frying.
- PRO TIP: The shrimp should rise to the top of the oil immediately if the oil is at the right temperature. If it’s not hot enough, the shrimp will sink (and likely stick) to the bottom and the breading will fall off.
How to cook Fried Shrimp w/ Batter NO Breadcrumbs ~ Yummy
FAQ
Can you batter shrimp in flour?
Can you fry with flour?
Is it better to fry shrimp in cornstarch or flour?
I find that mixing flour and cornstarch makes crispier shrimp. You can opt to use flour only, if preferred. Eggs + Water. Adding a bit of water to the egg mixture helps to thin it out and create a light coating before dipping the shrimp into the breadcrumbs.
What is a substitute for cornstarch when frying shrimp?
Potato, tapioca, arrow are almost one to one substitutes for cornstarch. Potato starch is also heavily used in most North Chinese cuisine anyway.