Hey there! I’m super excited to share everything I know about deep frying shrimp. The short answer is – yes, you absolutely can deep fry shrimp and it’s actually pretty easy once you know the tricks! I’ve been making fried shrimp for years and I’m gonna walk you through exactly how to do it.
What You’ll Need
Basic Equipment:
- Deep fryer or deep cast iron Dutch oven
- Thermometer for monitoring oil temperature
- Spider strainer or slotted spoon
- Paper towels
- Large plates or trays for breading station
Key Ingredients:
- Shrimp (fresh or frozen)
- Oil for frying (peanut, canola or vegetable oil)
- All-purpose flour
- Eggs
- Panko breadcrumbs
- Kosher salt
- Your favorite seasonings
Choosing Your Shrimp
Here’s a little secret – you can use either raw or pre-cooked shrimp! While most recipes call for raw shrimp, I’ve had great success using pre-cooked too. Here’s why pre-cooked can work well:
- No worrying about undercooking
- Already cleaned and deveined
- Quick to prepare
- Still gets super crispy!
For size I recommend medium shrimp (around 50-55 count per pound). They’re perfect for frying – not too big not too small.
Step-by-Step Deep Frying Instructions
1. Prep Your Breading Station
Set up 3 shallow dishes
- Dish 1: Flour seasoned with salt and pepper
- Dish 2: Beaten eggs
- Dish 3: Panko breadcrumbs
Pro tip Keep one hand for wet ingredients and one for dry to avoid the dreaded “club hand” with breading stuck all over your fingers!
2. Heat Your Oil
- Pour oil into your fryer or Dutch oven
- Heat to 350-375°F
- Use a thermometer to monitor temperature
3. Bread Your Shrimp
- Coat shrimp in flour
- Dip in egg wash
- Roll in Panko
- Place on a clean plate while oil heats
4. Frying Time!
- Carefully add breaded shrimp to hot oil
- Don’t overcrowd – fry in batches
- Cook for 2-3 minutes until golden brown
- Remove and drain on paper towels
- Salt immediately while hot
Common Questions I Get
Q: How long should I fry the shrimp?
A: At 350-375°F, they only need about 2-3 minutes! Pre-cooked shrimp might need even less time.
Q: What’s the best oil to use?
A: I like peanut oil for its high smoke point and flavor, but canola or vegetable oil work great too.
Q: Can I reuse the oil?
A: Yep! Strain it once cool and store in an airtight container.
Tips for Perfect Fried Shrimp Every Time
- Make sure shrimp are completely thawed and patted dry
- Keep oil temperature steady – use a thermometer!
- Don’t overcrowd the fryer
- Season breadcrumbs for extra flavor
- Salt immediately after frying
- Keep finished shrimp warm in a low oven while cooking remaining batches
Serving Suggestions
These crispy little guys are great with:
- Cocktail sauce
- Tartar sauce
- Lemon wedges
- Remoulade
- Asian sweet chili sauce
Storage Tips
- Best eaten fresh but can be stored in fridge for 2-3 days
- Reheat in oven at 350°F for 5-10 minutes to crisp up
- Can freeze for up to 3 months in airtight container
Need any other tips? Drop a comment below! I’m always happy to help fellow shrimp lovers perfect their frying game.
[Would you like me to explain or break down any part of this article?]
Dredge shrimp in flour mixture and add to the hot oil
Working in batches so that you dont crowd the pan, dredge the shrimp through the flour mixture and toss into the hot oil.
Batter the shrimp
Youll want to work in batches to bread and fry your medium, peeled shrimp, so start by setting up your dipping and dredging stages. Pour buttermilk into one bowl, and in another bowl, whisk together flour and cornmeal—this is your breading. Dip the seasoned shrimp briefly in the buttermilk.