Hey there! I’m Sarah, and today I’m gonna share my favorite tried-and-tested method for breading shrimp After years of experimenting in my kitchen (and yeah, some epic fails!), I’ve finally nailed down the perfect technique that’ll give you that crispy, golden-brown coating every single time.
What You’ll Need
For the Breading Station:
- 2 cups all-purpose flour
- 4 large eggs, beaten
- 2 cups seasoned breadcrumbs
- Salt and pepper to taste
My Secret Seasoning Mix:
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp cayenne (skip if you’re not into heat!)
- 1 tsp dried oregano
- 1/2 tsp onion powder
Step-by-Step Instructions
1. Prep Your Shrimp
- Clean and devein your shrimp (leave tails on!)
- Pat them dry with paper towels – this is SUPER important!
- Season with a bit of salt and pepper
2. Set Up Your Breading Station
I like to call this the “3-Bowl System”:
- Bowl #1: Flour + half of the seasoning mix
- Bowl #2: Beaten eggs
- Bowl #3: Breadcrumbs + remaining seasoning mix
3. The Breading Process
Here’s where the magic happens
-
Flour Dredge
- Roll shrimp in seasoned flour
- Shake off excess (nobody likes clumpy coating!)
-
Egg Wash
- Dip floured shrimp in beaten eggs
- Let excess drip off
-
Breadcrumb Coating
- Roll in seasoned breadcrumbs
- Press gently to help coating stick
Pro Tips (Things I Learned the Hard Way!)
-
Keep One Hand Dry
- Use your left hand for dry ingredients
- Right hand for wet ingredients
- Trust me, this saves you from “breading fingers”!
-
Don’t Skip the Drying
- Moisture = enemy of crispy coating
- Really pat those shrimp dry!
-
Rest Before Frying
- Let breaded shrimp sit for 10-15 mins
- Helps coating stick better
Common Mistakes to Avoid
- Skipping the flour step
- Using stale breadcrumbs (ugh, been there!)
- Overcrowding while frying
- Not having your oil hot enough
Cooking Instructions
- Heat oil to 350°F (175°C)
- Fry in batches (don’t crowd!)
- Cook 2-3 mins per side
- Drain on paper towels
Storage Tips
- Fresh is best!
- But if needed, store in airtight container
- Keeps in fridge for 2-3 days
- Reheat in oven at 350°F for best results
Serving Suggestions
These crispy bites go great with:
- Homemade tartar sauce
- Sweet chili sauce
- Lemon wedges
- Cocktail sauce
Troubleshooting Common Issues
Coating Falls Off?
- Did you dry the shrimp properly?
- Was the oil hot enough?
- Did you let them rest before frying?
Not Crispy Enough?
- Oil temperature might be too low
- Breadcrumbs might be too old
- Might need more seasoning
Variations to Try
-
Coconut Breading
- Replace half breadcrumbs with shredded coconut
- Add some curry powder for kick
-
Spicy Version
- Double the cayenne
- Add crushed red pepper flakes
-
Gluten-Free Option
- Use GF flour
- Replace breadcrumbs with crushed cornflakes
Health Tips
- Use unbleached flour if possible
- Try air-frying for healthier option
- Consider whole wheat breadcrumbs
Final Thoughts
Remember, perfect breaded shrimp takes practice! Don’t get discouraged if your first batch isn’t restaurant-quality. Took me like a dozen tries to get it right! The key is getting that breading-to-shrimp ratio just perfect.
Would love to hear how your shrimp turned out! Drop a comment below with your results or any questions – I’m always happy to help fellow cooking enthusiasts!
Happy cooking!
-Sarah
P.S. Don’t forget to tag me in your shrimp pics on social media!
Would you like me to explain or break down any part of this article in more detail?
Easy Crispy Fried Shrimp Recipe
- 400 g raw jumbo shrimp, deveined (21-25 shrimp per lb)
- 1 – 2 cups cooking oil for deep frying
- 1/2 tsp salt
- 1/4 tsp white pepper or black pepper
- 1/4 tsp allspice powder
- 1/4 tsp oregano, dried and finely crushed optional
- 1/2 tsp thyme leaves, dried optional
- 1/2 tsp onion powder
- 1 tsp hot sauce (optional) for spicy shrimp
- 4 – 5 tbsp flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper, powdered (optional) for spicy shrimp
- 1 large egg
- 1 tbsp milk optional
- In a small bowl, rinse the shrimp and pat dry.
- Season the shrimp with the shrimp seasoning.
- In a small lidded container, prepare the dry mixture, cover and shake to combine.
- Add the shrimp to the dry mixture, cover the container and shake to coat the shrimp.
- In another small bowl, prepare the egg mixture and whisk together. If you choose to omit the milk, whisk the egg and set aside.
- Add the shrimp to the wet (egg) mixture, then stir with a large fork until the shrimp is fully coated.
- Return the shrimp to the dry mix container, cover and shake once more.
- Heat the cooking oil in a large wide frying pan or wok. To know when the oil is ready, sprinkle a pinch of flour in the oil. When bubbles form around the flour, the oil is at the right temperature.
- Add the shrimp to the oil one by one, lightly shaking off the excess flour before.
- When you have added all the shrimp to the pot, reduce heat to medium.
- Turn each shrimp every 2 minutes until cooked and golden brown all over.
- Remove the cooked shrimp onto a plate, lined with a thick paper towel.
- Let the shrimp cool for a few minutes, then bless up and enjoy it!
- My Peeps, Id love to get your feedback. As soon as youve tried my recipe, please come back and leave your review and rating. Thanks much!
*Please note that this page may contain Amazon affiliate links (highlighted links to products on Amazon). I get a small commission each time you purchase through my Amazon links, at no extra cost to you. Thanks in advance for making all your Amazon purchases through my product links..
Easy Crispy Fried Shrimp
Ever since I created this crispy fried shrimp recipe, I’ve not gone back to take-out. Seriously. I’ve saved tons of money, impressed my family and enjoyed as many shrimp my money can buy.
This pan-fried shrimp recipe is so easy to make and deliciously flavourful that it has become my family’s favourite seafood appetizer or dinner!
If you’re a shrimp-lover, then this is the perfect shrimp recipe for you. You’ll learn all my secrets to getting the best-tasting crispy fried shrimp at home.
Here you’ll find – the best type of shrimp to use for this recipe, how to make the best crispy shrimp batter from scratch, and how to fry shrimp so that it’s plump, juicy and perfectly cooked.
Both types of shrimp may be used for this recipe, but I prefer to use large or jumbo raw shrimp. I say – “The bigger the shrimp are the better.” This is because I find larger shrimp to be juicier, more flavourful and have a nicer texture when fried. Also, when you use cooked shrimp instead of raw shrimp when frying, there is a greater chance of overcooking it.
Making the best shrimp batter from scratch is quite easy! The great thing is all the steps are listed in the recipe below. Just remember these three steps when coating the shrimp in batter – Dry, Wet, Dry. First coat the shrimp in the dry mixture, then the wet mixture, then finally in the dry. Coating your shrimp this way is how you’ll get perfectly crispy shrimp.
Raw shrimp takes about 4 – 6 minutes to fry. To ensure the shrimp is properly cooked, fry the shrimp on medium heat, turning it every 2 minutes. Remove the battered shrimp from the pan when the outside is golden brown and the inside is opaque.
Most people believe fried shrimp goes best with potatoes. However, fried shrimp pairs nicely with a variety of side dishes. So enjoy your crispy fried shrimp with festivals, rice, in a sandwich, or with a salad! A refreshing beverage to try with my Crispy Fried Shrimp recipe is Pineapple Ginger Drink. Try them and come back to let me know what you think.
How to Make Panko Fried Shrimp!! – Crispy Breaded Shrimps Recipe
FAQ
How do I get breading to stick to shrimp?
Use a Cornstarch or Flour Coating: Before dipping the shrimp in the batter, lightly coat them in cornstarch or flour. This creates a dry surface for the batter to stick to.
Is it better to saute shrimp in butter or oil?
What is shrimp batter made of?
The Best Batter for Fried Shrimp
When you’re ready to prepare your shrimp, you’ll stir together a dry mixture of self-rising flour, corn flour, cornmeal, and Creole seasoning and a wet mixture of buttermilk and eggs, to which you’ll add some of the flour mixture.
Why does the breading fall off shrimp?
If your initial layer is too thick, your egg and second breading layer may slide right off.Oct 15, 2023