Hey there! I’m super excited to share my favorite fried shrimp recipe with y’all today. After trying countless recipes and techniques, I’ve finally nailed down the perfect method that’ll give you restaurant-quality fried shrimp right in your kitchen. Trust me, once you try this recipe, you’ll never want to order takeout again!
Why You’ll Love This Recipe
- Ready in just 30 minutes
- Uses simple pantry ingredients
- Crispy outside, tender inside
- Way cheaper than restaurants
- Perfect for family dinners or parties
Secret to Perfect Fried Shrimp
The real game-changer in this recipe is using a combination of flour AND cornmeal for the coating. I’ve discovered this magical duo creates an incredibly crispy exterior that stays crunchy longer than just using flour alone. Plus, the buttermilk dip helps the coating stick perfectly to the shrimp!
Ingredients You’ll Need
For the Shrimp:
- 24 oz large raw shrimp (peeled and deveined, tails on)
- Canola or vegetable oil for frying
For the Egg Wash:
- 2 large eggs
- 1 cup buttermilk (regular milk works too!)
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
For the Crispy Coating:
- 1 1/2 cups all-purpose flour
- 1 cup cornmeal
- 2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cayenne pepper (adjust to taste)
Step-by-Step Instructions
-
Prep Your Station
- Heat oil in a large skillet over medium heat (about 375°F)
- Line a plate with paper towels for draining
-
Make the Egg Wash:
- Whisk eggs and buttermilk in a shallow dish
- Add salt and pepper
- Mix well
-
Prepare the Coating:
- Combine flour, cornmeal, and all seasonings in another shallow dish
- Mix thoroughly
-
Dredge the Shrimp
- Dip shrimp in egg mixture
- Coat with flour mixture
- Place on a clean plate while coating others
Pro Tips for Perfect Fried Shrimp
-
The Two-Hand Trick: Use one hand for wet ingredients and one for dry – this prevents your hands from becoming a goopy mess!
-
Don’t Overcrowd: Fry in batches to maintain oil temperature and ensure even cooking
-
Temperature Matters: Keep oil at 375°F for the crispiest results
-
Rest Time: Let coated shrimp rest for a few minutes before frying – this helps the coating stick better
Amazing Dipping Sauce Recipe
Mix together:
- 3/4 cup mayo
- 1/2 cup sweet chili sauce
This sauce is INCREDIBLE with the fried shrimp – trust me on this one!
What to Serve with Fried Shrimp
We love serving these crispy beauties with:
- French fries
- Coleslaw
- Hush puppies
- Lemon wedges
- Tartar sauce
- Cocktail sauce
Storage and Reheating
- Store leftovers in an airtight container for up to 3 days
- Reheat in the air fryer at 400°F for best results
- Avoid microwaving – it’ll make them soggy!
Common Questions I Get Asked
Q: Can I use frozen shrimp?
A: Yes! Just thaw completely and pat dry before coating.
Q: How do I know when the shrimp are done?
A: They’ll turn golden brown and float to the top after about 3-4 minutes.
Q: Can I make these ahead?
A: They’re best served fresh, but you can prep the coating mixtures ahead of time!
Final Thoughts
Y’all, making fried shrimp at home might seem intimidating at first, but I promise it’s easier than you think! The key is getting your coating station organized and maintaining that oil temperature. Once you’ve got those basics down, you’ll be making restaurant-quality fried shrimp in no time!
Would you like me to explain or break down any part of this article further?
COCONUT FRIED SHRIMP RECIPE
Learn how to make fried shrimp coated with coconut and served with orange lime dip.
- 1 Pound unpeeled fresh shrimp (Large, jumbo or prawns)
- ¾ Cup biscuit mix
- 1 Tablespoon sugar
- ¾ cup beer
- ¾ cup flour
- 2 ½ cup flaked coconut
- Vegetable oil for frying
- Orange lime dip (Recipe below)
NOTE: When you dip wet shrimp into the coconut it will “cake” up the coconut. You can spread the coconut out over a tray to dip or I held the shrimp up and sprinkled the coconut over it. I found these two methods work the best.
Peel shrimp leaving the tails intact; devein and set aside.
Combine biscuit mix, sugar and beer; stir until smooth and set aside.
Pour oil in large pan to 3 inches deep; heat to 350F degrees.
Coat shrimp with flour; dip in beer batter allowing excess to drip off.
Gently coat dipped shrimp in coconut; drop in hot oil a few at a time.
Cook 1 to 2 minutes until golden brown; drain on paper towels.
Serve immediately with orange lime sauce.
Orange Lime Dip Recipe
- 1 Jar (10 ounces) orange marmalade
- 3 Tablespoons spicy mustard
- 1 Tablespoon fresh lime juice
Combine all ingredients in a small saucepan.
Cook over medium heat stirring until marmalade melts.
Remove from heat and cool; cover and store in refrigerator until ready to use.
Makes about 1 ¼ cups.
BASIC FRIED SHRIMP RECIPE
This is a great recipe to start with when you are first learning how to make fried shrimp.
- 1 Pound shrimp (Shelled and cleaned)
- 2 Tablespoons lemon juice
- Salt/ pepper
- 1 Beaten egg
- 3/4 Cup dry bread crumbs
- Cocktail sauce for dipping
Pour cooking oil in large hot pan about 2 inches deep; heat to 365-375F degrees.
Sprinkle shrimp with lemon juice; sprinkle with salt and pepper.
Dip each shrimp in beaten egg and then in the bread crumbs.
Drop shrimp into hot oil; fry until golden brown 1-2 minutes.
Drain on paper towels and serve with sauce; serves 2 to 4.
Learn how to make fried shrimp with coconut.
- 1 ½ Pounds large shrimp raw shrimp (Peel, devein, wash)
- ½ Cup flour
- ½ Cup cornstarch
- 1 Teaspoon salt
- ½ Teaspoon white pepper
- 2 Tablespoons vegetable oil
- 3/4 to 1 Cup ice water
- Oil for frying
- 2 to 3 Cups short shredded coconut
- Sweet sour sauce (Recipe below)
NOTE: When you dip wet shrimp into the coconut it will “cake” up the coconut. You can spread the coconut out over a tray to dip or I held the shrimp up and sprinkled the coconut over it. I found these two methods work the best.
Dry shrimp on paper towels; set aside.
TO MAKE BATTER combine and mix in bowl all the dry batter ingredients.
Add the 2 tablespoons oil and the ice water stirring to blend well.
Pour oil into a deep pot about 2 to 3 inches deep; heat to 350F degrees.
PREHEAT OVEN TO 300F degrees.
Spread coconut on a large tray a little at a time adding more as needed.
Dip the shrimp in batter and then roll in coconut; drop shrimp in hot oil.
Fry shrimp until lightly browned about 3 to 4 minutes.
Place shrimp on a tray and then in oven for 5 minutes.
Serve with following sweet and sour sauce; 4 servings.
Sweet and Sour Sauce
- ¾ Cup sugar
- 2/3 Cup pineapple juice
- ¾ Cup catsup
- 4 Teaspoons cider vinegar
- 1/16 Teaspoon salt
- 7 ½ Teaspoons cornstarch
- 3 Tablespoons cold water
OPTIONS
- ¼ Teaspoon liquid red food coloring
- ¼ Teaspoon liquid yellow food coloring
Combine sugar, pineapple juice, catsup, vinegar and salt in saucepan.
Bring mixture to a boil.
Dissolve cornstarch in cold water; stir into hot mixture until smooth and thickened.
Stir in food colorings if desired and continue cooking 5 minutes.
Makes about 2 cups.