Hey there! I’m gonna share everything you need to know about deep frying shrimp at 375°F. After years of cooking shrimp, I’ve learned all the tricks to get that perfect golden-brown crunch while keeping the inside tender and juicy.
Quick Answer
At 375°F, here’s how long to deep fry shrimp based on size:
- Small shrimp (36-45 per pound): 1½-2 minutes
- Medium shrimp (26-30 per pound): 2-2½ minutes
- Large shrimp (16-20 per pound): 2½-3 minutes
- Jumbo shrimp (10-15 per pound): 3-4 minutes
Why 375°F is the Sweet Spot
Trust me 375°F is the perfect temperature for deep frying shrimp because
- It quickly creates that crispy exterior before the inside gets overcooked
- The coating stays crispy even after the oil temp drops when adding shrimp
- The batter sets immediately and sticks well
- Gives enough time for the shrimp to cook through without burning
- Prevents dangerous oil foaming that happens at higher temps
Key Factors That Affect Frying Time
Several things can change how long your shrimp needs to fry:
Coating Type
- Thick breading needs extra time
- Wet batters add about 30 seconds
- Light flour coating cooks fastest
Batch Size
- Small batches cook quicker
- Large batches lower oil temp and need more time
- I recommend frying 5-8 jumbo or 12-15 small shrimp per batch
Frozen vs. Thawed
- Add 30 seconds for frozen shrimp
- Always better to thaw completely first
How to Tell When They’re Done
Your shrimp are ready when
- The coating is golden brown with light brown spots
- They’ve curled into a loose “C” shape
- The inside is opaque white
- Internal temp hits 140°F
- Juices run clear when pierced
Pro Tips for Perfect Fried Shrimp
Here’s what I’ve learned works best:
- Use a thermometer to watch oil temp
- Let shrimp come to room temp before frying
- Drain on a rack instead of paper towels
- Work in small batches
- Let oil reheat between batches
- Season flour well with spices like Old Bay
Common Mistakes to Avoid
Don’t make these rookie errors
- Oil too cold = greasy, soggy coating
- Overcrowding = steamed instead of fried
- Too thick batter = falls off in oil
- Too hot oil = burnt outside, raw inside
- Not draining properly = gets soggy fast
Keeping Them Crispy
Nobody likes soggy fried shrimp! Here’s how to keep ’em crunchy:
- Let rest 5 mins after frying
- Use a cooling rack for draining
- Sprinkle extra breadcrumbs before serving
- Quick reheat at 400°F if needed
- Serve immediately while hot
Perfect Dipping Sauces
I love serving fried shrimp with:
- Classic cocktail sauce
- Spicy remoulade
- Sweet chili sauce
- Garlic aioli
- Tartar sauce
There ya have it! Follow these tips and you’ll be making restaurant-quality fried shrimp at home in no time. Remember, practice makes perfect – don’t get discouraged if your first batch isn’t Instagram-worthy. Keep at it and you’ll be a pro before you know it!
Would you like me to explain any part in more detail?
Ingredients for Fried Shrimp
The seasoning for this fried shrimp breading is very simple and not overly spicy. You can bump up the amounts of paprika, garlic powder, and cayenne in the coating if you want more robustly flavored shrimp.
- Shrimp – Use raw, peeled, and deveined, such as 25/30 shrimp (meaning 25/30 shrimp per pound — that’s how most shrimp are sized, by the amount per pound, which is more specific than terms like “jumbo shrimp”).
- All-purpose flour
- Cornmeal – Adds great crunch to the coating.
- Paprika – Adds a bit of flavor and color to the crust.
- Garlic powder – Just a hint of garlicky flavor.
- Cayenne pepper – Adds just a hint of heat.
- Egg – Creates a nice crust when fried.
- Milk – I like using whole milk, but any milk will do.
- Vegetable oil – You can also use peanut or canola oil if you wish.
Tips for Frying Shrimp
- Use raw, peeled, deveined shrimp for this recipe.
- When you coat the shrimp in the milk-egg mixture and then the flour mixture, use one hand for the wet ingredients and another for the dry ones. This keeps everything from getting clumpy, sticky, and messy when you bread the shrimp.
- Make sure the oil is not too hot but hot enough (see below).
- Fry the shrimp in batches without crowding them in the pan.
- When all the shrimp are breaded, place the baking sheet into the fridge and let the shrimp chill for 15 minutes. This will help the coating adhere to the shrimp when frying.
- Don’t overcook the shrimp. As soon as they are golden brown, they will be cooked through.
- Allow the shrimp to drain on paper towels to remove any excess oil.
- You can make breaded fried shrimp in the air fryer as well. Spray them lightly with cooking spray after breading. It should take about 10 minutes at 385 degrees F, flipping them after 5 minutes and cooking in batches if needed.
How to Make Crunchy Fried Shrimp | Get Cookin’ | Allrecipes
FAQ
How long do I deep fry shrimp at 375 degrees?
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp in batches until golden brown, 3-4 minutes. Drain on paper towels.May 8, 2024
How long to deep fry fish at 375 degrees?
How long for shrimp at 375 degrees?
- Preheat your oven to 375 degrees Fahrenheit. …
- Place the seasoned shrimp on a large sheet pan and spread them in a single layer.
- Place the baking sheet in the oven on the center rack and bake for 7-10 minutes (depending on the size of the shrimp) until the shrimp is pink and opaque.
How long to deep fry at 350?
| Chicken Part | Cooking Temperature | Cooking Time |
|---|---|---|
| Chicken Thigh | 350 F | 20 minutes |
| Chicken Wings | 375 F | 8-10 minutes |
| Chicken Strips | 350 F | 3-5 minutes |
| Chicken Drumstick | 375 F | 12-15 minutes |