Hey there! I’m super excited to share my favorite method for making deliciously crispy fried shrimp without using eggs. After lots of testing in my kitchen, I’ve perfected this egg-free technique that gives you golden, crunchy shrimp every time. Let me walk you through the whole process!
What You’ll Need
For the shrimp
- Fresh or frozen shrimp (peeled and deveined)
- All-purpose flour
- Cornstarch
- High-heat oil (vegetable, canola, or peanut oil)
- Paper towels
For the seasoning:
- Salt
- Black pepper
- Garlic powder
- Optional: paprika, cayenne, dried herbs
Step-by-Step Instructions
1. Prepare Your Shrimp
- Thoroughly clean shrimp
- Remove shells (you can leave tails on if desired)
- Devein if needed
- Rinse under cold water
- Important: Pat SUPER dry with paper towels – this is crucial!
2. Make Your Coating Mix
I like to use this ratio:
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon each: salt, black pepper, garlic powder
- 1/2 teaspoon paprika (if using)
Mix all dry ingredients thoroughly in a shallow bowl
3. The Secret Dredging Technique
Here’s my pro tip Do a double-dredge!
- Lightly dust shrimp with plain cornstarch
- Shake off excess
- Dredge in seasoned flour mixture
- Shake off excess again
4. Frying Time!
- Heat oil to 350-375°F
- Don’t overcrowd the pan (I usually do 6-8 shrimp at a time)
- Fry 2-3 minutes per side until golden brown
- Remove with slotted spoon
- Drain on wire rack with paper towels underneath
Troubleshooting Tips
Having issues? Here’s what might be wrong:
Coating falling off?
- Shrimp probably too wet
- Didn’t shake off enough excess flour
- Oil not hot enough
Shrimp not crispy?
- Oil temperature too low
- Pan too crowded
- Coating too thick
Serving Suggestions
These crispy shrimp are amazing with:
- Cocktail sauce
- Sweet chili sauce
- Tartar sauce
- Simple lemon wedges
- Remoulade
Storage Tips
While these are best fresh, you can:
- Store leftovers in airtight container up to 2 days
- Reheat in 350°F oven for 5-10 mins
- Avoid microwave (makes them soggy!)
Final Thoughts
I gotta tell ya, this no-egg method has become my go-to for fried shrimp. It’s simpler than traditional batters and gives such a nice light, crispy coating. Give it a try and lemme know how it turns out for you!
Remember: The keys to success are super-dry shrimp, well-seasoned flour, and maintaining that oil temperature. Happy frying!
Would anyone like me to explain any part of the process in more detail? Drop your questions in the comments!
#cooking #seafood #friedfood #recipes #shrimp
Nutritional Facts: Serves: 5 Total Calories:
This Deep-Fried Shrimp: Eggless Batter recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
With Cook’n, you can…
Serves: 5 Total Calories: 40
1. Combine flour, water, salt and pepper. Beat with a fork until smooth. 2. Then blend in baking powder. VARIATION: * In step 1, add 2 tablespoons cornstarch and 1 tablespoon each of soy sauce and sherry. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
How To Fry Shrimp | No Egg No Flour |
FAQ
Can you fry shrimp without eggs?
Can shrimp be fried in flour?
Heat the olive oil in a large non-stick skillet or sauté pan over medium-high heat. While the oil is heating, add flour, salt, pepper, and garlic powder to a gallon-size Ziploc bag. Add the shrimp and shake well. Shake off any excess flour and add the shrimp to the pan in a single layer.
What can you use instead of egg when breading shrimp?
- 1/2 cup flour.
- 1/4 cup water.
- dash pepper.
How to keep breading from falling off shrimp?
To keep the batter from falling off the shrimp, start by patting the shrimp dry before dipping them in flour. Be sure to bread them in the correct order: flour first, followed by egg whites and then the panko. The flour and egg whites create a sticky coating for the bread crumbs to adhere to, so don’t skip those steps.Jul 7, 2025