Hey there! I’ve been experimenting with different ways to cook shrimp, and I gotta tell you – I’ve discovered that you don’t need breading to make amazingly crispy fried shrimp. After tons of kitchen trials (and yes, some fails!), I’m excited to share my foolproof method for making delicious fried shrimp without all that heavy breading.
Why Skip the Breading?
Let me tell you why going breading-free is sometimes better
- It’s perfect for low-carb and keto diets
- The natural sweetness of shrimp really shines through
- Way less mess in your kitchen
- You’ll need fewer ingredients
- It’s actually quicker to prepare
What You’ll Need
Basic Ingredients:
- Fresh or thawed shrimp (peeled and deveined)
- Cornstarch (my secret weapon for crispiness!)
- Oil for frying (I prefer olive oil or vegetable oil)
- Your favorite seasonings
- Salt and pepper
Optional but Recommended:
- Garlic powder
- Paprika
- Old Bay seasoning
- Fresh lemon
Step-by-Step Instructions
1. Prep Your Shrimp
First things first let’s get those shrimp ready
- Pat them completely dry with paper towels (super important!)
- Remove shells (unless you’re using already peeled shrimp)
- Devein if needed
- Season with salt and pepper
2. The Cornstarch Method
Here’s my favorite technique
1. Put cornstarch in a shallow bowl2. Add your chosen seasonings to the cornstarch3. Dredge each shrimp lightly in the mixture4. Shake off excess3. Cooking Process
Time to get cooking:
- Heat your pan over medium-high heat
- Add enough oil to coat the bottom of the pan
- When oil is shimmering hot, add shrimp
- Cook 2-3 minutes per side
- Look for that beautiful golden color!
Pro Tips from My Kitchen
Listen, I’ve made ALL the mistakes so you don’t have to! Here’s what I’ve learned:
-
Temperature Matters: Your oil should be hot but not smoking. If it’s smoking, turn down the heat!
-
Don’t Overcrowd: Work in batches if you need to. Crowded shrimp = soggy shrimp
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The Pat-Dry Rule: I can’t stress this enough – DRY SHRIMP = CRISPY SHRIMP
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Seasoning Game: Don’t be shy with seasonings! The cornstarch coating holds them really well
Common Mistakes to Avoid
We all make ’em, but here’s how to avoid the big ones:
- Not drying the shrimp enough
- Using oil that’s too cold
- Flipping the shrimp too soon
- Overcooking (rubbery shrimp, yuck!)
Serving Suggestions
Make your fried shrimp shine with these serving ideas:
- Squeeze fresh lemon juice over top
- Serve with gochujang mayo (my personal fave!)
- Add to salads for a protein boost
- Make quick shrimp tacos
- Serve with a zippy cabbage slaw
Storage Tips
Got leftovers? Here’s what to do:
- Store in an airtight container
- Keep in fridge for up to 2 days
- Reheat in a pan (not microwave!) to maintain crispiness
Variations to Try
Once you’ve mastered the basic technique, try these twists:
- Add Cajun seasoning for a spicy kick
- Try an Asian-inspired version with ginger and garlic
- Make a lemon-pepper version
- Experiment with different spice blends
FAQs
Q: Can I use frozen shrimp?
A: Yep! Just thaw completely and pat super dry.
Q: How do I know when they’re done?
A: They’ll be pink with a slight golden crust, usually 2-3 mins per side.
Q: Can I air fry instead?
A: Totally! 400°F for 6-8 minutes, flipping halfway.
Listen, cooking shrimp without breading might seem weird at first, but trust me – once you try this method, you might never go back to breaded shrimp again! It’s lighter, quicker, and lets that beautiful shrimp flavor really shine through.
Got questions? Had success with this method? I’d love to hear about your shrimp-cooking adventures in the comments below! Happy cooking, friends! ✨
How To Bread Shrimp For Frying
First of all, we want the breadcrumbs to be panko for this shrimp recipe. Panko is a Japanese-style breadcrumb that is made from a special crustless white bread. It is what makes these deep-fried shrimp so light and crispy. If at all possible, don’t substitute.
It’s a bit of a skill to bread something like shrimp without getting breading all over your fingers. I use a couple of small tongs to help keep things easy. Or, follow the below instructions:
- Arrange the breading ingredients from left to right in the following order, flour, egg wash, panko bread crumbs.
- Using your left hand (this is your dry hand) put the shrimp in the flour and turn over to coat both sides, move to the egg wash.
- Using your right hand (this is your wet hand) turn over to coat, and move to the panko breadcrumbs.
- Using your dry hand (your left hand) turn over to coat both sides. Spoon a bit of breadcrumbs on top and press down on them for a thicker coating. Move coated shrimp to a baking sheet.
- Repeat process until all shrimp have been breaded.
How To Deep Fry Shrimp
- Heat oil to 350˚F in a 5-6 quart pot or deep fryer. For the amount, follow your deep fryer instructions, or if using a pot, you’ll want about 3 inches of oil.
- Fry in batches of about 6 shrimp per batch. Shrimp cook quickly, 1 – 2 minutes so keep an eye on them. Use your tongs to flip them over every now and then. You want them to be a golden brown on both sides. Note: If you overcrowd, the temperature of the oil will fall more quickly and the food will absorb more oil – yuck!
- Transfer fried shrimp to a paper towel lined plate to blot off excess oil.
- Set an oven-safe rack over a pan and transfer cooked shrimp onto the rack. Put them in a 200˚F oven to stay warm while you cook more batches.
- After each batch has been removed, allow the oil to come back up to 350˚F before adding the next batch.
- Serve immediately with your favorite dipping sauce. If you need some suggestions, here are a few: English Cocktail Sauce, Classic Cocktail Sauce, or Dipping Sauce for Shrimp.