How to Fry Shrimp Without Eggs: 4 Easy Methods for Crispy, Delicious Results

Hey there seafood lovers! Today I’m gonna share some awesome tricks for making super crispy fried shrimp without using any eggs. Whether you’ve got an egg allergy or just ran out of eggs, don’t worry – you can still make amazing fried shrimp that’s crunchy on the outside and perfectly tender inside.

Why Make Eggless Fried Shrimp?

There’s lots of reasons you might want to skip the eggs:

• Egg allergies or dietary restrictions
• Running low on ingredients
• Wanting a lighter coating
• Trying different textures
• Personal preference

4 Foolproof Methods for Egg-Free Fried Shrimp

1. Simple Flour Coating

This is my go-to method when I want quick and crispy shrimp:

What you’ll need

• All-purpose flour
• Seasonings (salt, pepper, garlic powder, etc.)
• Oil for frying
• Raw shrimp, peeled and deveined

Steps:

1. Pat shrimp completely dry with paper towels
2. Season flour with your favorite spices
3. Dredge shrimp in seasoned flour
4. Fry in hot oil (about 350°F) for 2-3 mins per side
5. Drain on paper towels

2. Breadcrumb Magic

What you’ll need:

• Breadcrumbs
• All-purpose flour
• Seasonings
• Oil for frying
• Raw shrimp

Steps:

1. Set up 2 shallow dishes – one with seasoned flour, one with breadcrumbs
2. Coat shrimp in flour first
3. Then roll in breadcrumbs
4. Fry until golden brown (2-3 mins each side)

3. Cornstarch Coating (Gluten-Free Option!)

This gives ya super light and crispy results:

Steps:

1. Mix cornstarch with seasonings
2. Coat dried shrimp in mixture
3. Fry until crispy golden
4. Season immediately after frying

4. Tempura Style

For that light, airy Japanese restaurant texture:

Ingredients

• Flour
• Cornstarch
• Ice-cold water
• Salt

Steps:

1. Whisk together flour, cornstarch, salt and ICE COLD water
2. Dip shrimp in batter
3. Deep fry until puffy and golden

Pro Tips for Perfect Results

• Always pat shrimp super dry before coating
• Don’t overcrowd the pan (kills the crispiness!)
• Keep oil temp steady around 350-375°F
• Season flour/coating AND finished shrimp
• Let oil reheat between batches
• Drain on paper towels

Yummy Sauces to Serve With

What’s fried shrimp without some awesome dipping sauces? Try these

• Cocktail sauce
• Tartar sauce
• Sweet chili sauce
• Honey mustard
• Remoulade
• Spicy mayo
• Lemon aioli

Common Questions I Get Asked

Q: Should I leave shells on or off?
A: For these methods, definitely peel the shrimp! Leave tails on if ya want.

Q: Can I use frozen shrimp?
A: Yep! Just thaw completely and pat really dry before frying.

Q: How do I know when they’re done?
A: They should be golden brown outside and opaque white inside (about 2-3 mins per side).

Wrapping It Up

See? You totally don’t need eggs to make awesome fried shrimp! The key is getting your shrimp nice and dry, using well-seasoned coating, and frying at the right temp. My personal fave is the cornstarch method – it gives such a light, crispy result.

Would you like me to explain any of these methods in more detail?