Hey there, fellow food lovers! I’m super excited to share my favorite way of making amazingly crispy fried shrimp without using breadcrumbs. As someone who’s experimented with different coating methods, I’ve discovered that you don’t always need breadcrumbs to achieve that perfect crunch we all love.
Why Skip the Breadcrumbs?
There are several reasons why you might want to make fried shrimp without breadcrumbs
- You’re looking for a gluten-free option
- You’ve run out of breadcrumbs (happens to the best of us!)
- You want a lighter, less heavy coating
- You’re aiming for a crispier texture
- You prefer a simpler preparation method
The Secret Ingredient: Cornstarch!
The magic ingredient that’ll give you that amazing crunch? Cornstarch! It’s a game-changer that creates a light, crispy coating that’s absolutely perfect for shrimp.
What You’ll Need
Ingredients:
- 1 pound large raw shrimp, peeled and deveined
- 1 cup cornstarch
- 2-3 cups vegetable oil for frying
- 2 large eggs
- 2 teaspoons whole milk
- Seasonings:
- 1 teaspoon seasoning salt
- 1 teaspoon Old Bay seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon Cajun seasoning (optional)
Equipment:
- Large skillet or frying pan
- Slotted spoon
- Paper towels
- Cooling rack
- 2 shallow bowls for dredging
Step-by-Step Instructions
1. Prep Your Shrimp
- Clean and devein your shrimp if needed
- Pat them dry with paper towels (super important!)
- Season the shrimp directly with half of your seasoning mix
2. Make Your Coating Station
- Bowl 1: Mix cornstarch with remaining seasonings
- Bowl 2: Whisk eggs and milk together
3. Heat Your Oil
- Pour oil into your skillet (about 1/2 inch deep)
- Heat to 375°F (or until oil shimmers)
- Pro tip: If you drop a tiny bit of cornstarch in and it sizzles, you’re good to go!
4. Coating Process
- Dredge each shrimp in seasoned cornstarch
- Dip in egg mixture
- Back into cornstarch for final coating
- Shake off excess gently
5. Frying Time!
- Carefully place 6-8 shrimp in the hot oil
- Cook for 2-3 minutes per side until golden brown
- Don’t overcrowd the pan (trust me on this one!)
- Remove with slotted spoon and place on cooling rack
Pro Tips for Perfect Results
- Temperature Matters: Keep that oil between 350-375°F
- Batch Control: Fry in small batches to maintain oil temperature
- Don’t Overcook: Shrimp only need about 4 minutes total
- Drainage is Key: Use a cooling rack instead of paper towels to keep ’em crispy
- Season While Hot: Add an extra sprinkle of seasoning right after frying
Common Mistakes to Avoid
- Don’t skip patting the shrimp dry
- Avoid using cold shrimp straight from fridge
- Never overcrowd your pan
- Don’t let coated shrimp sit too long before frying
Serving Suggestions
These crispy delights pair perfectly with:
- Homemade tartar sauce
- Cocktail sauce
- Fresh lemon wedges
- Sweet chili sauce
- Gochujang mayo for an Asian twist
Storage Tips
- Best eaten fresh (like, right away!)
- Can store in airtight container for up to 2 days
- Reheat in air fryer at 370°F for 3-4 minutes
- Avoid microwave (unless you like soggy shrimp!)
Troubleshooting Common Issues
Having problems? Here’s some quick fixes:
- Coating falling off? -> Make sure shrimp are completely dry
- Not crispy enough? -> Oil probably wasn’t hot enough
- Too dark? -> Oil too hot or cooking too long
- Greasy? -> Didn’t drain properly or oil not hot enough
Health Considerations
While this ain’t exactly health food using cornstarch instead of breadcrumbs can make it
- Lighter
- Less caloric
- Gluten-free friendly
- Crispier without being heavy
Y’all, I gotta tell you – this method has seriously changed my fried shrimp game! It’s simpler than traditional breading and gives such amazing results. Give it a try and lemme know how it turns out for you in the comments below!
Remember, practice makes perfect, and don’t be afraid to adjust seasonings to your taste. Now go forth and fry some amazing shrimp!
Happy cooking!
How to make crispy fried shrimp
- Peel the shrimp, then set them aside.
- Combine all the seasonings.
- Combine the eggs and milk, then whisk well.
- Season the shrimp with half of the seasonings and the flour and breadcrumbs with the remaining half.
- Coat the shrimp (a few at a time) with the seasoned flour, then shake off the excess flour.
- Dip the flour-coated shrimp in the egg wash and let the excess egg drip off.
- Coat the shrimp with breadcrumbs, then set aside.
- Place a small pot over medium-high heat, then add in the oil and butter.
- Once the oil is hot after 4 minutes or so and reaches 375 degrees, add in the shrimp 6-8 at a time.
- Fry for 4 minutes, then set aside on a cooling rack, with a paper towel underneath.
Tips for best results:
- Fry in batches: Frying too much at a time not only brings the temperature down and creates moisture which prevents shrimp from getting crispy.
- Keep the temperature high: Start the frying temperature at 375 degrees and keep it above 350. When you add shrimp to the oil, the temperature drops, so try to keep it above 350 if possible while it’s cooking.
- Set on cooling rack: Set your shrimp on a cooling rack so excess oil drips off. If you set it on a paper towel, the shrimp will absorb the oil, which may make it soft and soggy.
- Tartar sauce: Tartar sauce goes with seafood, like peanut butter goes with jelly. Tartar is one of the most common dipping sauces for fried shrimp.
- Cocktail sauce: Cocktail sauce is synonymous with shrimp and is probably the #1 condiment of choice for fried shrimp.
- Lemon juice: A little drizzle of lemon juice over fried shrimp tastes pretty good and is something a lot of people enjoy.
- French fries: I don’t need to say much here. Lol! When you think of a shrimp platter, you think of crispy fried shrimp served with french fries.
- How to store them: If you have any leftovers, you can simply wrap them in aluminum foil, or you can set them in a Tupperware bowl and cover them with a lid, then set them in the refrigerator.
- Can you freeze them? You can put these shrimp in a Ziploc bag and freeze them. You don’t have to cook them immediately. After adding the breading you can store them in the freezer. They’ll be fresh for months.
- How to reheat the shrimp in an air fryer: The best way to reheat leftover fried shrimp is to air fry them at 370°F for 5 minutes.
- How to reheat the shrimp in the oven: You can bake them at 350°F for 10-15 minutes to get a nice crispy exterior again.
- Will I get sick if I eat the digestive tract? No, not at all… people love to eat Dungeness crab poop! Haha! It’s actually safe to eat. People just prefer to remove it because they know what it is and because it has a slightly bitter taste.
How to make crunchy fried shrimp!!!!! (no bread crumbs)
FAQ
What is a substitute for cornstarch when frying shrimp?
Potato, tapioca, arrow are almost one to one substitutes for cornstarch. Potato starch is also heavily used in most North Chinese cuisine anyway.
How do you keep batter 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
Why do you soak shrimp in milk before frying?
Milk will help absorb the fishiness from the seafood and make it milder. And then, you can cook it in any way you can. When you use milk to remove fishy odor, the casein, a substance in milk, will bond with trimethylamine oxide, a common chemical that leads to fishy odor that can get rid of fishy smell from the fish.
What seasoning is good in flour for shrimp?
“I used my own seasoning for the flour: Salt, pepper, onion powder, garlic powder and chili powder. I served it with homemade cocktail sauce.” “This was easy and came out great,” says jmwolf64. “Panko is the way to go for extra crispy coating.”