Hey there! I’m super excited to share my favorite technique for making incredibly crispy shrimp right in your pan – no deep fryer needed! After years of experimenting in my kitchen, I’ve perfected this method that gives you that amazing golden-brown crunch while keeping the shrimp tender and juicy inside.
Why Pan-Frying is Better Than Deep Frying
I’ll be honest – I used to think crispy shrimp meant dealing with messy deep frying and thick, heavy batters. But here’s the good news: pan-frying actually gives you better results! Here’s why:
- Uses way less oil (just about 1/4 inch in the pan)
- Lighter, crispier coating that doesn’t get soggy
- Quicker cooking time
- Way easier cleanup
- More control over the cooking process
Essential Ingredients & Tools
Here’s what you’ll need:
For the Shrimp:
- Medium or large shrimp (16-25 count per pound)
- Cornstarch or all-purpose flour for coating
- Salt and your favorite seasonings
- Vegetable oil or canola oil for frying
Kitchen Tools:
- Large non-stick skillet or cast-iron pan
- Paper towels
- Tongs or spatula
- Cooking thermometer (recommended)
Step-by-Step Guide to Crispy Pan-Fried Shrimp
1. Prep Your Shrimp
First things first – let’s get those shrimp ready
- Peel and devein the shrimp (leave tails on if you want)
- Pat them SUPER dry with paper towels
- Season with salt and your fave spices
2. The Coating Magic
Here’s my secret weapon – cornstarch! It creates this amazing light and crispy coating. You can also use flour, but I’ve found cornstarch gives the best results.
- Mix cornstarch with your seasonings in a shallow bowl
- Coat each shrimp evenly
- Shake off excess coating
3. Heat That Pan Right
Getting the right temperature is crucial
- Add about 1/4 inch oil to your pan
- Heat to 350-375°F (if you don’t have a thermometer, drop a tiny bit of coating in – it should sizzle immediately)
- Keep the heat at medium-high
4. The Frying Process
Now for the fun part:
- Place shrimp in a single layer (don’t crowd!)
- Cook 2-3 minutes per side
- Look for that gorgeous golden-brown color
- Remove to paper towels to drain
Pro Tips for Perfect Results
-
Don’t Skip the Drying StepThis is super important! Wet shrimp = soggy coating
-
Watch Your Oil Temp
Too hot = burnt coating
Too cool = greasy shrimp -
Work in Batches
Trust me, overcrowding is your enemy. Give those shrimp some space!
Common Problems & Quick Fixes
Having trouble? Here’s what might be wrong:
Soggy Shrimp?
- Oil wasn’t hot enough
- Shrimp weren’t dry enough
- Pan was overcrowded
Coating Falling Off?
- Shrimp too wet
- Oil not hot enough
- Flipped too early
Serving Suggestions
These crispy beauties are versatile! Try them:
- As an appetizer with dipping sauce
- In tacos with slaw
- On top of salads
- In pasta dishes
- In sandwiches or po’boys
Delicious Dipping Sauce Ideas
Every crispy shrimp needs a great sauce! Here are some quick options:
-
Classic Cocktail Sauce
- Ketchup + horseradish + lemon juice
-
Spicy Mayo
- Mayo + sriracha + lime juice
-
Ginger-Soy
- Soy sauce + rice vinegar + grated ginger
Storage Tips
While these are best fresh, you can store leftovers:
- In an airtight container
- In the fridge for up to 2 days
- Reheat in a 350°F oven until crispy again
Final Thoughts
Listen, I know it might seem tricky at first, but once you get the hang of this technique, you’ll never go back to deep frying! The key is really in getting those shrimp dry, using cornstarch, and maintaining the right oil temperature.
Remember, practice makes perfect, and even if your first batch isn’t restaurant-perfect, they’ll still be delicious! Happy cooking, friends! ✨
Serves 4 to 6
Everybody loves crispy fried shrimp. Although they are best when fried at the last minute, but if you’re feeding a crowd, after the shrimp are fried spread them on a sheet pan and keep them in a 325-degree oven. Hold for no longer than 10 minutes; otherwise, the shrimp will get tough. These are a huge crowd pleaser at my house, so I rarely have this problem.
- Vegetable oil, for frying
- 1 cup all-purpose flour, plus more for dredging
- ½ teaspoon baking powder
- ½ teaspoon kosher salt, plus more to taste
- 1 cup club soda, chilled, plus more as needed
- 2 tablespoons finely chopped pickled peperoncini
- 1 pound large shrimp, peeled and deveined
- Fresh lemon slices, for serving
Heat 2 inches of vegetable oil in a medium Dutch oven to 365 degrees.
In a large bowl, whisk together the flour, baking powder, and salt. Whisk in the club soda to make a smooth batter. (The batter should be as thick as pancake batter; if it’s too thick, whisk in a little more club soda.) Whisk in the peperoncini.
Spread some flour on a plate. Lightly dredge the shrimp in the flour, tapping off the excess. Dip the shrimp in the batter in batches, so they’re not touching in the pan, and fry until crisp and golden, about 3 to 4 minutes per batch. Season all with salt, and serve right away with slices of lemon.
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Best Fried Shrimp I Ever Made
FAQ
How to get a crust on pan-fried shrimp?
All you have to do is give seasoned shrimp an even and thorough dredge in cornstarch (potato starch works, too, if you need a cornstarch substitute), then cook them in a hot pan with just enough oil until the shrimp turns golden brown, flipping them halfway through.
What makes shrimp crunchy?
How to make something crispy in a pan?
One technique is to use a light coating of flour or breadcrumbs on the food before pan-frying. This creates an additional layer that crisps up during cooking. Another method is to use a higher heat and a shorter cooking time. This allows the food to quickly develop a crispy exterior while maintaining a tender interior.
Is it better to fry shrimp in butter or oil?
Butter adds richness, while oil can help achieve a higher cooking temperature without burning. Some chefs even combine the two for the best of both worlds. The key is to cook shrimp quickly at high heat to seal in the juices and prevent overcooking, which can lead to a rubbery texture.Nov 15, 2024
What is a pan fried shrimp recipe?
This pan-fried shrimp recipe is made with bay shrimp sautéed in butter with lemon juice, salt, and pepper in this quick and easy stovetop recipe.
How do you cook pan seared shrimp?
This easy, simple, and fast pan seared shrimp is sautéed with butter and olive oil to create crispy browned shrimp on the outside and tender juicy shrimp on the inside. Pan seared shrimp are cooked on the stove and done in a matter of a couple minutes. this … Don’t disturb the shrimp while you cook them.
How do you cook crispy shrimp?
Get the oil hot – Fry between 350-375°F for crispy shrimp. Use a thermometer to monitor. Don’t crowd the pan – Cook in batches to allow even browning. Crowding lowers the temp. Flip once – Let the shrimp cook undisturbed before flipping once to finish cooking. Drain on paper towels – The paper absorbs excess grease for crisper shrimp.
Is pan frying shrimp a good idea?
Shrimp, when pan fried correctly, can be a delightful dish that’s quick to prepare and bursting with flavor. Whether you’re a seafood enthusiast or simply looking to try something new in the kitchen, mastering the art of pan frying shrimp is a skill worth acquiring. Follow this step-by-step guide to achieve perfectly cooked shrimp every time.
How do you cook shrimp in a frying pan?
Heat the cooking oil in a large wide frying pan or wok. To know when the oil is ready, sprinkle a pinch of flour in the oil. When bubbles form around the flour, the oil is at the right temperature. Add the shrimp to the oil one by one, lightly shaking off the excess flour before. When you have added all the shrimp to the pot, reduce heat to medium.
What kind of Pan do you use to cook shrimp?
Stainless steel pans and cast iron pans are also options but non-stick pans are where it’s at for searing shrimp and also for easy clean up afterwards. Line a plate with paper towels and dry the shrimp. This will help them get a crispy brown sear. If there is too much water on the shrimp, they will steam and not sear.