Go Back

Fried Shrimp

These Fried Shrimp are perfectly crispy on the outside and tender, juicy on the inside, making them an irresistible appetizer or main course. Large shrimp are coated in a seasoned flour mixture, dipped in egg, and covered with crunchy panko breadcrumbs before being fried to a beautiful golden brown.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6
Course: Appetizer
Cuisine: American
Calories: 295
Ingredients Equipment Method

Ingredients
  

  • 2 pounds large or jumbo raw shrimp peeled and deveined (tails on if desired)
  • ½ cup all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • 3 large eggs beaten
  • 1¾ cups panko breadcrumbs
  • Vegetable or canola oil for frying
  • Lemon wedges for serving
  • Fresh parsley chopped, for garnish (optional)
  • Cocktail sauce or remoulade for serving

Equipment

  • Large mixing bowls
  • Deep heavy-bottomed pot or Dutch oven
  • Deep-fry thermometer
  • Tongs or spider strainer
  • Baking sheet
  • Wire rack or paper towels
  • Measuring cups and spoons

Method
 

  1. Pat the shrimp completely dry with paper towels. Dry shrimp help the coating stick better and fry up extra crispy.
  2. In one shallow bowl, whisk together the flour, salt, pepper, garlic powder, and paprika. Place the beaten eggs in a second bowl and the panko breadcrumbs in a third bowl.
  3. Coat each shrimp lightly in the seasoned flour, shaking off any excess. Dip it into the beaten eggs, then press it into the breadcrumbs until evenly coated. Arrange the breaded shrimp on a baking sheet while you finish the remaining shrimp.
  4. Heat about 3 inches of oil in a deep pot to 350°F (175°C). Fry the shrimp in small batches to avoid overcrowding the pan.
  5. Cook each batch for about 3 to 4 minutes, turning occasionally, until the shrimp are golden brown and cooked through.
  6. Transfer the cooked shrimp to a wire rack or paper towel-lined baking sheet to drain. Allow the oil to return to 350°F before frying the next batch.
  7. Serve immediately with fresh lemon wedges, cocktail sauce, tartar sauce, or remoulade while the shrimp are still hot and crispy.