Fried Shrimps

Fried Shrimps are my go-to when I want something crispy, golden, and packed with flavor. Lightly breaded and fried to perfection, these shrimp are tender on the inside with a crunchy exterior that’s simply irresistible. I love serving them as an appetizer, a main dish, or even in tacos and sandwiches—they’re incredibly versatile and always a crowd favorite.

Why You’ll Love This Recipe

I love this recipe because it delivers restaurant-quality results right at home. The shrimp cook quickly and stay juicy, while the coating turns crisp and flavorful with every bite. I can serve them with dipping sauces, on top of salads, or alongside fries for a fun seafood twist. Best of all, they’re fast to prepare and don’t require fancy ingredients.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Raw shrimp, peeled and deveined (tail on or off)

• All-purpose flour

• Cornstarch

• Eggs

• Breadcrumbs or panko

• Garlic powder

• Paprika

• Salt

• Black pepper

• Oil for frying (vegetable or canola)

• Lemon wedges (optional, for serving)

directions

1. I start by patting the shrimp dry with paper towels and seasoning them with salt, pepper, garlic powder, and paprika.

2. I set up a breading station with three shallow bowls: one with flour mixed with cornstarch, one with beaten eggs, and one with breadcrumbs or panko.

3. I dredge each shrimp in the flour, dip it in the egg, then coat it in breadcrumbs, pressing lightly to help them stick.

4. I heat oil in a deep skillet or fryer to 350°F (175°C) and fry the shrimp in batches until golden brown and crispy—about 2–3 minutes per side.

5. I transfer them to a paper towel-lined plate to drain excess oil.

6. I serve them hot with dipping sauces like cocktail sauce, tartar sauce, or spicy mayo, and lemon wedges on the side.

Servings and timing

This recipe makes about 4 servings. It takes around 15 minutes to prep and 10 minutes to cook, so I can have these fried shrimps ready in under 30 minutes.

Variations

• I use coconut flakes mixed with breadcrumbs for a tropical twist.

• For a spicy version, I add cayenne pepper or hot sauce to the egg mixture.

• I’ve made gluten-free versions using rice flour and gluten-free breadcrumbs.

• I sometimes use buttermilk instead of eggs for a tangier flavor and extra tenderness.

• I toss the fried shrimp in buffalo sauce or honey garlic glaze for extra flavor.

storage/reheating

I store leftover fried shrimp in an airtight container in the fridge for up to 2 days. To reheat, I bake them in a 375°F oven or air fryer for 5–7 minutes until crisp again. I avoid microwaving them to keep the coating from getting soggy.

FAQs

Can I use frozen shrimp?

Yes, I thaw them completely and pat them dry before breading to avoid excess moisture.

What’s the best oil for frying shrimp?

I use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.

Can I bake or air-fry instead of deep-frying?

Yes, I spray the breaded shrimp lightly with oil and bake at 425°F or air-fry at 400°F until golden and crispy, flipping halfway.

How do I keep the coating from falling off?

I press the breadcrumbs firmly onto the shrimp and make sure the surface is dry before breading. Letting them rest a few minutes before frying also helps.

Can I make these ahead of time?

I bread the shrimp and store them in the fridge for up to a few hours before frying. I fry them just before serving for the best texture.

Conclusion

Fried Shrimps are one of those simple pleasures I never get tired of. Crispy, golden, and full of flavor, they’re perfect for everything from weeknight dinners to party platters. Once I get the hang of breading and frying, I find myself making these again and again. They’re fast, fun, and always delicious.