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The Best Fried Shrimp Recipe in 2023

1- Ingredients and Instructions for how to make Fried Shrimp
2- Tips for Cooking Perfect Fried Shrimp
3- Fried shrimp with different sauces to dip in


These fried shrimp are made with jumbo shrimp that have been coated in seasoned breadcrumbs before being deep-fried to a perfect golden brown color.

The ideal option for either the main course or the appetizer, and it is even superior to what you would get at a restaurant!

It doesn’t matter to me whether it’s shrimp pasta, shrimp fried rice, or these delightfully crunchy fried shrimp; I absolutely adore shrimp in any form. If you or anyone in your life enjoys seafood, you absolutely must make this recipe.

Ingredients for a Recipe of Fried Shrimp

  • One and a half kilograms of extra large shrimp, which have been peeled and deveined
  • 1/2 cup all-purpose flour (preferably unbleached)
  • 1 1/2 tsp paprika
  • 1/2 teaspoon of garlic powder
  • Pepper that has been freshly ground, along with salt
  • 2 large eggs [or 3 if needed]
  • 2 cups panko bread crumbs
  • Vegetable oil (about 8 cups)
  • Serving garnishes of fresh parsley and lemon wedges (optional)

Tips for Cooking Perfect Fried Shrimp

Perfect Fried Shrimp

First, combine the flour, paprika, garlic powder, salt, and pepper (I use about 1 1/4 teaspoons of salt and 3/4 teaspoons of pepper) in a medium shallow dish and whisk to combine.

Whisk the eggs in a second medium shallow dish until the whites and yolks are thoroughly combined.

Put the panko in a dish by pouring it into a third, smaller dish (a pie plate works well here).

While the shrimp are being coated, heat the oil in a large pot to 350 degrees. In order for the flour to stick in the next step, the shrimp must be wet on the outside (I use frozen shrimp, and when thawed it’s wet, if not rinse with water and drain well).

Five, dredge the shrimp in three different coatings: dredge the shrimp in the flour mixture on both sides. Place in the egg wash and coat thoroughly on both sides. Finally, coat in panko on both sides, pressing into panko to ensure a good coating.

Fry the shrimp in batches (no more than 10) until they are pink and opaque all the way through. It’s recommended to reheat the oil to 350 degrees in between each batch.

After removing the shrimp from the oil with a large spider, place them on a baking sheet lined with two layers of paper towels to drain. Proceed in the same way with the remaining shrimp.

Garnish shrimp with parsley before serving; offer alongside lemon wedges and your preferred shrimp dip (such as cocktail sauce, honey mustard, tartar sauce, sriracha dip, creamy herb, etc).

Exactly how long should you fry shrimp?

  • Large to jumbo shrimp only need 1 to 2 minutes in oil heated to 350 degrees, so keep an eye on them.
  • Time may vary slightly depending on the shrimp’s exact size and the temperature they were at before being added to the oil.
  • When frying shrimp, it can be difficult to tell if they are done because the coating obscures the shrimp’s true color.
  • The shrimp should have a light golden brown color on the outside, and when cut in half, the interior should be opaque white with pink/reddish edging.

Shrimp, when cooked, should only slightly contract in size and curl.

Fried shrimp with different sauces to dip in

Fried shrimp with different sauces

There are a ton of potential applications here. As a starting point, consider the following ideas:

A: Cocktail Sauce

Tartar sauce

Dressings: Honey mustard, Aoili, and Thousand Island

Creamy sriracha sauce

Is there a way to bake them rather than fry them?

  • • Bake the shrimp at 400 degrees on a wire rack placed over a rimmed baking sheet for oven-fried shrimp. Assume 7–9 minutes for complete cooking.
  • To achieve a deeper golden color in the breading, toss the panko with 2 tablespoons of oil and bake the bread crumbs on a baking sheet for 3 to 4 minutes before you start the recipe. Please wait until the shrimp are cool before coating them.
  • For the best-fried shrimp, the shrimp should be lightly wet before breading, not completely dry because the flour won’t stick.
  • For the best results when deep-frying, it is recommended that you use a deep-frying thermometer.
  • Fry at 350 degrees, and try to keep the temperature consistent between batches. That is, wait until the oil is back up to temperature before adding more shrimp.
  • Don’t overcook the shrimp, or it will become dry and chewy/rubbery. On the other hand, undercooking the shrimp can lead to the growth of harmful bacteria.
  • Frozen shrimp should never be cooked in oil. Before breading and frying, frozen food must thaw. Because of its cold and solid state, breading would cause the outside to brown before the inside was fully cooked, and the ice crystals that form during the process could cause burns.

For optimal texture, serve while still warm and crisp like AIR FRYER LIVER AND ONIONS

Fried Shrimp Prepared Easily

Fried Shrimp
Fried Shrimp Prepared Easily

This is a simple recipe that is undeniably one of the most delicious and satisfying ways to prepare shrimp! You are going to absolutely adore it, and there is a good chance that it will end up on your list of favorite things!

Fried shrimp is a dish that can be served as an appetizing main course, an impressive dish to bring to a party or both.

It is simple to prepare and, contrary to what you may believe, does not present as much of a challenge.

You follow the fundamental steps of breading, which are to coat the food in flour, then dip it in egg, and finally cover it in bread crumbs. After that, the shrimp are ready to be fried in a deep-fat fryer.

To finish, you can simply serve the shrimp with wedges of fresh lemon for spritzing or your preferred shrimp sauce for dipping. Yum!

A recipe for deliciously crunchy fried shrimp! Shrimp that are full of flavor and juice are breaded with panko bread crumbs that are flaky and crispy, and then they are deep fried until they are just cooked through perfectly golden brown, and tender. easily on par with the deliciousness of anything you could order in a restaurant.


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