Fried Shrimps

Fried Shrimps are crispy, golden bites of seafood perfection. Lightly seasoned, coated, and fried until crunchy on the outside and juicy on the inside, they make a delicious appetizer, snack, or main dish. I love how fast they cook and how satisfying that first crunchy bite is—especially when dipped in a tangy sauce.

Why You’ll Love This Recipe

I love this recipe because it’s simple, quick, and delivers restaurant-style results right in my own kitchen. The shrimp turn out light and crisp, not greasy, and I can season or dip them however I want. Whether I’m serving them over a salad, with fries, or in a po’ boy sandwich, they never last long on the plate.

Ingredients

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

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

• All-purpose flour

• Cornstarch

• Eggs

• Breadcrumbs or panko (for extra crunch)

• Salt

• Black pepper

• Garlic powder

• Paprika

• Oil for frying (vegetable or canola)

• Lemon wedges (for serving)

• Dipping sauce of choice (optional)

Directions

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

2. I set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs or panko.

3. I dredge each shrimp in flour, dip it in egg, then coat it in breadcrumbs. I press gently to make sure the coating sticks.

4. In a deep skillet or fryer, I heat oil to 350°F.

5. I fry the shrimp in batches for 2–3 minutes, or until golden and crispy. I remove them with a slotted spoon and drain on paper towels.

6. I serve them hot with lemon wedges and dipping sauce on the side.

Servings and timing

This recipe makes about 4 servings. It takes around 15 minutes to prep and 10 minutes to fry—so I have everything ready in about 25 minutes.

Variations

• I sometimes add cayenne pepper or chili flakes to the seasoning for a spicier version.

• For a coconut twist, I mix sweetened shredded coconut with the breadcrumbs.

• I use seasoned flour or cornmeal instead of breadcrumbs for a Southern-style coating.

• Tempura batter works great when I want a lighter, airy texture.

• For extra flavor, I marinate the shrimp in buttermilk or lemon juice for 15 minutes before breading.

Storage/Reheating

I store leftover fried shrimp in an airtight container in the fridge for up to 2 days. To reheat, I bake them at 375°F for 8–10 minutes or re-crisp them in an air fryer. I avoid microwaving them because it makes the coating soggy. Fried shrimp are best enjoyed fresh.

FAQs

Can I use frozen shrimp?

Yes, I just thaw them completely and pat them dry before frying to avoid splatter and sogginess.

What oil is best for frying shrimp?

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

Can I air fry the shrimp?

Yes, I spray the breaded shrimp lightly with oil and air fry at 400°F for about 6–8 minutes, flipping halfway through.

Do I need to devein the shrimp?

Yes, I always devein them—it improves texture and appearance, and it’s worth the extra step.

Can I make them gluten-free?

I use gluten-free flour and breadcrumbs to make a delicious gluten-free version that’s just as crispy.

Conclusion

Fried Shrimps are one of my go-to dishes when I want something fast, crunchy, and crowd-pleasing. They’re incredibly versatile and always a hit whether I serve them as a party snack or a main dish. Once I get the hang of it, they become one of those easy wins I can count on anytime.