This post may contain affiliate links. Please read our disclosure policy.
This crispy fried shrimp is breaded with seasoned panko and fried to golden brown perfection in just minutes. The coating is light and crunchy while the shrimp stays tender and juicy inside. Serve with cocktail sauce and lemon wedges for an easy appetizer or a simple weeknight dinner.
If you love crispy fried seafood, try Popcorn Shrimp for a bite-sized version, Coconut Shrimp for something sweet and tropical, or Bang Bang Shrimp with a creamy, spicy sauce.
3 Tips That Make or Break This Recipe
A few quick tips to make sure your fried shrimp turns out crispy and golden every time.
- Pat the shrimp completely dry before breading. This is the most important step. Any excess moisture will make the breading soggy instead of crispy. If you’re using frozen shrimp, thaw them completely first, then lay them on paper towels and press firmly to remove as much liquid as possible.
- Get your oil to the right temperature before frying. You want it between 350-375°F. A deep fry thermometer takes the guesswork out, but you can also drop a few breadcrumbs into the oil. If they sizzle immediately, you’re good to go. Too cool and the shrimp absorb oil and turn greasy. Too hot and the breading burns before the shrimp cooks through.
- Set up your breading station before you start. Line up three shallow dishes (flour, egg, panko mixture) in order before you touch the shrimp. Once you begin dredging, the process moves fast and you don’t want to pause mid-step with coated hands.
RECIPE WALK-THROUGH
How To Make Fried Shrimp
See the recipe card below for full, detailed instructions
This recipe comes together quickly once your breading station and oil are ready. The actual frying takes just 1-2 minutes per batch.
Step 1: Season the Shrimp
Place the shrimp in a large bowl and sprinkle with Old Bay seasoning. Toss gently to coat evenly. Old Bay adds a savory, slightly spicy flavor that pairs perfectly with the crispy panko breading.
If you prefer a different flavor profile, you can swap in Cajun seasoning for more heat, or keep it simple with just garlic powder, salt, and pepper.
Step 2: Set Up the Breading Station
You’ll need three shallow dishes, like pie pans or wide bowls. Add ¾ cup of flour to the first dish. Whisk together the eggs with 1 tablespoon of water in the second dish. Combine the panko breadcrumbs with ½ cup of flour in the third dish.
Use one dry hand and one wet hand. Keep one hand for the flour and panko steps and the other for the egg. This keeps the dry ingredients from clumping up and makes the process much smoother.
Coat each shrimp in this order: Flour first (shake off the excess) → then egg (let the extra drip off) → then press into the panko mixture so the crumbs stick on all sides.
Set the coated shrimp on a clean plate in a single layer until all are breaded and ready to fry.
Step 3: Heat the Oil
Pour about an inch of vegetable oil into a heavy-bottomed dutch oven or deep skillet with high sides.
Heat over medium heat for 5-10 minutes until the oil reaches 350-375°F. A deep fry or candy thermometer clipped to the side of the pot is the easiest way to monitor this.
- No thermometer? Drop a few breadcrumbs into the oil. If they sizzle and float to the top right away, the oil is ready. If they sink and sit, give it more time.
While the oil heats, line a large plate or baking sheet with several layers of paper towels for draining.
Step 4: Fry in Small Batches
Carefully lower 5-6 shrimp into the hot oil using tongs. Don’t crowd the pan. The shrimp should not be touching each other, or they’ll stick together and won’t get evenly crispy.
Fry each batch for 1-2 minutes, flipping once halfway through, until the breading is golden brown. Shrimp cook very fast, so watch them closely. Overcooked shrimp will turn rubbery and chewy.
Check the oil temperature between batches. It can drop after each round. Let it come back up to 350°F before adding more shrimp so the next batch fries just as crispy as the first.
Use a slotted spoon or tongs to transfer the fried shrimp to the paper towel-lined plate. Sprinkle lightly with salt while they’re still hot.
Step 5: Serve
Let the shrimp cool for a couple of minutes before serving. They’re very hot straight out of the oil. Serve with lemon wedges and your favorite dipping sauce.
This recipe makes about 4 servings as a main course (roughly 5-7 shrimp per person). As an appetizer, it’ll serve about twice as many.
What to Serve with Fried Shrimp
Fried shrimp is great on its own as an appetizer or as the main event for dinner. For dipping, Cocktail Sauce is the classic choice, or try Tartar Sauce for something creamy and tangy. A squeeze of fresh lemon is all you need if you want to keep it simple.
For a full meal, pair fried shrimp with your favorite sides:
- Classic fish fry sides: Hush Puppies, Baked French Fries, or Coleslaw
- Starchy sides: Coconut Rice, Baked Mac and Cheese, or Stovetop Mac and Cheese
- Breads: Sour Cream Cornbread or Cornbread Muffins
For something lighter, add Roasted Broccoli, Corn on the Cob, or a simple green salad on the side.
Storage Tips
Storage and Reheating
Storage: Keep leftover fried shrimp in an airtight container in the refrigerator for 1-2 days. The breading will soften as it sits, so these are best enjoyed fresh.
Reheating: For the crispiest results, reheat in a 350°F oven. Arrange the shrimp in a single layer on a baking sheet and bake for 10-15 minutes until heated through and the coating crisps back up. You can also use an air fryer at 375°F for 3-5 minutes. Avoid the microwave, which will make the breading soggy.
Freezing: Arrange leftover fried shrimp on a baking sheet in a single layer and freeze until solid (about 1 hour). Transfer to a freezer bag and store for up to 3 months. Reheat from frozen in a 350°F oven, adding a few extra minutes to the reheating time.
Frequently Asked Questions
Can I use frozen shrimp for fried shrimp?
Yes, but they need to be completely thawed first. Place frozen shrimp in the refrigerator overnight, or run them under cold water for a few minutes to speed things up. Once thawed, lay them on paper towels and pat very dry. Any extra moisture on the surface will prevent the breading from sticking and cause the oil to splatter.
Why is my fried shrimp not crispy?
The most common reasons are wet shrimp (not patted dry before breading), oil that’s not hot enough, or overcrowding the pan. Make sure the oil is between 350-375°F before adding shrimp, fry in small batches so the temperature doesn’t drop too much, and always start with dry shrimp. Using panko breadcrumbs instead of regular breadcrumbs also helps since panko stays crispier.
What is the best oil for frying shrimp?
Use a neutral oil with a high smoke point like vegetable oil, canola oil, or peanut oil. These won’t burn at frying temperatures and won’t add competing flavors. Avoid olive oil for deep frying since it has a lower smoke point and can give the shrimp a bitter taste.
Is it better to fry shrimp in flour or cornmeal?
Both work well but give different results. A flour-based coating (like the panko breading in this recipe) creates a lighter, crispier shell. Cornmeal gives you a crunchier, more textured coating with a slightly earthy flavor, similar to what you’d find on Southern-style catfish.
You can also mix the two for a combination of both textures. For this recipe, the panko and flour blend gives the best light, crispy crunch.
More Easy Shrimp Recipes
- Popcorn Shrimp
- Coconut Shrimp
- Air Fryer Shrimp
- Blackened Shrimp
- Sheet Pan Lemon Pepper Shrimp
- Parmesan Baked Shrimp
Crispy Fried Shrimp
Equipment
- Heavy-bottomed dutch oven or deep skillet with high sides
- Deep fry or candy thermometer (recommended)
- Tongs or slotted spoon
Ingredients
Shrimp:
- 1 pound large or jumbo shrimp, peeled and deveined tails on or off (your choice)
- 2 teaspoons Old Bay seasoning
Breading Station:
- 3/4 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 cup Panko crumbs
- 1/2 cup all-purpose flour
For Frying and Serving:
- Vegetable oil about 1 inch depth in your pan
- Salt
- Lemon wedges for serving
- Cocktail sauce or tartar sauce for serving
- Fresh minced parsley for garnish optional
Instructions
- Season the shrimp. Place shrimp in a large bowl and sprinkle with Old Bay seasoning. Toss gently to coat.
- Set up the breading station. Arrange three shallow dishes in a row. Add ¾ cup flour to the first dish. Whisk together eggs and 1 tablespoon water in the second dish. Combine panko breadcrumbs and ½ cup flour in the third dish.
- Bread the shrimp. Working one at a time, coat each shrimp in flour (shake off excess), then dip in egg (let excess drip off), then press into the panko mixture to coat on all sides. Place on a clean plate in a single layer.
- Heat the oil. Pour about 1 inch of vegetable oil into a heavy-bottomed dutch oven or deep skillet. Heat over medium heat until oil reaches 350-375°F. Use a thermometer to check, or drop a few breadcrumbs in. They should sizzle immediately.
- Fry in batches. Carefully add 5-6 shrimp to the hot oil in a single layer, not touching. Fry for 1-2 minutes, flipping once, until golden brown. Do not overcook or shrimp will become chewy.
- Drain and season. Transfer fried shrimp to a paper towel-lined plate using tongs or a slotted spoon. Sprinkle lightly with salt while still hot. Repeat with remaining shrimp, letting the oil come back up to temperature between batches.
- Serve. Let cool for 1-2 minutes. Serve with cocktail sauce, tartar sauce, and lemon wedges.
Notes
- Shrimp size: Large shrimp (31-35 count per pound) or jumbo both work well. Jumbo will be bigger but you’ll get fewer per pound. Adjust fry time slightly for jumbo.
- Frozen shrimp: Thaw completely, then pat very dry with paper towels before breading. Excess moisture causes soggy breading and oil splatter.
- Oil choice: Use vegetable, canola, or peanut oil. Avoid olive oil for frying (low smoke point).
- Oil temperature: Maintain 350-375°F for best results. Too cool = greasy shrimp. Too hot = burnt breading with undercooked shrimp inside.
- Don’t crowd the pan. Fry 5-6 shrimp at a time so they cook evenly and stay crispy.
- One dry hand, one wet hand. Use one hand for the flour and panko steps and the other for the egg to keep the breading from clumping.
- Seasoning variations: Swap Old Bay for Cajun seasoning for more heat, or add garlic powder and cayenne pepper to the flour for a custom blend.
- Tails on or off: Tails on makes the shrimp easier to pick up and gives a nicer presentation. Remove them for popcorn-style shrimp or if you prefer easier eating.
- Serving size: This recipe makes about 4 dinner servings (5-7 shrimp per person) or 6-8 appetizer servings.
- Storage: Refrigerate leftovers in an airtight container for 1-2 days. Reheat in a 350°F oven for 10-15 minutes to crisp back up.
- Freezing: Flash freeze in a single layer, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a 350°F oven.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Kristin,
I just made your Light and Crispy Fried Shrimp, and it was awesome! It cooked up just like it was supposed to. The recipe was easy to follow. It was delicious and my husband loved it too☺️ I will definitely be making this again!
Peggy
That’s awesome Peggy! Great feedback, thanks for stopping by.
Has anyone ever tried this recipe using frozen shrimp that has been thawed?
Hi Terry, You can use frozen shrimp that has been completely thawed. Let them sit on paper towels and make sure to pat dry thoroughly. Any excess liquid could turn the breading into a soggy mess.
Terry,
I just made this with frozen raw shrimp that I thawed. Kristin said if you use frozen and then thawed shrimp, just make sure you dry it completely or it will be a soggy mess. I dried my shrimp well before coating it and it was perfect.
Peggy
Just a thought. Have you tried corn starch as the first breading? When I do my P.F. Chang Melon and Walnut Shrimp I use an egg wash and corn starch instead of flour and get a light, crispy shrimp in the sweet sauce.
That works great but is more of a temperua style. It all depends on your preferences.