Crispy Fried Shrimp
Crispy, golden fried shrimp with a light panko breading seasoned with Old Bay. Ready in 25 minutes and perfect as a dinner or appetizer served with cocktail sauce and lemon wedges.
Servings: 4 servings
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
Calories: 349.37kcal | Carbohydrates: 41.42g | Protein: 32.05g | Fat: 4.89g | Saturated Fat: 1.17g | Cholesterol: 367.6mg | Sodium: 1023.19mg | Potassium: 192.28mg | Fiber: 1.84g | Sugar: 1.15g | Vitamin A: 145.12IU | Vitamin C: 4.65mg | Calcium: 217.67mg | Iron: 5.69mg
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