Crispy Fried Shrimp – Breaded and fried until golden and delicious, these shrimp are tender and juicy with an incredibly crispy crust.
This Fried Shrimp recipe is very simple, but yields wonderful results. The shrimp are seasoned with Cajun or Old Bay seasoning for maximum flavor. Dipped in egg, a flour/cornstarch mixture, and then breadcrumbs, the shrimp turn out perfect every single time.
These Crispy Fried Shrimp are so delicious, they will disappear as fast as you can fry them, and luckily you can fry them really fast. They make a great addition to any meal or could be enjoyed as a snack together with a dipping sauce.
Shrimp. Use large, extra-large, or jumbo shrimp for the best results. You’ll need peeled, deveined shrimp with tails on (for easier handling). I usually buy unpeeled, deveined shrimp, and peel them myself, making sure the tail is intact.
Flour + Cornstarch. I find that mixing flour and cornstarch makes crispier shrimp. You can opt to use flour only, if preferred.
Eggs + Water. Adding a bit of water to the egg mixture helps to thin it out and create a light coating before dipping the shrimp into the breadcrumbs.
Breadcrumbs. Use fine breadcrumbs, such as Panko, for the best results.
Seasoning. Use Cajun Seasoning if you enjoy a little heat or Old Bay Seasoning for more classic flavors. Both work equally great!
Oil for Frying. Use vegetable, canola, peanut, grapeseed, or corn oil.
How to make Fried Shrimp
1. In a shallow bowl, whisk the eggs together with 1 tablespoon of water.
2. In a second bowl, mix together the flour, cornstarch, seasoning, and salt. Add the breadcrumbs into the third bowl.
3. Coat the shrimp in flour, dip them in egg, and then press them into the bread crumb mixture, thoroughly coating them.
4. Heat a heavy-bottomed skillet over medium-high heat and add about 1/2 cup of oil. Working in batches, cook the shrimp, turning once, until golden, about 1 to 2 minutes per side. Transfer to a baking sheet and place them in the oven to keep warm. Repeat with the remaining shrimp.
How to Serve Fried Shrimp
- With Dipping Sauce. Serve it with your favorite dipping sauce! Tartar, Tzatziki, and Ketchup-Horseradish are all great! Find more dipping sauce recipes here: Seafood Dipping Sauces.
- On Top of Salad. Add these fried shrimps on top of Garden, Caesar, or Cobb Salads.
- Make it a Meal! These will go perfectly with Spinach or Mushroom Risotto, Spanakorizo, and on top of Pasta or Zucchini Noodles. YUM!
Helpful Tips & Tricks
Use Large Shrimp. If your shrimp are too small, you run the risk of overcooking them because it’ll take so much longer for you to flip the shrimp and it’ll be hard to keep an eye on them all. Keep the small shrimp for other recipes, like this Shrimp Zucchini Skillet.
Devein The Shrimp. You’ll want to make sure to devein the shrimp. You can either make a shallow slit in the back of the shrimp and remove the vein, or sometimes, you can grab ahold of the end of it, if it is visible, and pull it out. I usually buy the shrimp that are already deveined. 🙂
Don’t Overcook. The biggest mistake people make when frying shrimp is overcooking them. They really cook very quickly and will get rubbery and tough if overcooked. The oil temperature should be 350-375 degrees and it should take about 1 minute on each side to fry it.
How to Store and Reheat Fried Shrimp
Refrigerate the leftover shrimp in an airtight container or wrap tightly with plastic wrap. They will last for up to 3 days in the refrigerator. Reheat the shrimp in the skillet on low heat without any oil. You can also place them on a baking sheet and reheat in the oven for 5 minutes at 300ºF. Although the shrimp won’t be crispy after reheating, they’ll still taste great!
More Tasty Shrimp Recipes:
- Shrimp in Roasted Pepper Sauce
- Creamy Shrimp and Zucchini Skillet
- Easy Shrimp and Vegetable Skillet
- Shrimp Fettuccine
Watch How to Make this Fried Shrimp
Crispy Fried ShrimpPrint Pin Rate
- 1 lb. jumbo shrimps peeled, deveined, tail on
- 1 cup panko breadcrumbs
- 2 eggs
- 1 tbsp. water
- 1/3 cup all-purpose flour
- 1/3 cup cornstarch
- 1 1/2 tsp. Cajun or Old Bay Seasoning
- 1/2 tsp. salt
- oil for frying about 1/2 cup
- In a shallow bowl, whisk the eggs together with 1 tablespoon of water.
- In a second bowl, mix together the flour, cornstarch, seasoning, and salt. Add the breadcrumbs into the third bowl.
- Coat the shrimp in flour, dip them in egg, and then press them into the bread crumb mixture, thoroughly coating them.
- Heat a heavy-bottomed skillet over medium-high heat and add about 1/2 cup of oil. Working in batches, cook the shrimp, turning once, until golden, about 1 to 2 minutes per side. Transfer to a baking sheet and place them in the oven to keep warm. Repeat with the remaining shrimp.