Introduction:
If you’ve ever bitten into perfectly crunchy fried shrimp—that loud crisp coating with a juicy, tender
center—you already know why it’s such a favorite. It’s the kind of dish that feels like a restaurant treat, but the truth is:
you can make it at home and get that same golden crunch with the right coating and a few simple techniques.
The secret is in the three-step breading (flour, egg, crumbs) and keeping your oil at the right temperature
so the shrimp fry quickly without turning greasy. This recipe uses a seasoned flour base, a lightly spiced egg dip, and
panko for the crispiest, crunchiest crust. You can keep it classic, make it spicy, or turn it into shrimp
po’ boys, tacos, bowls, or party platters with dipping sauces.
Let’s make crispy shrimp that crackles when you bite—every time.
Ingredients:
For the shrimp
- 1 1/2 lb (680g) large shrimp, peeled and deveined (tails on optional)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika (or smoked paprika)
- 1 tbsp lemon juice (optional, brightens flavor)
Breading station
- Flour bowl: 3/4 cup all-purpose flour + 1/2 tsp salt + 1/2 tsp pepper + 1/2 tsp paprika
- Egg bowl: 2 large eggs + 2 tbsp milk (or buttermilk) + hot sauce (optional)
- Crumb bowl: 2 cups panko breadcrumbs (for maximum crunch)
For frying
- Neutral oil with high smoke point (vegetable, canola, peanut)
- Optional: lemon wedges + chopped parsley for serving
Quick dipping sauces (choose one)
- Cocktail sauce: ketchup + horseradish + lemon
- Spicy mayo: mayo + sriracha + lime
- Tartar sauce: mayo + relish + lemon + dill
- Sweet chili: store-bought sweet chili sauce + lime
