- Pat shrimp very dry with paper towels (dry shrimp = crispier coating).
- Toss with salt, pepper, garlic powder, paprika, and lemon juice (optional).
2) Set up the breading station
- Place seasoned flour in one bowl.
- Whisk eggs with milk (and hot sauce if using) in a second bowl.
- Add panko to a third bowl.
3) Bread the shrimp
- Dip shrimp in flour (shake off excess).
- Dip in egg mixture.
- Press into panko until well coated.
- Place on a tray and repeat.
4) Fry
- Heat 1–2 inches of oil in a heavy pot to 350°F (175°C).
- Fry shrimp in small batches (don’t crowd the pot) for 2–3 minutes, flipping once, until golden.
- Transfer to a wire rack (best) or paper towels. Sprinkle with a pinch of salt immediately.
5) Serve
- Serve hot with lemon wedges and your favorite sauce.
Serving and Storage:
Crispy fried shrimp are best served right away—fresh from the oil while the coating is at peak crunch.
- Keep warm: hold on a wire rack in a 200°F (95°C) oven for up to 20–30 minutes.
- Refrigerate: store leftovers up to 2 days (they’ll soften).
- Reheat: air fryer 375°F (190°C) for 4–6 minutes or oven 400°F (200°C) for 8–10 minutes.
- Freezing: best to freeze breaded (unfried) shrimp and fry from frozen (add 30–60 seconds).
Tips:
- Dry shrimp thoroughly: moisture prevents crisp coating.
- Use panko: it’s lighter and crunchier than regular breadcrumbs.
- Keep oil temp steady: too low = greasy; too high = burnt coating.
- Fry in batches: overcrowding drops oil temperature fast.
- Use a rack: draining on a rack prevents steam from softening the crust.
Variations:
- Coconut shrimp: replace 1/2 the panko with shredded coconut.
- Spicy shrimp: add cayenne to flour and extra hot sauce to eggs.
- Tempura-style: use a cold batter instead of crumbs for a lighter, airy crust.
- Gluten-free: use rice flour + gluten-free panko.
- Air fryer: spray breaded shrimp with oil and cook 400°F (205°C) for 7–9 minutes, flipping once.
Conclusion:
Crunchy Fried Shrimp is one of those recipes that always feels like a win: fast to cook, wildly satisfying, and perfect for
everything from weeknight dinners to party platters. With a dry shrimp start, a crisp panko coat, and oil kept at the right
temperature, you’ll get that restaurant-style crunch every time—no grease, no soggy crust, just golden perfection.
FAQ:
What size shrimp is best for frying?
Large or extra-large shrimp work best (they stay juicy while the coating turns golden).
How do I stop the breading from falling off?
Pat shrimp dry, shake off excess flour, and press firmly into panko. Let breaded shrimp rest 5–10 minutes before frying if
you have time.
Can I use frozen shrimp?
Yes—thaw completely and pat very dry before seasoning and breading.
What oil should I use?
Use neutral high-smoke-point oils like canola, vegetable, or peanut oil.
Can I bake instead of fry?
Yes, but it won’t be quite as crisp. Bake on a rack at 425°F (220°C) for 10–12 minutes, flipping halfway, and spray with oil.
