This fried shrimp recipe is simple, quick, and yields perfectly crispy shrimp with a golden-brown coating. The shrimp are tender inside and crispy on the outside, making them the perfect appetizer or main dish. You can serve them with your favorite dipping sauce, like cocktail sauce, tartar sauce, or a spicy aioli.
Here’s how to make crispy, delicious fried shrimp:
Ingredients:
- 1 lb large shrimp, peeled and deveined (tails on or off, depending on your preference)
- 1 cup all-purpose flour
- 1/2 cup cornstarch (for extra crispiness)
- 1 teaspoon paprika (optional, for color and flavor)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for a little heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup buttermilk (or regular milk, if you prefer)
- 1 large egg
- Oil for frying (vegetable oil, canola oil, or peanut oil)
- Lemon wedges (for serving)
- Fresh parsley (optional, for garnish)
Instructions:
1. Prepare the Shrimp:
- Peel and devein the shrimp if they aren’t already prepped. Leave the tails on for a more decorative look, or remove them if you prefer.
- Pat the shrimp dry with paper towels to remove excess moisture. This helps the coating stick better.
2. Prepare the Coating:
- In a shallow bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well.
- In a separate shallow bowl, whisk together the buttermilk and egg.
3. Coat the Shrimp:
- Dip each shrimp into the buttermilk mixture, making sure it’s fully coated.
- Then, dredge the shrimp in the flour mixture, pressing gently to coat the shrimp evenly. Shake off any excess flour and place the shrimp on a plate.
4. Heat the Oil:
- Heat about 2-3 inches of oil in a deep frying pan or skillet over medium-high heat. The oil should reach about 350°F (175°C) for optimal frying.
- If you don’t have a thermometer, you can test the oil by dropping in a small piece of bread. If it browns in about 60 seconds, the oil is ready.
5. Fry the Shrimp:
- Carefully add the shrimp to the hot oil in batches (don’t overcrowd the pan). Fry the shrimp for about 2-3 minutes on each side, or until they turn golden brown and crispy.
- Remove the shrimp from the oil using a slotted spoon or tongs and place them on a plate lined with paper towels to drain excess oil.
6. Serve:
- Once all the shrimp are fried, garnish them with a little fresh parsley and serve immediately with lemon wedges and your favorite dipping sauce.
Dipping Sauce Suggestions:
- Cocktail Sauce: Classic and tangy with horseradish and ketchup.
- Spicy Aioli: Mix mayonnaise with sriracha, garlic, and lemon juice for a creamy, spicy kick.
- Tartar Sauce: A creamy, tangy option with pickles and capers.
- Garlic Butter Sauce: Melt butter with garlic, lemon, and a sprinkle of parsley.
Tips for Success:
- Use Buttermilk: If you can, use buttermilk instead of regular milk for the batter. It helps tenderize the shrimp and gives the coating a slightly tangy flavor that pairs well with fried foods.
- Cornstarch for Extra Crispiness: The cornstarch helps create an extra crispy crust. If you don’t have it, you can substitute with more flour, but cornstarch really makes a difference.
- Don’t Overcrowd the Pan: Fry the shrimp in small batches so the temperature of the oil doesn’t drop too much, which can result in greasy shrimp.
- Resting Time: After coating the shrimp, let them rest for a few minutes before frying. This helps the coating adhere better.
Storage:
- Leftovers: Fried shrimp are best eaten fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, bake them in the oven at 350°F (175°C) for about 10-15 minutes to regain some crispiness.
- Freezing: If you want to freeze fried shrimp, let them cool completely and then freeze them in a single layer on a baking sheet. Once frozen solid, transfer them to a freezer bag or container for up to 1-2 months. To reheat, bake from frozen at 400°F (200°C) for 10-12 minutes.
This fried shrimp recipe is crispy, flavorful, and easy to make! Whether you’re serving it as a starter, for a seafood feast, or on top of a salad, it’s sure to be a hit. Enjoy!
