Fried shrimp
Here’s a crispy, classic fried shrimp recipe—golden outside, juicy inside, just like you’d expect at a good fish fry or diner.
Classic Fried Shrimp
Ingredients
- 1 lb (450 g) raw shrimp, peeled & deveined (tails on or off)
- 1 cup all-purpose flour
- ½ cup cornstarch (extra crunch)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp cayenne (optional)
- 2 eggs
- 2 tbsp milk or water
- Oil for frying (vegetable or peanut oil)
Instructions
- Prep shrimp
Pat shrimp very dry with paper towels. - Set up dredging station
- Bowl 1: flour, cornstarch, salt, pepper, paprika, garlic powder, cayenne
- Bowl 2: eggs whisked with milk
- Coat shrimp
Dip shrimp in egg, then dredge in flour mixture, pressing lightly to coat. - Heat oil
Heat oil to 350°F / 175°C in a deep pan or fryer. - Fry
Fry shrimp in batches 2–3 minutes, until golden and curled. Do not overcrowd. - Drain
Remove to paper towels or a rack. Lightly salt while hot.
Dipping Sauces
- Cocktail sauce
- Tartar sauce
- Remoulade
- Sweet chili sauce
- Lemon wedges
Variations
- Southern-style: Use seasoned cornmeal instead of cornstarch
- Beer-battered: Replace egg wash with beer batter
- Panko shrimp: Dredge flour → egg → panko breadcrumbs
- Spicy: Add Old Bay or Cajun seasoning
If you want, I can also give:
- Air fryer shrimp
- Gluten-free version
- Asian-style crispy shrimp
- Or shrimp po’ boy style
