Perfect Fried Shrimp


Who doesn’t dream of achieving that restaurant-quality fried shrimp right at home? Well, with just a handful of ingredients and a mere 15 minutes, you can indulge in a crispy shrimp experience that rivals your favorite seafood place. Dive into our guide, and you’re just moments away from a plate of golden, crunchy delights.

Ingredients: Crafting the Perfect Fried Shrimp

For a dish as classic as fried shrimp, the quality of ingredients you use can make all the difference. Here’s what you’ll require to create that irresistible crunch:

  • Flour: The base of the crispy crust. All-purpose flour ensures your shrimp have a crunchy exterior.
  • Seasonings: Keep it minimalist with just salt and pepper to enhance the shrimp’s natural flavors.
  • Eggs: An essential component to make sure the breadcrumbs stick seamlessly to your shrimp.
  • Breadcrumbs: Opt for Panko breadcrumbs. They not only add a fabulous crunch but also a hint of rich flavor.
  • Shrimp: A pound of jumbo shrimp, peeled and deveined, will do the trick.
  • Oil: Vegetable oil is your best pick. It’s robust enough to handle high heat and imparts no additional flavor.

Mastering the Art of Frying Shrimp

The process is straightforward, but precision is key. Here’s a concise guide:

  1. Preparation is Prime: Start by setting up three bowls: one for your flour and seasonings, one with frothy beaten eggs, and the third filled with breadcrumbs.
  2. The Three-Step Coating: Begin with the flour mixture, followed by the eggs, and finish with a thorough coat of breadcrumbs.
  3. The Frying Finale: Heat your oil to a consistent 350 degrees F. Fry your shrimp in batches, ensuring they are cooked to perfection, and then drain on paper towels.

Frying Duration: Getting it Just Right

Each shrimp, when dipped in oil heated to 350 degrees F, attains crispy perfection in roughly a minute. You know it’s done when the shrimp showcases a deep golden brown hue with a slightly curled tail.

Tips from the Fried Shrimp Connoisseur, Nicole McLaughlin

Nicole McLaughlin, lovingly known as NicoleMcMom, considers a fried shrimp as the embodiment of culinary excellence. Here are some gems from her:

  • Size Matters: Jumbo shrimp are ideal. They fry better and have a lesser risk of overcooking.
  • Tail Tales: Keep the tail! It’s not only picturesque but also provides an easy grip.
  • Seasoning Spectrum: While Nicole loves the simplicity of salt and pepper, feel free to experiment with spices like Cajun or a dash of hot sauce.
  • Batter Now, Fry Later: A fantastic hack is to freeze the battered shrimp. Fry them directly from the freezer whenever cravings strike!
  • Fry with Finesse: Add shrimps to the oil in small batches. Overcrowding drops the oil temperature, affecting the frying process.
  • Air Fryer Alternative: Got an air fryer? Nicole endorses frying at 400 degrees F for approximately 5 minutes for smaller batches.

The Final Touch: Serving Fried Shrimp

No fried shrimp plate is complete without the quintessential cocktail sauce. Check out our easy 4-ingredient recipe, or if you’re feeling adventurous, our top-rated homemade tartar sauce.

In a world filled with complex cuisines, sometimes it’s the simplest dishes that bring the most joy. And with this guide, your journey to the perfect fried shrimp is just moments away. So, why wait? Dive right in!


  • ⅓ cup all-purpose flour
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  • 3 big ol’ eggs
  • 1 ½ cups Kikkoman Panko Bread Crumbs (trust me on this one, they’re the best)
  • 1 pound of jumbo shrimp, fresh and ready (make sure they’re peeled, deveined, but leave them fancy tails on)
  • Roughly 1 cup of vegetable oil for fryin’ (maybe a smidge more if needed)

Let’s Get Cookin’:

  1. In one of your favorite mixin’ bowls, combine the flour, salt, and pepper. Give it a good ol’ whisk.
  2. Take another bowl, crack those eggs in, and whip ’em up until they’re nice and frothy.
  3. Now, in a third bowl, pour out those Panko crumbs.
  4. Here’s the fun part: Grab each shrimp, roll it in your flour mix (shaking off the extra), give it a dip in the eggs, and then coat it generously with the breadcrumbs. Make sure you get both sides!
  5. In your trustiest frying pot, heat up about 2 inches of vegetable oil. Get it nice and hot, around 350°F. If you’ve got a kitchen thermometer, that’s about 175°C.
  6. Once that oil’s bubblin’, drop in your shrimp, but not all at once! Fry ’em up in batches till they’re golden and delicious, usually about a minute or so.
  7. Scoop ’em out with some tongs and let them sit on a paper towel. Helps get rid of that extra oil.
  8. Lay those golden beauties out on a platter and watch ’em disappear! Best served with a side of Southern hospitality.

1 Comment

  1. Liza Amey


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