Fried shrimp is a classic dish that brings together crispy, golden perfection and the naturally sweet, tender taste of fresh seafood. This recipe uses a simple yet effective three-step breading process that locks in flavor while ensuring an irresistibly crunchy coating. Panko breadcrumbs create a light and airy texture, making every bite extra crispy without feeling greasy. Unlike heavier batters that can overpower the shrimp, this method keeps the delicate seafood flavor front and center, complemented by a perfectly seasoned crust. Whether you’re making it as an appetizer, a main dish, or part of a seafood platter, fried shrimp is always a hit at any gathering.
This recipe is quick and easy, taking less than 20 minutes from start to finish. The key to achieving perfectly fried shrimp is maintaining the right oil temperature and frying in small batches to prevent overcrowding. The result is a beautifully crispy exterior with a juicy, flavorful inside. Serve these golden shrimp with your favorite dipping sauces—cocktail sauce, tartar sauce, or a squeeze of fresh lemon juice. Pair it with coleslaw, fries, or a fresh salad for a complete meal that will transport you to a coastal seafood shack with every bite.
Why You’ll Love This Recipe
• Extra Crispy Coating: Panko breadcrumbs create a perfectly light yet crunchy texture.
• Quick & Easy: Ready in just 20 minutes, making it a great weeknight or party dish.
• Perfectly Fried Every Time: Simple steps to ensure golden-brown shrimp without being greasy.
Ingredients
• ⅓ cup all-purpose flour
• ¾ teaspoon salt
• ½ teaspoon ground black pepper
• 3 large eggs
• 1 ½ cups Panko breadcrumbs (Kikkoman recommended)
• 1 pound jumbo shrimp, peeled and deveined (tails left on)
• Approximately 1 cup vegetable oil for frying
Instructions
Step 1: Set Up the Breading Station
1. In a mixing bowl, combine the flour, salt, and black pepper. Whisk well to evenly distribute the seasoning.
2. In a second bowl, beat the eggs until frothy.
3. Pour the Panko breadcrumbs into a third bowl, spreading them out evenly.
Step 2: Coat the Shrimp
1. Pat the shrimp dry with paper towels to help the coating stick.
2. Dredge each shrimp in the flour mixture, shaking off excess.
3. Dip the shrimp into the beaten eggs, ensuring it’s fully coated.
4. Roll the shrimp in the Panko breadcrumbs, pressing gently to adhere.
5. Place the coated shrimp on a plate while preparing the oil.
Step 3: Heat the Oil
1. Pour about 2 inches of vegetable oil into a heavy-bottomed pot or deep skillet.
2. Heat the oil to 350°F (175°C) using a kitchen thermometer to maintain accuracy.
Step 4: Fry the Shrimp
1. Fry the shrimp in small batches for about 1 minute, or until golden brown.
2. Use tongs or a slotted spoon to remove them from the oil.
3. Place fried shrimp on a paper towel-lined plate to drain excess oil.
Step 5: Serve and Enjoy
1. Arrange the crispy shrimp on a platter.
2. Serve with your favorite dipping sauces like cocktail sauce, tartar sauce, or spicy aioli.
Tips
• Maintain the Oil Temperature: Too hot and the coating will burn; too cool and the shrimp will absorb oil.
• Use Panko for the Best Crunch: Regular breadcrumbs won’t give the same crispy texture.
• Fry in Batches: Overcrowding the pan lowers the oil temperature and affects crispiness.
Storage
• Refrigerator: Store leftovers in an airtight container for up to 2 days.
• Reheating: Reheat in an air fryer or oven at 375°F (190°C) for 5 minutes to keep them crispy.
• Freezing: Freeze breaded (uncooked) shrimp on a baking sheet, then transfer to a freezer bag for up to 3 months. Fry from frozen, adding an extra minute to the cook time.
Serve hot with a side of coleslaw, fries, or rice for a delicious and satisfying seafood meal!
