Dinner

Crunchy Fried Shrimp Recipe

ByRafael Mansero November 29, 2025November 29, 2025

Introduction

Crunchy fried shrimp is a delicious and easy-to-make appetizer or main dish that features tender shrimp coated in a crispy, flavorful crust. Perfect for any occasion, this recipe delivers a satisfying crunch with every bite.

A white round plate with a light blue inside holds a pile of golden brown crispy fried shrimp with visible crunchy breading. In the center of the plate is a small white bowl filled with red dipping sauce, likely cocktail sauce. The shrimp are arranged around the bowl in a circular pattern, with tails curved outward, giving a textured and crunchy look. The plate sits on a white marbled surface with a part of a blue and white checkered cloth visible near the edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb large shrimp (21/25 count), peeled and deveined, tails left on
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper (optional)
1 tablespoon lemon juice
1 cup all-purpose flour
1 cup breadcrumbs (panko works best)
½ cup cornstarch
2 large eggs, beaten
2 tablespoons milk
3–4 cups vegetable oil (canola, peanut, or sunflower oil)

Instructions

Step 1: Rinse the shrimp under cold water and pat dry with paper towels. Place them in a bowl and season with salt, pepper, paprika, garlic powder, onion powder, cayenne pepper (if using), and lemon juice. Toss well and let sit for 10–15 minutes.
Step 2: Prepare three shallow bowls for the coating: one with flour and cornstarch mixed, one with beaten eggs and milk, and one with breadcrumbs.
Step 3: Dredge each shrimp in the flour mixture, shaking off excess. Dip into the egg wash fully, then roll in breadcrumbs, pressing lightly. For extra crunch, dip again in egg wash and breadcrumbs.
Step 4: Heat oil in a deep pan or fryer to 350°F (175°C). Use a thermometer to maintain the temperature.
Step 5: Fry shrimp in small batches (6–8 at a time) for 2–3 minutes per side until golden and crispy. Remove with a slotted spoon and drain on a wire rack or paper towels.
Step 6: Garnish with fresh parsley and serve hot with lemon wedges and your favorite dipping sauces.

Tips & Variations

Use panko breadcrumbs for a lighter, crunchier texture.
For spicier shrimp, increase the cayenne pepper or add hot sauce to the marinade.
Serve with tartar sauce, cocktail sauce, or a garlic aioli for extra flavor.
Double coat the shrimp with egg and breadcrumbs for maximum crunchiness.

Storage

Store leftover fried shrimp in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F (190°C) oven for 5–7 minutes to restore crispiness. Avoid microwaving, as it can make the coating soggy.

How to Serve

A white plate holds a neat circle of crispy golden fried shrimp, each with a crunchy textured coating. In the center of the plate, there is a small blue bowl filled with bright red dipping sauce. The shrimp are arranged around the bowl, showing their curved shapes and tails. The plate sits on a white marbled surface with soft lighting highlighting the shrimp’s crunchy texture and the smooth sauce. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, just make sure to fully thaw and pat the shrimp dry before seasoning and coating. Excess moisture can prevent the coating from sticking properly.

What oil is best for frying shrimp?

Use oils with a high smoke point like canola, peanut, or sunflower oil. These oils fry the shrimp evenly without burning the coating.

Rafael Mansero