Crispy Fried Shrimp

This Crispy Fried Shrimp recipe delivers golden, crunchy breading on the outside with juicy, tender shrimp on the inside. Coated in a flavorful seasoned breading and fried to perfection, these shrimp are perfect as an appetizer or main dish. Serve with lemon slices and your favorite dipping sauce for a restaurant-quality meal at home.

Why You’ll Love This Recipe

• Extra Crispy Breading: Panko and flour create the perfect crunch.
• Perfectly Cooked Shrimp: Juicy inside with a crispy golden crust.
• Easy to Make: Simple steps with no complicated ingredients.
• Customizable Flavor: Adjust the seasoning or spice level to your liking.
• Great for Any Occasion: Serve as an appetizer, snack, or main course.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Shrimp:

• ¾ cup sour cream
• ¼ cup milk
• 1 lb large uncooked shrimp, peeled and deveined (tails on or off)
• 1.5 quarts vegetable oil (or 6 cups, for frying)

For the Breading:

• 1 cup all-purpose flour
• ¾ cup panko breadcrumbs
• 1 ½ teaspoons seasoned salt
• 1 teaspoon black pepper
• ½ teaspoon each: paprika, garlic powder, onion powder
• 1 pinch cayenne pepper (optional, for heat)

Directions

Prep the Shrimp

1. Set up cooling racks: Place a cooling rack over a baking sheet for draining excess oil. This helps keep the shrimp crispy.
2. Prepare the shrimp: If frozen, thaw completely and pat dry with paper towels. Remove the shell and veins if necessary (tails can be left on for presentation).
3. Make the marinade: In a wide container, mix the sour cream and milk until smooth. (You can also use 1 cup buttermilk instead.)
4. Soak the shrimp: Add shrimp to the marinade, spooning it over the top. Let soak at room temperature for 10 minutes while you prepare the breading.

Bread the Shrimp

1. Prepare the breading: In another wide container, mix flour, panko breadcrumbs, seasoned salt, black pepper, paprika, garlic powder, onion powder, and cayenne (if using).
2. Coat the shrimp: Shake off excess marinade and dredge each shrimp in the breading, pressing to ensure an even, dry coating.
3. Set aside: If any shrimp appear moist before frying, re-coat in the breading mixture.

Fry the Shrimp

1. Heat the oil: In a deep pot or Dutch oven, heat oil to 350-375°F (175-190°C).
2. Test the oil: Drop a small piece of breading in the oil. It should rise to the top and sizzle immediately.
3. Fry in batches: Carefully add shrimp in small batches and fry for 3-4 minutes until golden brown. The shrimp will darken slightly after being removed from the oil.
4. Drain: Use a spider strainer or slotted spoon to transfer shrimp to the cooling rack. Repeat with remaining shrimp.
5. Serve: Enjoy hot with lemon slices and dipping sauce.

Servings and Timing

• Servings: 4 (about 29 shrimp)
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes

Variations

• Spicier Version: Add extra cayenne or hot sauce to the marinade.
• Beer-Battered Shrimp: Replace sour cream mixture with ½ cup beer for a light, airy texture.
• Coconut Fried Shrimp: Substitute ½ cup of panko with shredded coconut for a tropical twist.
• Gluten-Free: Use gluten-free flour and breadcrumbs.
• Air Fryer Option: Spray breaded shrimp with oil and air fry at 375°F (190°C) for 8-10 minutes, flipping halfway through.

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days.
• Freezing: Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheating:
  • Oven: Bake at 375°F (190°C) for 10 minutes.
  • Air Fryer: Reheat at 350°F (175°C) for 5 minutes.
  • Avoid microwaving, as it makes the shrimp soggy.

Dipping Sauce Ideas

• Classic Cocktail Sauce – Ketchup, horseradish, lemon juice.
• Garlic Aioli – Mayo, garlic, lemon juice, salt.
• Spicy Mayo – Mayo, sriracha, lime juice.
• Honey Mustard – Dijon mustard, honey, mayo.
• Tartar Sauce – Mayo, pickles, lemon juice, dill.

FAQs

Can I use pre-cooked shrimp?

No, pre-cooked shrimp will overcook and become rubbery when fried.

How do I keep the breading from falling off?

Ensure shrimp are completely dry before breading and allow the coating to sit for a few minutes before frying.

What’s the best oil for frying shrimp?

Vegetable oil, canola oil, or peanut oil work best due to their high smoke points.

Can I make this ahead of time?

Yes! Bread the shrimp and refrigerate for up to 4 hours before frying.

How do I know when the shrimp are done?

Shrimp turn opaque and firm when fully cooked. Avoid overcooking, as they cook quickly.

Can I use frozen shrimp?

Yes, just thaw completely and pat dry before breading.

Can I bake instead of frying?

Yes, bake at 425°F (220°C) for 12-15 minutes, flipping halfway.

Why does my breading fall off?

Too much marinade on the shrimp can cause this. Shake off excess liquid before breading.

What size shrimp should I use?

Large shrimp (16-20 count per pound) work best for frying.

Can I make this recipe keto-friendly?

Yes! Replace flour with almond flour and use crushed pork rinds instead of breadcrumbs.

Conclusion

This Crispy Fried Shrimp recipe is golden, crunchy, and bursting with flavor. Whether you serve it as an appetizer or main course, it’s a crowd-pleaser that pairs perfectly with your favorite dipping sauces. Quick to make and easy to customize, it’s the ultimate seafood dish for any occasion!

 

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