How to Make Fried Shrimp
This recipe for panko crusted fried shrimp makes perfectly seasoned, ultra crispy shrimp that cook up golden and light every time. They're easy to prepare at home, ready in minutes and taste just like the crispy fried shrimp you'd find at your favorite seafood restaurant.
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Fried shrimp have a place on just about every seafood menu, and for good reason. Everyone loves them!
There are so many ways to make them, from crunchy beer battered shrimp to light and airy tempura or the cornmeal-crusted kind you'll find all over Louisiana and the Deep South.
My favorite, though, are these simple, hand-breaded panko crusted shrimp. They're perfectly seasoned and always turn out perfectly golden and shatteringly crisp.
Plus, since they're shallow fried rather than deep fried, they're much easier to pull off at home.
I prefer shallow frying because it uses less oil and is better for smaller batches, but these can also be made in a deep fryer if you choose.
Letting the shrimp rest in the fridge after breading is a key step that helps the coating stick, so don't skip it!
And remember, shrimp cook ultra fast, so make sure your oil is at the right temperature and don't over fry them so the shrimp stay tender and juicy, not tough and chewy.
Want more great shrimp recipes? Try this saucy New Orleans BBQ Shrimp, my cozy Shrimp Bisque or a quick baked Shrimp Scampi for a classic seafood dinner.
Why This Recipe Works
- A simple, foolproof guide that makes frying at home easy.
- Seasoned at every step for the most flavorful shrimp.
- The shallow fry method keeps it easy and uses less oil than deep frying.
- A quick rest in the fridge helps the breading stick and fry up extra crispy.
Shrimp Fry Ingredients
Shrimp - If you can get fresh shrimp, go for it, but I almost always make these with frozen shrimp since they're more readily available where I live. Just make sure you use really high quality wild caught shrimp from a sustainable source. You can use any size, but I prefer larger shrimp for this recipe, like 16-20 or U15 size.
Panko - These Japanese style breadcrumbs produce the lightest, crispiest coating and the best texture. Look for plain, unseasoned panko bread crumbs.
Flour and egg - Regular all purpose flour and lightly beaten egg help create a sturdy coating for the shrimp. Season both the flour mixture and egg mixture so every layer has flavor.
Cayenne pepper - Adds subtle heat and color. You can increase or decrease the amount to taste, or swap it with paprika for a milder option.
Vegetable oil - A neutral oil with a high smoke point, like canola, avocado, vegetable or peanut oil, is ideal for shallow frying. Make sure it's heated to the correct temperature before frying so the coating gets crisp and golden brown rather than greasy.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large heavy bottomed skillet
- Sheet pan or baking sheet
- Shallow bowls
- Paper towels or layers of paper towels
- Slotted spoon
- Frying thermometer or candy thermometer
- Tongs
- Wire rack
How to Fry Shrimp
- Place the flour in a shallow bowl and season with a pinch of salt and pepper.
- In another shallow bowl, beat the egg and season with a little salt and pepper.
- Add the panko breadcrumbs to a third shallow bowl and season with cayenne, salt, and pepper. Mix well.
- Pat the raw shrimp dry with paper towels, then season lightly with salt and pepper.
- Working one at a time, dredge each shrimp in flour, shaking off the excess, then dip in the egg.
- Let the excess drip off, then coat in the seasoned breadcrumbs, pressing gently so they stick. Place the coated shrimp on a sheet pan or plate and allow to rest in the fridge for at least 10 minutes or until ready to fry.
Pro Tip: Use one hand for the dry ingredients (flour and panko) and the other for the egg dipping to avoid clumping. Alternatively, use a fork, but it's helpful to press the panko gently into the shrimp for an even, crispy coating.
- Pour about 1 inch of oil into a large heavy bottomed skillet and heat to 350°F.
- Fry the shrimp in batches, being careful not to overcrowd the pan. Cook until golden brown and crispy, about 2-3 minutes per side.
- Transfer the deep-fried shrimp to a paper towel lined plate.
- Serve immediately with lemon wedges and cocktail sauce for dipping.
Best Fried Shrimp Recipe Tips
- You can keep the first batches warm in a 200°F oven while frying the rest, but they're best enjoyed right away.
- Don't skip letting the shrimp rest in the fridge after breading, it helps the coating stick.
- Make sure the oil temperature stays steady over medium-high heat for even cooking.
- Avoid overcrowding the pan to maintain the correct temperature of the hot oil.
- If preferred, cook them in an air fryer for a lighter version, just spray them thoroughly with oil first.
Variations
- Add a bit of Old Bay, onion powder or garlic powder to the breading for extra flavor.
- Fry an assortment of seafood and vegetables to make fritto misto.
- Replace half of the panko with unsweetened shredded coconut flakes to make coconut shrimp
- Replace the panko with cornmeal and add Cajun seasoning or Creole seasoning for a Louisiana style fried shrimp.
Serving Suggestions
These crispy shrimp make a fantastic appetizer or main dish with your favorite dipping sauce. Try them with this easy recipe for classic Cocktail Sauce, creamy Tartar Sauce, zesty Creole Remoulade or honey mustard.
Serve them alongside this crunchy Vinegar Slaw along with a batch french fries or these crispy baked Truffle Fries for a seafood shack inspired easy dinner.
You can also tuck them into tortillas for shrimp tacos with avocado, Jalapeño Hot Sauce and chopped green onions, or use them to make a Shrimp Po Boy sandwich!
How to Store and Reheat
Store any leftover fried shrimp in an airtight container lined with paper towels to absorb excess oil. Refrigerate for up to 2 days.
To reheat, place the remaining shrimp on a baking sheet and warm in a 375°F oven for 8-10 minutes, or until crisp. Avoid microwaving, as it makes the crispy coating soggy.
You can also reheat leftover shrimp in an air fryer for a few minutes to revive their crunch.
Panko Fried Shrimp FAQs
Yes! Place the breaded shrimp in a single layer in an air fryer basket, spray generously with oil, and cook at 375°F for 6-8 minutes, flipping halfway through until golden brown.
Make sure the shrimp are dry before breading and follow the correct order: flour, egg, panko. Let the breaded shrimp rest in the fridge for 15-20 minutes before frying to help the coating set.
Always use salt and black pepper. You can also try garlic powder, onion powder, paprika or cayenne pepper. Other options like Old Bay or Cajun seasoning are great options too!
The best way to make this delicious recipe is to start with raw, plump shrimp from a sustainable source. You can peel and devein shrimp yourself or buy them ready to use. Fresh or frozen both work well as long as they're high quality. Avoid using cooked shrimp, since they'll toughen once fried. Look for shrimp with firm texture and a clean scent at your local grocery store. Fry them in peanut oil for a light, crisp finish.
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Best Fried Shrimp Recipe
Ingredients
- 1 cup all purpose flour
- 1 large egg
- 1 ½ cups panko breadcrumbs
- ½ teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
- 1 lb large shrimp peeled and deveined, tails on
- Vegetable oil for frying
- Lemon wedges for serving
- Cocktail sauce for serving
Instructions
- Place the flour in a shallow bowl and season with a pinch of salt and pepper.
- In another shallow bowl, beat the egg and season with a little salt and pepper.
- Add the panko breadcrumbs to a third shallow bowl and season with cayenne, salt, and pepper. Mix well.
- Pat the shrimp dry with paper towels, then season lightly with salt and pepper.
- Working one at a time, dredge each shrimp in flour, shaking off the excess, then dip in the egg.
- Let the excess drip off, then coat in the seasoned breadcrumbs, pressing gently so they stick. Place the coated shrimp on a sheet pan or plate and allow to rest on the fridge from 10-30 minutes or until ready to fry.
- Pour about 1 inch of oil into a large heavy-bottomed skillet and heat to 350°F.
- Fry the shrimp in batches, being careful not to overcrowd the pan. Cook until golden brown and crispy, about 2-3 minutes per side.
- Transfer to a paper towel-lined plate.
- Serve immediately with lemon wedges and cocktail sauce for dipping.
Notes
- You can keep the first batches warm in a 200°F oven while frying the rest, but they're best enjoyed right away.
- Don't skip letting the shrimp rest in the fridge after breading, it helps the coating stick.
- Make sure the oil temperature stays steady over medium-high heat for even cooking.
- Avoid overcrowding the pan to maintain the correct temperature of the hot oil.
- If preferred, cook them in an air fryer for a lighter version, just spray them thoroughly with oil first.
