This crispy deep-fried shrimp recipe will have you feeling like a chef in no time and better than any restaurant fried shrimp around!
Bite into flavor with this perfectly crispy fried shrimp recipe! The shrimp is made with Old Bay seasoning, flour, cornstarch, milk, and hot sauce making it incredibly tasty and something you won’t stop eating!
Craving seafood? Don’t miss out on my Seafood Mac and Cheese with Old Bay, Pan Seared Chilean Sea Bass with Crispy Skin, and Tailgate Seafood Recipes!
I am going to tell you right now… the secret to making the best shrimp is not to overcook the fried shrimp and not use too much breading!
When cooking fried shrimp, the goal is always to get a perfectly cooked juicy piece of fish with the perfect breading ratio.
In order to achieve that you will need a light coat of flour and cornstarch combined with old bay seasoning. If you can do that and I promise you, it will give you crispy and delicious fried shrimp every time!
Frying seafood at home ensures the freshest crispiest final product and no waiting 45 minutes for a table at a crowded restaurant.
Crack open a beer, get yourself a bunch of shrimp and fry up some golden crispy fried shrimp at home.
Fried Shrimp Ingredients
Shrimp: My recommendation is to buy 2 lbs of raw, fresh, never-frozen Shrimp.
If you are getting them from the fish counter at your local grocery store, you can ask them to peel the shrimp and devein the shrimp for you.
Pro-Tip: If you are going to have them clean them for you, ask them to also leave the tail on.
Dry Ingredients: Your batter will consist of 1.5 tbsp Old Bay, 1 cup flour, and ¼ cup of cornstarch.
Wet Ingredients: Get those dry ingredients to stick to the shrimp, you will also need fresh ingredients like ½ cup of milk, 1 large egg, and 2 tbsp of hot sauce.
For cooking: 3 quarts of Canola oil to deep fry the shrimp.
Cooking Instructions
Heat oil. Heat oil to 350 degrees F.
Prep and marinate the shrimp. Whisk together milk, egg, and hot sauce along with half tbsp of old bay seasoning. Place cleaned shrimp in the mixture and place it in the fridge while you prepare your dry ingredients.
Combine dry ingredients. In a large container with a lid shake together the remaining old bay, cornstarch, and flour until well combined.
Shake up the shrimp. Place a few handfuls of shrimp at a time in the container, seal tight and shake to completely coat the shrimp
Shake off excess. Before you drop the shrimp in the oil, shake off any excess flour then gently place it into the oil.
Deep fry the shrimp. Fry for 4-6 minutes until golden brown then scoops the shrimp out and transfer to a pan lined with paper towels to absorb the excess oil.
Season and enjoy! Season lightly with old bay and serve.
Cooking Tips and Variations
Storing Leftovers: If you find yourself with any leftover fried shrimp you can store them in a sealed container for about 3 days in the fridge.
Reheating Fried Shrimp: I find the best method for reheating fried shrimp is to cook them in your oven or air fryer for about 10 minutes at 425 degrees F.
These shrimp have already been cooked so we are cooking just until they are hot and crispy.
Dipping Sauce: Looking for a great sauce to pair with your friend shrimp? Cocktail sauce and Remoulade sauce are the classic dipping sauces for fried shrimp. If you want to try something a bit more exotic try my Spicy Hoisin Vinaigrette or even my Southwestern Ranch!
Equipment You’ll Need For Fried Shrimp
Fryer: You don’t need a fancy fryer to make fried shrimp! Grab a tabletop electric fryer or even a dutch oven with a candy thermometer and use your stovetop.
Strainer or Spider: You will want something to help you scoop up all the shrimp quickly once they are fully cooked. If you have a tabletop fryer it most likely will come with a basket.
If not, you will want to make sure you have a strainer handy because we don’t want to overcook the shrimp!
Tongs: If you are worried about getting hot grease splashed on you I recommend placing the shrimp in the fryer with a pair of long tongs.
Paper Towels: After the shrimp are fully cooked I like to place the shrimp on a few paper towels so any excess grease can drain off and I can season the shrimp before serving.
Frequently Asked Questions
I recommend getting the biggest shrimp you can find and afford. Something like a 21/25 count or a 16/20 count shrimp would be ideal.
You can. The cook time will be cut in half since the shrimp just need to be warmed through since they are already cooked. The breading tends to fall off cooked shrimp easier though so keep that in mind.
After breading the shrimp in the flour mixture let the shrimp sit on a plate for 5-10 minutes before dropping them into the oil. This will give the shrimp time to absorb the breading allowing the breading to stick to the shrimp better. This tip works with anything you’re coating with flour.
Cooking time on fried shrimp will vary depending on size but a good rule to go by is when the shrimp turn a golden color and start to float to the top. This should take somewhere in the 4-6 minute range.
What to Serve With Fried Shrimp
I love a great side and I love to keep it simple. Serve up your crispy fried shrimp with classic coleslaw and some thick-cut steak fries!
Did you know, that fried shrimp is also commonly served over cheesy grits or salads as well? That makes it healthy right?
Pair the fried shrimp with lemon wedges and a few tasty dipping sauces like the ones I mentioned above and you have yourself a fantastic seafood dinner.
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Best Crispy Fried Shrimp
Equipment
- Deep fryer or large pot with thermometer
Ingredients
- 2 lbs Shrimp Raw, peeled and deviened, tail on
Dry Ingredients
- 1.5 tbsp Old Bay
- 1 cup Flour
- ¼ cup Cornstarch
Wet Ingredients
- ½ cup Milk
- 1 Large Egg
- 2 tbsp Hot Sauce
Additional Ingredients
- 3 quarts Canola Oil
Instructions
- Heat oil to 350 degrees F.
- Whisk together milk, egg and hot sauce along with half tbsp of old bay seasoning. Place cleaned shrimp in mixture and place in the fridge while you prepare your dry ingredients.
- In a large container with a lid shake together remaining old bay, cornstarch and flour until well combined. Place a few handfulls of shrimp at a time in the container, seal tight and shake to completly coat the shrimp
- Shake off any excess flour then gently place into the oil. Fry for 4-6 minutes until golden brown then scoop the shrimp out and transfer to a pan lined with paper towels to absore the excess oil. Season lightly with old bay and serve.
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