Description
This Crispy Fried Shrimp recipe delivers restaurant-quality shrimp with a crunchy, golden exterior and tender, juicy inside. Perfect as an appetizer or main dish, the shrimp are coated in seasoned bread crumbs and fried to perfection, then served with your favorite dipping sauce.
Ingredients
Scale
Shrimp
- 1 lb shrimp (16-20 count, peeled and cleaned)
Coating
- 1/4 cup buttermilk or regular milk (for egg wash)
- 2 large eggs (beaten for egg wash)
- 2 cups seasoned bread crumbs
Frying Oil
- Corn oil or vegetable oil (for frying, enough to fill fryer or deep pan)
Instructions
- Prepare the Shrimp: Peel and clean the shrimp, rinsing them thoroughly under cold running water to remove any residue.
- Butterfly the Shrimp (Optional): If desired, slice through the flesh of each shrimp to open them up slightly without cutting all the way through, for better frying and presentation.
- Make the Egg Wash: In a bowl, whisk together the two beaten eggs and 1/4 cup of buttermilk or regular milk to create a smooth egg wash for coating.
- Coat the Shrimp with Egg Wash: Dip each shrimp into the egg wash, making sure it is fully covered, then allow any excess to drip off.
- Coat with Bread Crumbs: Roll the egg-washed shrimp in the seasoned bread crumbs, pressing lightly to ensure an even, thorough coating.
- Heat the Oil: Preheat corn or vegetable oil in a deep fryer or large deep pan to 350-375°F (175-190°C) for optimal frying temperature.
- Fry the Shrimp: Carefully place shrimp into the hot oil in batches. Fry each batch for 2-4 minutes or until they turn a golden brown color, ensuring they cook evenly without overcrowding.
- Drain the Shrimp: Remove the fried shrimp using a slotted spoon and place them on a wire rack or paper towels to drain excess oil and maintain crispiness.
- Serve: Serve the crispy fried shrimp hot with cocktail sauce, tartar sauce, or your favorite dipping sauce for a delightful appetizer or main course.
Notes
- Butterflying the shrimp is optional but helps the coating stick better and allows quicker, more even cooking.
- Season the bread crumbs with salt, pepper, and any preferred spices like paprika or garlic powder for added flavor.
- Maintain the oil temperature between 350-375°F to achieve crispy shrimp without greasy texture.
- Fry the shrimp in small batches to avoid overcrowding, which can lower the oil temperature.
- Drain shrimp on a wire rack rather than paper towels to prevent sogginess.
