Ah, “perfect fried shrimp” — crispy, golden outside, juicy inside, with that satisfying crunch and flavor 😍 Here’s a chef-level method that really nails it.
Perfect Fried Shrimp
Ingredients
-
500 g (1 lb) shrimp, peeled & deveined, tails optional
-
1 tsp salt
-
½ tsp black pepper
-
1 tsp paprika (optional, for color & flavor)
-
½ cup all-purpose flour
-
½ cup cornstarch (helps extra crispiness)
-
1–2 eggs, beaten
-
1 cup panko breadcrumbs (or regular breadcrumbs)
-
Oil for frying (vegetable, canola, or peanut oil)
Instructions
1️⃣ Prep the shrimp
-
Pat shrimp dry with paper towels — very important for crispiness.
-
Season with salt, pepper, and paprika.
2️⃣ Set up dredging stations
-
Bowl 1: Flour + cornstarch mix
-
Bowl 2: Beaten eggs
-
Bowl 3: Panko breadcrumbs
3️⃣ Coat shrimp
-
Dredge shrimp in flour mixture, shaking off excess.
-
Dip in egg.
-
Coat in breadcrumbs, pressing lightly so they stick.
Tip: For extra crunch, repeat egg + panko step once more.
4️⃣ Fry shrimp
-
Heat oil in a deep pan or skillet to 175–180°C (350–360°F).
-
Fry shrimp in batches, 2–3 minutes, until golden brown.
-
Don’t overcrowd the pan.
5️⃣ Drain
-
Transfer to a plate lined with paper towels.
-
Serve immediately for maximum crunch.
Serving Ideas
-
Classic: with cocktail sauce or lemon wedges
-
Asian-style: sweet chili or sriracha mayo
-
Tacos: with slaw and avocado
-
Salad topper: adds a crunchy protein punch
Chef Tips
-
Dry shrimp well → moisture = soggy coating.
-
Panko breadcrumbs → lighter, crunchier than regular.
-
Oil temperature → too low = greasy shrimp; too high = burnt outside, raw inside.
-
Rest after dredging → 5–10 min lets coating stick better.
If you want, I can also give a “restaurant-style ultra-crunch shrimp” version with a buttermilk soak and double coating that stays crunchy even after dipping in sauce