Ideal Fried Shrimp

Perfectly fried shrimp represents culinary mastery at its finest. The ideal fried shrimp achieves a delicate balance: crispy exterior protecting succulent, tender meat within. This recipe delivers restaurant-quality results through precise timing and temperature control.

The secret lies in the double-coating process and proper oil temperature maintenance. When executed correctly, each shrimp develops a golden-brown crust that shatters satisfyingly with each bite, revealing perfectly cooked seafood underneath.

This method eliminates common problems like greasy coating, rubbery texture, or separated breading. The result is professional-grade fried shrimp that rivals any seafood restaurant’s offering, at a fraction of the cost.

A foolproof method for creating perfectly crispy fried shrimp with a light, non-greasy coating and tender interior. Double-breading ensures optimal crunch while maintaining moisture.

Storage Options

  • Serve immediately for best results
  • Refrigerate leftovers up to 2 days
  • Reheat in 375°F oven for 5-7 minutes
  • Not recommended for freezing

Ideal Fried Shrimp

A foolproof method for creating perfectly crispy fried shrimp with a light, non-greasy coating and tender interior. Double-breading ensures optimal crunch while maintaining moisture.

Equipment

  • Deep heavy-bottomed pot
  • Thermometer
  • Three shallow bowls
  • Spider strainer or slotted spoon
  • Paper towel-lined plate
  • Tongs

Ingredients
  

  • 1 pound large shrimp 16-20 count, peeled and deveined
  • 2 cups all-purpose flour
  • 2 eggs beaten
  • 1 cup milk
  • 1 tablespoon Old Bay seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil for frying

Instructions
 

  • Clean shrimp, leaving tails on
  • Heat oil to 350°F
  • Mix flour with seasonings in first bowl
  • Combine eggs and milk in second bowl
  • Place additional seasoned flour in third bowl
  • Dredge shrimp in flour
  • Dip in egg mixture
  • Coat in second flour mixture
  • Fry 2-3 minutes until golden
  • Drain on paper towels

Notes

Maintain oil temperature between 350-375°F
Don't overcrowd the pot
Season immediately after frying
Serve with cocktail or tartar sauce