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
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
Don't overcrowd the pot
Season immediately after frying
Serve with cocktail or tartar sauce