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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.
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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