If you love shrimp, nothing beats the satisfying crunch of crispy fried shrimp. Whether you’re making a quick snack or preparing a delicious meal, mastering the art of crispy fried shrimp is easier than you think. In this article, I’ll walk you through the best tips and a foolproof recipe to get that perfect golden crunch every time you fry shrimp at home.
Why Crispy Fried Shrimp?
Crispy fried shrimp are a crowd-pleaser. The contrast of the crunchy coating with the tender, juicy shrimp inside creates a mouthwatering experience. Plus, fried shrimp are versatile — great as an appetizer, main dish, or party snack. Pair them with your favorite dipping sauces like cocktail sauce, garlic aioli, or spicy mayo for an extra flavor boost.
Ingredients You’ll Need
– Fresh or thawed raw shrimp (peeled and deveined)
– Buttermilk or egg (for marinating)
– Flour, cornstarch, or sweet potato starch (for coating)
– Seasonings: salt, pepper, paprika, garlic powder, onion salt
– Neutral oil with a high smoke point (like vegetable, canola, or avocado oil) for frying
Step-by-Step Guide to Making Crispy Fried Shrimp
1. Marinate the Shrimp
Start by marinating your shrimp. Combine shrimp with buttermilk (or beaten egg), salt, pepper, paprika, garlic powder, and onion salt in a bowl. This not only flavors the shrimp but also helps the coating stick better. Let it rest for at least 30 minutes in the fridge for maximum flavor and tenderness.
2. Prepare the Coating
In a separate bowl, mix your dry coating ingredients. A great combination is all-purpose flour, cornstarch, and your choice of seasonings like paprika, garlic powder, onion salt, and a pinch of salt. Cornstarch or sweet potato starch adds an extra crunch and lightness to the coating.
3. Heat the Oil
Pour 3-4 cups of oil into a deep pot or skillet and heat it to 350°F (175°C). If you don’t have a thermometer, test the oil by dipping a wooden spoon handle into it—if bubbles form around it, the oil is ready for frying.
4. Coat the Shrimp
Take each marinated shrimp and dredge it in the flour mixture, making sure it’s evenly coated. Shake off any excess flour to avoid clumping.
5. Fry in Batches
Carefully add the shrimp to the hot oil in small batches. Overcrowding lowers the oil temperature and results in soggy shrimp. Fry each batch for about 1-3 minutes per side or until golden brown and crispy. The shrimp should be opaque and cooked through but still juicy inside.
6. Drain and Serve
Use a slotted spoon to remove the shrimp and place them on a paper towel-lined plate to drain excess oil. Serve immediately for the best crunch.
Tips for Extra Crispy Shrimp
– Use sweet potato starch: This starch creates a bubbly, ultra-crispy coating that’s a favorite in Taiwanese fried chicken and works wonders on shrimp.
– Don’t skip the cornstarch: Mixing cornstarch with flour in your coating adds lightness and crunch.
– Keep oil temperature steady: Maintaining 350°F ensures shrimp cook quickly and get crispy without absorbing too much oil.
– Avoid overcrowding: Fry shrimp in small batches to keep the oil hot and crisp the coating properly.
– Marinate for flavor and texture: The buttermilk or egg bath tenderizes shrimp and helps the coating stick better.
Serving Suggestions
Crispy fried shrimp go great with simple sides like fries, coleslaw, or a fresh salad. Garnish with chopped parsley or lemon wedges for a bright touch. Don’t forget your favorite dipping sauces—cocktail sauce, tartar sauce, garlic aioli, or even spicy Sriracha mayo all pair beautifully.
Crispy fried shrimp are easy to make and always impress. With just a few simple steps and the right technique, you can enjoy restaurant-quality shrimp at home anytime. So grab your shrimp, heat that oil, and get ready for a crunchy, flavorful treat!