Ideal Fried Shrimp

Ideal Fried Shrimp is a simple yet irresistible dish that delivers perfectly crispy, golden shrimp every time. Coated in a light flour and Panko breadcrumb crust, these shrimp are fried to perfection for a crunchy exterior and juicy interior.

With just a few basic ingredients and quick preparation, this recipe brings the classic flavors of Southern-style fried shrimp to your table. Serve them as an appetizer, with dipping sauces, or alongside your favorite sides for a delicious, crowd-pleasing meal.

Ideal Fried Shrimp

Ingredients

⅓ cup all-purpose flour

¾ teaspoon salt

½ teaspoon ground black pepper

3 large eggs

1 ½ cups Kikkoman Panko Bread Crumbs

1 pound jumbo shrimp, peeled and deveined (tails left on)

Approximately 1 cup vegetable oil for frying

Instructions

In a mixing bowl, combine flour, salt, and pepper. Whisk well.

In a separate bowl, beat the eggs until frothy.

Pour Panko breadcrumbs into a third bowl.

Coat each shrimp in the flour mixture (shake off excess), dip in eggs, then roll in breadcrumbs, ensuring both sides are covered.

Heat about 2 inches of vegetable oil in a frying pot to approximately 350°F (175°C).

Fry the shrimp in batches until golden brown, typically around 1 minute.

Remove shrimp with tongs and place on paper towels to absorb excess oil.

Serve the fried shrimp on a platter, ideally with a touch of Southern hospitality.

Notes:

Panko Breadcrumbs: Panko breadcrumbs are key to achieving that extra crispy texture. They’re lighter and crispier than regular breadcrumbs, giving the shrimp a crunchier bite. If you can’t find Panko, you can substitute with regular breadcrumbs, but the texture won’t be quite as airy and crisp.

Shrimp Size: For this recipe, jumbo shrimp (16–20 count per pound) work best, but you can use smaller shrimp if preferred. Just adjust the cooking time to ensure they don’t overcook. Smaller shrimp will take around 30 seconds to 1 minute to fry.

Coating Technique: Make sure to coat the shrimp thoroughly in each step: flour, egg, and breadcrumbs. This ensures that the coating sticks well while frying. After dipping in flour, gently shake off any excess before dipping in the egg, and be sure the breadcrumbs cover the shrimp evenly.

Frying Oil Temperature: Maintaining the right frying temperature is key to getting perfectly crispy shrimp. If the oil is too hot, the coating will burn before the shrimp cooks through; too cool, and the shrimp will absorb more oil and become greasy. A thermometer is helpful to keep the oil at 350°F (175°C).

Frying in Batches: Avoid overcrowding the frying pot, as this will cause the oil temperature to drop, leading to soggy shrimp. Fry the shrimp in small batches, and make sure each shrimp has enough space to fry evenly.

Drain Excess Oil: After frying, place the shrimp on paper towels or a wire rack to drain any excess oil. This will help maintain the crispiness and prevent them from becoming soggy.

Serving Suggestions: These fried shrimp are perfect on their own or served with dipping sauces such as cocktail sauce, tartar sauce, or a spicy mayo. They also pair well with coleslaw, French fries, or a side salad for a complete meal.

Make Ahead Tip: If you’re making a large batch, you can fry the shrimp ahead of time and reheat them in a hot oven (about 400°F/200°C for 5-10 minutes) to maintain their crispiness.

Oil Choices: While vegetable oil is commonly used for frying, you can also use peanut oil for its high smoke point and neutral flavor, or canola oil for a lighter option.

Flavor Variations: You can season the flour mixture with garlic powder, paprika, or cayenne pepper to add a little extra flavor and heat to your shrimp coating.

Nutrition Information:

SERVING SIZE: 4-5 pieces of fried shrimp

Frequently Asked Questions:

What type of shrimp should I use for fried shrimp?

It’s recommended to use jumbo shrimp for fried shrimp recipes like this one.

Look for shrimp that are peeled and deveined with the tails left on for added presentation.

Can I use different types of breadcrumbs instead of Panko?

Yes, you can use regular breadcrumbs or seasoned breadcrumbs instead of Panko.

However, Panko breadcrumbs typically result in a lighter and crispier texture.

How can I ensure the coating sticks to the shrimp?

Make sure to properly coat each shrimp by shaking off excess flour, dipping in beaten eggs, and rolling in breadcrumbs, ensuring both sides are evenly covered.

Can I bake the shrimp instead of frying them?

Yes, you can bake the shrimp instead of frying them for a healthier option.

Preheat your oven to 400°F (200°C) and place the breaded shrimp on a baking sheet lined with parchment paper.

Bake for about 10-12 minutes or until golden brown and cooked through.

What oil is best for frying shrimp?

Vegetable oil, canola oil, or peanut oil are commonly used for frying shrimp due to their high smoke points.

These oils can withstand the high temperatures required for frying without burning.

How do I know when the oil is ready for frying?

You can test the readiness of the oil by dropping a small piece of bread or a breadcrumb into the oil.

If it sizzles and floats to the surface, the oil is ready for frying.

Can I reuse the frying oil?

Yes, you can reuse frying oil for a few times if it’s properly strained and stored in a cool, dark place between uses.

However, be sure to discard the oil if it starts to smoke or develop an off odor.

How do I prevent the shrimp from becoming greasy?

To prevent greasy fried shrimp, make sure the oil is at the correct temperature before frying and avoid overcrowding the pot.

Fry the shrimp in batches, allowing them enough space to cook evenly.

What dipping sauces pair well with fried shrimp?

Fried shrimp pair well with a variety of dipping sauces, including cocktail sauce, tartar sauce, remoulade, or aioli.

You can also serve them with a squeeze of lemon for added flavor.

Can I prepare the shrimp ahead of time and reheat them later?

While fried shrimp are best served fresh for optimal crispiness, you can prepare them ahead of time and reheat them in a preheated oven for a few minutes until heated through.

However, they may not be as crispy as when freshly fried.