Golden Fried Shrimp

Welcome to the ultimate guide for crafting the perfect batch of crispy, juicy fried shrimp right in your own kitchen! As someone who grew up immersed in the rich traditions of Southern cooking, I understand the desire for truly exceptional fried seafood. I’ve spent over a decade meticulously developing recipes that deliver restaurant-quality results, and this fried shrimp recipe is no exception. If you’ve ever been frustrated by soggy breading, bland flavor, or rubbery shrimp, prepare for a culinary revelation. I’m here to walk you through every essential step, ensuring your homemade fried shrimp boast an irresistible crunch, deep, satisfying seasoning, and a tender, succulent interior. Get ready to impress yourself and your loved ones with this foolproof method for Southern-style fried shrimp perfection.

Craving more Southern comfort? You’ll also adore my other classic recipes such as Fried Chicken Gizzards, Fried Chicken Livers, and our signature Southern Fried Chicken Wings. Each offers that authentic, flavorful experience you cherish.

Fried Shrimp Ingredients: The Foundation of Flavor

Achieving truly exceptional fried shrimp begins with selecting the right ingredients and understanding their role in the recipe. Each component contributes to the desired texture, flavor, and overall succulence of the final dish. Here’s a detailed look at what you’ll need and why:

• Raw Shrimp (Peeled and Deveined): The star of our dish! Opting for pre-peeled and deveined shrimp is a fantastic time-saver, making this recipe even more accessible for busy weeknights. When it comes to size, I recommend large shrimp (typically 21-25 count per pound) or jumbo shrimp (16-20 count). These larger sizes offer the ideal balance between a tender, juicy interior and a substantial, crispy exterior. Smaller shrimp can overcook quickly, while colossal shrimp might take longer to cook through, potentially leading to uneven results.
• Eggs: Eggs act as the essential binder for our breading. They create a sticky surface on the shrimp, allowing the flour and cornmeal mixture to adhere perfectly. Once fried, the egg wash helps form that coveted golden-brown, crispy crust that locks in the shrimp’s moisture. For optimal adherence, ensure your eggs are well-beaten and cover the shrimp thoroughly.
• All-Purpose Flour: The first layer in our breading process, flour serves multiple crucial purposes. It provides a dry base for the egg wash to cling to, ensuring a consistent and even coating. More importantly, it helps to seal in the natural moisture of the shrimp, preventing them from drying out during frying. This initial layer is key to achieving a juicy, tender shrimp inside its crispy shell.
• Yellow Cornmeal: This ingredient is a non-negotiable for authentic Southern fried shrimp. Yellow cornmeal contributes that distinctive, slightly gritty texture and rich golden hue that is characteristic of classic fried seafood. It crisps up beautifully in hot oil, providing a satisfying crunch that plain flour alone cannot achieve. It’s the secret to that classic Southern “snap.”
• Breadcrumbs: While cornmeal provides grit, breadcrumbs add an extra layer of crispness and structure to the coating. When combined with flour and cornmeal, breadcrumbs create a lighter, more airy crunch that holds its integrity exceptionally well, even after cooling slightly. For an even lighter and crispier texture, consider using Panko breadcrumbs, although standard breadcrumbs work perfectly.
• Old Bay and Lemon Pepper Seasoning: These are my absolute go-to seasonings for shrimp and most seafood dishes, transforming them from good to absolutely phenomenal.
  • Lemon Pepper Seasoning: Adds a vibrant, zesty kick with a bright citrus pop that beautifully complements the delicate flavor of shrimp. It elevates the taste profile without overpowering it.
  • Old Bay Seasoning: A true classic for seafood, Old Bay boasts a complex blend of herbs and spices that brings a deep, savory, and slightly spicy dimension. It’s the flavor profile that makes your shrimp taste like it came straight from a beloved seafood shack.

  These are optional for flavor, but highly recommended for an authentic Southern experience. Feel free to adjust quantities or substitute with your preferred seafood seasonings.

• Vegetable or Canola Oil: The choice of oil is critical for successful frying. Both vegetable and canola oils are excellent choices due to their high smoke points and neutral flavors. A high smoke point means the oil can get hot enough to quickly crisp the breading without burning, while its neutral taste ensures that the shrimp’s natural flavor and the seasonings remain the star. Using the right oil prevents a greasy finish, allowing the crispy texture and delicious seasoning to shine.

How to Keep the Breading From Falling Off: The Crispy Secret

One of the most common frustrations when frying shrimp is having the delicious, crispy breading slide right off. Fortunately, achieving a perfectly adhered coating isn’t difficult if you follow a few simple, yet crucial, steps. These techniques ensure your breading stays put, delivering that satisfying crunch with every bite:

• Pat the shrimp dry thoroughly: Moisture is the absolute enemy of adhesion. Before you even think about dipping your shrimp, use paper towels to remove as much surface moisture as possible. Excess water creates steam when it hits the hot oil, which can cause the breading to loosen and detach. A dry surface allows the coating to stick much more effectively.
• Avoid excessively thick breading layers: While a generous coating is desirable, going overboard can be counterproductive. An overly thick layer of breading is heavy and more prone to falling off during frying, especially if it doesn’t cook through evenly. Aim for a moderate, even coating that fully covers the shrimp without being caked on.
• Allow the breaded shrimp to rest: This step is a game-changer and often overlooked. After breading, arrange your shrimp on a wire rack or a parchment-lined plate and let them sit undisturbed for 10-15 minutes before frying. This resting period allows the moisture from the shrimp to be absorbed by the breading, helping the coating to “set” and adhere firmly. During this time, you can get your oil heating up or clean up your prep area, making your cooking process more efficient.
• Do not overcrowd the pan: Frying too many shrimp at once is a surefire way to compromise your breading. Overcrowding significantly lowers the oil temperature, leading to longer cooking times. This prolonged exposure to oil can make the breading soggy and cause it to separate. Moreover, too many items in the pan create excessive steam, which further loosens the coating. Fry in small, manageable batches to maintain consistent oil temperature and ensure each piece cooks to golden, crispy perfection.
• Resist the urge to flip too often: Patience is key when frying. Allow the shrimp to cook undisturbed on one side until it achieves a beautiful golden-brown color and the breading is firm before attempting to flip it. Constantly turning the shrimp too early or too often can disturb the developing crust, causing the breading to tear or fall off. A single, confident flip is usually all that’s needed once the first side is adequately cooked.

How to Prevent Rubbery, Overcooked Shrimp: Tender Perfection

Nobody enjoys rubbery, tough shrimp. This unpleasant texture is a common pitfall in frying, primarily caused by overcooking. Shrimp cook incredibly quickly, and even a minute too long in the oil can transform them from tender to chewy. Here’s a deeper dive into why rubbery shrimp happen and how to consistently achieve perfectly cooked, succulent results:

Rubbery shrimp typically result from a few key issues:

• Frying at too low a temperature: When the oil isn’t hot enough, the shrimp take longer to cook through. This extended cooking time means the delicate proteins in the shrimp seize up and contract excessively, leading to a tough, rubbery texture. The breading also has more time to absorb oil, resulting in a greasy finish.
• Overcrowding the pan: As mentioned earlier, adding too many shrimp to the pan at once dramatically drops the oil temperature. This effectively replicates the problem of frying in oil that isn’t hot enough, prolonging the cooking time and leading to overcooked, rubbery shrimp.
• Frying shrimp directly from the refrigerator: Cold shrimp, when introduced to hot oil, cause a significant temperature drop. This can result in uneven cooking, where the outside cooks too quickly while the inside remains undercooked, or the overall cooking time is extended as the oil tries to recover, leading to overcooked results.

To prevent rubbery, overcooked shrimp, follow these expert tips:

• Maintain optimal oil temperature: This is paramount. Use a reliable kitchen thermometer to ensure your oil stays within the ideal range of 350°F to 375°F (175°C to 190°C). If the oil temperature drops, allow it to reheat before adding more shrimp. This consistent heat ensures rapid cooking and a crispy exterior without overcooking the interior.
• Fry shrimp in small batches: Always resist the temptation to crowd the pan. Frying in small batches helps to maintain a consistent oil temperature, which is crucial for quick, even cooking. This also ensures each piece gets ample space to crisp up properly.
• Allow shrimp to come to room temperature: Before frying, take your shrimp out of the refrigerator about 15-20 minutes beforehand. Allowing them to come closer to room temperature prevents a drastic drop in oil temperature when they are added, contributing to more even and faster cooking.
• Watch for visual cues: Shrimp cook very quickly. They are done when they turn opaque and curl into a C-shape. Overcooked shrimp will often curl into a tighter O-shape. Aim for that perfect C-curl and a beautiful golden-brown breading.

How to Avoid Soggy Greasy Shrimp: Golden and Dry

The antithesis of perfectly fried shrimp is a soggy, greasy mess. This issue stems from improper frying conditions and drainage, leaving you with a heavy, unappetizing dish. Understanding these common culprits and how to counteract them is vital for achieving consistently light and crispy results.

Soggy, greasy shrimp typically occur due to:

• Oil that is not hot enough: When the frying oil is below the optimal temperature, the breading takes longer to cook and crisp. During this extended cooking time, the breading acts like a sponge, absorbing excessive amounts of oil instead of quickly sealing and frying. This leads to a heavy, greasy texture.
• Overcrowding the pan: As with preventing rubbery shrimp, overcrowding the pan causes a significant drop in oil temperature. This again prolongs cooking and promotes oil absorption, resulting in soggy shrimp.
• Improper drainage: Placing freshly fried shrimp directly onto paper towels can trap steam underneath, softening the crispy breading. While paper towels absorb some oil, their flat surface prevents adequate air circulation, making the shrimp susceptible to steam.

To avoid soggy, greasy shrimp and achieve that desirable golden crispness:

• Use a thermometer to maintain oil temperature: Invest in a good deep-fry thermometer and keep your oil between 350°F and 375°F (175°C to 190°C). This temperature range ensures the shrimp cook quickly and the breading crisps before it can absorb too much oil. If the temperature drops, pause frying until it recovers.
• Fry in small batches: This cannot be stressed enough. Frying in small batches is crucial for maintaining consistent oil temperature and ensuring each piece has enough space to cook evenly without steam build-up.
• Drain fried shrimp on a wire rack: Instead of paper towels, transfer your fried shrimp to a wire rack set over a baking sheet. This allows air to circulate completely around each piece, preventing steam from accumulating and keeping the breading crisp. Any excess oil will drip onto the baking sheet below.
• Do not cover hot shrimp: Covering hot fried shrimp, even loosely, traps steam. Allow them to cool slightly on the wire rack before serving or storing to preserve their crisp texture.

How to Make Crispy Fried Shrimp: Step-by-Step Excellence

Now that we’ve covered the foundational tips, let’s dive into the detailed, step-by-step process for making these incredible crispy Southern fried shrimp. The full, printable recipe card with exact measurements can be found further down this page, but here’s an expanded look at each stage to ensure your success.

1. Prepare the Shrimp for Breading: Start with your raw, peeled, and deveined shrimp. The most critical first step is to pat them thoroughly dry using paper towels. Removing excess moisture is essential for the breading to adhere properly and achieve maximum crispness. Set the dried shrimp aside.
2. Whisk the Egg Wash: In a small bowl, crack your eggs and beat them until they are smooth and well-combined. This creates the “glue” layer for your breading. For an extra boost of flavor, season the egg wash generously with ½ teaspoon of lemon pepper seasoning, ½ teaspoon of Old Bay seasoning, and a pinch of salt. This ensures every layer of your shrimp is seasoned.
3. Create the Flavorful Breading Mix: In a large plastic or paper bag (my preferred method for easy, even coating and minimal mess) or a large mixing bowl with a lid, combine the dry breading ingredients: all-purpose flour, yellow cornmeal, and breadcrumbs. Now, infuse it with flavor by adding 1 teaspoon of lemon pepper seasoning, 1 teaspoon of Old Bay seasoning, salt, pepper, and an optional ½ teaspoon of cayenne pepper if you enjoy a spicy kick. Seal the bag tightly or place the lid on the bowl, then shake vigorously or stir well to ensure all the ingredients are thoroughly and evenly mixed. This creates a homogeneous, flavorful coating.
4. Bread the Shrimp in Batches: Working in small batches (to prevent overcrowding and ensure even coating), first dip the shrimp into the seasoned egg wash, allowing any excess to drip off. You want a thin, even layer of egg. Immediately transfer the egg-coated shrimp into the bag with the breading mix. Seal the bag and shake gently but firmly until each shrimp is fully and evenly coated. Remove the breaded shrimp and place them on a wire rack. Repeat this process until all shrimp are breaded.
5. Allow the Coating to Set (Crucial Step): For the absolute crispiest results, arrange the breaded shrimp in a single layer on a wire rack or a parchment-lined plate and let them rest for 10-15 minutes. This resting period is vital as it allows the moisture from the shrimp to be absorbed into the breading, helping the coating set and adhere firmly. This significantly reduces the chance of the breading falling off during frying.
6. Heat the Frying Oil: While the shrimp are resting, pour your vegetable or canola oil into a large, heavy-bottomed skillet or a deep pan. You’ll want about 1½ to 2 inches of oil. Heat the oil over medium-high heat until it reaches a temperature between 350°F and 375°F (175°C to 190°C). Use a kitchen thermometer to monitor the temperature closely. If you don’t have a thermometer, you can test the oil by dropping in a tiny pinch of the breading mix – if it immediately sizzles vigorously, the oil is ready.

Pan Frying Method

7. Fry the Shrimp to Golden Perfection: Carefully add the breaded shrimp into the hot oil in small batches. Do not overcrowd the pan, as this will lower the oil temperature and lead to soggy, greasy shrimp. Fry for 2-3 minutes per side, or until the shrimp are a beautiful golden brown and cooked through (they will turn opaque and curl into a C-shape).
8. Drain and Serve Immediately: Using a slotted spoon or tongs, transfer the freshly fried shrimp to a clean wire rack set over a baking sheet. This allows any excess oil to drain away and ensures air circulates around the shrimp, maintaining their crispness. Avoid draining on paper towels as this can trap steam and make them soggy. Let them cool for just a minute or two before serving immediately with your favorite dipping sauces.

Air Frying Method

For a lighter alternative, air frying is an excellent option that still delivers a wonderfully crispy texture.

1. Prepare the Air Fryer Basket: Lightly spray the inside of your air fryer basket with cooking oil or a non-stick spray to prevent the shrimp from sticking.
2. Arrange Shrimp in the Basket: Place the breaded shrimp in a single layer in the air fryer basket. Ensure there is enough space between each piece for hot air to circulate. If necessary, cook in multiple batches to avoid overcrowding. Do not stack the shrimp.
3. Air Fry to Crispy Perfection: Air fry the shrimp at 400°F (200°C) for 8-11 minutes. Halfway through the cooking time, flip the shrimp to ensure even crisping on all sides. Continue cooking until they are golden brown and cooked through.

Equipment You Will Need

• Cast Iron Skillet (for pan frying)
• Cosori 7-Quart Air Fryer (for air frying)
• Wire rack with baking sheet
• Kitchen thermometer (for oil temperature)
• Large plastic or paper bag (for breading) or a large mixing bowl with lid
• Small bowl (for egg wash)
• Slotted spoon or tongs

Crispy Southern Fried Shrimp Recipe

Brandi Crawford

Having grown up around classic Southern cooking, I’ve dedicated a decade to developing well-seasoned recipes that genuinely work in everyday kitchens. If you’ve ever struggled with soggy shrimp or breading that refuses to stick, this fried shrimp recipe will transform your experience. I’ll guide you through every single step, guaranteeing you achieve a crispy texture, robust seasoning you can truly taste, and incredibly juicy shrimp.

Average Rating: 5 from 1 vote

Print Recipe |
Pin Recipe

Rate this recipe! Leave a review!

Prep Time: 15 mins

Cook Time: 10 mins

Shrimp Rest: 10 mins

Total Time: 35 mins

Course: Dinner, Lunch

Cuisine: American, Southern

Servings: 4 servings

Calories: 278 kcal

Ingredients

• 1 pound raw shrimp (Peeled and deveined)
• 1-2 eggs (You may need 2 eggs depending on the size of your shrimp.)
• ½ cup flour
• ⅓ cup yellow cornmeal
• ⅓ cup breadcrumbs
• 1 ½ teaspoons lemon pepper seasoning (Divided into 2 portions: 1 teaspoon and ½ teaspoon)
• 1 ½ teaspoons Old Bay Seasoning (Divided into 2 portions: 1 teaspoon and ½ teaspoon)
• Salt and pepper to taste
• ½ teaspoon cayenne pepper (Optional for spicy.)
• Vegetable or canola oil

Instructions

Pan Frying

1. Prep the shrimp: Pat the peeled and deveined shrimp dry with paper towels to help the coating stick. Set aside.
2. Beat the eggs: In a small bowl, crack and beat the eggs until smooth. This will help the breading stick to the shrimp. Season with ½ teaspoon of lemon pepper, ½ teaspoon Old Bay seasoning, and salt to taste.
3. Make the breading mix: In a large plastic or paper bag or mixing bowl with a lid, combine: flour, yellow cornmeal, breadcrumbs, 1 teaspoon of lemon pepper seasoning, 1 teaspoon of Old Bay seasoning, salt, pepper, and optional cayenne pepper. Seal and shake the bag or stir the bowl to mix everything evenly.
4. Bread the shrimp: Working in batches, dip the shrimp into the beaten eggs, letting any excess drip off. Then place the egg-coated shrimp into the bag with the breading mix. Seal and shake until fully coated.
5. Let the coating set: For the crispiest result, place the breaded shrimp on a wire rack or parchment-lined plate and let them rest for 10–15 minutes before frying. This helps the breading stick better.
6. Heat the oil: Pour vegetable or canola oil into a large skillet or deep pan—about 1½ to 2 inches deep. Heat over medium-high until it reaches 350-375 degrees. (You can test with a thermometer or drop in a bit of breading—it should sizzle immediately.)
7. Fry the shrimp: Carefully add the shrimp in batches, being sure not to overcrowd the pan. Fry for 2–3 minutes per side, or until golden brown and cooked through.
8. Drain and serve: Use a slotted spoon to transfer the fried shrimp to a wire rack. Avoid paper towels. A wire/baking rack will allow air circulation and maintain crispness. Let cool slightly before serving with your favorite dipping sauce.

Air Frying

1. Spray the air fryer basket with cooking oil to prevent sticking.
2. Add the breaded shrimp the air fryer basket. Cook in batches if necessary. Do not stack shrimp.
3. Air fry at 400 degrees for 8-11 minutes or until crispy, flipping halfway through.

Notes

Feel free to season the shrimp with any of your favorite spices. Swap out lemon pepper or Old Bay for what you wish.

You can omit the breadcrumbs without any changes to the other breading ingredients.

If you don’t want to use cornmeal, be sure to use breadcrumbs (the same amount noted for the cornmeal).

I like to season the shrimp first along with the eggs and then season the breading as well for optimal flavor. You can skip seasoning the shrimp prior to the breading if you want less flavor and spice.

Nutrition

Serving: 4oz | Calories: 278kcal | Carbohydrates: 27g | Protein: 22g | Fat: 8g

Nutrition Data

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Tried this recipe? Mention @Stay_Snatched or tag #StaySnatched!

Subscribe to our Youtube Channel! Check out our videos!

Tried this recipe? Let us know how it was!

Frequently Asked Questions and Pro Tips

Even with detailed instructions, a few common questions often arise when frying shrimp. Here are some of the most frequently asked questions and professional tips to ensure your fried shrimp are always a triumph.

The Perfect Dips: Sauces for Fried Shrimp

No plate of crispy fried shrimp is truly complete without the perfect dipping sauce (or three!). The right sauce can elevate your meal, adding a burst of complementary flavor that enhances the shrimp’s delicate taste and crispy texture. Here are some classic and personal favorite options:

• Classic Cocktail Sauce: A tangy, slightly spicy blend of ketchup, horseradish, Worcestershire sauce, and lemon juice. Its bright acidity cuts through the richness of the fried shrimp beautifully. You can easily find a fantastic homemade cocktail sauce recipe to make your own from scratch.
• Zesty Tartar Sauce: Creamy, cool, and perfectly balanced with pickles, capers, dill, and lemon. Tartar sauce is a timeless pairing for any fried seafood, offering a refreshing counterpoint to the crispy coating.
• Spicy Hot Sauce: For those who love a bit of heat, a good quality hot sauce is indispensable. Louisiana-style hot sauces, with their vinegary kick, are my absolute favorite for fried shrimp. A simple drizzle can add an exciting layer of flavor.
• Rich Remoulade Sauce: This is my ultimate go-to sauce for fried shrimp. A staple in Southern and Creole cuisine, remoulade sauce is a mayonnaise-based delight featuring Dijon mustard, Cajun spices, herbs, and often a touch of pickle or caper. It’s creamy, savory, and offers a complex flavor profile that truly enhances the shrimp.
• Garlic Aioli: A rich, garlicky mayonnaise-based sauce that is simple yet incredibly flavorful. A squeeze of lemon juice in your aioli can brighten it up further.
• Sweet Chili Sauce: For a sweet and spicy contrast, sweet chili sauce offers a delightful sticky glaze that pairs wonderfully with crispy fried shrimp.

What to Pair with Fried Shrimp: Complete Your Meal

Building a complete and satisfying meal around your crispy fried shrimp is part of the joy of Southern cooking. Whether you’re looking for fresh, crunchy, or comforting sides, there are endless delicious options to complement the star of the plate.

Classic Coleslaws:

You can’t go wrong with a classic coleslaw. The crisp, cool cabbage provides a refreshing contrast to the warm, fried shrimp. Choose your style:

• Creamy Southern Coleslaw: A rich, mayonnaise-based slaw with a touch of sweetness, embodying classic comfort.
• Vinegar Coleslaw: A lighter, tangier option that cuts through richness with its sharp, zesty dressing, perfect for balancing out fried dishes.

Crispy and Flavorful Sides:

If you’re craving more crunch and savory goodness, these fried delights are perfect partners:

• Cajun Fries: Crispy French fries seasoned with a vibrant blend of Cajun spices bring an extra layer of spice and texture to your meal.
• Fried Green Tomatoes: A beloved Southern delicacy, these tangy, breaded slices offer a unique flavor and satisfying crunch that pairs wonderfully with shrimp.

Hearty Southern Soul Food Staples:

For a truly authentic Southern spread, pair your fried shrimp with these comforting and flavorful soul food favorites:

• Collard Greens with Smoked Turkey: Tender, savory greens cooked low and slow with smoked turkey create a soulful, earthy counterpoint.
• Baked Mac and Cheese: Creamy, cheesy, and utterly comforting, a rich baked macaroni and cheese is always a welcome addition to any Southern meal.
• Southern Cooked Cabbage: Simple yet flavorful, tender cabbage cooked with savory seasonings offers a lighter, vegetable-focused side that’s still deeply satisfying.

With these sides and a delicious batch of crispy Southern fried shrimp, you’re set to enjoy a truly memorable meal!