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Fried Shrimp is my answer to Friday night seafood cravings. They’re crispy, garlicky, and ready faster than takeout. Every piece comes out golden brown and crunchy outside with tender, juicy meat inside. The seasoned coating tastes better than any restaurant version I’ve tried. You’ll be making these on repeat.
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I make them for summer cookouts, game days, and dinner parties because they’re quick comfort food that tastes like a seafood restaurant at home. They work as an appetizer or main course and they’re always a crowd-pleaser with kids and adults. Best enjoyed fresh from the fryer, but they stay good in the fridge for up to 2 days or freeze for about 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Fried Shrimp with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making fried shrimp at home is easier than you think, and the seasoned coating makes them taste like they came from your favorite seafood restaurant.
Soak the Shrimp in Seasoned Milk
Whisk together the milk with half of the garlic powder, paprika, oregano, salt, and pepper in a bowl. Add the shrimp and let them soak for 10 minutes so they absorb the flavors.
I like using this shrimp deveiner tool to make prep work much faster and cleaner if you’re buying whole shrimp. The milk tenderizes the shrimp slightly and creates a sticky surface that improves the adhesion of the flour coating.
Prepare the Seasoned Flour
In a separate bowl, mix the all-purpose flour with the remaining garlic powder, paprika, oregano, and a pinch of salt and pepper. This double-seasoning method ensures flavor in both the milk marinade and the coating, so every bite tastes seasoned through.
Coat the Shrimp
Remove the shrimp from the milk mixture and dredge them in the seasoned flour, pressing gently to ensure the coating adheres well. You want to press the flour into the shrimp slightly to create a thick, crunchy crust when they are fried.
Let the coated shrimp sit on a plate for a minute or two before frying so the coating sets and doesn’t fall off in the oil.
Heat the Oil
Heat oil in a deep skillet or fryer to 375°F. I use an instant-read thermometer to ensure the temperature stays consistent: if the oil’s too cool, the shrimp get soggy, and if it’s too hot, they burn before cooking through.
Fry the Shrimp
Fry the shrimp in batches for 3 to 4 minutes, or until golden brown and crispy. This stainless steel spider strainer is what I use to lift them out of the oil, as they drain excess oil during transfer.
Don’t overcrowd the pan, or the temperature will drop, and you’ll end up with greasy shrimp instead of crispy ones.
Drain and Serve
Transfer the fried shrimp to a plate lined with paper towels to drain excess oil. I also like using reusable Swedish dishcloths instead of paper towels because they’re more absorbent and eco-friendly.
Serve them hot with your favorite dipping sauce, such as cocktail sauce, tartar sauce, or spicy remoulade. Enjoy!
If you’re taking them to a party or potluck, an insulated casserole carrier keeps them warm and crispy during transport.
Fried Shrimp
Ingredients
- 1 pound raw shrimp peeled and deveined
- 1 cup all-purpose flour
- 2 teaspoons granulated garlic
- 2 teaspoons paprika
- 2 teaspoons oregano
- Salt and pepper
- ½ cup whole milk
- Oil for frying
Instructions
- In a bowl, whisk together the milk, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon oregano, salt, and pepper. Add the shrimp and let them soak for 10 minutes to absorb the flavors.1 pound raw shrimp, 2 teaspoons granulated garlic, 2 teaspoons paprika, 2 teaspoons oregano, ½ cup whole milk, Salt and pepper
- In a separate bowl, mix the flour with the remaining garlic powder, paprika, oregano, and a pinch of salt and pepper.1 cup all-purpose flour
- Remove the shrimp from the milk mixture and dredge them in the seasoned flour, pressing gently so the coating sticks well.
- Heat oil in a deep skillet or fryer to 375°F (190°C). Fry the shrimp in batches for 3–4 minutes, or until golden brown and crispy.Oil
- Transfer the fried shrimp to a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauce.
Video
Notes
- Don’t skip the milk soak: Letting the shrimp sit in the seasoned milk for 10 minutes helps the coating adhere better and adds extra flavor throughout, not just on the surface.
- Press the flour coating on: When you dredge shrimp, gently press the seasoned flour into each piece so it adheres well and creates a thicker, crunchier crust when fried.
- Try an egg wash for extra crunch: For an even thicker, crispier coating, dip the flour-coated large shrimp in beaten eggs before dredging in seasoned flour again. The eggs create a restaurant-style crust that stays crispy longer.
- Use a thermometer: Keep the oil at a steady 375°F for the crispiest results. If the temperature is too low, the shrimp absorb more oil and become greasy rather than crispy.
- Fry in small batches: Don’t overcrowd the pan or the oil temperature will drop and you’ll end up with soggy shrimp instead of golden, crispy ones.
- Flash-freeze for better storage: Freeze fried shrimp in a single layer on a baking sheet for about an hour, then transfer to a container so they don’t stick together in a clump.
Nutrition
How to Store Leftovers
Fried shrimp are best eaten fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat them in a 375°F oven for about 5 minutes to crisp the coating again, rather than using the microwave, which can make them soggy.
For longer storage, freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe glass container or bag for up to 2 months. Thaw in the fridge overnight, then reheat in the oven at 375°F for 8 to 10 minutes, until heated through and crispy.
What to Serve With Fried Shrimp
They’re amazing with classic sides like coleslaw, French fries, hush puppies, or a simple green salad. I also love serving them as the main dish, with cornbread and baked beans, for a Southern-style seafood dinner.
You can pile them into a toasted hoagie roll with shredded lettuce, tomatoes, pickles, and remoulade for fried shrimp po’ boys. They’re also great as an appetizer with a few dipping sauces, such as cocktail sauce, tartar sauce, or spicy mayo.
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