Fried Shrimp

I love making Fried Shrimp at home because they taste better than any restaurant version I've tried and they're done in minutes. The coating gets golden and crunchy while the shrimp stay perfectly tender inside. They're kid-friendly and pair perfectly with fries, coleslaw, or piled into shrimp po' boys for gatherings. I serve them for Friday dinners, summer cookouts, and any time I want fried seafood that actually tastes homemade. They taste amazing fresh, but you can store leftovers in the fridge for up to 2 days or freeze for about 2 months.

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Prep Time 15

Cook Time 5

Total Time 20

Course Appetizer, Main Course

Cuisine American

Servings

Calories 223 kcal

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

Here are my best tips for making perfectly crispy fried shrimp every time.

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

Calories: 223kcalCarbohydrates: 29gProtein: 20gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.4gTrans Fat: 0.01gCholesterol: 147mgSodium: 656mgPotassium: 261mgFiber: 2gSugar: 2gVitamin A: 763IUVitamin C: 0.1mgCalcium: 123mgIron: 2mg

Keyword Fried Shrimp