USA · Fish and Seafood Dishes · Quick
Fried Shrimp
Shrimp coated in seasoned flour, dipped in egg, and fried in hot oil until the crust turns deep gold and audibly crunchy. Served with a squeeze of lemon, the contrast between crisp shell and tender, juicy shrimp is addictive.
30 min 275 kcal 4 serves Medium⚡Quick🇺🇸USA★★★★★4.6· 5 reviews
Ingredients
ServingsMetric
- 200 gshrimps
- ½ onion
- 1 tbspvegetable oil
- 300 mlvegetable oil for frying
- 1 lemon
- 1 tsp9% vinegar
- to tastelettuce leaves, dill, ground ginger, salt
- 80 gflour
- 50 mlmilk
- 2 eggs
- to tastesalt
Method
- Rinse the shrimp under cold water and pat completely dry with paper towels. Lightly season with salt and pepper.
- In a medium bowl, whisk together the flour and salt. In a separate bowl, whisk the egg and milk. Combine the wet and dry ingredients and whisk until just combined. Do not overmix.
- Heat about 5-7 cm of vegetable oil in a deep pot to 180°C. Working in batches, dip each shrimp into the batter, allowing excess to drip off.
- Carefully place the battered shrimp into the hot oil. Fry for 2-3 minutes, turning once, until golden brown and crispy.
- Transfer to a wire rack or paper towels to drain. Serve immediately, garnished with fresh parsley or dill, with lemon wedges and tartar or sweet chili sauce.
FAQ
Rubbery shrimp is a sign of overheating or frying too long. Large shrimp (21/25 count) in breading need only 2–3 minutes at 180°C; small ones 1.5–2 minutes. Always pat dry before breading — moisture makes the coating soggy. Do not add too many shrimp at once: the temperature drops and they start absorbing oil.
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Comments (1)
I devein the shrimp by running a small knife along the back for fried shrimp. It takes 5 minutes for a whole batch and the clean look and taste are worth it. The intestinal tract can add a gritty, unpleasant texture.