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.
Ingredients
- 200 gshrimps
- 1/2 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. Slice the half onion thinly and toss it with the shrimp, the vinegar, a pinch of ground ginger and a little salt; leave for 10–15 minutes so the shrimp pick up the onion and ginger. Then discard the onion and pat the shrimp completely dry with paper towels — wet shrimp make the batter slide off.
- In a medium bowl, whisk together the flour and a pinch of salt. In a separate bowl, whisk the two eggs with the milk and 1 tbsp vegetable oil — the oil makes the crust lighter and crisper. 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 on lettuce leaves, 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.
Panko gives the crispiest crust thanks to its large flakes. Substitutes: regular breadcrumbs give a denser crust; crushed corn flakes give a similar crunch; a flour-cornstarch mix (1:1) without flakes gives a thin tempura-style crust. For a beer or soda batter, no additional breading is needed.
Frying without thawing is possible but not ideal: ice evaporates, creates steam, and makes the breading wet. It is better to quick-thaw under cold running water for 10–15 minutes, then dry well. If frying straight from frozen, increase oil temperature to 190°C and fry 30–60 seconds longer than usual.
The most popular is bang-bang sauce (mayonnaise + sweet chili + sriracha). Also classic: cocktail sauce with horseradish, tartar sauce, garlic aioli, or honey-mustard sauce. In the American South, fried shrimp are traditionally served with hot sauce and a lemon wedge.
Freshly fried shrimp are best eaten immediately — the coating softens within 20–30 minutes. They keep in the refrigerator for up to 2 days. To reheat: oven at 200°C for 5–7 minutes on a wire rack, or air fryer at 180°C for 3 minutes. Microwave is not suitable — it makes the coating soft. Freezing breaded fried shrimp is not recommended.
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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.