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Fried Shrimp with eggs, flour and lemon — USA recipeUSAUSA
Fish and Seafood Dishes

Fried Shrimp

⚡Quick

Crispy fried shrimp in a light batter, served with lemon and dipping sauce.

⏱️
30
Minutes
👥
4
Servings
🔥
275
kcal
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IngredientsInstructionsCommentsRelated Recipes

Key Ingredients

eggsflourlemonlettuce leavesmilkonion

What you'll need

Ingredients

How to make it

Instructions

  1. 1

    Rinse the shrimp under cold water and pat completely dry with paper towels. Lightly season with salt and pepper.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Carefully place the battered shrimp into the hot oil. Fry for 2-3 minutes, turning once, until golden brown and crispy.

  5. 5

    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.

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Frequently Asked Questions

Why did deep-fried shrimp turn out rubbery — how to fry shrimp crispy outside and tender inside?

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.

What can replace panko in a fried shrimp recipe — can regular breadcrumbs or flour be used?

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.

Can frozen shrimp be fried without thawing — and how to do it properly?

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.

What sauce goes best with fried shrimp — classic American options?

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.

How long do fried shrimp keep and can they be reheated crispy?

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.