Crispy Fried Shrimp are breaded and fried until golden and crunchy. Dip them in some cocktail sauce for a wonderful treat from the sea.
These shrimp are first seasoned with Cajun or Creole seasoning for just a little zip and then tossed in all-purpose flour. Next they are dipped in egg and then breaded with a mixture of flour, bread crumbs, and Panko crumbs. This combo makes a wonderfully crispy and crunchy coating for them without being too heavy.
Fry them until golden and get ready to dig in.
These Crispy Fried Shrimp are so delicious, they will disappear as fast as you can fry them, and luckily you can fry them really fast. They only take a minute or two, especially if you use shrimp that are on the smaller side.
Tips for making Crispy Fried Shrimp
- You can use fresh or frozen and thawed shrimp.
- You’ll want to devein your shrimp. You can either make a shallow slit in the back of the shrimp and remove it or sometimes you can grab ahold of the end of it if it is visible and pull it out.
- This recipe will work with any size shrimp. Just fry them a little longer for larger shrimp.
- The biggest mistake people make when cooking shrimp is overcooking them. They really cook very quickly and will get rubbery and tough if overcooked. It is very unlikely that you will undercook them.
More Shrimp Recipes
- Bourbon Shrimp
- Southern Shrimp Salad
- Spicy Beer Shrimp
- Copycat Bang Bang Shrimp
- Buttery Broiled Shrimp
Crispy Fried Shrimp
Ingredients
- 1 pound medium shrimp peeled and deveined
- 2 teaspoons Cajun or creole seasoning
- 3/4 cup all-purpose flour
- 2 large eggs
- 1/2 cup plain dry bread crumbs
- 1/2 cup Panko crumbs
- 1/2 cup flour
- Vegetable oil
- salt
Instructions
- Sprinkle shrimp with cajun seasoning.
- Place 3/4 cup flour in a shallow bowl. In a second shallow bowl, whisk eggs together with 1 tablespoon of water.
- Combine bread crumbs, Panko crumbs, and flour on a paper plate or in a shallow dish.
- Coat shrimp in flour, dip in egg, and then press into bread crumb mixture, throughly coating them.
- Pour 1 inch of oil in a Dutch oven or skillet with high sides. Heat until oil sizzles when you drop a few bread crumbs in.
- Fry shrimp in batches until golden brown. This will only take a minute or two depending on shrimp size and how hot the oil is. Do not overcook them or they will be chewy. Place them on a paper towel-lined plate.
- Sprinkle shrimp lightly with salt when you take them out of the oil.
- Serve with cocktail sauce.
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post contains affiliate links.
Excellent recipe! Thanks for sharing. I’d upload a picture if I could. Fried shrimp and mushrooms using same breading, just different pots of oil. Shrimp took about 60 seconds and I used jumbo, mushrooms about 2 1/2 minutes, turning over half way. Cooked at 350 degrees. Really like how thin and crispy coating is without needing to use all panko or a thick batter. Not greasy at all and shrimp were perfectly tender. Was curious about adding water to the eggs, so put 1/2 tablespoon water in 1 egg, and none in other. Without water, the egg is too viscous and has trouble sticking to the shrimp, so good call on adding water! Definitely will use again, as much better fried shrimp than bar or restaurant!
I just made them! First attempt ever at making fried shrimp… super easy recipe and they were FABULOUS!!👌 (I didn’t have any Cajun seasoning, so I just seasoned up the flour with garlic salt, onion salt and some spicy pepper.) Super delish! Thanks so much for the recipe!
Very easy and extremely tasty! Best recipe I’ve found for fried shrimp!
Fantastic! The Cajun seasoning added just the right amount of flavor without being overbearing. Since I have celiac, I made 2 batches. The first was as listed and the other using gluten free flour and panko crumbs. Both were delicious!!! If you like a crisper breading, try GF panko crumbs. They add a nice crunch! Thanks for sharing this recipe.
I was worried about this recipe not pleasing my hubby’s palate but omg we both loved it! The seasoning was awesome. I did alter the recipe a bit. I seasoned the flour with seasoned salt and black pepper before dredging in the egg mixture. I also used a little less flour in the panko and a little more panko. This is a keeper!
Sounds really good, but I always like soaking them in buttermilk and then put flour and tony ’s seasoning in a bag and adding shrimp and Shake well then take out one at a time and start adding to hoy grease they are so good!
Love this recipe……
Looks delicious
Reminds me of being back home in Georgia! Thanks for sharing
looks yummy