Crispy Fried Shrimp Recipe
Classic crispy fried shrimp coated in a seasoned panko breadcrumb mixture and fried to golden perfection. This easy recipe features a buttermilk-style marinade that tenderizes the shrimp, resulting in a juicy interior and crunchy exterior. Perfect as an appetizer or paired with vegetable fried rice for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
Marinade
- ¾ cup sour cream
- ¼ cup milk
- 1 lb. large uncooked shrimp, peeled and deveined (tails optional)
Breading
- 1 cup all-purpose flour
- ¾ cup panko breadcrumbs
- 1 ½ teaspoons seasoned salt
- 1 teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 pinch cayenne pepper
Frying
- 1.5 quarts vegetable oil (or 6 cups) for frying
Instructions
- Prep Work: Set cooling racks over a baking sheet to drain excess oil from the fried shrimp and keep them crispy. Thaw shrimp completely if frozen, then pat dry and remove shells and veins as needed, leaving tails on if preferred.
- Make Marinade: Combine sour cream and milk to create a buttermilk-like consistency. Add shrimp to this mixture and spoon over the top. Let soak at room temperature for 10 minutes to tenderize and flavor the shrimp.
- Prepare Breading: In another container, mix flour, panko breadcrumbs, seasoned salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper thoroughly to form the breading mixture.
- Bread Shrimp: Remove shrimp from marinade, shaking off excess to prevent soggy breading. Coat shrimp evenly in the breading mixture using dry hands or a spoon, ensuring no wet spots remain. Re-coat any moist spots to ensure a crisp crust.
- Heat Oil: Heat vegetable oil in a Dutch oven or deep pot to 350-375°F. Confirm oil temperature by dropping a bit of breading; it should immediately rise and sizzle.
- Fry Shrimp: Fry shrimp in batches for 3-4 minutes, until golden brown. Maintain oil temperature throughout to avoid sogginess and loss of breading.
- Drain and Serve: Use a spider strainer or large slotted spoon to transfer shrimp to the cooling racks so excess oil drains. Serve immediately with vegetable fried rice and your choice of dipping sauce.
Notes
- Thaw frozen shrimp completely for best results and pat dry to avoid oil splatter and soggy breading.
- Leaving tails on is optional but adds a nice presentation and handy grip for eating.
- You can substitute 1 cup of store-bought buttermilk for the sour cream and milk mixture.
- Keep oil temperature steady to ensure crispy shrimp and prevent breading from falling off.
- Serve with your favorite dipping sauces like cocktail sauce, tartar sauce, or spicy mayo for added flavor.
- Vegetable fried rice pairs well to complete the meal as suggested in the recipe.
Keywords: fried shrimp, crispy shrimp, panko shrimp, appetizer, seafood, breaded shrimp, deep fried shrimp
Find it online: https://yumwithmia.com/crispy-fried-shrimp-recipe/
