Fried Shrimp

Amazingly crispy and so easy to make, this Fried Shrimp recipe is the only one you’ll need! Make these tasty shrimp for dinner, or serve them as an appetizer or a tasty salad topping.

Forget about frozen fried shrimp, it’s much easier to fry fresh shrimp yourself, and the results are crispy, flavorful, and irresistible shrimp that everyone will devour!

To keep things simple, I make all of my deep fried recipes on the stovetop using a heavy Dutch oven. I love how evenly it heats the oil, and it requires much less oil than an electric deep fryer does.

This recipe for fried shrimp uses a quick buttermilk marinade and a light breading of perfectly seasoned flour. It’s very easy to make crispy fried shrimp, and they will be ready to eat in under 30 minutes!

Once you have this easy frying method down, you should try making Buttermilk Fried Chicken Tenders or Homemade French Fries next!

Why You’ll Love This Recipe for Fried Shrimp

1. No Deep Fryer Needed – You can fry shrimp in a deep fryer if you have one, but I’ll show you how to fry shrimp on the stovetop using a Dutch oven and just a few inches of cooking oil.
2. Easy, Crispy Breading– I am keeping this shrimp fry recipe super simple, and breading the shrimp with seasoned flour after a quick buttermilk marinade. You don’t need breadcrumbs; the shrimp are perfectly crispy without them.
3. Versatile Recipe – Fried shrimp can be the main event, or they can be a bonus along with a steak dinner. Put them on top of fresh Ceasar salad, or enjoy crispy shrimp as an appetizer.

Ingredients In Fried Shrimp

Here’s what you need to make this easy recipe for fried shrimp.

Complete list of ingredients and amounts can be found in the recipe card below.

• Shrimp: This recipe makes a pound of shrimp. I’m using large shrimp (31-40 count per pound), but you can use shrimp that are slightly larger or smaller if you’d like. Your shrimp must be raw, deveined, and without shells. You can leave the tails on or take them off if you prefer.
• Salt, Pepper: Use these kitchen basics to season the shrimp and the breading mixture.
• Buttermilk: If you have buttermilk, use it to marinate the shrimp. In a pinch, use regular milk instead, or sour cream loosened up with a splash of water. The dairy acts as a tenderizer and gives the shrimp a mellow, creamy flavor.
• Flour: Regular all-purpose flour is the main ingredient in this breading for fried shrimp.
• Seasonings: Onion powder, garlic powder, and smoked paprika give the flour tons of flavor and go perfectly with shrimp.
• Oil: You’ll need a mild-flavored oil with a high smoke point for deep frying. Canola oil is a common choice, but you can also use vegetable oil or peanut oil. The amount of oil needed will depend on the pot you’re using to fry in.
• Lemon Wedges and Shrimp Dipping Sauces: Optional, but these are the perfect companions to crispy shrimp!

How To Fry Shrimp

1. Marinate: Add the shrimp to a large bowl or a ziplock bag and season with half of the salt and pepper. Add the buttermilk and mix to combine. Let it sit for 10-15 minutes while you prepare the breading and pre-heat the frying oil to 350°F/180°C.
2. Bread the shrimp: In a shallow bowl, combine the flour with the remaining salt and pepper, garlic powder, onion powder, and paprika. Remove the shrimp, one at a time, from the buttermilk and dredge through the flour mixture to coat.
3. Fry: Drop the shrimp into hot oil, 6-7 at a time so that you don’t overcrowd the pan. Fry for 2 minutes, then remove from the oil onto a wire rack or a plate lined with paper towels.
4. Serve: Serve right away while the shrimp is hot and crispy with lemon wedges and dipping sauces! See below for some ideas.

Recipe Tips

• Buy the right shrimp. Shrimp at the grocery store comes in different preparations. For this recipe, avoid shrimp that has been pre-cooked. Frozen, raw shrimp work well, but be sure that they are thawed all the way before breading and frying.
• Adjust if needed. I’m frying large shrimp, and they take about 2 minutes to cook. If you want to use jumbo shrimp, add 30 seconds to the frying time. For medium shrimp, reduce the time by 30 seconds.
• Try other seasonings. The simple seasonings in this recipe can be adjusted to suit your tastes or try adding others like lemon pepper seasoning, cajun seasoning, or Old Bay.
• Don’t overcook shrimp: You’ll know that the shrimp have cooked too long when they curl up into a circle rather than a U shape. Overcooked shrimp are tough and chewy, which is not what we want.
• Eat right away: Like most fried foods, fried shrimp are at their best right after cooking. Serve them hot – they are the most crispy right after removing from the oil.

Storing Tips

Try to eat fried shrimp right after cooking them, but if you have leftovers, they can be stored in an airtight container in the refrigerator for 3-4 days.

Reheat shrimp very briefly in the air fryer or in a skillet so that you don’t overcook them.

The Best Dipping Sauces for Fried Shrimp

A good dipping sauce (or two, or three) is a must when enjoying freshly fried shrimp! Try any of these excellent options, and follow the links to get recipes to make these tasty sauces from scratch:

• Sweet Chili Sauce
• Cocktail Sauce
• Tartar Sauce
• Bang Bang Shrimp Sauce
• Sweet and Sour Sauce
• Homemade Ranch Dressing
• Mayo mixed with spicy Sriracha sauce

What To Serve With Fried Shrimp

Make a meal out of these fried shrimp by serving them with tasty side dishes. A shrimp fry (like a fish fry) with creamy coleslaw and french fries is a classic combination.

Create a family-pleasing, well-balanced feast by including Velveeta mac and cheese and blanched broccoli with shrimp.

Use fried shrimp in place of grilled or pan-fried shrimp in other recipes, like my Shrimp Ceasar Salad, Shrimp Cobb Salad, or Shrimp Tacos.

Recipe FAQs

Enjoy these crispy fried shrimp! Your family is going to love it when you make these for dinner and be sure to include dipping sauces! Pin the recipe for later and share it with your friends.