Classic Fried Shrimp
Classic Fried Shrimp made with panko keeps your shrimp light and crispy!
Classic Fried Shrimp has always been a favorite of mine since I was a kid. I remember my mom frying shrimp as I would steal them off the plate they were cooling on before dinner. Then we’d sit down for dinner and I was already full and in the words of the wise Joey Tribbiani, I wasn’t even sorry. Classic Fried Shrimp are a favorite for many people for a reason, a crispy exterior with fresh shrimp inside.
The process for making delicious Classic Fried Shrimp is more about sourcing good shrimp than it is about the coating. A simple panko breading is all the shrimp need, but you want to select good quality (bigger the better) shrimp. If you are squeamish about the process of deveining and peeling shells you can even buy them prepped ahead of time.
If you’re using frozen shrimp, remember once they that that you need to pat them dry. A few paper towels will do the trick, but you don’t want them dripping wet. You also want to be sure your oil isn’t too hot, shrimp cook very quickly but if your oil is too high the coating will brown faster than the shrimp can cook. At the right temperature you can cook them for just a few minutes and you’re done.
Tools used in this recipe:
Lodge Cast Iron Skillet – I use this pan for SO much it lives on my stovetop (hey, it isn’t laziness…the pan is HEAVY!).
Pig Tail Flipper – I use this *almost* more than I use tongs in the kitchen. Flipping is so quick and doesn’t smash foods.
Breading Station – I use this because the pans are wide with a flat bottom. If you have small rectangular plates use those, I wouldn’t use curved bowls for breading stations as it could knock some breading off.
Classic Fried Shrimp
- 1 pound shrimp , deveined and peeled to the tail (I used 18-21 count, I'd use anything up to 30 count)
- 1/2 teaspoon salt
- 1/2 cup flour
- 2 eggs , beaten
- 1 1/2 cups panko breadcrumbs
- Canola oil for frying
Note: You can also peel off the tail if you would like, but it makes for a cute and easy handle.
In a small bowl add the salt and flour and stir to mix.
Set up a small line of bowls, the first being the flour mixture, the second is the eggs and finally a bowl of the panko breadcrumbs.
Dredge the shrimp in the flour mixture, then in the egg and finally in the panko bowl until well coated.
In a sauté pan or small saucepan heat enough oil to have 2 inches of oil on medium-high heat and cook 1-2 minutes on each side, until they are browned and crispy.
Shrimp cook quickly so don't let them cook too long.
Serve with tartar sauce or your favorite dipping sauce.
Recipe NotesThis post contains affiliate links.
Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.