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.
How To Fry Shrimp (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.
- 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.
Can we use regular breadcrumbs if we can’t find panko ?
When cooking fried shrimp, what temp should the oil be heated to?
These turned out wonderful! Like others have commented this recipes is better than restaurants! Have one question….have you ever attempted to air fry the shrimp with this recipe? Thanks
Husband loved them. He said they were better than the restaurant. Not sure that’s a good thing. No he will want me to make shrimp all the time. ?
HI, Ash here! I love panko bread crumbs! they make the best-fried chicken!! I took my Grandmother’s recipe and added the panko and it is the bomb diggidy everyone who tries my fried chicken falls in love with it. add fresh homemade whipped potatoes, country gravy, sweet corn,& steamed broccoli with real butter a tall glass of sweet tea now that’s a good dinner!!
Im going to try this recipe today, do you need to thaw the shrimp first?
No need to thaw them but you need to pat them dry do they’re not dripping wet.
Cooked this for the first time and it was great, I added old bay to the flour.. it was amazing.
Thanks for coming back to let me know how much you enjoyed it, Malcom! I appreciate the 5 stars!
Best fried shrimp ever! I added a few additional seasonings. A little extra effort but worth the wonderful taste and texture.
So glad you enjoyed it!
Delicious recipe. Although med high is too hot. Heating oil to medium gave me a perfect temperature. Will absolutely add this to the recipe mix.
So glad you enjoyed it!
How about some dips to dip them in.
I am a sucker for fried shrimp! If it’s on the menu, I’m ordering it! Ahh and I totally need one of those Pig Tail Food Flippers!!
Fried shrimp can be so addictive and yours look especially delicious – love that crispy coating!
I love having shrimp! I am going to have to try this recipe out really soon!
This looks like the PERFECT fried shrimp! Such a yummy appetizer or salad topper!
These look absolutely perfect! I always burn my shrimp when I try to fry them… gorgeous pics!
I love that you made these in your cast iron skillet….I don’t know what I would do without mine too!
It’s just such a useful cooking vessel!
I can’t use a cast iron skillet. I have a glass top driver and the people who I spoke to about it said that I couldn’t use cast iron on the stoveat all. So bummed.
Folks use cast iron on glass tops all the time! Join the Facebook group Cast Iron Cooking and you’ll see many who cook on glass tops.
YUM! We love fried shrimp, but I’ve never made it at home because I was afraid to do so. Clearly, I need to give it a try because these would be a HUGE hit. Thanks for sharing this recipe!
These look so perfectly crispy, love it!
Love how crunchy this shrimp looks – you’ve given me a craving!
These Fried Shrimp look light and airy, so delicious. I love the lightness of panko breadcrumbs too.
This recipe is genius and so perfect for outdoor summer dining! YUM!
What a classic! My brother would love these!