Do you love Fried Shrimp? When it comes to cooking up shrimp, fried shrimp will always be my favorite way to prepare those delicious little morsels. Bubba Blue from Forrest Gump was right when he called shrimp, the fruit of the sea.
One of my fondest memories of growing up was my father frying up a bunch of shrimp. My father had been stationed at Fort Polk in Louisiana (where I was born). In Louisiana he learned to love shrimp, which he passed on to me.
I remember my mother buying a five-pound box of shrimp for around 5 dollars. In the sixties that was a lot of money for food, so shrimp were still a luxury for us.
Shrimp have definitely come a long way and are readily available in most local supermarkets.
What type of shrimp should I buy?
I am a true believer when it comes to shrimp, and only by Gulf or Pacific Shrimp produced by American or Mexican companies. As for size, 16-20 count per pound are my first choice. I also splurge on U-15 when they are priced right, and occasionally 26- 30 for shrimp salad. I don’t recommend buying anything smaller than 26-30 count shrimp.
You’ll find a lot of farmed shrimp in the market from Asian and Indian waters, and I have to tell you, I don’t trust them. Those waters are questionable and we have no idea how those shrimp are processed. So when you think you’re getting a bargain, you might want to rethink what your buying.
What ingredients do I need to make restaurant-style fried shrimp?
Let’s start by gathering the ingredients we need to make Restaurant Style Fried Shrimp. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
Should I butterfly the Shrimp?
This is a matter of personal preference. In restaurants shrimp are often butterflied to make them look bigger. The trade of is that they cook faster and the time it takes to get them that perfect golden brown might just overcook the shrimp a little.
When you’re served shrimp that aren’t butterflied, you’ve found a restaurant that is more concerned with preserving the natural sweetness of the shrimp. And trust me, that’s a good thing.
How do I make Restaurant-Style Fried Shrimp?
The first step in making restaurant-style fried shrimp is dipping the peeled and cleaned shrimp in an egg wash.
HOW DO I MAKE AN EGG WASH?
You can make an egg wash many different ways and there is no right way or wrong way as long as what ever you’re frying gets completely immersed in your choice of egg wash.
- just eggs – well beaten
- eggs and milk
- eggs and cream
- eggs and water
Use about 1 ounce of liquid for every egg used. A little extra liquid won’t hurt the mixture you just don’t want to water it down too much.
After the egg wash, place the shrimp in seasoned bread crumbs. Get a good coating of bread crumbs on the shrimp, covering the entire shrimp. Use any type of bread crumbs you prefer for this step, including panko.
DO I HAVE TO USE SEASONED BREAD CRUMBS FOR FRYING SEAFOOD?
No, you do not. You can use any of these options for your fried shrimp or any food you’d like to fry.
- Plain bread crumbs. (you can add your own seasonings if you like)
- Panko bread crumbs (seasoned or unseasoned)
- Cracker meal
- Gluten-Free bread crumbs of any style
I breaded butterflied and just cleaned (round) shrimp to show you the difference.
Then it’s time to fry the shrimp to a beautiful golden brown. Here you can see that the butterflied shrimp look bigger.
Honestly, both types of shrimp were absolutely delicious and sweet, but the un-butterflied shrimp would still be my first choice.
CHEF DENNIS TIPS FOR HOME FRYING
When you fry foods the oils you use need to have a high smoking point. *Smoking point is the temperature it takes for the oil to start to break down and smoke.
The oils I recommend for frying foods are peanut oil, canola oil, sunflower oil, safflower oil, corn oil or vegetable oil. My oil of choice is corn oil for home frying and canola in professional kitchens.
Make sure you have enough oil in the pot to fully submerge the food you are frying. Leave enough room for the food your frying with an extra few inches at the top for safety. The oil will bubble and you don’t want to get burned or have a mess to clean up.
Never add liquid to the fryer and keep a Kitchen fire extinguisher (rated for oil) nearby.
For most deep-fried recipes, you’ll want to heat your oil to 350 – 375 degrees F. Use a long stem thermometer to check the temperature of the oil. If you’re cooking in batches make sure to give the oil time to recover before adding more food.
Drain the fried food on baking racks over sheet pans (or baking sheets). Allowing fried food to drain removes much of the fat associated with deep-frying. Most of the fat will not penetrate the food, staying only on the outer layer (as long as the oil is hot enough)
This half sheet pan with a wire rack is perfect for draining fried foods.
You can reuse the oil if you filter it, cleaning out the residue that sinks to the bottom of the oil. Using big coffee filters in a stainless steel strainer will work. Just make sure the oil has cooled to a temperature you can safely handle it at.
If you’re serious about home frying I suggest the T-Fal Deep Fryer. It’s the one I use at home for any deep-fried foods.
CAN I BREAD Shrimp OR OTHER SEAFOOD AHEAD OF TIME?
Yes you can. The only problem you’ll run into is that while sitting any prebreaded foods begin to get wet as the moisture from the food releases.
To overcome this you would need a quick trip back into more breadcrumbs. This will add to the coating. You will also be losing moisture from the food making it dryer and less flavorful.
If you do need to bread ahead of time, try not to let the breaded product sit for more than 4 hours.
CAN I FREEZE BREADED Shrimp?
Yes, you can. Layout your breaded shrimp on a sheet pan or flat pan and place it in the freezer. Once the breaded food has completely frozen, place it into ziplock bags until your ready to fry.
***When you do fry the shrimp, do not defrost them first. Fry while still completely frozen. They will take about 5 minutes to fully cook.
But the best part of my Restaurant-Style Fried Shrimp is eating them! Serve the shrimp with tartar sauce and cocktail sauce and watch the smiles around your dinner table.
If you enjoyed this recipe, you may also like these:
- Restaurant-Style Fried Lobster Tails
- Restaurant-Style Shrimp Salad
- Shrimp and Cheesy Grits
- Shrimp Etouffee
Restaurant-Style Fried Shrimp
Ingredients
Fried Shrimp
- 1 lb shrimp 16-20 count, peeled and cleaned
- ¼ cup milk
- 2 large eggs whipped to make egg wash with milk added
- 2 cups seasoned bread crumbs
- corn oil for frying or vegetable oil of your choice
Tartar Sauce
- ¼ cup mayonnaise
- 1 tbsp sweet pickle relish
- squeeze of lemon juice
Cocktail Sauce
- ¼ cup ketchup
- ½ tsp Worchestershire sauce
- 1 tbsp prepared horseradish *more or less as to your tastes
- squeeze of lemon juice
Instructions
Fried Shrimp
- Preheat cooking oil to 350 -375 degrees F.
- Peel and clean the shrimp, rinsing under cold running water.**this is when you can butterfly the shrimp if you like. Cut through the shrimp to open it up without completely cutting through the flesh.
- Place the shrimp in the prepared egg wash completely covering. Remove and allow to drain briefly.
- Place the egg-washed shrimp into the bread crumbs. Lightly pat bread crumbs onto the shrimp to completely coat.
- Fry the shrimp until golden brown. Depending upon your frying method this could be 2-4 minutes
- Allow shrimp to drain on a rack or paper towels before serving
- Serve with Cocktail and tartar sauce
Tartar Sauce
- Mix all the ingredients together in a small bowl, and refrigerate until needed.
Cocktail Sauce
- Mix all the ingredients together in a small bowl, and refrigerate until needed. *If you like a spicier cocktail sauce add more horseradish.
Nutrition
Melyo
I have fried shrimp a million times, and it always turns out just fine. I wanted to make them extra-good for a celebratory dinner so I decided to do some homework- stumbled upon this recipe. Before reading Dennis’ commentary on to butterfly or not to butterfly, I always butterflied. Well, this was apparently the critical information I needed because my shrimp got RAVE reviews tonight! I used half panko, half flour (seasoned well) and just a tough of cream in the egg wash. I used a timer when adding the shrimp to the peanut oil. Truly, this article/method/recipe has changed my fried-shrimp game. Thank you, Chef Dennis!
Lathiya
The fried shrimp looks so tempting and delicious. It is crispy and am sure it would be gone in minutes if served for a crowd.
Ramona
This recipe makes me so hungry now. These shrimps look perfection and I love how simple is to make too. Thank you so much for all the tips Dennis!
sapana
I love crispy fried food all time. Love the idea of using seasoned bread crumbs to coat thee shrimps. It must have brought the flavors to another level.
Jo
Anything fried is hard to resist especially fried shrimp! Those shrimps looks absolutely delicious and addictive!
Jamie
I love the idea of using seasoned bread crumbs for this! I turned out fabulous and the sauces were delicious too!
Sara
Dennis, your tips are so helpful! I love hearing your preferences on what shrimp to buy, and whether or not to butterfly the shrimp before frying it. And I’m very glad to know that I can freeze them if I make a large batch! Looking forward to enjoying this next week for dinner!
Gail Montero
I cannot believe that restaurant style-fried shrimp is quite easy to make thanks to this fantastic recipe! Love that you gave us many options for the breading, too! Thank you!
Debbie
I am a sucker for fried shrimp and your recipe is perfect. I had a pound of shrimp hiding in the freezer and had to try your recipe. The crust fried up perfectly , my family loved it !I made hush puppies and fries , it really was like a restaurant shrimp platter.
Sophie
I am so glad that I found your recipe. My fried shrimps never tasted so good. They were crispy, perfectly seasoned and tasted delicious!
Moop Brown
This shrimp looks so tasty and like the perfect texture and flavor. Can’t wait to try making this!
Sharon
This fried shrimp recipe has all the deliciousness of a restaurant-style meal made right at home.
Emily
This fried shrimp is even better than what I’ve tried at restaurants! So delicious and a fun way to cook shrimp!
Genevieve from @fittyfoodlicious
This restaurant style fried shrimp reminds me of a shrimp cocktail I use to order at local resteraunt in the bay area back when I was a kid. The shrimps were huge and I loved dipping them in cocktail sauce. I need to add this to my list, because your recipe takes me back to a lovely time in my childhood.
Julie @ Running in a Skirt
These are so good! I love how crispy they turned out and the flavor tastes just like eating out. Great recipe… will try again.
Wendy
Thank you for this restaurant style fried shrimp recipe. My husband really enjoyed the shrimp.
Jacqueline Debono
Fried shrimp is one of my favourite appetizers to serve to guests. Yours look super good. Going to save this recipe for the next time I have friends over for dinner!
Kushigalu
Big fan of fried shrimp. Your recipe looks amazingly delicious. I would love to try this out soon for my family. Thanks for sharing
Beth
These look so tender and flavorful. I love fried shrimp, though they’re in a close tie with a good scampi. I so appreciate all the tips and cautions.
Sondra Barker
I don’t usually eat shrimp, but when i do I love it fried! the flavors sound incredible and i can’t wait to try this myself!
Georgina | Culinary Travels
Fried shrimp is one of my absolute favourites. I love how adaptable the coating can be – flavours can be changed etc to give a whole new dish.
Amy Liu Dong
To be honest, your fried shrimps looks really good and tasty. I am now thinking to make this recipe, it makes me hungry!
Jere Cassidy
I am a shrimp lover and need to give this recipe a try, it looks easy and the coating is the perfect amount.
Tammy
Oh it’s been ages since I’ve had fried shrimp like this! Looks so good, Dennis! Love the in-depth guide too 😀
Marta
This fried shrimp is actually BETTER than the American classic, Dennis! The breading alone is far and above anything I’ve ever had in a restaurant.
Stine Mari
So many awesome tips for making these fried shrimp a success! They look so crispy and deliciously flavored.
Chei
Awwww i love all kinds of shrimp and this fried shrimp really looks so delicious! I am gonna make this on weekend. Thank you!
Rose Ann Sales
Fried shrimp is my favorite way also to enjoy shrimps.
And yes shrimps are still luxury food.. It’s too pricey to eat for ordinary days.
Linda
Great suggestion on not defrosting the shrimp before frying them. Like you, I’m a fan of shrimp and this is a must-try recipe especially when you can make a restaurant style at home.
Maria
I love fried shrimp and can’t wait to try this recipe! I appreciate the tips on sourcing the best shrimp and selecting the right size. Great info to make the perfect fried shrimp.
Lori | The Kitchen Whisperer
I love classic fried shrimp. This looks amazing and perfect for a quick summer night. Thank you so much for sharing!
Denise
A very informative post and your shrimp looks absolutely PERFECT! I can’t wait to make this for my family, they are going to love it.
Marysa
I have never actually cooked shrimp, and this sounds like a great recipe to try. I’m sure it would be a crowd pleaser!
Ruth I
This looks so delicious! We will definitely be trying this out.
Heather
All these tips helped me so much. The shrimp turned out perfect!
Gervin Khan
Shrimp is one of my favorite seafood to eat and this one is so delicious and easy to prepare. I am so excited to make this for everyone.
Janeane M Davis
One of the things I liked most about this recipe is that you provided so many explanations for things. It was good to learn why things should be done a certain way and which things are a matter of preference.
Catalina
Fried Shrimp! Who can resist it? I will make your recipe next time!
Debra
Definitely look just like you’d get in a restaurant. Thanks for the tips and so many options for dipping and batter….pinning to make when the kids are here.
Tasheena
Fried shrimp is a favorite in my house. Looking forward to trying this recipe.
Sarah Bailey
Hands up I absolutely LOVE shrimp, this sounds like the perfect way to put together your own at home as well, while still getting that going out taste.
Amber Myers
My husband and kids would LOVE this. They are all about their shrimp. I wish I liked it! But sometimes I’ll make shrimp for them.
Jennifer Van Haitsma
This one of my favorite things to order, but I’ve never actually made it at home. It looks so good. Thanks for sharing!
Leslie
Fried shrimp is always my first seafood choice as well! Your recipe looks perfect!
melissa chapman
That fried shrimp looks so good and my son loves shrimp. I generally do not cook it but this recipe is one I can not resist.
Pam Wattenbarger
I absolutely adore fried shrimp. I agree about the shrimp quality too. I only purchase those shrimp from the gulf.
Meesha
This looks really delicious! Going to make this for dinner tonight.
Amy
Great recipe! Made a great starter when some friends came over for dinner. Thanks!
Sarah James
Your fried shrimp look so delicious. Can’t wait to try this recipe, thank you for the tips on which shrimps to buy.
Kay
These are super, I am going to make my own seasoned bread crumbs, and am looking forward to trying them with the 2 dips you have suggested. I love tartar sauce, never thought of making it before! The Cocktail sauce is new to me but sounds lovely!
Alexandra
These were crispy and flavoursome, and went very quickly in our household! Will be making again soon!
Gloria
We are shrimp lovers. These look super crispy. Perfect as an appetizer, stuffed in a sub, on top of salads or in tacos.
I know these would be a hit for sure.
Andréa Janssen
One of my favorite recipes, fried shrimp. Now I’m finally be able to make them at my house. Thank you for your great recipes.
Sue
Oh I cannot tell you how much I love shrimp. This looks so easy, with using just seasoned bread crumbs to coat. This is on my “try soon” list! Thank you for such a great recipe!
Estelle Forrest
What a good idea to use seasoned bread crumbs. I bet these are crispy and flavorful! Going to be giving this a try for our next seafood night.
Taleen | Just As Tasty
I love ALLL the shrimp! Thank you for sharing this recipe, love that you broke down the steps. with your photos!
Emily Flint
We are always looking for shrimp recipes since we get fresh shrimp every year…I can’t wait to make this once we get our next catch!