Learn how to make the best crispy fried shrimp at home! This easy step-by-step Southern fried shrimp recipe yields perfectly golden brown and extra crunchy shrimp with a flavorful creole-seasoned breading.
Dip these shrimp in spicy Sriracha mayo or creamy remoulade sauce for an incredible appetizer or main dish. I detail my simple breading method, fry time and temp, along with helpful frying tips to give you restaurant-quality shrimp every time. Discover answers to common questions about frying shrimp properly.
Find out the best oil to use, how to tell if it’s hot enough, and whether or not you can freeze breaded shrimp. Cook up a batch of these crispy creole shrimp tonight – they make for awesome meal prep, too!
Can I use smaller shrimp?
Yes, you can use smaller shrimp. Just reduce the cooking time by 1 minute. Keep a close eye on them as smaller shrimp overcook faster.
What type of oil is best for frying?
I recommend a neutral-tasting oil with a high smoke point, like vegetable, canola, or peanut oil. Do not use olive oil as it has too low of a smoke point.
How do I know when the oil is hot enough?
Use a deep fry or candy thermometer to test that the oil reaches 350°F. If you don’t have one, drop a small piece of breading into the oil. It should immediately start bubbling rapidly when the oil is ready.
Can I freeze the uncooked breaded shrimp?
Yes! Place them in a single layer on a sheet pan and freeze until solid. Then transfer to a freezer bag. Fry frozen shrimp straight from the freezer, adding 1-2 mins to cooking time.
Crispy Fried Shrimp
Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
- 1 lb large shrimp, peeled, deveined, and tails removed
- 3 tbsps cornstarch
- 1 large egg
- 1⁄2 cup yellow mustard
- 1⁄2 cup hot sauce
- 2 tbsps creole seasoning
- 1 tsp Old Bay seasoning
- 1 tsp garlic powder
- 1 cup all-purpose flour
- 1⁄4 tsp ground black pepper
- 1 cup club soda
- Vegetable oil for frying
- In a large bowl, combine the shrimp, cornstarch, egg, mustard, hot sauce, and all the seasonings (creole seasoning, Old Bay, garlic powder, and black pepper). Mix well until the shrimp are evenly coated.
- Add the club soda and 2-3 tbsps of flour. Mix again. Cover and refrigerate for 10 minutes.
- In another bowl, combine the remaining flour and cornstarch. Mix well.
- Remove shrimp from the fridge and drain any excess marinade. Dredge the shrimp in the flour mixture, shaking off any excess.
- In a large Dutch oven or deep skillet, heat 2-3 inches of vegetable oil to 350°F. (source: Ineskohl.info)
- Working in batches, carefully add the coated shrimp to the hot oil and fry for 2 minutes on each side until golden brown and crispy.
- Using a slotted spoon, transfer the fried shrimp to a paper towel-lined plate. Season with additional creole seasoning if desired.
- Serve hot with your choice of dipping sauce. These are amazing dipped in sriracha mayo!
Enjoy your crispy fried shrimp! Let me know in the comments what your favorite dipping sauce is for fried shrimp. Don’t forget to like, share, and subscribe for more delicious recipes.
- Pat shrimp very dry before breading to help the coating stick better.
- Work in batches to avoid overcrowding for even cooking.
- Let the oil come back up to temperature between batches.
- Adjust stovetop heat to maintain 350°F oil temp.
- Blot fried shrimp after cooking to remove excess grease.
- Serve shrimp immediately for the hottest and crispiest results.