Fried Shrimp (2024)

5 from 4 ratings

Servings: 29 shrimp

Tap or hover to scale

US Customary - Metric

• ▢ ¾ cup sour cream
• ▢ ¼ cup milk
• ▢ 1 lb. large uncooked shrimp, see notes
• ▢ 1.5 quarts vegetable oil, or 6 cups

Breading

• ▢ 1 cup all-purpose flour
• ▢ ¾ cup panko breadcrumbs
• ▢ 1 ½ teaspoons seasoned salt
• ▢ 1 teaspoon black pepper
• ▢ ½ teaspoon EACH: paprika, garlic powder, onion powder
• ▢ 1 pinch cayenne

Prep Work

• Set cooling racks over a baking sheet so that you can transfer the fried shrimp onto the racks and allow excess oil to drip from the bottom. The air flow on all sides ensures the shrimp stays crispy.

• Thaw the shrimp completely (if frozen) and pat the surface dry. You may also need to remove the shell and veins. (I leave the tails on, this is optional.)

• Combine the sour cream and milk so that it resembles the consistency of buttermilk. (1 cup of buttermilk may also be used.) I do this in a wide Tupperware container.

• Add the shrimp to the sour cream mixture and spoon the mixture on top. Let it soak at room temperature for 10 minutes. Meanwhile, combine the breading ingredients in another wide Tupperware container.

Bread

• Use your fingers or the edge of the container to slide excess marinade off of the shrimp, too much of it will cause it to bleed through the breading, you want a light coating.

• Transfer the shrimp to the breading and use dry hands or a spoon to thoroughly toss/coat the shrimp completely in the breading, leaving no part of the surface wet or exposed. Set aside and repeat for all. If any of them start to look a little moist, return them to the breading to coat again.

Fry

• As you near the end of breading, heat a pot of oil to 350-375° F. (A Dutch oven works well for this.)

• Important: Make sure the oil is sufficiently heated before you add the shrimp. (Otherwise it will sink to the bottom of the pot and the breading will fall off.) If you don’t have an oil thermometer, drop a test piece of breading into the oil. It should rise to the top of the oil and begin frying immediately.

• Fry the shrimp in batches for 3-4 minutes per batch, until a golden-brown color is obtained. Note that the color darkens a little more after you remove it from the oil. Maintain the temperature of the oil as you go.

• Use a spider strainer or very large slotted spoon to remove the shrimp from the oil and transfer to the cooling racks. Repeat until all shrimp are fried.

• Serve with dipping sauce! (See notes for suggestions.)

Pro Tips

• Shrimp:The size I use is large, and is labeled as 26/30 per pound. (This means that it takes between 26-30 shrimp to equal a pound.) You can use fresh or frozen. I always keep frozen shrimp in my freezer.
• If using frozen shrimp: Run them under cool water until completely thawed, then pat them dry. You may also need to remove the shells/veins.
• Salting Shrimp: Frozen shrimp are typically placed in a brine before being frozen, and the solution in the frozen container is typically salted as well, so there is no need to salt the shrimp itself prior to cooking.
• Crushed Cornflakes can be used instead of Panko breadcrumbs as well!
• Dipping Sauce Options Include: Marinara sauce, co*cktail sauce, sweet and sour sauce, honey mustard, Aioli, andmore!
• Combine equal parts BBQ Sauce + Ranch Salad Dressingfor an easy homemade sauce!
• Be sure to try my Popcorn Chicken recipe next!

Baking or Air Frying:

Note: Nothing beats the crispy texture and golden color of deep fried shrimp! But if you prefer an alterative method, here's how:

• Baking: Bake in a 400° oven for 8-10 minutes.
• Air Frying: Arrange in a single layer and spray lightly with canola or vegetable oil. Air Fry at 390° for 5 minutes. Lightly shake the basket, spray again, and air fry up to 5 more minutes, or until golden.

Storage

• Fried Shrimp is best if served hot and fresh! If you have leftovers, let them cool completely and refrigerate in an airtight container for up to 3 days.
• To reheat: Bake in a 300° oven for 8-10 minutes.

Nutritional information is an estimate and is per fried shrimp. This recipe makes between 26-30 shrimp.

Course: Appetizer

Cuisine: American

Author: Stephanie