Fried Shrimps
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If crispy, golden shrimp make your heart skip a beat, you’re not alone—shrimp has been a beloved favorite worldwide for thousands of years, and this recipe celebrates it in its crunchiest, most irresistible form. Simple, fast, and loaded with flavor, these flour-dredged fried shrimp are a must-try whether you’re hosting a gathering or just satisfying a seafood craving.
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🍤 Crispy Fried Shrimp Recipe
🛒 Ingredients
| Ingredient | Amount & Notes |
|---|---|
| Canola oil | For deep frying; ~2 inches deep in the pan |
| Eggs | 2 large, beaten |
| Whole milk | 1 cup |
| Chile hot sauce (e.g. Cholula) | 2 tablespoons; adds gentle heat and tang |
| Raw shrimp | 2 lbs; large, peeled, and deveined |
| All-purpose flour | ¾ cup (approx. 3¼ oz.) |
| Cornmeal | ⅔ cup (approx. 2⅞ oz.) |
| Kosher salt | 1½ teaspoons |
| Black pepper | 1 teaspoon |
| Cayenne pepper | ½ teaspoon |
| Lemon wedges | For serving |
| Cocktail sauce & rémoulade | Optional; for dipping |
👩🍳 Directions
1. Heat the Oil
Pour canola oil into a deep skillet until about 2 inches deep. Heat over medium-high to 370°F (188°C).
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2. Prep the Breading Station
In one shallow bowl, whisk together eggs, milk, and hot sauce. Add shrimp to coat.
In a separate bowl, combine flour, cornmeal, salt, black pepper, and cayenne.
3. Fry the Shrimp
Remove 6–8 shrimp from the egg mixture, letting excess drip off. Dredge in flour mixture, then place in hot oil.
Fry for about 2 minutes until golden and crisp. Use a slotted spoon to transfer to a paper towel-lined tray.
Repeat in batches, allowing oil to return to temperature between each.
4. Serve & Enjoy
Serve immediately with lemon wedges and your choice of cocktail sauce or rémoulade.
