Ever find yourself craving that perfect crispy, golden bite of fried shrimp but stuck in a recipe rut? You’re in luck! We’ve gathered 20 mouthwatering variations, from quick weeknight dinners to game-day snacks, that will transform your kitchen into a seafood haven. Get ready to discover new flavors and techniques that make fried shrimp the ultimate comfort food everyone will love. Let’s dive in!
Classic Southern Fried Shrimp
Diving into the heart of Southern comfort food, this recipe delivers perfectly crisp, golden fried shrimp every time. Let’s walk through the process methodically to ensure your success, even if you’re new to frying. You’ll be amazed at how simple it is to achieve that classic, crave-worthy crunch at home.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound large shrimp, peeled and deveined
– 1 cup buttermilk
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1 teaspoon paprika
– 1 teaspoon garlic powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon cayenne pepper
– 4 cups vegetable oil
Instructions
1. Pat the 1 pound of shrimp completely dry with paper towels to help the coating adhere better.
2. Place the dried shrimp in a medium bowl and pour 1 cup of buttermilk over them, ensuring all shrimp are submerged.
3. In a separate shallow dish, whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper until fully combined.
4. Remove one shrimp from the buttermilk, letting excess drip off, then dredge it thoroughly in the flour mixture, pressing gently to coat.
5. Place the coated shrimp on a wire rack set over a baking sheet; repeat with all remaining shrimp.
6. Let the coated shrimp rest on the rack for 10 minutes to allow the coating to set, which prevents it from falling off during frying.
7. While the shrimp rest, pour 4 cups of vegetable oil into a large, heavy-bottomed pot or Dutch oven, filling it no more than halfway.
8. Attach a deep-fry thermometer to the pot and heat the oil over medium-high heat until it reaches 350°F.
9. Carefully add 5-6 shrimp to the hot oil using tongs, avoiding overcrowding to maintain the oil temperature.
10. Fry the shrimp for 2-3 minutes, turning once halfway, until they are golden brown and float to the surface.
11. Transfer the fried shrimp to a paper towel-lined plate to drain; repeat frying in batches until all shrimp are cooked.
12. Serve the shrimp immediately for the best texture. The cornmeal in the coating creates an extra-crispy exterior that gives way to tender, juicy shrimp inside. For a fun twist, try serving them in paper cones with remoulade sauce or piled high on a bed of creamy coleslaw.
Garlic Herb Butter Fried Shrimp
Frying up a batch of crispy, flavorful shrimp is easier than you might think, and this garlic herb butter version delivers restaurant-quality results right in your own kitchen. Follow these simple steps for perfectly cooked shrimp every time, with a golden crust and tender interior that’s bursting with savory, aromatic flavors. Let’s get started with the basics, breaking it down so even a first-timer can succeed.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound large shrimp, peeled and deveined
– 1/2 cup all-purpose flour
– 2 large eggs
– 1 cup panko breadcrumbs
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 tablespoons unsalted butter
– 4 cloves garlic, minced
– 1 tablespoon fresh parsley, chopped
– 1 teaspoon fresh thyme leaves
– 2 tablespoons olive oil
Instructions
1. Pat the shrimp dry with paper towels to ensure a crisp coating.
2. Set up three shallow bowls: place flour in the first, beat eggs in the second, and combine panko, salt, and pepper in the third.
3. Dredge each shrimp in flour, shaking off excess.
4. Dip the floured shrimp into the beaten eggs, letting excess drip off.
5. Coat the shrimp in the panko mixture, pressing gently to adhere.
6. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 350°F.
7. Fry shrimp in batches for 2–3 minutes per side until golden brown and opaque.
8. Transfer cooked shrimp to a paper towel-lined plate to drain.
9. In a clean skillet, melt butter over medium heat.
10. Add minced garlic and cook for 1 minute until fragrant but not browned.
11. Stir in parsley and thyme, cooking for 30 seconds to release flavors.
12. Toss the fried shrimp in the garlic herb butter until evenly coated.
13. Serve immediately while hot.
Creating this dish yields shrimp with a satisfying crunch from the panko, complemented by the rich, aromatic butter sauce that seeps into every bite. Consider serving it over a bed of lemon rice or with a side of crisp salad to balance the richness, making it a versatile centerpiece for any meal.
Coconut-Crusted Fried Shrimp
Just imagine crispy, golden shrimp with a sweet, tropical twist—this coconut-crusted fried shrimp recipe is surprisingly simple to master at home. Join me as we walk through each step methodically, ensuring even beginners can achieve restaurant-quality results. You’ll be amazed by how a few key techniques transform basic ingredients into a crowd-pleasing appetizer or main course.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound large shrimp, peeled and deveined
– 1 cup all-purpose flour
– 2 large eggs
– 1 cup unsweetened shredded coconut
– 1 cup panko breadcrumbs
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon garlic powder
– 4 cups vegetable oil
– 1/2 cup sweet chili sauce
Instructions
1. Pat the shrimp completely dry with paper towels to ensure the coating adheres properly.
2. In a shallow bowl, whisk together the flour, salt, black pepper, and garlic powder.
3. In a second shallow bowl, beat the eggs until smooth.
4. In a third shallow bowl, combine the shredded coconut and panko breadcrumbs.
5. Dredge each shrimp in the flour mixture, shaking off any excess.
6. Dip the floured shrimp into the beaten eggs, allowing any excess to drip off.
7. Press the shrimp firmly into the coconut-panko mixture, coating all sides evenly.
8. Place the coated shrimp on a baking sheet in a single layer.
9. In a large, heavy-bottomed pot, heat the vegetable oil to 350°F, using a deep-fry thermometer for accuracy.
10. Carefully add 4-5 shrimp to the hot oil, frying for 2-3 minutes until golden brown and crispy.
11. Remove the shrimp with a slotted spoon and drain on a paper towel-lined plate.
12. Repeat the frying process with the remaining shrimp, working in batches to avoid overcrowding.
13. Serve the shrimp immediately with sweet chili sauce for dipping.
Achieving that perfect crunch comes from maintaining the oil temperature at 350°F—if it drops too low, the coating can become greasy. The combination of sweet coconut and savory panko creates a delightful contrast in every bite, while the sweet chili sauce adds a tangy kick. For a fun presentation, skewer the shrimp on small bamboo sticks or serve them over a bed of tropical slaw to complement the coconut flavor.
Lemon Pepper Tempura Fried Shrimp
Zesty and perfectly crisp, this Lemon Pepper Tempura Fried Shrimp is a restaurant-quality appetizer you can easily master at home. We’ll walk through each stage methodically, from preparing the shrimp to achieving that signature light, airy tempura coating. Follow these steps closely for golden-brown results every time.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound large shrimp, peeled and deveined
– 1 cup all-purpose flour
– 1 tablespoon cornstarch
– 1 teaspoon baking powder
– 1 teaspoon lemon pepper seasoning
– 1/2 teaspoon salt
– 1 cup ice-cold sparkling water
– 1 large egg
– 4 cups vegetable oil
– 1 lemon, cut into wedges
Instructions
1. Pat the shrimp completely dry with paper towels to ensure the batter adheres properly.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking powder, 1 teaspoon lemon pepper seasoning, and 1/2 teaspoon salt.
3. In a separate bowl, lightly beat 1 large egg, then stir in 1 cup ice-cold sparkling water until just combined.
4. Pour the wet ingredients into the dry ingredients and mix gently with a fork until barely incorporated; lumps are fine and help create a light tempura texture.
5. Heat 4 cups vegetable oil in a deep pot or Dutch oven to 350°F, using a deep-fry thermometer to monitor the temperature accurately.
6. Dip each shrimp into the batter, letting excess drip off, then carefully lower it into the hot oil.
7. Fry the shrimp in batches of 4-5 pieces for 2-3 minutes, or until they float and turn golden brown, adjusting the heat to maintain 350°F.
8. Remove the shrimp with a slotted spoon and drain on a wire rack set over a baking sheet to keep them crisp.
9. Serve immediately with lemon wedges for squeezing over the top.
Unbelievably light and crunchy, these shrimp offer a bright lemon-pepper zing that cuts through the richness. For a fun twist, serve them in lettuce cups with a drizzle of spicy mayo or alongside a cool cucumber salad to balance the warmth.
Cajun-Spiced Fried Shrimp
Just in time for holiday gatherings, this Cajun-spiced fried shrimp brings bold flavor and satisfying crunch to your table with minimal fuss. Join me as we walk through each step methodically, ensuring even beginners achieve perfectly crisp results every time.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined
– 1 cup buttermilk
– 1 cup all-purpose flour
– 2 tbsp cornstarch
– 2 tbsp Cajun seasoning
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 cups vegetable oil
– 1 lemon, cut into wedges
Instructions
1. Pat the shrimp completely dry with paper towels to ensure the coating adheres properly.
2. Place the shrimp in a medium bowl and pour 1 cup buttermilk over them, tossing to coat evenly.
3. In a separate shallow dish, whisk together 1 cup all-purpose flour, 2 tbsp cornstarch, 2 tbsp Cajun seasoning, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until fully combined.
4. Remove one shrimp from the buttermilk, letting excess drip off, then dredge it thoroughly in the flour mixture, pressing gently to coat all sides.
5. Place the coated shrimp on a wire rack set over a baking sheet, repeating with all shrimp to prevent clumping.
6. Heat 4 cups vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350°F, using a deep-fry thermometer for accuracy.
7. Working in batches to avoid overcrowding, carefully add 5-6 shrimp to the hot oil and fry for 2-3 minutes until golden brown and crispy.
8. Remove the fried shrimp with a slotted spoon and drain on a paper towel-lined plate, allowing them to rest for 1 minute before serving.
9. Repeat the frying process with remaining shrimp, checking the oil temperature returns to 350°F between batches.
10. Serve immediately with lemon wedges for squeezing.
Remarkably crunchy on the outside yet tender inside, these shrimp deliver a smoky, spicy kick balanced by bright lemon. Try stacking them over creamy grits or tucking into lettuce wraps with a cool remoulade for a playful twist.
Honey Lime Glazed Fried Shrimp
Crafting a crispy, sweet-and-tangy seafood appetizer at home is simpler than you might think. This honey lime glazed fried shrimp recipe breaks down the process into easy-to-follow stages, ensuring even first-time fryers achieve perfectly golden, flavorful results every time. We’ll start by preparing the shrimp and a simple glaze, then move through frying and glazing with clear, methodical steps.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound large raw shrimp, peeled and deveined
– 1 cup all-purpose flour
– 2 large eggs
– 1 cup panko breadcrumbs
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 4 cups vegetable oil
– 1/4 cup honey
– 2 tablespoons fresh lime juice
– 1 tablespoon soy sauce
– 1 teaspoon grated fresh ginger
Instructions
1. Pat the 1 pound of raw shrimp completely dry with paper towels to ensure the coating adheres properly.
2. In a shallow bowl, whisk together the 1 cup of all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
3. In a second shallow bowl, lightly beat the 2 large eggs until uniform.
4. Place the 1 cup of panko breadcrumbs in a third shallow bowl.
5. Dredge each shrimp first in the flour mixture, shaking off any excess.
6. Dip the floured shrimp into the beaten eggs, allowing any excess to drip off.
7. Coat the shrimp evenly in the panko breadcrumbs, pressing gently to help them adhere.
8. Place the breaded shrimp on a wire rack set over a baking sheet and let them rest for 10 minutes to help the coating set.
9. While the shrimp rest, prepare the glaze by combining the 1/4 cup of honey, 2 tablespoons of fresh lime juice, 1 tablespoon of soy sauce, and 1 teaspoon of grated fresh ginger in a small saucepan.
10. Heat the glaze over medium heat, stirring constantly, until it just begins to simmer and slightly thickens, about 3 minutes, then remove it from the heat.
11. Pour the 4 cups of vegetable oil into a large, heavy-bottomed pot or Dutch oven, attaching a deep-fry thermometer to the side.
12. Heat the oil over medium-high heat until the thermometer reads 350°F, which is the ideal temperature for frying to achieve a crisp exterior without absorbing too much oil.
13. Working in batches to avoid overcrowding, carefully add the breaded shrimp to the hot oil using tongs.
14. Fry the shrimp for 2 to 3 minutes, turning once halfway through, until they are golden brown and float to the surface.
15. Transfer the fried shrimp to a paper towel-lined plate to drain any excess oil.
16. Immediately brush the warm fried shrimp generously with the prepared honey lime glaze using a pastry brush for even coverage.
17. Repeat the frying and glazing process with the remaining batches of shrimp.
Resulting in a delightful contrast, the shrimp feature a shatteringly crisp panko crust that gives way to tender, juicy meat inside. The glossy glaze adds a perfect balance of floral sweetness from the honey and bright acidity from the lime, with a subtle savory depth from the soy and ginger. For a creative twist, serve them skewered on small bamboo sticks with a side of chilled cucumber salad to cut through the richness.
Crispy Parmesan Fried Shrimp
Just imagine biting into golden, crispy shrimp with a savory parmesan crust—it’s a crowd-pleaser that’s surprisingly simple to make at home. Let’s walk through each step together to ensure perfect results every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound large shrimp, peeled and deveined
– 1 cup all-purpose flour
– 2 large eggs
– 1 cup panko breadcrumbs
– 1/2 cup grated parmesan cheese
– 1 teaspoon garlic powder
– 1/2 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups vegetable oil
Instructions
1. Pat the shrimp dry with paper towels to ensure the coating adheres properly.
2. In a shallow bowl, combine the flour, garlic powder, paprika, salt, and black pepper.
3. In a second shallow bowl, whisk the eggs until smooth.
4. In a third shallow bowl, mix the panko breadcrumbs and grated parmesan cheese.
5. Dredge each shrimp in the flour mixture, shaking off any excess.
6. Dip the floured shrimp into the whisked eggs, coating it completely.
7. Press the shrimp into the panko-parmesan mixture, ensuring an even, thick coating on all sides.
8. Place the coated shrimp on a baking sheet in a single layer.
9. In a large, heavy-bottomed skillet, heat the vegetable oil to 350°F over medium-high heat, using a thermometer for accuracy.
10. Carefully add the shrimp to the hot oil in batches, frying for 2–3 minutes per side until golden brown and crispy.
11. Transfer the fried shrimp to a paper towel-lined plate to drain excess oil.
12. Repeat the frying process with the remaining shrimp, maintaining the oil temperature at 350°F.
13. Serve the shrimp immediately while hot and crispy.
What makes this dish stand out is the satisfying crunch of the panko-parmesan crust giving way to tender, juicy shrimp inside. The savory cheese flavor pairs wonderfully with a squeeze of lemon or a side of creamy remoulade sauce for dipping.
Spicy Sriracha Fried Shrimp
Perfectly crispy shrimp with a fiery kick—this Spicy Sriracha Fried Shrimp is a crowd-pleaser that comes together in under 30 minutes. Prepare to coat plump shrimp in a simple batter, fry until golden, and toss them in a bold, tangy sauce that balances heat with a hint of sweetness. Follow these steps closely for restaurant-quality results right from your kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound large shrimp, peeled and deveined
– 1/2 cup all-purpose flour
– 1/2 cup cornstarch
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold water
– 2 cups vegetable oil
– 1/4 cup sriracha sauce
– 2 tablespoons honey
– 1 tablespoon soy sauce
– 1 teaspoon rice vinegar
– 1 tablespoon sesame seeds
– 2 green onions, thinly sliced
Instructions
1. Pat the shrimp completely dry with paper towels to ensure the batter adheres well.
2. In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until fully combined.
3. Gradually pour the cold water into the dry ingredients, stirring continuously until a smooth, lump-free batter forms.
4. Heat the vegetable oil in a deep skillet or Dutch oven to 350°F, using a thermometer to check the temperature accurately.
5. Dip each shrimp into the batter, letting excess drip off, then carefully place it into the hot oil.
6. Fry the shrimp in batches for 2–3 minutes per side, or until they turn golden brown and float to the surface.
7. Transfer the fried shrimp to a wire rack set over a baking sheet to drain and stay crisp, avoiding a paper towel-lined plate that can make them soggy.
8. In a small saucepan over medium heat, combine the sriracha sauce, honey, soy sauce, and rice vinegar, stirring until the mixture bubbles lightly and thickens slightly, about 2 minutes.
9. Toss the fried shrimp in the sauce until evenly coated, working quickly to maintain their crunch.
10. Sprinkle the sesame seeds and green onions over the shrimp before serving.
Golden and crisp on the outside with tender, juicy shrimp inside, this dish offers a satisfying crunch that contrasts beautifully with the sticky, spicy-sweet sauce. For a creative twist, serve it over a bed of steamed rice or tucked into lettuce wraps with extra sriracha on the side for those who crave more heat.
Beer-Battered Fried Shrimp
Now, let’s tackle a classic pub-style favorite that’s surprisingly simple to make at home: beer-battered fried shrimp. This recipe yields crispy, golden shrimp with a light, airy coating, perfect for dipping. We’ll walk through each step methodically to ensure success, even for first-timers.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound large raw shrimp, peeled and deveined
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 cup cold lager-style beer
– 2 quarts vegetable oil
– 1/2 cup cornstarch
Instructions
1. Pat the shrimp completely dry with paper towels to help the batter adhere.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
3. Pour 1 cup cold lager-style beer into the flour mixture and whisk until just combined; a few lumps are fine to avoid overmixing, which can make the batter dense.
4. Place 1/2 cup cornstarch in a shallow dish.
5. Heat 2 quarts vegetable oil in a large, heavy pot to 375°F, using a deep-fry thermometer to monitor the temperature accurately.
6. Dredge each shrimp in the cornstarch, shaking off any excess.
7. Dip the coated shrimp into the beer batter, letting excess drip back into the bowl.
8. Carefully lower 4-5 shrimp at a time into the hot oil, frying for 2-3 minutes until golden brown and crispy; avoid overcrowding to maintain the oil temperature.
9. Remove the shrimp with a slotted spoon and drain on a wire rack set over a baking sheet, which keeps them crispier than paper towels.
10. Repeat steps 6-9 with the remaining shrimp, allowing the oil to return to 375°F between batches.
The result is shrimp with a shatteringly crisp exterior and tender, juicy interior. Serve them immediately with cocktail sauce or a squeeze of lemon for a bright contrast, or pile them high on a platter for a casual gathering—they’re best enjoyed hot and fresh.
Panko-Crusted Fried Shrimp
Unbelievably crispy and satisfying, panko-crusted fried shrimp is a crowd-pleasing appetizer or main course that’s surprisingly simple to master. Using a methodical, three-step breading process ensures each bite is perfectly crunchy and golden. Let’s walk through the steps to create this restaurant-quality dish at home.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound large raw shrimp, peeled and deveined
– 1/2 cup all-purpose flour
– 2 large eggs
– 1 cup panko breadcrumbs
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups vegetable oil
– 1/2 cup cocktail sauce
Instructions
1. Pat the shrimp completely dry with paper towels to help the coating adhere.
2. In a shallow bowl, whisk together the flour, garlic powder, paprika, salt, and black pepper.
3. In a second shallow bowl, beat the eggs until uniform.
4. Place the panko breadcrumbs in a third shallow bowl.
5. Dredge one shrimp in the flour mixture, shaking off any excess.
6. Dip the floured shrimp into the beaten eggs, allowing any excess to drip off.
7. Press the shrimp firmly into the panko breadcrumbs, coating all sides evenly.
8. Place the breaded shrimp on a wire rack and repeat with the remaining shrimp.
9. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F, using a deep-fry thermometer for accuracy.
10. Working in batches to avoid crowding, carefully add 4-5 shrimp to the hot oil.
11. Fry the shrimp for 2-3 minutes, flipping once halfway, until they are golden brown and float to the surface.
12. Using a slotted spoon, transfer the fried shrimp to a paper towel-lined plate to drain.
13. Repeat the frying process with the remaining batches of shrimp.
14. Serve the hot shrimp immediately with cocktail sauce for dipping.
Hearty and crisp, these shrimp offer a delightful contrast between the light, airy panko crust and the tender, juicy interior. The subtle seasoning from the garlic and paprika adds depth without overpowering the sweet shrimp flavor. For a fun twist, try serving them over a bed of greens with a zesty remoulade or stacking them in a po’ boy sandwich with shredded lettuce and a creamy sauce.
Thai Sweet Chili Fried Shrimp
Now, let’s make a restaurant-quality appetizer that’s surprisingly simple to master at home. This Thai-inspired fried shrimp comes together with a sweet, tangy, and slightly spicy glaze that clings beautifully to each crispy bite. Follow these steps carefully for perfect results every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound large shrimp, peeled and deveined
– 1/2 cup cornstarch
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup vegetable oil
– 1/2 cup Thai sweet chili sauce
– 1 tablespoon soy sauce
– 1 teaspoon rice vinegar
– 1/4 cup chopped green onions
– 1 tablespoon toasted sesame seeds
Instructions
1. Pat the shrimp completely dry with paper towels to ensure maximum crispiness when fried.
2. In a medium bowl, whisk together 1/2 cup cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Dredge each shrimp in the cornstarch mixture, shaking off any excess coating.
4. Heat 1 cup vegetable oil in a large skillet over medium-high heat until it reaches 350°F on a deep-fry thermometer.
5. Carefully add the shrimp to the hot oil in a single layer, working in batches to avoid overcrowding.
6. Fry the shrimp for 2-3 minutes per side, or until they turn golden brown and opaque throughout.
7. Transfer the cooked shrimp to a wire rack set over a baking sheet to drain, which keeps them crisp better than paper towels.
8. In a small saucepan over medium heat, combine 1/2 cup Thai sweet chili sauce, 1 tablespoon soy sauce, and 1 teaspoon rice vinegar.
9. Bring the sauce mixture to a simmer, stirring constantly for 1-2 minutes until slightly thickened.
10. Return all fried shrimp to the skillet (with oil drained) or a clean large bowl.
11. Pour the warm sauce over the shrimp and toss gently until evenly coated.
12. Immediately transfer the glazed shrimp to a serving platter.
13. Garnish with 1/4 cup chopped green onions and 1 tablespoon toasted sesame seeds.
Serve these shrimp hot for the ideal contrast between the crackling-crisp exterior and tender interior. The glossy sauce provides a balanced sweet-heat flavor that pairs wonderfully with steamed jasmine rice or crisp lettuce cups for wrapping. Leftovers reheat surprisingly well in a 375°F oven for 5-7 minutes to restore their texture.
Buttermilk-Marinated Fried Shrimp
Today, we’re tackling a classic that’s surprisingly simple to master at home: buttermilk-marinated fried shrimp. This method yields shrimp with a tender interior and a shatteringly crisp coating that’s perfect for everything from casual dinners to festive gatherings.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound large shrimp, peeled and deveined
– 1 cup buttermilk
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 4 cups vegetable oil
Instructions
1. Pat the shrimp completely dry with paper towels to ensure the marinade adheres properly.
2. Place the shrimp in a medium bowl and pour the buttermilk over them, stirring to coat evenly.
3. Cover the bowl and refrigerate the shrimp for exactly 20 minutes to tenderize without becoming mushy.
4. In a separate shallow dish, whisk together the all-purpose flour, cornstarch, garlic powder, paprika, salt, and black pepper.
5. Remove a shrimp from the buttermilk, letting excess drip off, then dredge it thoroughly in the flour mixture, pressing gently to adhere.
6. Place the coated shrimp on a wire rack and repeat with all remaining shrimp, arranging them in a single layer without touching.
7. Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven, filling it no more than halfway.
8. Heat the oil over medium-high heat until a deep-fry thermometer reads 350°F, which typically takes 8-10 minutes.
9. Carefully add 4-5 shrimp to the hot oil using tongs, avoiding overcrowding to maintain the oil temperature.
10. Fry the shrimp for 2-3 minutes, flipping once halfway, until they turn golden brown and float to the surface.
11. Transfer the fried shrimp to a paper towel-lined plate to drain and immediately season with a pinch of salt while hot.
12. Repeat the frying process with the remaining shrimp, allowing the oil to return to 350°F between batches.
Now, you’ll have shrimp with an incredibly crisp, seasoned crust that gives way to juicy, flavorful meat inside. Try serving them stacked high with lemon wedges and a creamy remoulade, or tuck them into soft buns with shredded lettuce for a delightful sandwich twist.
Bang Bang Fried Shrimp
You’ve likely encountered those irresistible restaurant-style shrimp that are crispy, saucy, and impossible to stop eating. Yet making them at home is surprisingly straightforward with a methodical approach. This recipe breaks down the process into clear, manageable steps for perfect results every time.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound large shrimp, peeled and deveined
– 1/2 cup all-purpose flour
– 1/2 cup cornstarch
– 1 teaspoon baking powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 cup buttermilk
– 4 cups vegetable oil
– 1/2 cup mayonnaise
– 1/4 cup sweet chili sauce
– 2 tablespoons honey
– 1 tablespoon Sriracha sauce
– 1 teaspoon rice vinegar
Instructions
1. Pat the shrimp completely dry with paper towels to ensure the coating adheres properly.
2. In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper.
3. Pour the buttermilk into a separate shallow dish.
4. Dip each shrimp first into the buttermilk, letting excess drip off.
5. Dredge the shrimp in the flour mixture, pressing gently to coat evenly.
6. Place the coated shrimp on a wire rack for 5 minutes to let the coating set, which prevents it from falling off during frying.
7. In a heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F, using a deep-fry thermometer for accuracy.
8. Fry the shrimp in batches of 4-5 pieces for 2-3 minutes until golden brown and crispy, avoiding overcrowding the pot.
9. Transfer the fried shrimp to a paper towel-lined plate to drain excess oil.
10. In a small bowl, combine the mayonnaise, sweet chili sauce, honey, Sriracha sauce, and rice vinegar to make the bang bang sauce.
11. Toss the warm fried shrimp in the bang bang sauce until evenly coated.
12. Serve the shrimp immediately while hot and crispy.
Zesty and vibrant, these shrimp offer a delightful contrast between the crunchy exterior and tender interior, all enveloped in a creamy, sweet-spicy sauce. For a creative twist, serve them over a bed of crisp lettuce with a squeeze of lime, or skewer them as appetizers for easy sharing.
Sesame Ginger Fried Shrimp
Sesame ginger fried shrimp is a quick, flavorful dish that transforms simple ingredients into a restaurant-quality meal in under 30 minutes. Start by gathering your ingredients and prepping your shrimp—this ensures everything cooks evenly and the sauce clings perfectly.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined
– 1/4 cup cornstarch
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1/4 cup low-sodium soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 2 green onions, thinly sliced
– 1 tbsp sesame seeds
Instructions
1. Pat the shrimp dry with paper towels to remove excess moisture, which helps the cornstarch coating adhere better.
2. In a medium bowl, combine the cornstarch, salt, and black pepper, then toss the shrimp in the mixture until evenly coated.
3. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the shrimp to the skillet in a single layer, cooking for 2 minutes per side until they turn pink and opaque, then transfer to a plate.
5. Reduce the heat to medium and add the garlic and ginger to the skillet, sautéing for 30 seconds until fragrant to avoid burning.
6. Pour in the soy sauce, honey, and rice vinegar, stirring constantly until the sauce thickens slightly, about 1 minute.
7. Return the shrimp to the skillet, tossing to coat them evenly in the sauce for 1 minute.
8. Remove from heat and stir in the sesame oil, green onions, and sesame seeds.
Just serve this shrimp hot over steamed rice or noodles—the crispy exterior gives way to tender bites, with the sesame and ginger adding a warm, aromatic depth. For a creative twist, try it in lettuce wraps or as a topping for a vibrant Asian-inspired salad.
Conclusion
Gathering these 20 fried shrimp recipes offers endless inspiration for your kitchen adventures! Whether you crave classic comfort or bold new flavors, there’s a perfect dish waiting for you. We’d love to hear which recipes become your favorites—drop a comment below and share this roundup on Pinterest to spread the crispy, delicious joy. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
