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Crispy breaded shrimp dipped in tartar sauce.
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5 from 7 votes

Crispy Breaded Shrimp

Crispy Breaded Shrimp is an irresistible appetizer that's easy to make. Covered in a crunchy breadcrumb and panko coating with hints of seasoning and then fried until golden. Perfect for parties or even as a main dish to dip in tartar sauce or cocktail sauce.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Appetizer
Cuisine: American
Servings: 4 Servings
Calories: 269kcal
Author: Aimee Mars

Equipment

  • 1 Large Dutch Oven
  • 1 Candy Thermometer
  • 1 Wire Skimmer or Slotted Spoon
  • 1 Wire Rack and Baking Sheet optional

Ingredients

  • 1 lb Large Shrimp peeled and deveined
  • Peanut Oil or other frying oil with a high smoke point.

First Coating

  • 3/4 cup Flour
  • 1/4 cup Cornstarch
  • 1/2 teaspoon Ground Black Pepper
  • 1/2 teaspoon Paprika

Second Coating

  • 2 large Eggs
  • 2 tablespoons Milk

Third Coating

  • 1/2 cup Breadcrumbs
  • 1/2 cup Panko Crumbs
  • 1/4 cup Flour

Instructions

  • In a medium-sized mixing bowl whisk the flour, cornstarch, pepper, and paprika (all of the first coating ingredients) together until well mixed.
  • Using a separate medium-sized mixing bowl beat the eggs and milk together and place it next to the other first coating ingredients.
  • In another separate medium-sized mixing bowl whisk the third coating ingredients, breadcrumbs, panko crumbs, and flour together and sit it with the other coating bowls (it's easiest to place them in a row like an assembly line).
  • Place about 2 inches of oil, about 4 to 6 cups (depending on the size of your pot) in a Dutch oven or skillet with high sides. Clip a candy thermometer to the size of the pot or skillet and heat the oil over medium-high heat until it reaches 375ºF or when the oil sizzles when a few breadcrumbs are dropped in.
  • Take the shrimp and first dredge it into the flour/cornstarch mixture, then the egg/milk mixture, then into the breadcrumb mixture making sure you fully coat the entire shrimp each time. Set the shrimp aside on a plate or wire rack.
  • Working in batches carefully drop about 5 to 6 coated shrimp into the oil and fry for about 2 to 3 minutes (depending on size) and flip for another 2 minutes.
  • Use a slotted spoon or a wire skimmer to remove the shrimp from the oil and place it on a paper towel-lined plate or a wire rack fitted over a baking sheet.
  • Before adding the next batch of shrimp to the oil make sure the temperature returns to 375ºF. Repeat until all the shrimp have been cooked.

Notes

  • If the egg mixture gets to sticky from the egg white you can whisk in an additional 1 tablespoon of milk to smooth it out so it's not clumping to the shrimp when dipped in.
  • Watch the temperature of the oil. As you fry the shrimp the temperature of the oil will decrease. You may need to slightly increase the temperature of your stove to get back to 375ºF. I keep a candy thermometer clipped to the side of my pan so I always know the exact temp of the oil.
  • Don't overcrowd the shrimp while frying it. Work in batches and make sure there is room between each piece of shrimp to avoid them sticking together and then not cooking entirely.
  • Flip the shrimp halfway through frying. You will only need to fry the shrimp for a couple of minutes, but to get an even golden brown color flip the shrimp over to the other side halfway through the frying.
 

Reheating Instructions

  • Arrange a wire rack over a baking sheet and place the leftover shrimp in a single layer on the rack with space in between.
  • Heat the oven to 350º F and cook the shrimp for about 5 minutes or until heated through. A toaster oven will also work for reheating.

Nutrition

Serving: 1serving | Calories: 269kcal | Carbohydrates: 47g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 194mg | Potassium: 128mg | Fiber: 2g | Sugar: 2g | Vitamin A: 272IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 3mg