Fry Shrimp

Peeled, deveined shrimp are easy and quick to fry. You can “pan fry” or sauté the shrimp in a little butter or oil, or you could deep fry shrimp that has been coated in a breading or batter. Keep reading to learn more about each basic frying option.

Ingredients

Makes 2 to 4 servings

Method One: Pan Frying

• 1 lb (450 g) shrimp, peeled and deveined
• 2 Tbsp (30 mL) butter or olive oil
• Salt and black pepper, to taste
• 1 tsp (5 mL) minced garlic (optional)
• 3 Tbsp (45 mL) lemon juice (optional)

Method Two: Deep Frying Breaded Shrimp

• 1 lb (450 g) shrimp, peeled and deveined
• 1 quart (1 liter) vegetable oil, for frying
• 1 egg, slightly beaten
• 1 cup (250 mL) dry bread crumbs
• 1 cup (250 mL) panko bread crumbs
• Salt and pepper, to taste

Method Three: Deep Frying Battered Shrimp

• 1 lb (450 g) shrimp, peeled and deveined
• 1 quart (1 liter) vegetable oil, for frying
• 1/2 cup (125 mL) milk
• 1/2 cup (125 mL) buttermilk
• 1/2 cup (125 mL) hot sauce (optional)
• 1 cup (250 mL) self-rising flour
• 2 Tbsp (30 mL) self-rising cornmeal
• Salt and pepper, to taste

Steps

Pan Frying

1. Melt the butter in a skillet. Warm 2 Tbsp (30 mL) of butter in a large skillet over medium-high heat until it melts.
   • Olive oil can be used instead of butter for a slightly healthier alternative. Warm the olive oil over medium-high for a few minutes until it becomes glossier, but do not let the oil begin to smoke.
   • If the butter or oil begins to smoke, remove the skillet from the stove and reduce the heat. After a few minutes have passed, return the skillet to the stove, add more butter or oil to make up for what was lost, and watch closely to prevent it from smoking again.
2. sauté the garlic. Add the minced garlic to the hot butter and stir-fry with a heat-resistant spatula 30 to 60 seconds, or until the garlic just begins to release a strong aroma.
   • If starting from fresh cloves, mince two cloves of garlic.
   • You could also use garlic powder. Add the garlic powder when you add the salt and pepper. Use roughly 1/4 tsp (1.25 mL) garlic powder in place of the 1 tsp (5 mL) fresh minced garlic.
   • The garlic can be skipped completely, if desired.
3. Add the shrimp. Pour the shrimp into your skillet and immediately season with salt and pepper. Cook until slightly pink and opaque.
   • Evenly sprinkle a generous amount of salt and pepper over the shrimp. You can add as much or as little as you would like, but if you need a starting point, try 1/2 tsp (2.5 mL) salt and 1/4 tsp (1.25 mL) pepper.
   • The amount of time needed for your shrimp to cook will vary depending on the size. Large strip should cook for 3 to 4 minutes, medium shrimp should cook for 2 1/2 to 3 1/2 minutes, and small shrimp should cook for 2 to 2 1/2 minutes.
   • Occasionally stir the shrimp with a spatula as it cooks.
   • Do not crowd the pan. The shrimp should be able to fit in a single layer inside the skillet. If this is not the case, cook the shrimp in two separate batches, adding more butter or oil as needed to cook the second batch.
4. Splash some lemon juice over the shrimp. Drizzle 3 to 4 Tbsp (45 to 60 mL) of lemon juice over the cooked shrimp. Let simmer for another minute or so before removing the shrimp from the heat.
   • The lemon juice can also be skipped, if desired.
   • Do not cook the shrimp for too long after adding the lemon juice. Once the shrimp becomes opaque, it is technically ready to eat. You may end up overcooking the shrimp if you let it simmer in the lemon juice for too long.
5. Serve warm. Remove the shrimp from the heat and transfer immediately to a serving platter or individual serving dishes.

Deep Frying Breaded Shrimp

1. Heat oil in a deep fryer. Pour the oil into a deep fryer and heat it to roughly 375 degrees Fahrenheit (190 degrees Celsius).
   • If you do not have a deep fryer, a heavy saucepan or large skillet could also work. Heat the oil over medium-high heat if using the stove.
   • Test the temperature of the oil using a candy thermometer. Periodically keep an eye on the temperature throughout the frying process to make sure that it does not rise too high or drop too low.
2. Mix the bread crumbs, salt, and pepper. In a shallow bowl with a wide mouth, use a fork to stir together the dry bread crumbs, panko bread crumbs, and salt and pepper, to taste.
   • You could also use a rimmed plate instead of a shallow bowl.
   • Panko is a type of bread crumb commonly found in Japanese cuisine. It has a light, airy texture when compared to standard dry bread crumbs, which will help make your breading seem less heavy.
   • If you do not have panko, however, you may use additional dry bread crumbs in its place.
   • If you are uncertain about how much salt and pepper to use, try 1/2 tsp (2.5 mL) salt and 1/4 tsp (1.25 mL) black pepper.
3. Dip the shrimp in the egg. Dunk each piece of shrimp in the egg, coating it well on all sides.
   • Beat the egg lightly with a fork before using it.
   • Hold each piece of shrimp above the bowl of egg so that the excess drips off. Otherwise, the breading may stick to the shrimp in large, “eggy” clumps.
   • You can use your hands for this step, or you can use tongs to prevent your hands from getting slimy.
4. Coat the shrimp in the bread crumb mixture. Immediately transfer each piece of egg-covered shrimp to the bread crumb dish, turning each piece well to cover all sides.
   • As with the egg wash, you should momentarily hold each coated piece over the dish of crumbs to shake off any excess.
5. Fry the shrimp for 2 to 3 minutes in the hot oil. Dip a few pieces of shrimp into the hot oil until the breading turns golden brown.
   • On the inside, the shrimp should be opaque.
   • Only fry a few pieces of shrimp at a time to avoid crowding the fryer.
6. Serve hot. Remove the shrimp from the oil and let dry on a platter lined with paper towels. After 1 or 2 minutes, serve the shrimp.
   • Use a slotted spoon to remove the shrimp from the oil.
   • The paper towels are essential since they help absorb the oil. You could also use brown paper bag material, but paper towels are more absorbent.

Deep Frying Battered Shrimp

1. Preheat the oil. Pour the oil into a deep fryer and heat until it reaches 375 degrees Fahrenheit (190 degrees Celsius).
   • If you do not have a deep fryer, use a heavy saucepan or large skillet. Heat the oil over medium-high heat if using the stove.
   • Monitor the temperature of the oil using a candy thermometer. Reduce the heat if it rises too high or turn the heat up if it drops too low.
2. Whisk together the milk, buttermilk, and hot sauce. Combine these liquid ingredients in a shallow baking dish or bowl, whisking until thoroughly blended.
   • Make sure that the dish or bowl you use has a wide mouth. A narrow mouth will make it difficult for you to dunk the shrimp later on.
   • If you have a low tolerance for hot, spicy foods, use less hot sauce or leave it out completely.
3. Whisk together the flour, cornmeal, black pepper, and salt. In a separate shallow baking dish, combine these dry ingredients together until well mixed.
   • Make sure that the dish or bowl you use has a large opening.
   • If you are uncertain about how much salt and pepper to use, try using 3 tsp (15 mL) salt and 2 tsp (10 mL) ground black pepper.
4. Dunk the shrimp in the milk mixture. Use clean hands or tongs to dunk each piece of shrimp in the milk mixture, coating all sides completely.
   • Shake off excess milk from each piece before proceeding past this step.
5. Dredge the shrimp in the flour mixture. Transfer each piece of shrimp from the milk mixture to the flour mixture, turning to coat well on all sides.
   • Shake any excess flour coating off, as well.
6. Fry the shrimp for 2 to 3 minutes. Transfer the shrimp into the hot oil and fry until golden brown.
   • The shrimp should be opaque on the inside.
   • Only fry a few pieces at the same time. Do not crowd the fryer.
7. Serve warm. Remove each piece of shrimp using a slotted spoon and let them dry on a baking sheet or platter lined with paper towels. Serve them after a few minutes, while still hot.

Tips

• If using frozen shrimp, make sure that the shrimp have thawed before frying them.
• You can use a dry white wine in place of the lemon juice when sautéing for equally delicious results.

Things You'll Need

• Large skillet
• Heat-resistant spatula
• Deep fryer or heavy saucepan
• Slotted spoon
• Shallow dishes
• Paper towels
• Serving platter
• Cooking thermometer

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• Butterfly Shrimp
• Make Panko Fried Shrimp
• Make Beer Battered Fried Shrimp

Sources and Citations

See also

• Cook Black and Pepper Butter Shrimp
• Cook Shrimp
• Raise Sea Monkeys
• Prepare Shrimp for Cooking
• Cook Cereal Prawn
• Prepare and Cook Prawns
• Make Coconut Shrimp
• Pan Fry Shrimp
• Make Panko Fried Shrimp
• Cook Frozen Shrimp

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