This post may contain affiliate links.

This is an instant family favorite shrimp recipe. Breaded in a crunchy panko coating, this Fried Shrimp Recipe will soon become your go-to way to fry shrimp.

Close up image of Fried Shrimp Recipe on parchment paper with crinkle fries

As we get closer to the warmer months, I’m starting to crave seafood more and more. This Fried Shrimp Recipe has been a star on our dinner table more times than I can count!

Lucky for us, living in Florida, we have an endless supply of fresh seafood in our hands whenever we want. I know we are truly blessed to live so close to the coast.

But, to be honest, I sometimes get in a rut about what to cook every night. The same old shrimp dishes sometimes just won’t do.

That’s when I bust out my trusty southern fried shrimp recipe that is coated in panko breadcrumbs.

There is that extra crunch you get from panko making this one irresistible main course or appetizer!

I always get asked for the recipe when I make these, and people are shocked at how easy they are to throw together.

If you are searching the internet looking for a few new favorite shrimp recipes, stop your searching, you have found the best! Our Fried Shrimp Recipe is not only delicious but easy too!

Some of our other favorite shrimp recipes we have on our site include: Shrimp Boil, Chipotle Bang Bang Shrimp, and Salt and Pepper Shrimp.

Further away image of Fried Shrimp Recipe on white parchment paper with parsley, crinkle fries, cocktail sauce, and iced water

WHY THIS RECIPE WORKS:

  1. It makes a lot to feed a crowd.
  2. Great for a main dish or a perfect appetizer.
  3. The panko breadcrumbs make the shrimp super crunchy with a crispy coating.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Peanut oil for frying, or vegetable oil
  • Large fresh shrimp, peeled and deveined
  • All-purpose flour
  • Garlic powder
  • Onion powder
  • Kosher salt
  • Black pepper
  • Large eggs
  • Water
  • Plain panko breadcrumbs
  • Fresh parsley for garnish
  • Lemon wedges to serve
  • Cocktail sauce to serve
Overhead image showing the ingredients needed to make Fried Shrimp Recipe

HOW TO MAKE FRIED SHRIMP RECIPE:

  1. Preheat your oil in a deep fryer or dutch oven with oil 3 inches up the sides to 350 degrees F. 
  2. While the oil is heating, prepare the shrimp. Dry the shrimp well with paper towels.
  3. In a gallon-sized plastic ziptop bag add the flour, garlic powder, onion powder, salt, and pepper. Toss to combine the seasoning with the flour.
  4. Add the raw shrimp to the bag. Close the top and shake the bag so the shrimp get coated in the flour mixture, set aside.
Collage of images showing how to make the flour mixture for Fried Shrimp Recipe
  1. In a shallow dish whisk the eggs with the water until combined.
  2. In another shallow bowl add the breadcrumbs.
  3. Working with a few shrimp at a time, take them out of the bag and place them into the egg, move them around so they are coated.
  4. Let any excess egg drip off and place them into the breadcrumbs. Cover them with the breadcrumbs and gently press them in so they stick, let any excess panko crumbs fall off. 
  5. Place the breaded shrimp onto a baking sheet lined with parchment paper in a single layer, repeat with the other shrimp.
Collage of images showing how to dredge Fried Shrimp Recipe
  1. Once the oil is hot, place shrimp into the hot oil in batches, do not crowd the pan. Cook for 2-3 minutes until they have a gorgeous golden brown color and an internal temperature reaches 165°F, cooking time may vary on the size of the shrimp. 
  2. Place the fried shrimp onto a paper-towel-lined plate to absorb any excess oil. Immediately transfer to a wire rack that is set on top of a sheet tray to catch any drips. This will ensure the shrimp stay crispy.
  3. Repeat with the remaining shrimp. Serve with fresh chopped parsley for garnish, lemon wedges, and cocktail sauce, tartar sauce, or favorite dipping sauce.
Collage of images showing how to fry Fried Shrimp Recipe

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

WHAT SIZE SHRIMP SHOULD I USE?

We like to use larger shrimp for this recipe.

Mainly because it does make a thicker coating, and using smaller shrimp, the crunchy coating on the outside may overpower the shrimp itself.

So I will normally use at the smallest size, Large shrimp (31/35 count), but Extra Large (26/30) count will work as well.

If you are really indulging, you can use Jumbo Shrimp (21/25 count).

But, keep in mind, cooking times will vary if they are larger, so you need to keep an eye on them. Our recipe today is based off of using a large shrimp count.

WHAT DOES SHRIMP COUNT MEAN?

The naming of the size and count of shrimp is by the pound.

So, above, I mentioned large shrimp is 31/35 count; this translates to there are 31 to 35 large shrimp per pound.

Extra large shrimp has a 26/30 count – meaning there are 26 to 30 extra large shrimp per pound.

While Jumbo shrimp has a 21/25 count – there are 21 to 25 jumbo shrimp per pound.

CAN I USE REGULAR BREADCRUMBS?

You can, but you will not get the same crunch that panko breadcrumbs add, which is the whole point of this recipe.

But, in a pinch, you can use plain breadcrumbs.

Do not use the kind that is already seasoned since we are adding our own seasonings.

Overhead close up image of Fried Shrimp Recipe with cocktail sauce, crinkle fries, lemon, parsley, iced water

WHAT DIPPING SAUCES CAN I USE?

While we love the classic cocktail and tartar sauce, you can definitely mix it up and use other sauces. Here are some suggestions:

  • Honey mustard
  • Chili sauce
  • Garlic aioli
  • Spicy sriracha mayo
  • Yum yum sauce

WHAT TO SERVE WITH THIS CRISPY FRIED SHRIMP RECIPE?

I love a good side dish, and there are endless ones that would go well with these delicious shrimp. Some of my favorites include:

There are few things better than crispy shrimp.

Panko bread crumbs are the perfect addition.

Here are some additions to this easy recipe.

  • Old Bay Seasoning: Add some Old Bay seasoning to the flour mixture for a classic seafood flavor.
  • Cajun Seasoning: Sprinkle Cajun seasoning into the breadcrumbs for a spicy kick.
  • Parmesan Cheese: Mix grated Parmesan cheese into the panko breadcrumbs for extra flavor.
  • Hot Sauce: Add a few dashes of hot sauce to the egg wash for a spicy hint.
  • Paprika: Incorporate smoked or sweet paprika into the flour mixture for a smoky taste.
  • Coconut Flakes: Mix shredded coconut into the panko for a tropical twist.
  • Chili Flakes: Add crushed chili flakes to the breadcrumbs for extra heat.
  • Lime Zest: Mix lime zest into the flour for a citrusy flavor.
  • Sesame Seeds: Sprinkle sesame seeds into the panko for added crunch and flavor.
  • Herbs: Mix dried or fresh herbs like thyme, rosemary, or parsley into the breadcrumbs for an herby note.

Any shrimp lover knows you have to have lemon juice with your shrimp.

Simple ingredients are best!

  • Cornmeal: Substitute panko breadcrumbs with cornmeal for a different texture.
  • Buttermilk: Use buttermilk instead of eggs in the wash for a tangy flavor.
  • Chili Powder: Replace garlic and onion powder with chili powder for a spicier flavor.
  • Panko: Use regular breadcrumbs if you don’t have panko.
Hand in air showing a Fried Shrimp Recipe that was dipped in cocktail sauce

Store leftovers in the fridge in an airtight container for up to 3 days.

To reheat, place back in the fryer until warmed through. Or you can place them on a wire rack over a sheet tray in the oven.

Freeze for up to 3 months.

Place leftovers in the freezer in a freezer-safe container. To thaw, place the dish in the fridge overnight.

DANA’S TIPS AND TRICKS:

  • This makes a large batch, but you can easily double it to feed more or halve the recipe as needed.
  • Tons of custom options, see my tips above on that.
  • Great main course or appetizer.
  • This freezes well, see my tips above on how to store.
A hand holding a shrimp with a bite out of it to show the interior of Fried Shrimp Recipe

Look no further; this is THE best Fried Shrimp Recipe out there, so full of flavor and crunch in every bite!

If you’ve tried this FRIED SHRIMP RECIPE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

This Silly Girls Kitchen Logo
4.75 from 4 votes

Crispy Panko Fried Shrimp Recipe

Author Dana at ThisSillyGirlsKitchen.com
Prep: 20 minutes
Cook: 3 minutes
This is an instant family favorite shrimp recipe. Breaded in a crunchy panko coating, this Fried Shrimp Recipe will soon become your go-to way to fry shrimp.
Servings 8 servings

Equipment

Ingredients
  

Instructions

  • Preheat your oil in a deep fryer or dutch oven with oil 3 inches up the sides to 350°F. 
  • While the oil is heating, prepare the shrimp. Dry the shrimp well with paper towels.
    2 pounds large shrimp
  • In a gallon-sized plastic ziptop bag add the flour, garlic powder, onion powder, salt, and pepper. Toss to combine the seasoning with the flour.
    1/2 cup all-purpose flour, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons kosher salt, 1/2 teaspoon black pepper
  • Add the raw shrimp to the bag. Close the top and shake the bag so the shrimp get coated in the flour mixture, set aside.
  • In a shallow dish whisk the eggs with the water until combined.
    3 large eggs, Splash of water
  • In another shallow bowl add the breadcrumbs.
    3 cups plain panko breadcrumbs
  • Working with a few shrimp at a time, take them out of the bag and place them into the egg, move them around so they are coated.
  • Let any excess egg drip off and place them into the breadcrumbs. Cover them with the breadcrumbs and gently press them in so they stick, let any excess panko crumbs fall off. 
  • Place the breaded shrimp onto a baking sheet lined with parchment paper in a single layer, repeat with the other shrimp.
  • Once the oil is hot, place shrimp into the hot oil in batches, do not crowd the pan. Cook for 2-3 minutes until they have a gorgeous golden brown color and an internal temperature reaches 165°F, cooking time may vary on the size of the shrimp. 
  • Place the fried shrimp onto a paper-towel-lined plate to absorb any excess oil. Immediately transfer to a wire rack that is set on top of a sheet tray to catch any drips. This will ensure the shrimp stay crispy.
  • Repeat with the remaining shrimp. Serve with fresh chopped parsley for garnish, lemon wedges, and cocktail sauce, tartar sauce, or favorite dipping sauce.
    Fresh chopped parsley, cocktail sauce, lemon wedges

Notes

Nutrition values do not take into account the oil used for frying.
  • This makes a large batch, but you can easily double it to feed more or halve the recipe as needed.
  • Tons of custom options, see my tips above on that.
  • Great main course or appetizer.
  • This freezes well, see my tips above on how to store.

Nutrition

Calories: 231kcal | Carbohydrates: 25g | Protein: 22g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 213mg | Sodium: 1416mg | Potassium: 229mg | Fiber: 1g | Sugar: 2g | Vitamin A: 306IU | Vitamin C: 0.2mg | Calcium: 119mg | Iron: 2mg
Nutrition Disclaimer
Course Appetizer, Main Course
Cuisine American

Love This Recipe?

Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!

Originally published July 29, 2013

Updated with new photos and recipe in March of 2023.

4.75 from 4 votes (4 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

16 Comments

  1. Amy Perdew says:

    I think Panko is way better than any solo flour dredge. I just can not fry anything without it. Thanks for linking up to Inspiration in Progress.

  2. This looks amazing!! I love shrimp and cook it often. I found this recipe on Sugar & Spice on the 733 Blog. I am co-hosting Tasty Tuesdays this week and would love for you to link up this recipe.

    Lori
    Lori’s Culinary Creations

  3. Jamie @ Love Bakes Good Cakes says:

    My oldest son would love this, Dana! I’ve pinned this to try one of these times when we have shrimp! Thanks for sharing at All My Bloggy Friends this week – I’ve also shared this on Facebook 🙂

  4. That’s brilliant to put them on a drying rack (why did I never think of it!). I love how easy these are. Thanks for sharing on Foodie Friday

  5. These look wonderful. I love shrimp!!! Thank you for sharing at the hop. ( you will be featured at Katherines Corner on Monday xo

  6. I love seafood and I could eat shrimp any time, not just during the summer. I will be sure to make this very soon!

  7. These look really good Dana, found your post on The Weekend Potluck! Pinning to my Sensational Seafood board.

    We’re also hosting our SUPER SUNDAY Link Party now through Tuesday evening, stop on over and link this up, our readers would love it too!

    Lori
    Who Needs A Cape? (Not Your Average Super Moms!)

  8. yet another wonderful recipe Dana!!
    I’ll be featuring you this week @ Inspire Me Fridays, thank you so much for sharing!

  9. Linda Nesser says:

    Saw this recipe yesterday and just tried it today. It was fantastic. I will be doing this quite often from now on. I didn’t know that it could be this simple.

  10. YAY, thanks so much for letting us know. This makes my day. 🙂

Similar Posts