If you do it right, deep-fried shrimp is always a hit, whether you coat it in flour or breadcrumbs or make a battered version. It’s easier to fry cooked shrimp than raw shrimp, but the key is getting the coating just right.
Obviously, deep-frying isnt the best if youre watching your weight. Five large tempura shrimp have 314 calories and 17 grams of fat, according to the USDA. But shrimp are nutritious: This size serving of fried shrimp also contains 1. 4 micrograms (nearly 25 percent of the daily value) of vitamin B12 and 48. 3 micrograms (69 percent of the DV) of selenium.
Vitamin B12 is important for making red blood cells and keeping your nervous system healthy. Selenium protects cells from damage. A study that came out in November 2015 in the Journal of Clinical Endocrinology
Frying up a batch of juicy seasoned shrimp is one of life’s great culinary pleasures. The light crunch of the batter enveloping the sweet succulent shrimp is simply sublime. But what if you’ve already cooked a batch of shrimp and now want to give them new life by frying them up? Can you take shrimp that’s already been cooked and toss it in the fryer for a second go-round?
The short answer is yes you absolutely can fry already cooked shrimp! In fact frying pre-cooked shrimp can impart that signature crunch you crave while avoiding overcooking the shrimp. With a few simple tips, frying cooked shrimp can give leftover crustaceans a delicious second act.
Benefits of Frying Previously Cooked Shrimp
Frying shrimp that has already been cooked offers several advantages
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Quick cooking time – Since the shrimp is already cooked through, frying pre-cooked shrimp takes less time than deep frying raw shrimp. This makes it a great option for quick weeknight meals.
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Crisp texture – Frying gives the exterior of the shrimp a wonderfully crisp, golden brown crunch without overcooking the interior.
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Enhanced flavor – Frying allows you to layer in spices, herbs, and breading to add extra flavor.
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Ideal for leftovers – Having leftover cooked shrimp on hand gives you a handy ingredient to quickly fry up for appetizers, solo dinners, or shrimp tacos.
Step-by-Step Guide to Frying Pre-Cooked Shrimp
When frying shrimp that’s already been cooked, there are a few simple steps to follow for best results:
1. Pat shrimp dry and coat with batter
After thawing frozen shrimp or draining thawed shrimp, be sure to pat them very dry with paper towels. Any excess moisture can make batter soggy. Coat shrimp in a light layer of flour, cornmeal, panko breadcrumbs, or your favorite seafood batter.
2. Heat oil to 350°F
In a heavy bottomed pan or pot, heat about 2-3 inches of frying oil to 350°F. Using a deep fry thermometer helps ensure the oil is hot enough for crispy shrimp without burning.
3. Fry shrimp 2-3 minutes per batch
Carefully add battered shrimp to the hot oil in small batches, taking care not to overcrowd. Fry for 2-3 minutes, flipping halfway until golden brown.
4. Drain fried shrimp on a wire rack
Use a slotted spoon or tongs to transfer fried shrimp to a wire rack placed over a rimmed baking sheet. Let drain briefly before serving.
5. Season while hot
Sprinkle fried shrimp right away with salt, pepper, garlic powder, lemon juice, or other seasonings to taste. Serve immediately for the crispiest texture.
Coating and Batter Options
One of the joys of frying pre-cooked shrimp is experimenting with different coatings and batters. Consider these tasty options:
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Flour – A simple coating of flour or cornstarch crisps up nicely. Shake off excess before frying.
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Cornmeal – For a Southern style, coat shrimp in coarse ground yellow cornmeal, seasoned with Cajun spices.
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Breadcrumbs – For crunch, try panko breadcrumbs or Italian seasoned breadcrumbs.
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Beer batter – For extra crispy shrimp, make a simple beer batter with beer, flour, and seasoning.
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Coconut – For a tropical flair, roll shrimp in shredded coconut before frying.
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Cereal crumbs – Corn flakes, crispy rice cereal, or crumbled Corn Nuts add fun crunch and flavor.
Tips for the Best Results
Frying already cooked shrimp is easy, but there are some tips to ensure you achieve the perfect crunch:
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Pat shrimp very dry – Eliminate any moisture on shrimp before battering to prevent soggy coating.
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Work in small batches – Don’t crowd the pan, which can cause oil temperature to drop, resulting in greasy shrimp.
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Maintain oil temperature – Use a thermometer and adjust heat as needed to keep oil between 325-350°F.
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Don’t overfry – Cook just until the batter is crispy and golden, about 2-3 minutes max.
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Let drain briefly – Allowing fried shrimp to drain on a rack prevents sogginess.
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Season immediately – Sprinkle with salt, spices, or squirt with lemon right after frying for best flavor.
Frying Already Cooked Shrimp FAQs
If you’re new to frying pre-cooked shrimp, chances are you have some questions. Here are answers to some of the most frequently asked questions:
Can you fry frozen cooked shrimp?
Yes, it’s fine to fry thawed, cooked shrimp purchased frozen. Just be sure shrimp are fully thawed and patted very dry before battering. Partially frozen centers can result in uneven frying.
How do you know when fried shrimp is fully cooked?
Since the shrimp is already cooked, frying is just to heat through and crisp the batter. The batter will turn golden brown and the shrimp will be warmed throughout when fully fried.
What is the best oil for frying shrimp?
Opt for frying oils with high smoke points and neutral flavors like peanut, vegetable, corn, or canola oil. Avoid extra virgin olive oil, which can burn.
Is air fried shrimp as crunchy as deep fried?
Air frying won’t be quite as crunchy as deep frying, but it can still crisp up nicely. Use a light coating of cornstarch or flour to help air fried shrimp get crispy.
Can you bake already cooked shrimp instead?
Baking previously cooked shrimp can work but won’t provide the same signature crunch you get from frying. Opt for frying if you want that crispy fried shrimp experience.
Putting It All Together
Frying up already cooked shrimp is an easy way to breathe new life into leftover crustaceans. By following these simple steps, you can achieve deliciously crispy fried shrimp in almost no time at all. Keep the oil hot, the batches small, and the seasoning on hand. In just a few minutes, you can have a crispy, golden batch of fried shrimp ready to spice up any meal. Crunch on!
Frying Cooked Shrimp: The Basics
Buttermilk fried shrimp, breaded shrimp, and battered/tempura shrimp are the three most common ways to coat and fry cooked shrimp. To begin, make sure the shrimp are completely thawed and as dry as you can pat them.
Each shrimp should be dipped in buttermilk and then rolled in seasoned flour until well covered. Shake off any extra flour, and then fry. Traditional southern fried shrimp recipes swap some or all of the flour for cornmeal.
To make breaded shrimp, roll the shrimp first in beaten egg, then in breadcrumbs, before frying. For a drier, crisper result, use Japanese-style Panko breadcrumbs.
For tempura-style shrimp, Americas Test Kitchen from KCET TV station says simply whisking this list of ingredients together gives the very best result (these quantities make four servings of fried shrimp batter):
- 1 1/2 cups unbleached all-purpose flour
- 1/2 a cup cornstarch
- 1 large egg
- 1 cup vodka
- 1 cup seltzer water
- Kosher salt to taste
Why Use Cooked Shrimp?
Though using raw shrimp is more traditional, frying cooked shrimp has quite a few advantages. To begin, it’s easier and takes a lot less time to prepare. For example, you don’t have to peel or devein the seafood, which can be a pain. You also don’t have to worry about making sure the shrimp are cooked all the way through to make sure they are safe to eat. This can really take the stress out of frying because you know the shrimp are ready to eat as soon as they look like they are.
While frying cooked shrimp, you need to be careful because the shrimp can get tough and rubbery faster. The crispy coating saves the day here, though. Fried shrimp batter helps the shrimp stay moist, so toughness shouldn’t be a problem. For this reason, cooking it at a high temperature will make the batter crisp up very quickly.
