Frying Precooked Shrimp for Maximum Crunch and Flavor

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

Precooked shrimp offer a convenient shortcut for making crispy fried shrimp at home. The shrimp come already peeled, deveined, and cooked, so all you need to do is coat and fry them for a quick appetizer or main dish. But can you really get great results frying precooked shrimp? The answer is a resounding yes! With the right techniques, precooked shrimp can develop an incredibly crunchy crust and robust flavor when fried.

Benefits of Frying Precooked Shrimp

Frying precooked shrimp has several advantages over frying raw shrimp:

No prep work – The shrimp are ready to go with no tedious peeling or deveining required.
Even cooking – Since the shrimp are already cooked through, you just need to fry until the coating is crispy No worrying about undercooked centers
Great texture – The coating helps retain moisture in the shrimp, so they don’t get rubbery or tough during frying.
Flavor boost – Frying gives a nice crisp exterior and enhances the sweet, briny flavor of the shrimp.
Food safety – Precooked shrimp are safe to eat right after frying when the coating is golden brown

Best Oils for Frying Precooked Shrimp

The oil you select can make all the difference for achieving optimal flavor and texture when frying precooked shrimp. Look for oils with a high smoke point and mild flavor:

Peanut oil – Has a very high smoke point of 450°F making it excellent for frying. Imparts a light, nutty flavor.
Vegetable oil – A neutral-flavored oil good for frying with a smoke point around 440°F. Canola oil is also a good choice.
Sunflower oil – Another mild oil suitable for frying with a smoke point of 440°F.

Avoid oils like olive oil that have strong flavors and low smoke points. The ideal temperature for frying is 350-375°F.

How to Bread Precooked Shrimp for Frying

Breading is what makes fried shrimp extra crisp and flavorful. There are a few easy ways to coat precooked shrimp before frying:

Flour – For simple fried shrimp, dredge in flour seasoned with salt, pepper, and spices. Fry until golden.
Breadcrumbs – Dip shrimp in egg wash then press into breadcrumbs. Panko crumbs fry up extra crispy.
Batter – For tempura-style shrimp, dip in a thin batter made with flour, cornstarch, soda water, and vodka.
Cornmeal – For southern-style shrimp, dredge in a cornmeal and flour mixture spiked with Cajun seasoning.

Refrigerate breaded shrimp for 30 minutes before frying to help the coating adhere better. Gently shake off any excess coating before frying.

Tips for Frying Precooked Shrimp

Follow these tips to achieve perfectly fried precooked shrimp:

Pat shrimp dry before breading to prevent soggy coating.
Use a thermometer to maintain oil temperature around 350-375°F.
Work in small batches to keep oil temperature consistent.
Fry for 2-3 minutes until coating is crispy and golden brown.
Drain fried shrimp on a paper towel lined plate. Season immediately with salt.
Keep fried shrimp warm in a 200°F oven while frying the remaining batches.

Different Ways to Customize Fried Shrimp

The possibilities are endless when it comes to coating and seasoning fried precooked shrimp. Some tasty ideas include:

Coat with crushed saltine crackers or potato chips for crunch.
Use Cajun seasoning or cayenne pepper to give a spicy kick.
Stuff the shrimp with cheese or jalapeños before breading.
Swap buttermilk for the egg wash to make southern-style fried shrimp.
Coat in a mixture of cornstarch and flour for an extra crispy texture.
Drizzle fried shrimp with unique dipping sauces like Sriracha mayo or honey mustard.

Storing and Reheating Fried Precooked Shrimp

You can prepare the breaded raw shrimp up to a day ahead. Store in the refrigerator until ready to fry. Fried shrimp are best consumed right away but can be kept refrigerated for up to 2 days.

To reheat, place fried shrimp on a baking sheet in a 375°F oven for 4-5 minutes until hot and crispy again. Do not microwave fried shrimp or the texture will become soggy and rubbery.

Perfectly Fried Shrimp Made Simple

It’s easy to achieve restaurant-quality fried shrimp at home with precooked shrimp. Dredge the shrimp in your favorite seasoned coating and fry in hot oil for a crispy crunch. Peanut oil or vegetable oil are great choices for frying at 350-375°F. Play around with different breading and seasoning combinations to customize the flavor. Follow these tips for scrumptious fried shrimp bursting with flavor and crunch every time.

can you fry precooked shrimp

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.

can you fry precooked shrimp

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

How to Cook Already Cooked Shrimp Safely & to Retain Flavour?

FAQ

Is it OK to cook already cooked shrimp?

Shrimp often come pre-cooked in the grocery store. You may also have leftover shrimp you need to reheat. When cooking already cooked shrimp, thaw the shrimp if necessary and then use the oven, microwave, or stove to heat the shrimp. Pre-cooked shrimp can be used in a number of dishes, including pastas and salads.

Can you pan fry frozen pre-cooked shrimp?

Yes, using a non-stick pan is perfectly fine for cooking frozen cooked shrimp. It helps prevent the shrimp from sticking to the surface of the pan and allows for easier flipping or stirring.

Can frozen shrimp be deep fried?

Sure, you can cook shrimp from the frozen state. They’ll be dry and over cooked but they will be cooked.

Can you batter and deep fry cooked prawns?

There’s no reason to boil or even cook prawns before battering and deep frying them.