Frying shrimp at home is so much easier than one would think. With only an inch of oil in the pan, you can make hot, crispy shrimp that you can dip in any sauce, like Tartar, Dill, or Remoulade. You could also put them on a shrimp po’boy and make it a real treat. Shrimp take only 3 minutes to fry, so they are FAST.
Fried shrimp is a delicious and popular appetizer or main course that can be found at restaurants across the country. But making perfect fried shrimp at home can seem intimidating to some home cooks. One of the most common questions is: how long should you cook fried shrimp so that it turns out crispy on the outside and juicy on the inside?
The cooking time can vary slightly based on factors like the size of the shrimp thickness of the coating and oil temperature. But in most cases, fried shrimp cooks very quickly, usually in just 2-3 minutes. Follow this guide to get perfectly cooked fried shrimp every time.
What Type of Shrimp to Use
The first step is choosing high-quality fresh or thawed shrimp For fried shrimp, it’s best to use medium to large size shrimp that are peeled and deveined Common sizes used are 16/20, 21/25, 26/30 per pound. Larger shrimp like 16/20 will need a little longer cooking time than smaller 21/25 shrimp. But all sizes should cook within 1-3 minutes.
Raw, shell-on shrimp can also be used if peeled first. Avoid pre-cooked shrimp, as it will get rubbery and overdone when fried. Make sure any frozen shrimp is fully thawed before breading and frying.
Prepping the Shrimp
Rinse the shrimp under cold water and pat dry thoroughly with paper towels before cooking. Any excess moisture on the shrimp can cause the coating to slide off during frying.
Some recipes marinate the shrimp in buttermilk or egg mixtures before coating in breadcrumbs or flour. This helps the coating stick better during frying. If marinating, allow the shrimp to soak for 5-10 minutes in the liquid before draining and coating.
After marinating, dredge the shrimp in your choice of flour, cornmeal, panko breadcrumbs or other crunchy coating until it sticks evenly on all sides. Allowing the coated shrimp to rest on a baking sheet in the fridge for 10-15 minutes helps the coating adhere better while frying.
Heating the Oil
The oil temperature plays a key role in achieving crispy shrimp with a tender, moist interior. Heating the oil to the proper frying temperature helps the coating brown while cooking the shrimp quickly before it has a chance to get dried out or rubbery.
Heat about 2-3 inches of frying oil to 350-375°F in a heavy pot or Dutch oven. Good neutral oils to use include vegetable, canola, peanut, or rice bran oil. Use a deep fry thermometer to monitor the temperature, adjusting the heat to maintain it at 350-375°F. If you don’t have a thermometer, test the oil by adding a small piece of breadcrumb. It should sizzle gently and slowly start to brown within 1 minute.
Do not let the oil go above 375°F, as this can cause the coating to burn before the inside is cooked. It’s also dangerous if the oil is too hot. Hot oil can also cause the shrimp to pop and splatter if there is excess moisture on them.
Frying the Shrimp
Once the oil is heated to the proper temperature, you can start frying the shrimp in batches. For each batch, gently add 5-8 shrimp to the hot oil, being careful not to overcrowd the pot. Fried shrimp cooks quickly, so fry in smaller batches to maintain the oil temperature.
Cook the shrimp for 1-2 minutes per side, turning occasionally, until the coating is crispy and golden brown. The interior should be opaque and cooked through. Be sure to monitor them closely so they don’t overcook.
Use a slotted spoon or mesh spider strainer to transfer the fried shrimp to a paper towel lined plate. Allow the oil to come back up to temperature before frying the next batch. Discard the frying oil once all shrimp is cooked.
How to Tell When Shrimp is Done
It can be tricky to know exactly when fried shrimp is fully cooked without cutting into each piece. Here are some ways to tell when shrimp is done frying:
- The coating is crispy and golden brown
- The shrimp flesh is opaque throughout
- No translucent area in the center
- It takes at least 2 minutes of frying, flipping occasionally
- Larger shrimp may need up to 3 minutes
- A quick instant-read thermometer inserted into the thickest part should read 145°F.
If the coating browns very quickly but the shrimp still appears translucent, the oil is likely too hot. Next time, lower the heat slightly to prevent burning before the inside cooks.
Serving Fried Shrimp
Once fried, the shrimp can be served immediately while hot and crispy. Fried shrimp pairs deliciously with a variety of dipping sauces like cocktail sauce, tartar sauce, remoulade, honey-mustard or aioli. For a full meal, serve alongside french fries, coleslaw, hushpuppies or other classic shrimp dinner pairings.
Leftover fried shrimp can be stored refrigerated for 2-3 days. Reheat in a 400°F oven for 5 minutes until hot and crispy. They won’t be quite as crunchy reheated, but still taste delicious. Fried shrimp also keeps well in the freezer for 2-3 months.
Below are some tasty fried shrimp recipes to try with specific cooking times for each:
Southern Fried Shrimp
This classic Southern recipe uses milk and flour for an extra crispy coating. Allow the raw shrimp to soak in the seasoned milk for 10 minutes before coating in flour. Fry for 2-3 minutes per batch until golden brown. Gets rave reviews for its crunchy texture and flavor.
Panko Fried Shrimp
For a lighter, flakier crunch, this recipe uses panko breadcrumbs. After soaking in buttermilk, coat the shrimp in seasoned panko and allow to rest before frying. Cook the shrimp for 1-2 minutes per side until the panko is browned and shrimp is opaque.
Cornmeal Fried Shrimp
Cornmeal batter makes a deliciously crispy and hearty coating for fried shrimp. after marinating in egg mixture, dredge shrimp in cornmeal flour blend. Fry for 2-3 minutes, turning occasionally, until deep golden brown.
Beer Batter Fried Shrimp
For extra crisp shrimp, try coating in a light beer batter. The beer gives the batter extra crunch while keeping the shrimp tender inside. Dip in batter and fry for 2 minutes until cooked through with crispy batter.
Coconut Fried Shrimp
For a tropical twist, coat shrimp in a mixture of shredded coconut and panko. The coconut flakes fry up crispy and golden brown. Fry for 1-2 minutes per side until opaque in the center.
Air Fryer Fried Shrimp
You can also “fry” shrimp in an air fryer with barely any oil! Coat in seasoned flour and air fry at 400°F for 3-5 minutes, flipping halfway, until crispy. The shrimp comes out tender inside with a crunchy exterior.
Key Tips for Fried Shrimp Perfection
- Start with raw, peeled and deveined shrimp – cooked shrimp will be rubbery
- Pat shrimp very dry before coating
- Allow coated shrimp to rest in fridge for better adherence
- Heat oil to 350-375°F and monitor with thermometer
- Fry in small batches to maintain oil temperature
- Fry for 2-3 minutes, turning occasionally, until crispy and cooked through
- Drain on paper towels before serving
With these handy tips on how long to cook fried shrimp, you’ll be able to achieve restaurant-quality results in your own kitchen. Crispy golden shrimp that’s never overcooked or greasy. Fried shrimp makes for an easy weeknight dinner or impressive party appetizer. Once you fry shrimp perfectly the first time, you’ll be hooked on making it at home.
/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__07__20120717-chichi-shrimp-c765d1ceb15d4125b8220cc6953219bd.jpg)
How to Serve Fried Shrimp
Sauces like Tartar Sauce, Dill Sauce, Remoulade Sauce, and Horseradish Sauce make fried shrimp taste even better. You could also make a Po’ Boy Sandwich with them. They would also taste great in a big Caesar salad.
Thanksgiving Side Dish Ideas It’s a-comin’. That big day, that big meal. But if you plan ahead, you will rule….
Pin this now to find it later
How to Fry Shrimp
- Set up the area where the shrimp will be dredged. In a shallow bowl, mix the flour, cornmeal, salt, pepper, paprika, garlic powder, and cayenne pepper. Another bowl holds the egg and milk. Add a little more salt and pepper to taste. Place a wire rack on a baking sheet.
- Cover the shrimp and put them in the fridge. Dip the shrimp in the milk mixture and then roll them in the flour mixture. Place the shrimp on the wire rack. Cover all the shrimp with the batter. Put the baking sheet in the fridge for 15 minutes to chill the shrimp.
- Heat the oil: Line a large plate with paper towels. Fill a big, heavy deep skillet with oil until it’s an inch deep. Heat the oil over medium-high heat to 365 degrees.
- To fry the shrimp, cook them in small groups until they are golden brown and crispy.
- Drain the shrimp: Using a slotted spoon, move the shrimp to a plate lined with paper towels.
You could coat them in stages, first with the egg and milk mix and then with the flour mix. The batter sticks to the shrimp better if you put them in the fridge for a short time before you fry them.
You can use any oil with a high smoke point. Many cooks like peanut oil for frying shrimp, but you can also use vegetable or canola oil.
It only takes two to three minutes to fry shrimp. Keep turning them over as the bottom gets brown and crispy.
Leftover fried shrimp can be stored in the fridge for up to 2 days. Heat them up again in a 350-degree oven or toaster oven for 5 minutes to make them hot and crispy. You can also reheat them in a microwave, but they will lose some of their crispiness.