This quick and easy recipe for Crispy Pan-Fried Shrimp features fresh, succulent, briny Gulf shrimp. They get a light coating of flour and are fried in a little olive oil until they are golden brown, crispy, and tasty.
You can make these crispy pan-fried shrimp for a quick family dinner during the week, or you can serve them to guests or for a special event.
As with my Fried Crab Claws, Deviled Crab, and Fried Oysters recipes, this pan-fried shrimp recipe is one of my favorites because it’s so simple. It’s quick and easy to make, and the whole family loves it.
The seafood is healthier in this recipe because it is cooked in a small amount of olive oil instead of being deep-fried or fried in oil.
You can cook these tasty crustaceans in just a few minutes. They are low in calories and carbs and high in protein and nutrients. [feast_advanced_jump_to].
Frying shrimp in olive oil may sound unusual, but it’s actually a delicious, healthy, and easy way to cook this tasty seafood. Olive oil brings out the natural sweetness of shrimp and gives it a light, Mediterranean flair. Here’s everything you need to know about frying shrimp in olive oil, from how to do it properly to recipe ideas.
Benefits of Frying Shrimp in Olive Oil
While olive oil has a lower smoke point than other oils, it can still be used to pan-fry shrimp if heated to the right temperature. Here are some of the benefits of choosing olive oil for frying shrimp
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Enhances flavor – The fruity, grassy notes of high-quality extra virgin olive oil complement and bring out the natural sweetness of shrimp. It gives it a light Mediterranean taste.
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Adds healthy fats – Olive oil is a heart-healthy cooking oil that provides monounsaturated fats and antioxidants. Frying in olive oil allows you to cook flavorful food while adding some nutrition.
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Less unhealthy saturated fat – Using olive oil means you avoid the high levels of saturated fat that come from frying foods in butter or other oils. In moderation, fried shrimp in olive oil can be part of a healthy diet.
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Versatile ingredient – Olive oil works well in many cuisines, so you can give your shrimp a little Italian, Spanish, or Greek flair. Use spices and ingredients common in those regions.
How to Fry Shrimp Properly in Olive Oil
While frying shrimp in olive oil is simple, there are some important tips to follow:
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Use extra virgin olive oil – Save the regular olive oil for other cooking uses. Extra virgin has the most flavor and the lowest smoke point.
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Heat the oil to 325-375°F – This is the ideal temperature for pan-frying without burning the oil. Use a thermometer to check.
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Pat shrimp dry – Remove all excess moisture or the shrimp will steam instead of fry. Dry thoroughly with paper towels.
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Work in batches – Fry shrimp in small batches to maintain oil temperature. Don’t crowd the pan.
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Fry for 2-3 minutes per side – Flipping halfway through, fry until shrimp are opaque and pink, without overcooking.
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Drain on paper towels – Let cooked shrimp drain on paper towels to absorb excess grease. Sprinkle with salt.
Delicious Olive Oil Shrimp Recipes to Try
From basics like fried shrimp scampi to more involved dishes, olive oil can add flavor to all kinds of shrimp recipes:
Simple Pan-Fried Shrimp
The quickest and easiest shrimp recipe is basic fried shrimp. Dredge peeled shrimp in flour or cornmeal, pan-fry in olive oil for 2-3 minutes per side, and season with salt, pepper, and lemon.
Garlic Shrimp Scampi
Saute shrimp with garlic, white wine or broth, lemon juice, parsley or oregano, salt, and pepper. The olive oil soaks up the flavors. Serve over pasta or zucchini noodles.
Mediterranean Shrimp Saganaki
Fry shrimp in olive oil with tomatoes, onion, garlic, white wine, and spices like oregano and red pepper flakes. Finish by baking with feta cheese.
Cajun Blackened Shrimp
For a spicy blackened shrimp, coat with Cajun seasoning and quickly pan-fry in very hot olive oil to create a crispy crust.
Coconut Shrimp
For a tropical twist, dredge shrimp in coconut flour, dip in egg and coconut, fry in olive oil until crispy, and serve with a mango dipping sauce.
Air Fryer Olive Oil Shrimp
You can also make oven-fried shrimp without much oil. Toss shrimp with a small amount of olive oil, bread crumbs, and seasoning, then bake in the air fryer until done.
Tips for the Best Olive Oil Fried Shrimp
Keep these tips in mind to achieve perfect shrimp fried in olive oil:
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Marinate shrimp briefly in oil, lemon, garlic, and herbs for extra flavor. Pat dry before frying.
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Adjust heat so olive oil sizzles but doesn’t smoke. Hot oil is key for crispy shrimp.
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For crunch, coat shrimp with flour, cornmeal, panko bread crumbs, or coconut.
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For a lighter crust, dip in egg white and seasoning before frying.
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Fry shrimp in batches for even cooking. Don’t overcrowd the pan.
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Let fried shrimp drain on a paper towel-lined plate to remove excess oil.
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Season immediately with salt and pepper or spices like paprika, cayenne, or Old Bay seasoning.
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Serve shrimp hot and crispy, with dipping sauces like lemon aioli, cocktail sauce, or remoulade.
Is Reusing Olive Oil After Frying Shrimp Safe?
To extend the life of your olive oil, it’s fine to reuse it after frying shrimp, but proper care is important. Make sure to:
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Allow oil to cool completely before storing. Warm oil spoils faster.
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Strain out all food debris using a fine mesh strainer or cheesecloth.
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Store oil in an airtight container away from light and heat.
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Limit reuse to 2-3 more frying uses before disposing. Impurities build up.
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Check for signs of spoilage like smell, smoke point change, or foaming before reusing.
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Consider using less desirable olive oil for frying, saving the good stuff for dressings.
With proper filtering and storage, you can get a couple additional uses out of olive oil after shrimp frying before it loses quality. But don’t push it too far.
Is Fried Shrimp in Olive Oil Healthy?
While obviously not as healthy as steamed or grilled shrimp, fried shrimp made the right way in olive oil can be part of a balanced diet. Here are some ways olive oil shrimp is healthier than alternatives:
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Olive oil is rich in monounsaturated fats that protect your heart in moderation.
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Shrimp provides lean protein, vitamins, minerals, and inflammation-fighting selenium.
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Olive oil has antioxidant compounds like polyphenols and vitamin E.
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Using olive oil avoids unhealthy trans fats that come from partially hydrogenated oils.
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Frying in olive oil reduces saturated fat intake versus using butter, lard, or coconut oil.
The healthiness of any fried food comes down to portion size and frequency. Enjoy olive oil fried shrimp in sensible amounts as part of an overall healthy diet, and this tasty dish can fit into your meal plan. Just don’t overdo it.
Alternatives to Olive Oil for Frying Shrimp
While olive oil is recommended for its flavor and health benefits, it’s understandable if you want to use an oil with a higher smoke point for frying shrimp. Some good olive oil alternatives include:
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Peanut oil: Has a high smoke point and adds nutty flavor.
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Vegetable or canola oil: Neutral tastes good for all recipes.
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Avocado oil: Also has healthy fats and can withstand heat.
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Sesame oil: Imparts an Asian flair. Use refined not toasted.
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Coconut oil: Withstands heat but has a strong flavor.
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Grapeseed oil: Light taste good for seafood. Has high smoke point.
No matter what oil you use, the same frying tips apply. Heat the oil to the proper frying temperature, fry shrimp in small batches being careful not to overcook, drain on paper towels, and season while hot.
So don’t be afraid to fry up some jumbo shrimp in olive oil! Used properly, it makes shrimp crispy and delicious while adding Mediterranean flair and healthy fats. Just be sure to follow proper frying methods. Then enjoy these quick, flavorful olive oil shrimp as an appetizer, entree, taco topping, or addition to pasta or salad.
More shrimp recipes:
If you need more ideas or menu suggestions, here’s a link to view all my seafood recipes.
★★★★★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!.
Thanks so much for visiting Grits and Pinecones! I hope to see you again soon!
How to make pan-fried shrimp:
- In a large nonstick skillet or saute pan set over medium-high heat, heat the olive oil.
- Fill a gallon-sized Ziploc bag with flour, salt, pepper, and garlic powder while the oil heats up. Add the shrimp and shake well.
- Clear the shrimp of any extra flour, and then add them all at once to the pan. Do not crowd them.
- Fry them in a pan for one minute on one side, or until they are golden brown and crispy. Then flip it over with a fork or fish turner and cook for another minute or so on the other side.
- Drain the shrimp on a paper towel, then do the steps again.
- Serve immediately with cocktail sauce, tartar sauce, or remoulade.
This recipe can be changed to use ingredients you already have on hand or to suit the tastes of your family. Here are just a few ideas:
- For the seasonings, don’t use the ones I listed. Instead, use Old Bay Seasonings, Cajun or Creole seasonings, seasoned salt, and lemon pepper.
- You can substitute cornstarch for the flour.
- First, coat the shrimp in flour. Then, dip them in an egg mixture that has been beaten. Finally, you can coat them in cornmeal, cracker crumbs, bread crumbs, or even a mixture of coconut and panko.
- Before taking the seafood out of the pan, add the buffalo sauce. That’s it, you have Buffalo Shrimp. This recipe can also be used to make Shrimp Po’Boys and Fried Shrimp Tacos.
I always keep a bag of frozen raw, peeled, and deveined shrimp in my freezer for nights when I need a quick and easy dinner. They can be thawed and cooked quickly. Soak them in the fridge overnight before cooking them. This is the best way to get them ready to eat. However, we all know that isn’t always possible. Put them in a colander in the sink and run cold water over them for about 15 minutes. This will thaw them quickly.
Shrimp are sold by their size and by the pound. Unfortunately, sizes are not regulated, so it’s best to buy them by weight. The bigger they are, the fewer you get per pound. For adults, I usually plan for about ten to twelve per person.
Pan-fried shrimp are best eaten right after they are cooked. When I do have leftovers, though, I often make Shrimp and Bacon Quesadillas or add them to fried rice. You can store leftovers in a plastic storage bag in the refrigerator for up to three days. Be careful when reheating them because it’s easy to dry them out and overcook them.
In a pan, food that has been covered in a batter or coating is cooked in a small amount of oil until the crust turns golden brown and crispy. If you pan-sear food, on the other hand, you cook it without any oil on top in a hot skillet with just enough oil to keep it from sticking until the outside is caramelized.
- You can use the seasoned flour you have left over the next time you make this dish. Don’t forget to take out the flour bag when you need it. Just put it in the freezer.
- People have different tastes when it comes to whether to leave the tails on or off. When I make this dish as an appetizer, I leave the tails on most of the time. When I serve this recipe for dinner, though, I take them out.
- Look for fresh shrimp that feel firm and smell like a day at the beach when you buy them. They shouldn’t be bought if they are soft or smell bad.
- There are tools that make peeling and deveining these crustaceans easier, but I usually just ask the staff at the seafood store I go to to do it for me.
- Watch the shrimp carefully while they’re frying because they can go from just right to overcooked and tough in a flash.
- This dish is best made right before you serve it. When we have guests, though, I like to make the seasoned flour mixture and oil ahead of time. That way, all I have to do is coat the shrimp in it and fry them for a few minutes.
Can You Fry with Olive Oil? A Complete Guide
FAQ
Is olive oil good for frying shrimp?
What kind of oil do you fry shrimp in?
Is it better to saute shrimp in butter or olive oil?
How do you keep batter from falling off shrimp?