This Southern Fried Shrimp recipe is easy, delicious, super easy to make. Crunchy on the outside and bursting with flavor. You can make a tasty meal of crispy seafood in 15 minutes, from start to finish.
Not sure about you, but I love shrimp more than anything else, and I think most people would agree. Shrimp is an extremely popular food around the world, and apparently, it has been for thousands of years.
These shrimp are really crispy, and I like shrimp that are fried with just flour better than these. I’m not a fan of a panko or cornmeal coating for fried shrimp.
I have countless shrimp recipes simply because I can’t get enough of it and neither can my family. We like to make Crunchy Honey Walnut Shrimp, Saucy Shrimp, and Honey Garlic Shrimp all the time.
Fried shrimp is one of my absolute favorite foods. The crispy golden exterior with the plump and tender shrimp inside is simply divine. I order it whenever I see it on a restaurant menu.
As a home cook, I’ve learned that frying raw shrimp can be a bit tricky – it’s easy to over or under cook them. But I’ve discovered that frying shrimp that have already been cooked is a foolproof method for getting perfect fried shrimp every time
In this detailed guide I’ll share everything I’ve learned about frying previously cooked shrimp. I’ll cover how to prepare the shrimp breading tips, frying instructions, and even delicious dipping sauce ideas. Let’s get started!
Can You Actually Fry Previously Cooked Shrimp?
The short answer is yes, absolutely! Frying cooked shrimp is perfectly safe and yields delicious results. The main thing is to ensure the shrimp you start with are fully cooked. Boiling, grilling, sautéing are all great cooking methods.
I often use leftover boiled shrimp for frying. But frozen pre-cooked shrimp also works well, just be sure to thaw completely first. The key is removing excess moisture before breading so the coating gets ultra crispy.
Step-By-Step Guide to Frying Already Cooked Shrimp
Here is my tried and true process for crispy fried shrimp using shrimp that is already cooked:
Ingredients:
- 1 lb medium shrimp, peeled, deveined and cooked
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable or canola oil for frying
Instructions:
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Rinse the cooked shrimp under cold water and pat very dry with paper towels.Removing excess moisture is crucial for crispy shrimp.
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Set up your breading station. Place the flour, paprika, garlic powder, salt and pepper in a shallow dish and mix well. Place the beaten egg in a second dish. And the panko crumbs in a third shallow dish.
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One at a time, dredge the shrimp in the flour mixture and shake off any excess.
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Dip the floured shrimp in the egg, allowing any excess to drip off.
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Finally, place the shrimp in the panko crumbs and press to adhere the crumbs.
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Repeat steps 3-5 until all shrimp are breaded. Place breaded shrimp on a baking sheet or plate.
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Heat 1-inch depth of oil in a large skillet over medium high heat. Use a thermometer and bring oil to 350°F.
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Working in batches, fry the shrimp for 2-3 minutes until deep golden brown, turning occasionally.
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Transfer fried shrimp to a paper towel lined plate. Season immediately with salt if desired.
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Serve the crispy shrimp warm with your favorite dipping sauces. Enjoy!
Tips for Perfect Fried Shrimp:
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Make sure shrimp are thoroughly dry before breading. Damp shrimp will get soggy coating.
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Allow breaded shrimp to sit 5-10 minutes before frying so coating sticks better.
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Use thermometer to maintain oil temp at 350°F. Too low and shrimp will be greasy.
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Work in batches to avoid overcrowding the pan and lowering oil temp.
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Let oil return to temp between batches for crispiest results.
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Don’t over-fry or shrimp will be rubbery. 2-3 minutes is perfect.
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Season immediately out of the pan with salt or Cajun seasoning if desired.
Breading Options for Crunchy Fried Shrimp
The basic flour, egg, breadcrumb coating method works wonderfully. But you can experiment with the breading to customize the flavor and texture of your fried shrimp:
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Use cornmeal or cornstarch for a lighter, crispier crust.
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Add spices like cayenne, paprika or Old Bay to the flour.
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Use crushed crackers, potato chips or pretzels for the crunchy coating.
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For a beer batter coating, swap beer for the egg wash before breading.
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Coat in a light tempura batter for a delicate crunch.
No matter what breading you use, follow the rest of the frying method above for best results. The options are endless!
Delicious Dipping Sauces for Fried Shrimp
Crispy fried shrimp begs to be dipped in something tangy, cool and flavorful. Whip up one or more of these easy dipping sauces:
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Cocktail sauce: Mix ketchup, horseradish, lemon juice and hot sauce.
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Tartar sauce: Combine mayo, dill relish, lemon juice, salt and pepper.
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Remoulade: Whisk mayo, stone ground mustard, minced garlic, hot sauce, lemon juice, worcestershire sauce, herbs and green onions.
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Spicy aioli: Blend mayo, sriracha, lime juice, salt and pepper.
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Honey mustard: Mix Dijon mustard, honey, salt and pepper.
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Sweet chili sauce: Stir together sweet chili sauce, lime juice and sesame oil.
I always offer guests a selection of 2-3 sauces for dunking their fried shrimp. Serve in small bowls alongside for easy dipping.
More Tasty Ways to Use Fried Cooked Shrimp
Crispy fried shrimp is fantastic on its own, but you can also use it in other recipes:
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Place fried shrimp on a bun for a tasty shrimp po’ boy sandwich.
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Toss fried shrimp with greens, tomatoes, avocado and vinaigrette for an amazing salad.
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Stuff into tacos, quesadillas or burritos along with your favorite taco toppings.
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Sprinkle fried shrimp over a pizza before baking for a fun twist.
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Layer fried shrimp with bacon, lettuce, tomato and mayo on sourdough for a shrimp BLT.
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Top a bowl of pasta or grits with crunchy fried shrimp – a classic combo!
However you choose to serve them, fried cooked shrimp never disappoint. They make a great appetizer, side dish or light meal all on their own.
Troubleshooting Fried Shrimp Problems
Follow my tips here and you should have delectable fried shrimp every time. But just in case, here are some troubleshooting tips:
Q: Why are my fried shrimp soggy and limp?
A: Soggy coating is usually from excess moisture on the shrimp before breading. Be sure shrimp are dry before dredging in the flour. Also let oil fully reheat between batches.
Q: What causes the breading to fall off the shrimp when frying?
A: Letting breaded shrimp sit 5-10 minutes helps the coating adhere better before frying. Too much excess flour can also cause shedding.
Q: Why do my fried shrimp have greasy breading?
A: Oil temp dipping too low while frying can cause greasy results. Use a thermometer to maintain oil at 350°F.
Q: How can I avoid rubbery, overcooked fried shrimp?
A: Don’t fry too long, 2-3 minutes max. Frying pre-cooked shrimp prevents overcooking. Using larger shrimp can also help.
Ready to Fry Up Some Fabulous Shrimp?
Now it’s time to heat up that oil and fry up abatch of tender, golden shrimp for a treat that everyone will devour. Dip in your favorite sauces and enjoy!
How to Make Southern Fried Shrimp
- Soak the shrimp. In a large bowl, mix the milk, black pepper, ½ teaspoon of salt, half of the garlic powder, half of the paprika, and half of the oregano. Add in the shrimp and let soak for 10 minutes.
- Cover the shrimp—Once the shrimp are done soaking, shake them to get rid of any extra milk. Put the rest of the spices and flour on a plate, and mix them together. Coat the shrimp well. Make sure you coat the shrimp really well with flour. Coat them several times with the seasoned flour. The shrimp should be hidden by the flour.
- Fry the shrimp. Heat the oil to 375 degrees and fry a handful of shrimp at a time for one to two minutes, or until they are nice and crispy.
- Serve—Let the shrimp cool down a bit, then serve!
Recipe Tips and Variations
- Sauces to serve: If you like to dip your shrimp in sauces, you can serve these fried shrimp with honey mustard, tartar sauce, sriracha mayo, and other sauces. I served it with honey mustard.
- Use raw shrimp—The shrimp should be raw from the store so they can really soak up the smell and taste of the food. It means they’re already cooked if they’re pink in the package. They won’t really soak up any flavor during the preparation process. The right kind of shrimp are the ones that are gray. Be sure they’re deveined and peeled for your convenience.
- Add some cayenne pepper to the recipe to make it spicier.