Can You Deep Fry Already Cooked Shrimp? Everything You Need To Know

Deep frying shrimp to golden, crunchy perfection is one of life’s great culinary pleasures. The combination of a crispy breaded coating enveloping plump, juicy shrimp is simply irresistible. However, there’s an ongoing debate amongst home cooks – is it better to deep fry raw or already cooked shrimp? Both have their pros and cons. In this article, we’ll explore whether you can deep fry previously cooked shrimp and how to do it right.

Why Deep Fry Pre-Cooked Shrimp?

Frying raw shrimp from scratch requires peeling, deveining, and proper cooking to avoid under or overcooking. Pre-cooked shrimp saves time and effort since it’s already peeled, cleaned and par-cooked. You simply bread and fry it until the coating is crispy. Here are some of the benefits of using pre-cooked shrimp:

• Saves prep time: No need to peel, devein or season raw shrimp. Just thaw, bread and fry.

• Ensures proper doneness Since the shrimp is par-cooked, you just fry it until the breading is crispy without worrying about undercooking

• Allows more flavor infusion Pre-cooked shrimp absorbs marinades and seasoning better compared to raw,

• Easier for beginners: Taking raw shrimp from start to finish can be tricky for first-timers. Pre-cooked is more foolproof.

• Reduces splatter: Raw shrimp contains more moisture that can cause hot oil splatter. Pre-cooked has less moisture.

So while raw shrimp may have a slightly better texture, the convenience of pre-cooked can be worth it, especially for weeknight meals.

Bread and Fry Pre-Cooked Shrimp

Breading is what gives fried shrimp its signature crunch. While plain breadcrumbs work, I prefer using ultra-crunchy panko breadcrumbs. Here’s a simple breading procedure:

• Pat shrimp dry: Blot pre-cooked shrimp with paper towels to remove excess moisture for better breading adhesion.

• Season flour: Lightly coat shrimp in flour seasoned with salt, pepper and spices like paprika, garlic powder and cayenne.

• Dip in egg wash: Beat eggs with a tablespoon of water or milk to make the wash. Dip floured shrimp in wash, allowing excess to drip off.

• Coat with panko: Press shrimp into panko crumbs, evenly coating on all sides. Refrigerate for 10-15 minutes to help coating stick better.

• Deep fry: Heat oil to 350-375°F in a heavy pot or Dutch oven. Fry breaded shrimp in batches for 1-2 minutes until golden brown.

• Drain and serve: Drain fried shrimp on a paper towel lined plate. Sprinkle with salt and serve warm.

Handy Tips for Frying Success

Here are some handy tips to get perfect, crispy deep fried shrimp every time:

• Choose medium or large pre-cooked shrimp – Around 31-40 or 26-30 count per pound. Very small shrimp fry too quickly.

• Use ice cold shrimp – Colder shrimp will fry up extra crispy. Don’t thaw or rinse with hot water.

• Dry shrimp very well – Moisture prevents breading from crisping. Pat dry with paper towels.

• Double dip in flour and panko – The extra coatings really boost crispy texture.

• Rest breaded shrimp in fridge – Allows coating to adhere better before frying.

• Fry in batches – Don’t crowd the pot. Fry 4-6 pieces at a time.

• Use a thermometer – Maintain oil temp between 350-375°F.

• Blot fried shrimp – Draining on paper towels removes excess grease.

• Work quickly – Have all ingredients setup beforehand. Dredge and fry shrimp right after breading.

Panko Makes the Crunchiest Coating

For ultimate crispy crunch, traditional breadcrumbs can’t compare to big, flaky Japanese panko crumbs. Panko’s texture forms an incredibly shatteringly crispy coating:

![Panko breadcrumbs][]

Panko’s large, porous flakes create nooks and crannies that soak up egg wash and fry up unbelievably crunchy. The light color also fries to a beautiful golden brown. It keeps its crispiness longer than regular breadcrumbs.

Be sure to use real Japanese panko. Some cheaper imitations add fillers like flour or cornstarch that don’t fry up as crispy.

Can You Fry Frozen Pre-Cooked Shrimp?

It’s best to avoid frying shrimp directly from frozen. Thawing first allows excess ice crystals to drain away so the breading adheres better. Frying frozen shrimp causes hot oil to splatter more.

However, it’s fine if a few shrimp pieces are still icy or partially frozen. Just quickly rinse under cool water to remove any ice chunks. The residual chill will actually help them fry up extra crispy!

Best Frying Methods for Pre-Cooked Shrimp

You can deep fry pre-cooked shrimp in any heavy, high walled pot like a Dutch oven or deep skillet. No need for specialty fryers. Here are some top frying methods:

• Pot on stovetop – Heat 1-2 inches oil in a heavy bottomed pot. Use a thermometer to maintain temperature.
• Electric deep fryer – Fast, convenient option with auto temperature controls. Watch oil level.
• Air fryer – Healthier oil-free frying but breading may be less crispy. Spritz shrimp with oil.
• Cast iron skillet – Excellent heat retention. Use on stovetop or oven. Fry in batches.

No matter what you fry in, always monitor temperature carefully to avoid burning. Overheated oil makes shrimp greasy.

Cooking Oil Options

The type of cooking oil used affects flavor and frying performance:

• Vegetable/canola oil – Neutral flavor. Withstands high heat. All-purpose choice.
• Peanut oil – Richer flavor. Excellent crispness. High smoke point.
• Corn oil – Neutral, inexpensive. Good stability at fry temps.
• Sunflower oil – Light flavor. Healthy monounsaturated fat.

Avoid olive oil as it can burn and impart heavy flavor. Never reuse frying oil more than a few times as flavor/performance deteriorates.

Delicious Dipping Sauces

Every batch of crunchy deep fried shrimp needs some saucy accompaniments for dunking. Whip up a few delicious dipping sauces:

• Cocktail sauce – Ketchup, horseradish, lemon juice and Worcestershire.
• Tartar sauce – Mayonnaise, dill relish, capers, onion and lemon juice.
• Remoulade – Spicy mayo based sauce with mustard, capers and herbs.
• Sriracha mayo – Mix sriracha sauce into mayonnaise. Add lime juice.
• Sweet chili sauce – Stir corn syrup, vinegar, garlic and chili sauce.

Don’t forget the fresh lemon wedges too!

Fantastic Side Dishes

Balance out the fried shrimp with some fresh, healthy side dishes:

• Coleslaw – Cabbage tossed in creamy dressing
• Corn on the cob – Grilled with butter and spices
• Garlic bread – Toasted with tons of melted garlic butter
• French fries – Crispy on the outside, fluffy inside
• Hushpuppies – Deep fried cornmeal batter bites
• Mac and cheese – Ooey, cheesy pasta.
• Baked beans – Sweetened with ketchup, bacon, brown sugar
• Potato salad – Cubed potatoes in mayo dressing
• Cornbread – Warm wedge with honey butter

Is Deep Fried Pre-Cooked Shrimp Healthy?

Obviously deep fried foods come with certain health tradeoffs. Frying adds extra calories and fat. However, shrimp is one of the healthier seafood to fry since it’s low in mercury and high in protein.

Here are some tips to make your fried shrimp a bit better for you:

• Use whole wheat panko crumbs for added fiber and nutrients.
• Include some baked or grilled veggie sides.
• Watch portion sizes. Stick to 4-6 shrimp as a serving.
• Use heart healthy oils like canola or peanut oil.
• Blot fried shrimp well to remove excess oil.
• Bake or air fry as healthier cooking methods.

So while not exactly diet food, enjoying deep fried shrimp in moderation can absolutely be part of an overall balanced diet. Dip some shrimp