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.
Shrimp is a cherished seafood treat enjoyed by people across the globe. Its sweet, briny flavor and tender texture make it a top choice for appetizers, mains, salads, and more. While shrimp is often boiled, grilled, or sautéed, fried shrimp reigns supreme in terms of crispy irresistibility. But can you fry shrimp that’s already been cooked? Absolutely!
Frying pre-cooked shrimp is totally doable and can impart an incredible crispiness you just can’t achieve otherwise. With the right techniques, pre-cooked shrimp transform into a decadent, crowd-pleasing dish. Let’s dive into everything you need to know about frying pre-cooked shrimp
Why Fry Pre-Cooked Shrimp?
You may be wondering — why bother frying shrimp that’s already cooked? Here are some of the benefits
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Crispiness – Frying yields an ultra-crispy crust that pre-cooked shrimp lack. The high heat of frying dehydrates and browns the batter or breading surrounding the shrimp.
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Flavor – Frying accentuates flavors and adds complexity. The Maillard reaction creates richer, more savory notes.
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Texture – Frying gives a delicate crunch you just can’t replicate otherwise. The contrast of crisp exterior and tender interior is irresistible.
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Speed – Since the shrimp is pre-cooked, frying time is fast. No need to worry about raw shrimp — just crisp it up!
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Convenience – Making use of leftover pre-cooked shrimp means quicker meals with minimal prep.
With the right techniques, fried pre-cooked shrimp can be just as delicious as ones fried raw from the start.
Breading/Battering Pre-Cooked Shrimp
Breading or battering pre-cooked shrimp before frying is optional, but does impact the end result. Here are the main approaches:
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Plain – For simplest preparation, fry uncoated. The shrimp develop a delicate crispness and retain their natural flavor.
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Flour coating – A seasoned flour mixture lends breading-like crispness and soaks up any moisture.
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Wet batter – Batter like beer batter or tempura gives extra crunch and seasoned flavor.
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Dry breadcrumbs – Japanese panko or fine breadcrumbs provide super crispy results.
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No coating – Consider citrus zest, herbs, or spices to add big flavor without the coating.
Choose your preferred texture and flavor profile. Breading isn’t essential, but does maximize crispy satisfaction!
Frying Oil for Pre-Cooked Shrimp
The oil you fry in significantly impacts flavor and how well foods crisp up. For pre-cooked shrimp, opt for:
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Refined neutral oils like peanut, vegetable, or canola oil to let shrimp flavor shine
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High smoke point oils that can handle frying temp without burning
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A decent amount of oil to submerge shrimp and promote even crisping
Steer clear of strong flavored oils like olive or sesame that will overpower the shrimp. Having enough oil at the right temp is key for ideal texture.
Frying Temperature for Pre-Cooked Shrimp
Proper oil temperature ensures pre-cooked shrimp get crisp, not burnt. Ideal frying temp is:
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350-375°F – Hot enough to quickly brown and crisp the coating
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Under 400°F – Prevent the coating from burning before shrimp heat through
Use a deep fry thermometer to monitor temperature. If you don’t have one, gauge the oil by frying a small piece of bread. Proper temp will brown the bread in about 1 minute.
Maintaining the oil temp is also crucial as you fry multiple batches. Overheating risks burning the coating before shrimp fully crisp.
Fry Time for Pre-Cooked Shrimp
The benefit of frying pre-cooked shrimp is how fast it cooks! Fry just until the desired color and crispness develops:
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Battered/breaded shrimp – 2-3 minutes
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Plain pre-cooked shrimp – 1-2 minutes
The key is keeping a close watch since it cooks quickly. Flip the shrimp halfway through frying if needed to evenly brown. Remove immediately once the coating is crispy and golden brown.
Post-Fry Draining and Seasoning
Proper draining after frying helps minimize greasiness:
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Drain fried shrimp on a wire rack or paper towel-lined plate
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Let excess oil drip off for 1-2 minutes
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Sprinkle with salt, spices, or zest while still hot
The shrimp will continue crisping as any residual oil evaporates. A brief seasoning sprinkling adds a final flavor punch.
Serving Up Crispy Pre-Cooked Shrimp
Golden brown, crispy fried shrimp begs to be dunked in flavorful sauces. Consider:
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Classic seafood pairings like tartar, cocktail sauce, or remoulade
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Creative fusion dippers like sriracha mayo, honey mustard, or sweet chili sauce
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Fresh garnishes like sliced chilies, cilantro, lime wedges
Fried pre-cooked shrimp shine when simply piled into a basket with your favorite dipping sauces on the side. Now that you’re a pro at frying pre-cooked shrimp, try these easy step-by-step instructions for foolproof perfection every time.
Easy Southern Fried Shrimp Recipe
These crispy fried shrimp only require a few ingredients and minimal prep. Adjust the spices to your liking for customizable crunch and zing.
Ingredients:
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1 pound peeled, deveined raw shrimp
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1 cup all-purpose flour
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1 1⁄2 teaspoons salt
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1⁄2 teaspoon black pepper
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2 teaspoons garlic powder
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2 teaspoons paprika
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2 teaspoons dried oregano
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1⁄2 cup whole milk
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Frying oil
Instructions:
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Pour the milk into a large bowl. Season with 1⁄2 teaspoon salt, 1 teaspoon oregano, 1 teaspoon paprika, 1 teaspoon garlic powder, and pepper. Add in shrimp and let soak 10 minutes.
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In a shallow dish, mix together flour, remaining salt, oregano, paprika, and garlic powder.
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Remove shrimp from milk, letting excess drip off. Coat thoroughly in seasoned flour.
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In a skillet or pot, heat 1-2 inches frying oil to 375°F.
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Fry shrimp 2-3 minutes until golden brown and crispy, flipping halfway.
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Drain on a paper towel-lined plate. Season with extra salt and spices if desired.
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Serve warm with desired dipping sauces. Enjoy!
Key Takeaways
Frying pre-cooked shrimp yields deliciously crispy results with minimal effort. Follow these tips for the best outcomes:
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Dry shrimp thoroughly and use a flavorful coating for maximum crispness
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Use refined oil and maintain temperature between 350-375°F
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Fry just 1-3 minutes until the coating browns and shrimp heat through
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Drain on paper towels before serving with zesty dipping sauces
With the right techniques, you can easily transform pre-cooked shrimp into an impressive crispy crowd-pleaser. Now go indulge in these decadent crispy creations!
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.
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!
How to Cook Already Cooked Shrimp Safely & to Retain Flavour?
Can you fry cooked shrimp?
When you’re frying cooked shrimp, you do obviously have to take care as the shrimp can become rubbery and tough quicker. But this is where the crispy coating is a lifesaver — fried shrimp batter helps to retain moisture inside the shrimp, so toughness should not be a problem.
Can I eat raw shrimp?
Eating raw shrimp is not recommended. Raw shrimp can contain bacteria that can cause food poisoning. It is also a good source of purines, which can trigger gout attacks. If you want to eat shrimp, cook it thoroughly to reduce the risk of food poisoning and to help prevent gout attacks. Cook shrimp until it is opaque and pink to ensure that it is safe to eat.
Can you pan fry frozen cooked shrimp?
You can use olive oil, vegetable oil, or any other high-heat cooking oil to pan fry frozen cooked shrimp. Make sure the oil is hot before adding the shrimp to the pan. How long should I pan fry frozen cooked shrimp? Pan fry the frozen cooked shrimp for 2-3 minutes on each side or until they are heated through and golden brown.
How do you cook fried shrimp?
Carefully lower the shrimp into the oil and fry for about 60 seconds, until the coating is golden brown. The shrimp is already fully cooked, so we are just looking to cook the breading and heat the shrimp through. Using a slotted spoon, remove from the oil and place the crispy shrimp on a cooling rack to drain if you are making a second batch.