How Long To Deep Fry Shrimp at 375°F For Perfectly Cooked Shrimp

Deep frying shrimp creates an irresistibly crunchy, golden crust and juicy interior when done right Frying temperature and cook times are key to achieving the ideal balance of crispy coating and tender, moist shrimp

When frying at the optimal oil temperature of 375°F, the precise frying duration needed depends on shrimp size and a few other factors. With a few guidelines, you’ll turn out perfectly fried shrimp every time.

Why 375°F is the Best Temperature For Frying Shrimp

Heating oil to 375°F gives the best results for deep fried shrimp. Here’s why:

• Hot enough to quickly sear the coating for exterior crispness before shrimp overcooks. Lower temps make coating greasy.

• High enough temperature to keep coating crisp after adding shrimp lowers oil temp.

• Hot oil sets the batter immediately so coating adheres. Cooler oil makes batter soggy.

• Allows enough time during frying for shrimp to cook through without burning coating

• Prevents oil from foaming up dangerously like higher temperatures can cause,

For optimal texture and flavor, 375°F is the ideal frying temperature for shrimp.

How Long to Fry Shrimp Based on Size

The size of shrimp directly impacts how long they need to fry for doneness:

• Small shrimp (36-45 per pound) – Fry 1 1⁄2 to 2 minutes.

• Medium shrimp (26-30 per pound) – Fry 2 to 2 1⁄2 minutes.

• Large shrimp (16-20 per pound) – Fry 2 1⁄2 to 3 minutes.

• Jumbo shrimp (10-15 per pound) – Fry 3 to 4 minutes.

The more time needed, the larger the shrimp. Adjust frying times up or down slightly as needed for extra small or extra large shrimp.

Factors that Affect Shrimp Frying Time

A few other variables can lengthen or shorten frying duration:

• Thickness of coating – Thick breading needs a little longer than a light dusting.

• Batter vs. dry coating – Wet batters may add 30 seconds or so to total fry time.

• Amount fried – Frying a few shrimp takes less time than frying a large batch.

• Oil temperature – Higher heat crisps faster; lower temps require longer.

• Moisture in coating – Drier coatings fry quicker than sticky, wet ones.

• Frozen vs. thawed – Add about 30 seconds for frozen shrimp.

Monitor doneness visually and adjust cook times accordingly for your specific recipe and preferences.

How to Tell When Shrimp is Done Frying

It’s important to avoid under or over-frying shrimp. Check for these signs of fully cooked shrimp:

• Golden, crunchy coating with lightly browned spots.

• Shrimp have plumped up and curled slightly.

• Interior is opaque and white when cut into.

• Shrimp reaches an internal temperature of 140°F.

• Juices run clear when pierced with a fork.

When in doubt, cut into a test shrimp to check it is cooked through without being rubbery.

Frying Shrimp in Small Batches

For even cooking, fry shrimp in smaller batches rather than crowding:

• Adds shrimp gradually so oil maintains temperature.

• Lets each shrimp fry thoroughly without clumping together.

• Prevents drastic temp drops that increase cook time and grease absorption.

• Allows coating to adhere evenly to each shrimp.

• Makes shrimp easier to monitor and remove at their prime.

Shoot for frying no more than 5-8 jumbo shrimp or 12-15 smaller shrimp per batch. Adjust batch sizes to shrimp size and amount.

Tips for Crisp, Golden Fried Shrimp

Achieve the perfect crispy crunch on your fried shrimp with these helpful tips:

• Use a thermometer to regulate oil temperature precisely.

• Let shrimp come completely to temperature before frying.

• Use a slotted spoon or mesh strainer to lower and remove shrimp.

• Drain fried shrimp on a cooling rack or paper towels.

• Allow oil to reheat between batches.

• Work in small batches to maintain crispness.

• Avoid overcrowding the pot to prevent steaming versus frying.

How to Keep Fried Shrimp Crispy

Fried shrimp tends to get soggy over time after frying. Here are some ways to maintain crispy textures:

• Let shrimp rest at least 5 minutes after frying to allow coating to set.

• Drain on a rack instead of paper towels to avoid steam softening crust.

• Sprinkle with a little additional breadcrumbs or cornstarch before serving.

• Re-fry or bake at 400°F for 1-2 minutes to re-crisp.

• Enjoy shrimp immediately while hot for maximum crunch.

With proper frying and handling, you can enjoy deliciously crispy shrimp any night of the week.

5 Delicious Shrimp Fry Recipes

Once you’ve mastered the frying technique, try out these tasty shrimp fry recipes:

1. Southern Fried Shrimp – Cornmeal dusted shrimp with Cajun seasoning and spicy cocktail sauce.

2. Coconut Shrimp – Shrimp coated in coconut flakes for a tropical twist.

3. Bang Bang Shrimp – Crispy fried shrimp in a savory sweet, sour and spicy sauce.

4. Shrimp Tempura – Light, Japanese-style batter that perfectly showcases the shrimp.

5. Air Fryer Fried Shrimp – Makes crispy low-oil shrimp in the air fryer.

The possibilities are endless for mouthwatering fried shrimp recipes perfect for any meal.

Common Frying Mistakes

It’s easy to end up with soggy, greasy or underdone fried shrimp. Avoid these common pitfalls:

• Oil temperature too low causes greasy coating and raw shrimp.

• Overcrowding the pot steams rather than fries the shrimp.

• Thick batters fall off easily if oil isn’t hot enough.

• Burnt, dark coating from heating oil too high.

• Under-draining on paper towels causes shrimp to re-absorb oil.

• Frying frozen shrimp makes coating separate from surface.

With the proper preparation, frying technique, cook times and oil temperature of 375°F, you’ll be enjoying restaurant-worthy fried shrimp in no time. Crisp up a batch for appetizers, weeknight dinners, parties or anytime you need a little seafood indulgence.

FAQ:

What is the best oil temperature to fry shrimp?

The optimal oil temperature for frying shrimp is between 350°F and 375°F. This allows the batter to crisp up quickly before the interior overcooks. Higher heat risks burning the coating before the center is done.

Should you soak shrimp before frying?

It’s not necessary to soak shrimp prior to breading and frying. Raw shrimp naturally contains some moisture that will steam and cook the interior. Soaking can make the coating soggy and fall off. Pat dry before breading to remove excess moisture.

How do you keep fried shrimp crispy after frying?

To maintain a crispy crust after frying, drain shrimp on a cooling rack instead of paper towels. Allow to rest at least 5 minutes before serving. Sprinkle with a bit of flour or cornstarch to re-crisp the coating. Reheat briefly in a 400°F oven if needed. Avoid steaming methods.

Why does my fried shrimp breading fall off?

If shrimp coating falls off during frying, the oil likely isn’t hot enough. Low temps prevent the batter from setting up fast enough. Make sure oil reaches 375°F before adding shrimp. Work in small batches to maintain heat. Overcrowding can also cause shedding.

How can you tell if fried shrimp is done?

Check for an external golden brown, crunchy coating and shrimp that have curled and plumped up. Shrimp should reach an internal temperature of 140°F. The centers will be opaque and juicy with clear juices when pierced. If unsure, cut into a shrimp to inspect doneness.