How Long Should You Deep Fry Shrimp? The Ultimate Guide For Perfectly Cooked Shrimp

Deep frying shrimp is one of the most popular cooking methods that results in tender, juicy shrimp encased in a crispy golden exterior. But knowing exactly how long to deep fry shrimp can be tricky. Undercook them and you’ll end up with soggy, undercooked shrimp. Overcook them and you’ll have rubbery, flavorless bits of shrimp. So how long should you deep fry shrimp to achieve that ideal balance of texture and taste? Read on for the ultimate guide to help you determine the perfect deep frying time for shrimp.

What Affects Shrimp Deep Frying Time?

There are a few key factors that impact how long shrimp need to fry:

Shrimp Size

The general rule is the larger the shrimp, the longer the cook time. Large shrimp like jumbo or colossal may need 3-4 minutes, while smaller shrimp like mediums may only need 2-3 minutes. Keep a close eye on doneness when frying a batch with varying shrimp sizes.

Coating/Batter

A wet batter or thick breading coating will add a layer of insulation that protects the shrimp interior. This means it will take slightly longer for the heat to penetrate and cook the shrimp compared to uncoated or lightly dusted shrimp.

Oil Temperature

The hotter the oil, the quicker the shrimp will cook. Frying at a lower temp of 325°F will increase cook time versus frying at 375°F But don’t go too high above 375°F or you risk burning the exterior before the interior cooks through

Amount of Shrimp

Frying a large batch of shrimp will cause the oil temperature to drop, effectively lowering the cooking temp and increasing fry time. Fry shrimp in smaller batches to maintain optimal oil heat.

How Long Should You Deep Fry Jumbo Shrimp?

For jumbo shrimp that are 16-20 or 21-25 count per pound, the frying time is generally 3 to 4 minutes at 350-375°F. Jumbo shrimp have a larger mass, so they take longer for the heat to fully penetrate to the center and finish cooking. Monitor closely and adjust the cook time up or down if needed based on the size of your specific jumbo shrimp.

I recommend frying jumbo shrimp in batches to prevent crowding the pot and lowering the oil temp. Fry 8-12 jumbo shrimp per batch, adjusting the total cook time between batches if needed to account for any oil temp fluctuations.

How Long Should You Deep Fry Large Shrimp?

For large shrimp that are 26-30 or 31-35 count per pound, the ideal frying time is 2 1⁄2 to 3 1⁄2 minutes at 350-375°F. The slightly smaller size means they cook through a bit quicker than jumbo shrimp.

Again, fry large shrimp in smaller batches of 10-15 pieces. Check doneness early at 2 minutes, then allow them to fry longer in 30 second increments if needed to reach desired doneness.

How Long Should You Deep Fry Medium Shrimp?

For medium shrimp that are 36-45 or 46-55 count per pound, aim for a frying time of 2 to 3 minutes at 350-375°F. Since medium shrimp are smaller in size, they require less time to cook through.

Fry medium shrimp in batches of 15-20 pieces. Start checking doneness at 2 minutes, and extend cook time in 15-30 second increments if needed. But be careful not to overcook them.

How Long Should You Deep Fry Small Shrimp?

For the smallest shrimp that are 56-65 or 66-75 count per pound, a frying time of just 1 1⁄2 to 2 1⁄2 minutes at 350-375°F is sufficient. Their petite size means they cook very quickly.

Fry small shrimp in slightly larger batches of 20-25 pieces. Check frequently after 1 minute, and remove them as soon as they are cooked through to avoid overcooking.

How to Tell When Shrimp is Done Frying

It can be tricky to judge doneness when deep frying shrimp since the bubbling oil obscures your view. Here are some handy ways to test when they are ready:

• Use a thermometer to check the internal temp, aiming for 140°F.
• Cut into a thicker piece to check the interior is opaque throughout.
• Check the exterior breading for golden brown color.
• Listen for a change in the sizzle and bubbling sound.
• Monitor cook times closely and remove batches right at max cook time.

Perfectly cooked shrimp will be plump and juicy on the inside with a crispy coating on the outside. Immediately remove fried shrimp from the oil and let drain on a paper towel lined plate.

Deep Frying Shrimp Troubleshooting

Shrimp are undercooked: If the interior is still translucent, they needed more time in the oil. Turn up heat slightly and fry remaining batches a bit longer.

Shrimp are overcooked: If the texture is tough and rubbery, they fried too long. Discard any unusable shrimp, then reduce cook time for next batches.

Breading falls off: The oil wasn’t hot enough or batters/coatings were too thick. Increase temperature to 375°F next time.

Shrimp curl tightly: This is caused by sudden exposure to heat. Let shrimp come to room temp before frying next time.

Shrimp splatter: Crowding the pot dropped oil temp. Fry in smaller batches.

Tips for Deep Frying Shrimp

• For safety, fry in a heavy bottomed pot or Dutch oven.
• Use a thermometer to monitor oil temp; adjust heat to maintain 350-375°F.
• Let oil come up to temp before adding shrimp to prevent greasiness.
• Pat shrimp dry thoroughly so coating adheres well.
• Work in small batches to prevent lowering oil temp.
• Use tongs or a mesh spider strainer to carefully add/remove shrimp.
• Have a rimmed baking sheet nearby to drain cooked shrimp.
• Let oil cool completely before straining through cheesecloth into storage container.

Best Batters and Coatings for Frying Shrimp

The coating you choose for frying shrimp is critical for achieving that crispy crunch. Here are some top options:

Basic Batter – Whisk together flour, cornstarch, baking powder, salt, and pepper. Thin to coatable consistency with cold soda water or beer. Excellent all-purpose choice.

Seasoned Flour – Toss shrimp in mixture of flour, spices like cayenne, paprika, garlic powder, onion powder, salt, and pepper. Simple and allows shrimp flavor to shine.

Panko Breadcrumbs – For ultra crunchy texture, coat shrimp in flour, egg wash, then panko crumbs. Spray panko with oil before coating to really amp up the crispiness.

Cornmeal – Combine cornmeal with flour and Cajun seasoning for a Southern inspired crisp coating.

Tempura Batter – For a delicate, lacy crust, use a tempura batter made with iced water, flour, cornstarch, and baking soda.

Best Oils for Deep Frying Shrimp

The right oil is crucial for even heat distribution, maximizing crispiness, and neutral flavor. Top choices include:

• Peanut Oil – With smoke point of 450°F, it’s excellent for frying. Has mild flavor.

• Vegetable Oil – An affordable option with 400°F smoke point. Neutral in flavor.

• Canola Oil – Another budget friendly choice; smoke point 400°F. Very mild taste.

• Sunflower Oil – Great smoke point at 450°F. Light flavor lets food shine.

• Corn Oil – With a smoke point of 450°F, it holds up well to frying heat.

No matter what oil you choose, resist reusing it more than a couple uses as reused oil tends to impart undesirable flavors. Always check the temperature with a thermometer before frying.

Delicious Ways to Serve Deep Fried Shrimp

Once you’ve mastered the perfect frying time, explore fun ways to serve your crispy shrimp:

• Classic shrimp po’ boy sandwich piled high with all the fixings.

• Tossed in buffalo wing sauce or creamy sriracha for spicy shrimp tacos.

• Nestled on top of a fresh garden salad.

• Served with traditional shrimp cocktail sauce for dipping.

• On cheesy grits with cajun gravy for a Southern treat.

• In lettuce wraps or bao buns with pickled veggies and sriracha mayo.

• On top of creamy pasta or buttery polenta.

• In a Thai pineapple fried rice bowl.

However you choose to serve them, properly fried shrimp are sure to be a crowd pleaser!

Now that you know exactly how long you should deep fry shrimp based on size and other factors, you can achieve perfection each time