Crispy pan-fried shrimp is a delicious appetizer or main dish that adds texture and flavor to any meal. The key to crispy shrimp is coating it properly and frying at the right temperature. Follow this simple guide to learn how to pan fry shrimp so it turns out golden brown, crispy and delicious every time.
Why Pan Fry Shrimp?
Pan frying is one of the quickest and easiest cooking methods for shrimp. It gives you that satisfying crunch without deep frying. Pan frying also allows the natural sweetness of the shrimp to shine through. The high heat helps caramelize the outside while keeping the interior moist and juicy.
Compared to deep frying, pan frying uses less oil so the shrimp absorbs less grease and is lighter overall. You also don’t have to monitor the temperature of a deep fryer. Just use a skillet and thermometer for easy crispy shrimp.
Tips for Perfectly Crispy Pan Fried Shrimp
Follow these tips to get the best results when pan frying shrimp:
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Use medium or large shrimp – Small shrimp overcooks quickly Go for 16-20 or 21-25 count shrimp Remove tails if desired,
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Pat shrimp dry – Excess moisture prevents crisping Pat shrimp with paper towels before coating
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Use a light breading – Thick batters get soggy when pan frying. A light flour or cornstarch coating works best.
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Get the oil hot – Fry between 350-375°F for crispy shrimp. Use a thermometer to monitor.
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Don’t crowd the pan – Cook in batches to allow even browning. Crowding lowers the temp.
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Flip once – Let the shrimp cook undisturbed before flipping once to finish cooking.
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Drain on paper towels – The paper absorbs excess grease for crisper shrimp.
Step-By-Step Instructions
Follow these simple steps for perfect pan fried shrimp every time:
1. Prep the Shrimp
Rinse shrimp under cold water and pat very dry with paper towels. Remove tails if desired.
2. Make the Coating
Mix flour or cornstarch with seasoning like salt, pepper, paprika, garlic powder, etc.
3. Coat the Shrimp
Place shrimp in flour mixture and toss to evenly coat. Shake off any excess.
4. Heat the Oil
Pour 1/4 inch vegetable oil into a skillet. Heat to 350-375°F. Use a thermometer to check.
5. Pan Fry the Shrimp
Working in batches, carefully add coated shrimp to the hot oil. Fry undisturbed for 2-3 minutes per side until golden brown.
6. Drain and Serve
Transfer shrimp to a paper towel-lined plate to drain. Season with salt if desired. Enjoy hot!
Coating Variations
Experiment with different coatings beyond basic flour:
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Cornstarch – Crisps up nicely. Combine with spices for flavor.
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Panko breadcrumbs – Gives the shrimp an extra crunchy texture.
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Cracker crumbs – Use crumbled saltines, Ritz, etc. for a crispy coating.
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Coconut flour – For a light, crunchy and naturally sweet coating.
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Almond flour – Nutty flavor and crisp texture. Great with Cajun seasoning.
Quick and Easy Breading Stations
To make the breading process fast and mess-free, set up stations:
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Place dry coating in a shallow bowl or pan.
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Fill another bowl with shrimp drained on paper towels.
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Line a baking sheet with parchment paper.
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Dip shrimp in coating, then transfer to baking sheet.
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After frying, drain shrimp on a fresh paper towel-lined plate. Easy clean-up!
Top Tips for Frying Shrimp
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Get the oil hot before adding shrimp. Test with a drop of water – it should sizzle.
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Work in small batches so oil stays hot. Don’t overcrowd.
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Let shrimp cook undisturbed before flipping once halfway through.
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Adjust heat to maintain oil temp between 350-375°F.
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Fry until deep golden brown, about 2-3 minutes per side.
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Drain fried shrimp on a cooling rack over paper towels.
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Keep cooked and uncooked shrimp separate. Re-coat if needed.
Common Breading Problems and Solutions
Having issues getting perfectly crispy shrimp? Here are some common problems and how to fix them:
Shrimp is soggy – Oil isn’t hot enough. Heat to 350-375°F. Pat shrimp very dry before coating. Use a light coating like flour vs. thick batter.
Breading falls off – Oil may be too hot. Lower temp slightly. Make sure shrimp is dry before coating. Press coating onto shrimp so it adheres.
Shrimp curls up – Overcooked. Fry for less time at proper oil temp.
Burnt breading – Oil too hot. Lower temp to avoid burning.
Greasy shrimp – Drain on paper towels. Blot tops too. Let excess oil drip off before serving.
Bland flavor – Season flour coating generously with salt, pepper, spices before dredging.
Delicious Dipping Sauces for Shrimp
Spice up your crispy pan fried shrimp with one of these easy dipping sauces:
- Cocktail sauce – ketchup, horseradish, lemon juice
- Tartar sauce – mayo, dill, lemon juice, capers
- Ranch – ranch seasoning, mayo, milk
- Honey mustard – honey, mustard, mayo
- Sweet chili sauce
- Duck sauce
- Soy ginger sauce – soy sauce, rice vinegar, ginger
- Lemon aioli – mayo, lemon zest, minced garlic
The possibilities are endless for flavorful sauces that complement crispy shrimp. Serve the sauce on the side for dipping or drizzle over the top.
Tasty Meal Ideas for Pan Fried Shrimp
Enjoy crispy pan fried shrimp in these fun and delicious ways:
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Appetizer – Crispy shrimp with cocktail or tartar sauce
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Tacos – In corn tortillas with avocado and spicy mayo
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Rice bowls – Over sushi rice with vegetables and teriyaki
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Pasta – Tossed with linguine, lemon, garlic and parsley
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Salad – On a garden salad with homemade honey mustard dressing
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Sandwich – On a sub roll with lettuce, tomato and Sriracha mayo
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Pizza – As a fun topping for shrimp pizza with mozzarella and red sauce
Make This Classic Restaurant Favorite at Home
Crispy pan fried shrimp is easy to recreate in your own kitchen so you can enjoy this tasty appetizer anytime. Use fresh, quality shrimp and follow the tips in this guide for perfectly fried shrimp with a light, crispy coating.
WHAT KIND OF OIL SHOULD I USE TO FRY SHRIMP?When frying shrimp, choose an oil with a high smoke point like vegetable oil, canola oil, or peanut oil.
HOW TO MAKE FRIED SHRIMPTo make pan-fried shrimp, dredge fresh peeled shrimp in seasoned flour, egg, and breadcrumbs and then fry in hot vegetable oil until golden brown. See below for detailed recipe instructions.
Easy & Crispy Pan Seared Buttery Shrimp Recipe – EatSimpleFood.com
Can you cook shrimp in a pan?
Cook the shrimp in batches if needed. It is best not to overcrowd the pan to avoid uneven cooking If you plan on using oil instead of butter, use one with a high smoke point such as canola oil or vegetable oil. Make sure not to overcook the shrimp. Overcooked shrimp is tough and rubbery to eat I recommend using a non-stick pan to cook the shrimp.
What is the difference between prawn and shrimp?
Shrimp and prawns have plenty of similarities, but they are not the same animal. Their differences involve their biology. Shrimp bodies are encased in a sort of accordion shell, with a membrane between the segments. Prawns have a shell where each segment overlaps the one below it. There are no big differences between them when it comes to their nutritional value; they are both a good source of protein, and relatively low in calories.
How do you make fried shrimp crispy?
A dry batter, such as a mixture of flour, cornmeal, and spices, can add a crispy texture to the shrimp. Coat the shrimp in the dry mixture, ensuring that each piece is evenly coated before placing it in the hot pan. Alternatively, a wet batter made from a combination of flour, buttermilk, and eggs can create a thicker coating on the shrimp.
What is crispy pan fried shrimp?
This quick and easy recipe for Crispy Pan-Fried Shrimp features fresh, succulent, salty Gulf shrimp. They are lightly coated with flour and then pan-fried in a small amount of olive oil until they are golden brown, crispy and delicious. 1 pound shrimp Fresh or frozen, either jumbo (21-25 per pound) or extra-large (26-30 per pound).