These fried shrimp are jumbo shrimp coated in seasoned breadcrumbs, then deep fried to golden brown perfection. The perfect main course or appetizer option that’s even better than what you’d get at a restaurant!.
If you ask me, I love shrimp. I like Cajun shrimp pasta, shrimp fried rice, and these deliciously crunchy fried shrimp. If you know someone who loves seafood, you should try this recipe! Other seafood-loving dishes that will impress them are grilled tilapia, steamed mussels, and classic bouillabaisse.
Whenever I see fried shrimp on a restaurant menu, I have to order it. I love that combination of sweet tender shrimp with a crispy coating. I tried making this dish at home, and the crispy shrimp I made are even better than the ones at the restaurant.
Large raw shrimp, flour, salt, pepper, garlic powder, eggs, panko breadcrumbs, and oil for frying are what you need for this recipe.
French fried shrimp are a beloved appetizer or main dish consisting of shrimp coated in batter and deep fried for a crispy, crunchy texture. Despite the name, this tasty dish actually has no origins in France In fact, French fried shrimp is a uniquely American creation that has become a menu staple across the country Let’s explore the history, cooking methods, and enduring popularity of this crispy seafood treat.
Origins of the Name
So how did this dish get saddled with a French moniker when it clearly originated stateside? The “French” portion of the name refers to the preparation method, not the cuisine itself. French frying is a cooking technique where food is dipped in batter and then deep fried in hot oil until golden brown and crispy. This method was likely named after French fried potatoes, which were introduced to America in the early 1800s by Thomas Jefferson after encountering them in France. Since frying shrimp in the same manner resulted in a similar crispy coating, “French fried” became a descriptive term.
A Brief History of French Fried Shrimp
Fried shrimp has been around since the early 1900s, but it wasn’t until after World War II that the breaded and fried version became popular nationwide. This coincided with the rise of commercial frozen shrimp in the 1940s and 50s. Freezing technology allowed pre-cooked shrimp to be packaged and shipped across the country. As a result, restaurants were able to add fried shrimp plates and baskets to their menus affordably and easily.
Drive-ins, diners, and burger joints started dishing out fried shrimp meals accompanied by fries and coleslaw The crispy, indulgent dish became a quintessential American food experience Its popularity endures today, with fried shrimp continuing to be a favorite appetizer or entrée at restaurants across the U.S.
How to Make Classic French Fried Shrimp
While restaurants have industrial deep fryers to churn out plate after plate of shrimp, you can still achieve crispy, golden perfection at home with just a few key steps:
Ingredients
- Shrimp, peeled and deveined
- Flour
- Cornstarch
- Baking powder
- Salt
- Pepper
- Paprika
- Beer or cold soda water
- Vegetable oil for frying
Batter:
- In a bowl, whisk together flour, cornstarch, baking powder, and seasonings.
- Gradually whisk in beer or soda until a smooth, thick batter forms.
Frying:
- Heat at least 2 inches oil to 350°F in a heavy pot or Dutch oven.
- Pat shrimp dry. Dip in batter, letting excess drip off.
- Fry shrimp in batches 3-4 minutes until golden brown.
- Drain on paper towel-lined plate.
- Sprinkle with extra salt and serve warm.
That classic crispy fried shrimp crunch is now at your fingertips! Adjust batter ingredients or spices to customize with your favorite flavors.
Key Tips for French Fried Shrimp Perfection
Frying shrimp at home takes a little practice, but these tips will help you achieve the perfect crisp, juicy bite:
- Use fresh, not frozen, shrimp for even cooking. Thaw frozen shrimp overnight first.
- Peel shrimp, leaving tail segment intact if desired.
- Pat shrimp very dry before battering to prevent splattering.
- Batter should coat shrimp lightly without dripping off.
- Use thermometer to maintain oil temperature at 350°F.
- Work in small batches to prevent overcrowding.
- Fry just until golden brown, about 3-4 minutes.
- Drain on paper towels to remove excess oil.
- Sprinkle with salt, pepper, or cajun seasoning while hot.
The Best Shrimp for Frying
You have options when selecting shrimp for crispy frying. Here are some top varieties:
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Gulf shrimp – Available fresh or frozen, these have a sweet, tender flavor perfect for frying.
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Black tiger shrimp – Farm-raised with a hearty texture that holds up to frying.
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Rock shrimp – Smaller in size but pack a sweet, lobster-like taste.
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White shrimp – Mild flavor and firm meat that fries up nicely.
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Wild-caught – More expensive but worth it for unmatched fresh, briny flavor.
No matter what you choose, make sure shrimp are raw and uncooked before battering. Pre-cooked shrimp turn out mushy and overdone.
Popular Batters and Seasonings
One of the best parts of fried shrimp is the crispy coating. Use these creative batters and seasonings to spice things up:
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Beer batter – The carbonation adds air pockets for extra crispy texture.
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Buttermilk batter – Tangy flavor and tender texture.
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Cornmeal coating – Adds crunchy corn flavor.
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Panko breadcrumbs – Japanese-style crumbs create an ultra-crispy crust.
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Cajun seasoning – Classic spices like cayenne, paprika, garlic, and onion.
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Old Bay seasoning – Signature robust Bay seasoning.
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Lemon pepper – Bright citrus notes cut through the richness.
Best Dipping Sauces for French Fried Shrimp
A key part of the experience is dunking piping hot fried shrimp into a tasty dipping sauce. Go beyond boring ketchup with these fun ideas:
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Cocktail sauce – The OG pairing, with a ketchup and horseradish blend.
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Tartar sauce – Creamy and tangy, with pickles and capers.
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Remoulade – A French-inspired creamy, herby mayo sauce.
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Honey mustard – Sweet and savory flavor combo.
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Ranch – Cool, creamy dipping option.
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Sweet chili sauce – With a kick of garlic, vinegar and spice.
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Buffalo sauce – For fans of spicy and tangy flavors.
Don’t forget an icy cold beer or a crisp white wine to wash it all down!
Why We Love French Fried Shrimp
This indulgent appetizer has earned its place in the American food canon for numerous reasons:
Crispy Outside, Tender Inside – The batter fries up so crispy and crunchy, contrasting the moist, juicy shrimp inside beautifully.
Flavor Versatility – From mild to spicy, basic to complex, fried shrimp welcomes endless flavor combinations.
Easy to Share – French fried shrimp is the ultimate sharing food, whether at a restaurant table or party platter.
That Perfect Crunch – The first bite of perfectly fried shrimp with that audible crunch sets off the drool reflex instantly.
Nostalgic Factor – From beach vacations to roadside shacks, fried shrimp conjures up fond food memories for many.
So next time you spot French fried shrimp on a menu, don’t hesitate to order these crispy crowd-pleasers and experience a delightful taste of Americana.
How do you make fried shrimp?
Making fried shrimp is all about the crispy coating. Make the coating by mixing flour, salt, pepper and garlic powder in a bowl. Beat some eggs in another bowl. Finally, pour some breadcrumbs in a third bowl. Dip the shrimp first in the flour, next in the eggs and last in the breadcrumbs. Fry the shrimp up in hot oil until they are golden brown, then serve and enjoy!.
Tips for fried shrimp
- Use the largest shrimp you can find. When I can, I use a size under 15 counts, but 16/20 and 21/25 sizes also work well.
- As you dip the shrimp in the coating, hold them by their tails and shake off any extra.
- When you put the shrimp in the oil, make sure it’s as close to 350 degrees F as possible. The cold shrimp will make the oil cool down when they are added. Don’t worry—as the shrimp cook, the oil will return to the right temperature.
- Keep an eye on the heat; you don’t want the oil to get too hot. Make sure you use a frying thermometer so you can keep an eye on the temperature.
- I love these shrimp as an appetizer, but they’re also great with London broil for a fancy surf and turf dinner.
- Put the shrimp in the oil and take them out again with a kitchen spider tool.
- If your pot is big enough, fry about 5 to 7 shrimp at a time.
- Make sure to stir the shrimp around a few times as they cook so they don’t stick together.
You should fry shrimp for 3-4 minutes.
Put the cooked shrimp in a single layer on paper towels or a cooling rack for the crispiest shrimp. If you stack the shrimp, the shrimp on the bottom will get soft. Let the shrimp cool for a few minutes, then put them in a container that won’t let air in and put it in the fridge. You can reheat fried shrimp in the oven at 350 degrees F. Bake the shrimp for 10-15 minutes until hot all the way through.
It’s better to fry raw shrimp instead of cooked ones because cooked ones might get tough in the hot oil.
To peel shrimp, all you have to do is press your thumb into the bottom of the shrimp where the legs are. Peel each side of the shell back going from front to tail. Leave the last segment of the outer layer and the tail. Make a cut along the top of the raw shrimp with a sharp paring knife to remove the vein. The cut should go from the front of the shrimp to the tail. Cut about 1/8 inch into the shrimp. Inside the cut you will see a dark vein. Reach in and pull it out. If it breaks apart, use the knife to scrape out the rest.
This dish is perfect as-is, but you can customize it with different flavorings and even alternate cooking techniques.
- Cooking spray can be used to bake these shrimp instead of frying them. Place them on a sheet pan and bake them at 425 degrees F for about 15 minutes, or until they are browned and crispy.
- Fried Shrimp: If you want to air fry shrimp instead of deep fry them, here is my recipe.
- You can add more herbs and spices to the coating if you want to. For example, you could use onion powder, Cajun seasoning, Italian seasoning, seasoned salt, or even chili powder.
I love getting fried shrimp at restaurants. With this recipe, you can have that same great flavor in the comfort of your own home.
French Fried Shrimp With The Jamaica Valley Spice | Recipes By Chef Ricardo
What is fried shrimp?
Classic Fried Shrimp is breaded with panko and lightly fried to crispy, golden brown perfection. Served with lemon wedges and cocktail sauce, these crispy fried shrimp can be served as an appetizer or main course.
What is the best fried shrimp recipe?
The best fried shrimp recipe is dipped in buttermilk, dredged in a light and crispy seasoned flour coating, and fried to golden brown perfection! In a shallow bowl, whisk together flour, 1 tablespoon salt, Old Bay seasoning, and black pepper. Place the buttermilk in a separate shallow bowl.
How do you make French fried shrimp?
For the shrimp: Toss the shrimp with the flour, paprika, and 1/2 teaspoon salt in a large bowl. Whisk the buttermilk and egg together in a medium bowl. Mix the French fried onions and panko in a shallow bowl. Working one at a time, shake the excess flour off the shrimp, and then dip to coat in the buttermilk.
How do you make fried shrimp crispy?
To make crispy fried shrimp, the cornmeal adds a crazy crunch and the flour provides its own wonderful touch. A good amount of onion powder, garlic powder, kosher salt, and a nice sprinkle of cayenne pepper in the batter also bring lots of flavor and interest. The ingredient list for this fried shrimp recipe is small and basic but it packs a punch.