The Best Oils for Frying Shrimp: A Complete Guide

Shrimp is one of the most popular seafood dishes across the globe When cooked right, fried shrimp can be downright irresistible – golden, crispy and bursting with flavor. However, achieving that perfect crunch requires frying the shrimp in the ideal oil

So what exactly is the best oil for frying shrimp? In this comprehensive guide, we’ll break down the most popular frying oils to help you determine which one is right for your kitchen.

An Overview of Frying Oils

Before diving into oil specifics let’s go over some oil basics.

When selecting an oil for frying, there are two key factors to consider:

Smoke Point

The smoke point refers to the temperature at which an oil starts to smoke and degrade, which results in a burnt flavor. For frying shrimp, you need an oil with a high smoke point (400°F or above) so that the oil doesn’t burn before the shrimp is cooked through.

Flavor Profile

Frying oil directly impacts the flavor of the finished dish. So think about whether you want the oil to enhance the natural shrimp flavor or impart its own distinct taste.

With those factors in mind, here are the top oils for achieving perfect fried shrimp:

1. Refined Peanut Oil

Hands down, peanut oil is one of the best oils for frying shrimp. Here’s why culinary pros swear by it:

• High smoke point – Refined peanut oil can withstand temperatures up to 450°F, making it ideal for frying.

• Neutral flavor – While unrefined peanut oil has a nutty taste, the refined version provides a clean, neutral flavor that doesn’t overpower the shrimp.

• Long shelf life – Thanks to peanut oil’s high oxidative stability, it maintains quality for months when stored properly.

2. Canola Oil

With its near-neutral taste and high heat tolerance, it’s easy to see why food manufacturers and restaurants often use canola oil for frying. Here are some of its advantages:

• Versatile – Canola oil can be used for sautéing, baking, stir-frying, grilling and more. So it pulls double duty in your kitchen.

• Budget-friendly – Due to high supply, canola oil typically costs less than other frying oils at the grocery store.

• High smoke point (400°F) – You can crank up the heat without burning the oil or your shrimp.

• Subtle flavor – Like peanut oil, canola allows the flavor of the shrimp to take center stage.

3. Vegetable Oil

Despite its generic name, vegetable oil can be an excellent option for frying shrimp. Here’s a quick rundown of its benefits:

• Affordable – Made from affordable oils like soybean, corn and canola, vegetable oil is budget-friendly.

• Neutral taste – Vegetable oil has a clean, light flavor that won’t overpower the taste of the shrimp.

• High smoke point (450°F+) – It can handle the high heat required to fry shrimp to crispy perfection.

• Widely available – You can find vegetable oil at any grocery store for convenience.

4. Grapeseed Oil

This mild, multipurpose oil is growing in popularity thanks to its high smoke point and health benefits:

• Heart healthy – Grapeseed oil contains antioxidants and healthy fats but no cholesterol.

• Subtle, clean flavor – It lets the shrimp flavor shine through.

• High heat tolerance (420°F) – Grapeseed oil remains stable during frying.

• Light texture – It leaves a light, non-greasy coating on foods.

5. Corn Oil

Sometimes called maize oil, corn oil offers these advantages when frying shrimp:

• Neutral taste – It has a clean, light flavor to complement shrimp.

• High smoke point (450°F) – Excellent heat tolerance for frying foods.

• Healthy fat profile – Corn oil provides heart-healthy unsaturated fats.

• Crispy results – It helps create an ultra-crisp coating on fried foods.

6. Avocado Oil

This trendy oil adds these unique benefits to your shrimp fryer:

• High smoke point (520°F) – Avocado oil can withstand very high frying temperatures.

• Rich flavor – It has a subtle avocado taste that enhances many dishes.

• Healthy fats – Full of heart-healthy monounsaturated fats and antioxidants.

• Sustainability – When sourced well, avocado oil supports small farmers.

Oils to Avoid for Frying Shrimp

On the flip side, there are certain oils that should be avoided when frying shrimp:

• Olive oil – Has a low smoke point and imparts a strong flavor. Save it for drizzling and dressings instead.

• Butter – Burns easily at high temperatures. Better for baking and sautéing.

• Coconut oil – While good for stir-frying, it can impart a strong flavor to fried shrimp.

• Flavored oils – Oils infused with herbs, garlic or lime overpower the natural shrimp flavor.

• Nut oils – Aside from refined peanut oil, nut oils like walnut and almond oil have low smoke points.

Tips for Frying Shrimp in Oil

Once you’ve selected your frying oil, keep these tips in mind for perfect results:

• Use fresh, raw shrimp. Thaw frozen shrimp beforehand.

• Pat shrimp dry before breading to help the coating stick.

• Heat oil to 350-375°F. Use a thermometer to monitor temperature.

• Fry shrimp in batches to maintain oil temperature. Don’t overcrowd.

• Fry for 1-2 minutes until golden brown, turning halfway.

• Drain fried shrimp on paper towels before serving.

• Let oil cool completely before straining and storing for later use.

Sample Shrimp Frying Oil Ratio

As a general rule, use a 6:1 ratio of oil to shrimp. For example:

• 1 pound of shrimp = about 3 cups of peeled shrimp
• 3 cups shrimp / 6 = 1/2 cup of oil

So for 1 pound of shrimp, heat 1/2 cup of your chosen frying oil to the ideal 350-375°F temperature.

The Takeaway

Finding the perfect shrimp frying oil comes down to its smoke point, flavor and your personal preference. Peanut oil is the gold standard for many chefs thanks to its clean taste and heat tolerance. However, canola, vegetable, grapeseed and corn oils all produce deliciously crispy seafood as well.

Whichever you choose, use our tips to get picture-perfect fried shrimp every time. Then grab some cocktail sauce and dig in! Your family and friends will be begging for this crispy, crowd-pleasing shrimp recipe.