Go Back
Crispy fried shrimp served with dipping sauce on a plate

Crispy Fried Shrimp

Enjoy quick, restaurant-style crispy fried shrimp at home with a crunchy panko coating and juicy interior, perfect for weeknights or casual entertaining.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 300
Ingredients Method Notes

Ingredients
  

Shrimp Preparation
  • 1 pound shrimp, peeled and deveined (16–21 count or larger) Tails on or off per preference. If frozen, thaw completely and pat dry.
  • 1 cup buttermilk Substitute: milk + 1 tbsp lemon juice or yogurt thinned with milk.
Coating
  • 1 cup all-purpose flour Substitute: 1:1 gluten-free flour for GF diets.
  • 1 cup panko breadcrumbs Recommended for extra crunch. Substitute: crushed cornflakes or gluten-free panko.
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika Smoked paprika adds depth.
  • ¾ teaspoon salt Recipe uses in flour mix, plus finishing salt to taste.
  • to taste black pepper
Frying
  • as needed vegetable oil for frying Or peanut/neutral oil with high smoke point.

Method
 

Preparation
  1. Pat shrimp dry with paper towels. If needed, rinse shrimp beforehand.
  2. Combine flour, garlic powder, paprika, ¾ teaspoon salt, and a few grinds of black pepper in a bowl. Whisk to blend.
  3. Pour buttermilk into a separate shallow bowl and put panko in a third shallow bowl.
  4. Working one at a time, dip a shrimp in buttermilk, shake off excess, coat in seasoned flour, then press into the panko to adhere.
  5. Place the coated shrimp on a tray until ready to fry.
Cooking
  1. Heat 2–3 inches of oil in a deep frying pan or skillet over medium-high heat. Aim for 350–375°F (175–190°C).
  2. Fry shrimp in small batches, about 2–3 minutes per side, until golden brown and opaque through the center.
  3. Transfer fried shrimp to a paper towel-lined plate and immediately season with a pinch of salt.
  4. Serve hot with your favorite dipping sauces.

Notes

Panko gives the signature airy crunch; regular breadcrumbs will work but yield a denser crust. Store cooled fried shrimp in an airtight container for up to 2 days. To reheat, do so in a 375°F oven or air fryer for 6–8 minutes for best texture.