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Jaw-Dropping 2 Minute Crispy fried shrimp

fried shrimp
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Make the crispiest Southern fried shrimp using this quick stove-top method. You will achieve a perfectly seasoned, crunchy coating that makes this dish a family favorite. This recipe honors the warmth of our kitchen.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined, tails on or off
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 large egg
  • 1/2 cup milk (or buttermilk for extra tang)
  • Vegetable oil for frying

Instructions

  1. Pat the shrimp completely dry with paper towels. This step is crucial for crispiness.
  2. In a shallow dish, whisk together the flour, cornstarch, salt, pepper, paprika, and cayenne pepper.
  3. In a separate bowl, whisk the egg and milk until just combined.
  4. Dip each dried shrimp first into the wet mixture, letting excess drip off.
  5. Immediately dredge the shrimp thoroughly in the dry flour mixture, pressing the coating onto the shrimp. Set aside on a wire rack.
  6. Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1.5 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C).
  7. Carefully place shrimp into the hot oil in a single layer, working in batches to avoid overcrowding the pan.
  8. Fry for 2 to 3 minutes per side, turning once, until golden brown and cooked through. Do not overcook.
  9. Remove the fried shrimp with a slotted spoon and place them on a clean wire rack set over a baking sheet to drain excess oil.
  10. Serve immediately with your favorite dipping sauce, like cocktail or tartar sauce.

Notes

  • Drying the shrimp thoroughly prevents a soggy coating.
  • Maintain the oil temperature between 340°F and 350°F for the best texture.
  • For a thicker crust, you can double-dip: wet, dry, wet again, then dry a final time.

Nutrition

Find it online: https://whiskdaily.com/crispiest-southern-fried-shrimp-recipe/