Description
Easy Crispy Fried Shrimp is a simple yet flavorful dish that delivers a perfect balance of crunch and tenderness. Jumbo shrimp are coated in a seasoned batter or breadcrumbs, then fried until golden brown and crispy on the outside while remaining juicy and tender inside. The crispy exterior adds a satisfying crunch, while the shrimp inside is perfectly cooked and succulent. This dish is often served with a dipping sauce, like cocktail sauce or a creamy aioli, and is perfect as an appetizer, snack, or main course alongside a fresh salad or fries. It’s a quick, crowd-pleasing recipe that brings delicious seafood to your table in no time.
Ingredients
Scale
To make these Easy Crispy Fried Shrimp, you’ll need the following ingredients:
- 1 lb (450g) large shrimp, peeled and deveined, tails on or off as desired
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper, to taste
- 1 egg
- 1 cup cold sparkling water (or cold water for a lighter batter)
- Vegetable oil (for frying)
- Lemon wedges, for serving
- Fresh parsley, chopped (optional, for garnish)
Ingredient Highlights
- Shrimp: The key ingredient in this dish. Fresh or frozen shrimp work well; just make sure they are thawed if using frozen.
- Cornstarch: This ingredient helps create a light, crispy coating that’s essential for a perfectly crunchy texture.
- Baking Powder: A small amount of baking powder adds airiness to the batter, creating a light and crispy finish.
- Paprika: A flavorful addition that provides color and a smoky hint to the shrimp batter.
- Sparkling Water: The carbonation in sparkling water helps make the batter extra crispy and light.
Instructions
Step-by-Step Instructions
Follow these simple steps to make perfect Easy Crispy Fried Shrimp:
Prepare the Shrimp:
- Peel and Devein the Shrimp: Start by peeling the shrimp if they are not already. You can leave the tails on for a more elegant presentation, or remove them if you prefer. Devein the shrimp by making a shallow incision along the back and removing the dark vein.
- Pat Dry: Use paper towels to pat the shrimp dry. This step helps the batter adhere better to the shrimp, ensuring a crisp coating.
Make the Batter:
- Combine Dry Ingredients: In a large bowl, mix together the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. This mixture will form the dry base for your batter.
- Add the Wet Ingredients: Crack the egg into the dry mixture and whisk to combine. Gradually add the cold sparkling water while stirring to create a smooth batter. The batter should be thick enough to coat the shrimp but not too thick or too runny. You can adjust the amount of water to achieve your desired consistency.
Fry the Shrimp:
- Heat the Oil: Pour vegetable oil into a deep pan or fryer, enough to fully submerge the shrimp. Heat the oil to 350°F (175°C). You can test the temperature by dropping a small amount of batter into the oil – if it sizzles and rises to the surface, it’s ready.
- Coat the Shrimp: Dip each shrimp into the batter, making sure it is fully coated. Let any excess batter drip off before carefully placing it into the hot oil.
- Fry the Shrimp: Fry the shrimp in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes on each side, or until the shrimp turn golden brown and crispy. The shrimp should be cooked through but still tender inside.
- Drain the Shrimp: Once the shrimp are cooked, remove them from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
Serve the Fried Shrimp:
- Garnish and Serve: Arrange the crispy fried shrimp on a serving platter and garnish with fresh chopped parsley (if desired). Serve immediately with lemon wedges on the side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4-6
- Calories: 300-350 kcal
- Fat: 15g
- Carbohydrates: 20g
- Protein: 20g