This fried shrimp recipe is a Southern classic appetizer or dinner that is effortless to make and has a delightful crunch bursting with flavor! A pound of shrimp is coated with flour, eggs, and Panko breadcrumbs! They're the perfect thing to whip up when you are entertaining guests at a party or when you want a light and flavorful meal!
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
Instructions
Add flour, salt, pepper, and Cajun seasoning to a medium-sized mixing bowl or shallow dish and whisk the ingredients together.
In a second mixing bowl or dish, beat the eggs until they are well blended. Pour the Panko breadcrumbs into a third mixing bowl.
Dredge the shrimp in the flour mixture on both sides and shake off any excess. Then dip the shrimp into the egg mixture and coat. Finish coating the shrimp in the Panko breadcrumbs on each side by turning the shrimp and pressing the breadcrumbs into them.
Heat the oil in a large pot to 350°F (175°C) and cook your shrimp in small batches for about 1 minute or until they are cooked through. *Do not crowd the shrimp as they fry.
Use kitchen tongs to take out each shrimp and transfer them to a wire cooling rack over a paper towel-lined plate to drain. Repeat to cook the rest of the shrimp.
Notes
You'll know when the shrimp is done when the Panko crust turns a golden brown color. The shrimp will also shrink slightly in size and curl as they cook. Large to jumbo-sized shrimp will only take 1-2 minutes to cook completely through. When you cut into them, the shrimp should be opaque in color with a reddish-pink edge under the crust.
Make sure that the shrimp are slightly wet before dipping them into the flour mixture. If they are completely dry, the flour will not stick.
You can use a deep-fry thermometer to check that your oil is 350°F (175°C). You'll want to maintain the same temperature so you may need to adjust your heat as you work in batches. Never overcrowd your pan when deep frying.
Always thaw your frozen shrimp (if using) before frying. Frying frozen shrimp will give you undesirable results.
To store: Place any leftovers in an airtight storage container and store them in the fridge for up to 3-4 days.
To freeze: Store your leftover fried shrimp in a heavy-duty Ziploc bag in the freezer and enjoy them within 6 months.
To reheat: You can reheat your fried shrimp in the microwave in 30-second increments or until they are warmed through to your liking. Alternatively, you can spread them out on a baking sheet and warm them up in the oven at 300°F (150°C).