Deep Fried Shrimp

Print Recipe

Golden, crispy, and easy to make.

Course: Main Course

Servings:

Calories: 96kcal

Author: Katie

Equipment

Deep fryer or Dutch oven
Slotted spoon or frying basket
Mixing bowl
Whisk
Paper Towels (for draining)
Kitchen thermometer (to monitor oil temperature)

Ingredients

1 pound large fresh shrimp (about 20-25, peeled and deveined)
1 cup all-purpose flour
¼ cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon white pepper (or black pepper)
1 cup cold water
1 egg (lightly beaten)
peanut oil or vegetable oil (enough for deep frying, about 2 to 3 inches deep)

Instructions

Prep the shrimp. Pat the shrimp dry with paper towels. Then, set up a deep fryer or Dutch oven by pouring in oil until it’s about 2-3 inches deep. Start warming up the oil to 350°F (175°C).
Make the batter. Whisk together the all-purpose flour, cornstarch, baking powder, salt, and white pepper in a medium mixing bowl until fully combined. Slowly pour in the cold water and the lightly beaten egg, whisking until you get a smooth, slightly thin batter that lightly coats the back of a spoon.
Coat and fry the shrimp. Holding the shrimp by the tail, dip each into the batter, making sure it is fully coated. Don't forget to let any excess batter drip off. Next, gently drop the battered shrimp into the hot oil. Avoid overcrowding the pot to make sure it is even cooking. Fry the shrimp for about 2 minutes per side until they turn golden brown and crispy.
Drain the shrimp. Using a slotted spoon, remove the fried shrimp from the oil and place them on a plate lined with paper towels to absorb any excess oil.
Serve and enjoy. Once all the shrimp are fried and drained, serve them immediately while they’re hot and crispy. Pair them with your favorite dipping sauce or add a squeeze of lemon for a fresh, tangy touch.

Notes

Big, fresh shrimp are the best choice for this dish. If you go with frozen shrimp, make sure they’re fully thawed and dried well before you start.

The key to crunchy shrimp is keeping them dry. Use paper towels to pat down the shrimp before you dip them in the batter. This makes the batter stick better and cuts down on oil splatter.

When you’re making the batter, don’t mix it too much. If you do, you’ll have a thick coating instead of a light, crunchy one. Mix just until you can’t see the ingredients separately, and everything looks smooth.

After mixing, wait about 5-10 minutes before frying. This gives the batter time to thicken up just right. If it gets too thick, mix in cold water to thin it out.

Look for a golden brown color to see if the shrimp are cooked. They should curl into a “C” shape and not look see-through inside. The cooking time can change depending on how big the shrimp are and how hot your oil is.

If you want your shrimp to have more flavor, mix in some spices like garlic powder, paprika, or cayenne pepper with the batter. It’s a simple way to add taste without needing dipping sauces.

If you like your shrimp crunchy, fry them until they’re just starting to turn golden, then take them out of the oil for a bit. Fry them again for a minute to get that extra crispiness.

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