Perfectly plump and lightly breaded, this crispy shrimp recipe has just the right amount of crunch without a heaping amount of breading. Pop them in some oil and pan-fry them until they’re a crisp golden brown!
Why this recipe works
Crispy shrimp is really easy to make with a handful of ingredients and 20 minutes to spare. You simply toss the shrimp in a batter then skillet fry them in hot oil. It’s a tasty way to switch up regular sauteed shrimp for parties or as a meal.
This crispy shrimp is similar to Shrimp Tempura in that the method of making it is the same. Our batter is thinner, producing a crispy texture. The flavor is wonderful and has great texture without as much breading.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SHRIMP – We used 1/2 pound of fresh grilling shrimp, though you can use almost any kind of fresh shrimp for this recipe. Frozen shrimp will also work, but be sure you allow them to thaw then pat them dry so the breading can stick.
How to Make Crispy Shrimp
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Rinse and pat shrimp dry.
- In two places, score through vein on underside of shrimp. We scored near the head then farther down near the tail. This will help the shrimp from curling up really tight. Only score it, do not cut all the way through.
- With shrimp on a cutting board, hold sifter above the shrimp and lightly add cornstarch to the sifter. Sift cornstarch over shrimp, then turn over to sprinkle the other side. You may not use all of the cornstarch.
- To make the batter, in a medium bowl, whisk together egg, flour, and iced water (do not add the ice).
- Add enough olive oil to your skillet to come about 1/4-inch up the side. Preheat the oil to 150-175 over medium-high heat. Use a candy thermometer to gauge the temperature.
- Once oil reaches temp you will need to work quickly. Using tongs, dip shrimp into the batter. Allow to drip off for just a second, then place into hot oil. Repeat with remaining shrimp.
- Cook shrimp about 3 minutes on each side. Do not crowd the shrimp.
- Remove from skillet to a paper towel lined plate to drain.
Frequently Asked Questions & Expert Tips
If you’re lucky enough to have leftovers, you can store them in an air-tight container kept in the refrigerator for 3-4 days. Reheat in a skillet with a small amount of oil over medium heat, or pop them in the air fryer.
Serving Suggestions
Crispy shrimp makes a delicious appetizer and main course. Serve with a dipping sauce like garlic butter, cocktail sauce, or Alabama white sauce.
More Shrimp Recipes
- Shrimp Tacos
- Shrimp Pasta
- Grilled Shrimp
- Shrimp Salad
- Shrimp Fajitas
- Shrimp Kabobs
- Air Fryer Shrimp
- Chile Lime Shrimp
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Crispy Shrimp
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- ½ pound grilling shrimp
- 1 Tablespoon cornstarch
- 1 large egg
- 1 cup all-purpose flour
- ¾ cup iced water
- olive oil for pan
Things You’ll Need
Before You Begin
- Make sure you leave enough room around each shrimp as you are frying them or they will stick together.
- Store leftovers in an air-tight container kept in the refrigerator for 3-4 days.
Instructions
- Rinse and pat shrimp dry.
- In two places, score through vein on underside of shrimp. We scored near the head then farther down near the tail. This will help the shrimp from curling up really tight. Only score it, do not cut all the way through.
- With shrimp on a cutting board, hold sifter above the shrimp and lightly add cornstarch to the sifter. Sift cornstarch over shrimp, then turn over to sprinkle the other side. You may not use all of the cornstarch.
- To make the batter, in a medium bowl, whisk together egg, flour, and iced water (do not add the ice).
- Add enough olive oil to your skillet to come about 1/4-inch up the side. Preheat the oil to 150-175 over medium-high heat.
- Once oil reaches temp you will need to work quickly. Using tongs, dip shrimp into the batter. Allow to drip off for just a second, then place into hot oil. Repeat with remaining shrimp.
- Cook shrimp about 3 minutes on each side. Do not crowd the shrimp.
- Remove from skillet to a paper towel lined plate to drain.
Nutrition
Chef Antoine Davis
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Tanya says
I just made tbis and it was my first time ever frying shrimp, I usually do not make things like this because I find I do not like cooked shrimp however…. I made this and made a spicy mayo, put everything on a roll with lettuce and it was delicious!!!!
Amanda Formaro says
So glad you loved it! The sandwich you made out of your crispy shrimp actually sounds similar to our Shrimp Po Boy! https://amandascookin.com/shrimp-po-boy/
Iceni says
Sounds great. Can you use deshelled and deveined , frozen cooked shrimp?
Thank you.
Amanda Formaro says
We do not suggest cooked shrimp for this recipe. You will be cooking the breaded shrimp in oil, and shrimp cooks quickly. So using cooked shrimp will mean that you will end up with a rubbery texture. It’s best to use raw shrimp.