Crispy, crunchy fried shrimp are breaded with flour, cornmeal, and seasonings and then cooked in a skillet until golden brown on the outside and tender on the inside. These golden morsels are ready to eat in only 20 minutes from start to finish.
Why this recipe works
One crunchy bite of these juicy fried shrimp and you’ll have a new favorite recipe reminiscent of your go-to restaurant appetizer, but better!
So, what makes this recipe different than your crispy shrimp? The answer is the addition of cornmeal which adds that extra crunch. Both variations are excellent, it simply comes down to which breading you prefer on your shrimp.
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 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.
CORNMEAL – Cornmeal in the breading gives Chef Antoine’s shrimp a wonderful crunchy coating that we love.
How to Make Fried 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.
- Line a large baking sheet with paper towels.
- In a medium bowl, whisk together eggs and water.
- In another medium bowl add half of the flour. Pour the remaining half into a large bowl.
- In the large bowl with the flour, add cornmeal, garlic salt, black pepper, and Old Bay seasoning. Using gloved hands or a whisk, combine flour, cornmeal, and seasonings.
- Dredge each shrimp in flour then dip into egg mixture, and finally in the cornmeal mixture. Move each breaded shrimp to a wire rack until all shrimp are coated.
- Pour enough vegetable oil into a large, deep skillet to come about 1/2-inch up the sides of the pan. Heat over medium-high until oil is shimmering.
- Being careful not to crowd the shrimp (you may need to work in batches), place each piece into the hot oil and cook for 2-3 minutes.
- Using tongs, turn shrimp over and cook another 2-3 minutes.
- Remove to paper towel lined baking sheet.
Frequently Asked Questions & Expert Tips
Store leftovers in an air-tight container kept in the refrigerator for 3-4 days.
To reheat, add the fried shrimp to a skillet over medium-low heat with a small amount of oil. Reheat until warmed through, about 1-2 minutes. Be careful not to reheat them too long as the shrimp can become tough and chewy. You can also reheat them in the air fryer.
Serving Suggestions
For sides, try serving them with coleslaw or french fries. Fried shrimp are the perfect vehicle to a good dipping sauce. Cocktail sauce, garlic butter, and Alabama white sauce are great options or simply opt for your personal favorite sauce.
More Shrimp Recipes
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Fried 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
- 1 ¼ pounds grilling shrimp
- 2 large eggs
- ¼ cup water
- 1 cup all-purpose flour divided
- ½ cup yellow cornmeal
- 1 Tablespoon garlic salt
- 2 teaspoons black pepper
- ½ Tablespoon Old Bay seasoning
- vegetable oil for frying
Things You’ll Need
Before You Begin
- We used 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. The smaller the shrimp you use, the less time it will take them to fry in the oil. Shrimp cooks quickly, once they begin to turn golden and curl up, they should be finished cooking.
- Store leftovers in an air-tight container kept in the refrigerator for 3-4 days.
- To reheat, add the fried shrimp to a skillet over medium-low heat with a small amount of oil. Reheat until warmed through, about 1-2 minutes. Be careful not to reheat them too long as the shrimp can become tough and chewy. You can also reheat them in the air fryer.
Instructions
- Line a large baking sheet with paper towels.
- In a medium bowl, whisk together eggs and water.
- In another medium bowl add half of the flour. Pour the remaining half into a large bowl.
- In the large bowl with the flour, add cornmeal, garlic salt, black pepper, and Old Bay seasoning. Using gloved hands or a whisk, combine flour, cornmeal, and seasonings.
- Dredge each shrimp in flour then dip into egg mixture, and finally in the cornmeal mixture. Move each breaded shrimp to a wire rack until all shrimp are coated.
- Pour enough vegetable oil into a large, deep skillet to come about 1/2-inch up the sides of the pan. Heat over medium-high until oil is shimmering.
- Being careful not to crowd the shrimp (you may need to work in batches), place each piece into the hot oil and cook for 2-3 minutes. Using tongs, turn shrimp over and cook another 2-3 minutes. Remove to paper towel lined baking sheet.
Nutrition
Chef Antoine Davis
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