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Fried Shrimps

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Hey friends! I’m so excited to share one of my family’s favorite appetizers – crispy fried shrimps with a tangy dipping sauce. These plump, golden shrimps are the perfect thing to serve at your next party or gathering. The crispy breading seals in the sweet juiciness of the shrimp, while the zippy sauce adds a nice kick. Trust me, this recipe will be a major crowd pleaser!

How big should the shrimp be?
I like to use large shrimp around 21-25 per pound. The bigger shrimp hold up better to frying and give you fantastic shrimp flavor in each bite!

What’s the secret to ultra crispy breading?
The key is to dredge the shrimp in the flour first before dipping in egg and then pressing into panko crumbs. The flour helps the egg stick, which helps the crunchy panko adhere. Frying in batches also prevents sogginess.

Can I use store-bought breadcrumbs?
Absolutely! Panko gives the best crunch but regular dry breadcrumbs will work too. Just avoid fresh wet breadcrumbs.

How spicy is the dipping sauce?
It has just a pinch of cayenne so it adds a subtle heat. For more kick, increase the amount of cayenne pepper. For mild, use less or omit.

What oil is best for frying?
I like to use a neutral oil like vegetable or canola so it doesn’t impart too much flavor. Make sure it’s fresh for best results.

How do I know the oil is hot enough?
Use a deep fat thermometer to ensure the oil reaches 375°F before frying. Test with a small piece of breading – it should sizzle and bubble immediately.

Can I bake the shrimp instead?
Baking doesn’t quite achieve the same level of crunchy crispy perfection, but you can absolutely give it a try!


  • 1 pound large shrimp, peeled and deveined (about 20-25 shrimp)
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • Vegetable oil for frying
  • Dipping Sauce:
  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon lemon juice
  • 1 teaspoon Worchestershire sauce
  • 1/4 teaspoon garlic powder
  • Pinch of cayenne pepper


  • In a small bowl, combine the flour, paprika, garlic powder, salt and pepper. Set aside.
  • Place the beaten eggs in a second bowl and the panko crumbs in a third bowl.
  • Working with one shrimp at a time, coat them first in the flour mixture, shaking off any excess. Dip them into the egg, allowing any excess to drip off. Finally, press the shrimp into the panko crumbs until evenly coated on both sides. Place the breaded shrimp on a plate or baking sheet.
  • In a large heavy bottomed pot or Dutch oven, heat 2-3 inches of oil to 375°F. Working in batches, fry the shrimp for 2-3 minutes until golden brown and crispy. Drain on a paper towel lined plate.
  • In a small bowl, whisk together all of the ingredients for the dipping sauce.
  • Serve the fried shrimps warm with the tangy dipping sauce on the side for drizzling or dipping. Enjoy!

Cooking tips :

  • Use large shrimp and peel, devein, pat dry – this prevents splattering during frying.
  • Set up efficient breading station – flour, egg wash, breadcrumbs – to streamline process.
  • Press panko crumbs firmly onto shrimp for crispiest coating. Pay attention to ends.
  • Fry in batches at 375°F to prevent overcrowding and uneven cooking.
  • Drain fried shrimp on paper towels to absorb excess oil for optimal crispiness.
  • Work quickly and serve shrimp immediately for hottest and crispiest texture. Crunchy coating will start softening as they sit.

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