Crispy Fried Shrimp is all about contrast: juicy shrimp inside and a light, crunchy cornmeal-flour coating outside. A little hot sauce in the milk-and-egg mixture gives the shrimp extra flavor without making the finished dish overwhelmingly spicy.
The biggest difference between crisp fried shrimp and greasy fried shrimp is oil temperature. Keeping the oil close to 370°F helps the coating set quickly so the shrimp cooks fast without soaking up too much oil.
Why This Fried Shrimp Recipe Works
- Crunchy coating: Flour and cornmeal create a crisp texture that holds up well after frying.
- Fast cooking: Large shrimp only need about 2 minutes per batch.
- Built-in seasoning: Salt, black pepper, cayenne, and hot sauce season both the coating and the shrimp.
- Great for dipping: Serve with lemon, cocktail sauce, or rémoulade.
Tips for Extra-Crispy Shrimp
Pat the shrimp dry before they go into the egg mixture. Too much surface moisture can loosen the coating. After dredging, shake off any heavy clumps of flour so the crust stays crisp rather than doughy.
Work in small batches. Adding too many shrimp at once drops the oil temperature quickly, which can make the coating greasy. Let the oil return to temperature before frying the next batch.
Ingredients
- Canola oil, for frying
- 2 large eggs, beaten
- 1 cup whole milk
- 2 tablespoons chile hot sauce, such as Cholula
- 2 pounds large peeled and deveined raw shrimp
- 3/4 cup all-purpose flour
- 2/3 cup cornmeal
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- Lemon wedges, cocktail sauce, and rémoulade, for serving if desired
How to Make Crispy Fried Shrimp
- Pour canola oil to a depth of about 2 inches in a large deep skillet. Heat over medium-high heat to 370°F.
- While the oil heats, whisk the eggs, milk, and hot sauce together in a shallow dish.
- Add the shrimp to the egg mixture and toss to coat.
- In a separate shallow dish, whisk together the flour, cornmeal, salt, black pepper, and cayenne.
- Remove 6 to 8 shrimp from the egg mixture, letting the excess drip off. Dredge them in the flour mixture.
- Carefully place the coated shrimp into the hot oil and fry until golden and crisp, about 2 minutes.
- Transfer the fried shrimp to a paper-towel-lined baking sheet or a wire rack.
- Return the oil to 370°F before frying the next batch.
- Serve hot with lemon wedges and your favorite dipping sauce.
Storage and Reheating
Fried shrimp are best the day they are cooked, but leftovers can be refrigerated for up to 2 days. Reheat them in an oven or air fryer until hot and crisp. The microwave works in a pinch, but the coating will soften.
Frequently Asked Questions
Why did my fried shrimp turn greasy?
The most common reason is oil that is too cool. Fry in small batches and let the oil return to temperature between batches.
Can I make the coating ahead?
Yes. The dry flour-and-cornmeal mixture can be combined ahead and kept covered until you are ready to fry.
More Shrimp Recipes
Try Baked Cajun Shrimp, Honey Butter Old Bay Shrimp, or Shrimp Cocktail. For more ideas, browse the Seafood category.