Crispy Deep Fried Shrimp Recipe

Fried Shrimp Ingredients

Shrimp: 1 ½ pounds large or jumbo shrimp (10–15, 16–20, or 21–25 per pound), peeled and deveined. Leave tails on if desired.

• Hot sauce: 3–4 tablespoons (use your preferred brand).
• Self-rising flour: 1 ¾ cups (or use all-purpose flour plus baking powder and salt as a substitute).
• Yellow cornmeal: ¼ cup for texture and extra crunch.
• Kosher salt: 1 tablespoon.
• Black pepper: ½ teaspoon.
• Creole or Cajun seasoning: 1 tablespoon for bold flavor.
• Peanut oil (or other high-smoke-point oil): about 3 cups for frying.

This ingredient list gives you a light, crisp southern-style coating that complements tender shrimp without overwhelming their flavor.

For Serving

• Lemon wedges
• Tartar sauce or remoulade

Special Equipment

• A deep fryer, or a heavy Dutch oven with a deep-fry thermometer
• Two shallow bowls for marinating and breading
• Measuring cups and spoons
• Baking sheet and paper towels
• Paring or peeling knife for cleaning shrimp

How to Make Deep Fried Shrimp

Start by peeling and deveining the raw shrimp. If you leave the tails, they make a nice handle and add visual appeal when serving.

Peel and Devein Shrimp

Remove the head (if present), then peel away the shell from the underside toward the tail and leave the tail segment if you like. To devein, cut a shallow line along the back and lift out the dark vein with the tip of a knife, then rinse and pat the shrimp dry.

Cook the Shrimp

Heat oil to 350–375°F. If using a deep fryer, set it to 375°F because the temperature will drop slightly when you add shrimp. If you use a pot, keep a reliable thermometer handy and maintain the same temperature range.

Toss the shrimp in hot sauce in one shallow bowl and let them rest a few minutes. In a second bowl, whisk together flour, cornmeal, salt, pepper, and Creole seasoning. Dredge the marinated shrimp in the seasoned flour mixture, shaking off any excess, and lay them on a baking sheet until ready to fry.

Fry the shrimp in small batches to avoid crowding the oil. Cook for about 1–2 minutes or until the breading is golden and the shrimp are opaque and pink. Shake or stir gently to prevent sticking. Remove, drain briefly on paper towels, and sprinkle with a pinch of extra seasoning if you like.

Serve hot with lemon wedges and your favorite dipping sauces. Classic sides like fries and coleslaw complete the meal.

Bake or Air Fry Options

Baked: Arrange breaded shrimp on a sheet pan, spray lightly with oil, and bake at 425°F for about 15 minutes, flipping once, until golden and crisp.

Air fryer: Preheat to 400°F, spray breaded shrimp with oil, air fry 4 minutes, flip, spray again, and cook 2–3 more minutes until browned and crispy.

Gluten-Free Deep Fried Shrimp

To make this recipe gluten-free, substitute self-rising flour with a 1:1 gluten-free flour blend and add baking powder and salt to mimic self-rising flour. Use certified gluten-free cornmeal and ensure oil and utensils are clean of gluten contamination.

Substitute for Self-Rising Flour

If you don’t have self-rising flour, mix 1 cup all-purpose flour with 1 ½ teaspoons baking powder and ¼ teaspoon salt to replace 1 cup self-rising flour.

Use a light coating and shake off excess before frying. A dry seasoned flour coating adheres better than a thick batter.

Use a neutral, high-smoke-point oil such as peanut, canola, or vegetable oil to avoid imparting strong flavors.

It’s best to thaw and pat shrimp dry first; frozen shrimp tend to stick together and can release excess moisture when fried.

At 350–375°F, large shrimp typically take 1–2 minutes. Look for golden breading and shrimp that are opaque and curled into a loose C shape.

Storage & Reheating

Store cooled leftover shrimp in an airtight container in the refrigerator for 2–3 days. Reheat in an air fryer or oven to restore the crisp texture—avoid microwaving if you want to keep the coating crunchy.

Helpful Tips

• Hold shrimp by the tail while coating and shake off excess breading.
• Fry in small batches (about 5–7 shrimp) so the oil temperature stays steady and shrimp get crispy.
• Use a slotted spoon or basket to turn shrimp gently and prevent sticking.
• Remove shrimp as soon as they are golden to avoid overcooking; tightly curled shrimp are often overdone.

What to Serve on the Side

Deep fried shrimp pair well with creamy sauces and crisp or tangy sides. Some favorites include: