Introduction

If there is one dish that defines summer gatherings in my family, it is a massive platter of Crispy Golden Fried Shrimp. My dad has been making these for as long as I can remember, and they have become a legendary fixture at our family BBQs. The moment that tray hits the table, it’s a race to see who can grab the first few. There is something irresistibly nostalgic about the crunch of the breading and the tender, juicy shrimp inside.

Whether you are hosting a backyard bash or just looking for a quick weeknight treat that feels like a splurge, this recipe is a total winner. It doesn’t require fancy equipment or a professional deep fryer—just a few simple ingredients and a bit of love.

Why I Love This Recipe

I love this recipe because it is honest-to-goodness comfort food. Unlike some seafood recipes that can be finicky, this one is straightforward and nearly impossible to mess up. It uses a classic three-step breading process that ensures the coating actually stays on the shrimp instead of sliding off in the oil.

It’s also incredibly versatile. While my dad always serves these at BBQs alongside other finger foods like these sheet pan quesadillas, they are just as good served as a main course with a side of slaw. Plus, they cook so quickly that you aren’t stuck over a hot stove for hours.

Ingredients

To get that perfect “crunch” that my dad is famous for, you’ll need the following:

• 1 pound large shrimp: Peeled and deveined (leave the tails on for better “handles”!).
• 1 cup all-purpose flour: This creates the base layer for the breading.
• 1 cup breadcrumbs: You can use Panko for extra crunch or regular breadcrumbs for a classic texture.
• 2 large eggs: These act as the glue to hold the breading together.
• 1 teaspoon garlic powder: For that savory, aromatic kick.
• 1 teaspoon paprika: Adds a beautiful golden color and a hint of smokiness.
• Salt and pepper: To taste.
• Oil for frying: Use a high-smoke point oil like vegetable or canola oil.

Swaps and Notes

• The Breadcrumbs: If you want an even lighter, airier crunch, I highly recommend using 100% Panko. If you’re looking for a Southern twist, you can even swap half the breadcrumbs for cornmeal.
• The Spice: Want some heat? Add a pinch of cayenne pepper or crushed red pepper flakes to the breadcrumb mixture.
• Shrimp Size: While large shrimp (16-20 count) are best for frying, you can use medium shrimp if that’s what you have. Just keep a close eye on the cooking time so they don’t get rubbery.

List of Steps for the Recipe

1. Prep the Shrimp: Start by washing the shrimp under cold water. Pat them thoroughly dry with paper towels. Note:Dry shrimp is the secret to breading that doesn’t get soggy!
2. Set Up Your Breading Station: You’ll need three shallow bowls. In the first, place the flour. In the second, beat the eggs until smooth. In the third, mix the breadcrumbs with the garlic powder, paprika, salt, and pepper.
3. The Coating Process: Working with one shrimp at a time, dip it into the flour (shake off the excess), then into the beaten eggs, and finally coat it thoroughly in the seasoned breadcrumbs. Press the crumbs in gently to make sure they stick.
4. Heat the Oil: Pour about 2 inches of oil into a deep, heavy pan. Heat it over medium heat until it reaches approximately 350°F (175°C).
5. Fry in Batches: Carefully drop the shrimp into the hot oil. Don’t overcrowd the pan, or the oil temperature will drop and the shrimp will get greasy. Fry for 2-3 minutes, turning once, until they are golden brown and crispy.
6. Drain and Serve: Remove the shrimp with a slotted spoon and place them on a plate lined with paper towels to soak up any excess oil. Serve immediately while hot!

Tips for Success

• Check the Temp: If you don’t have a thermometer, drop a few breadcrumbs into the oil. If they sizzle and brown immediately, you’re ready to go.
• Keep them Warm: If you are making a large batch, you can keep the finished shrimp on a wire rack in a 200°F oven while you finish frying the rest.
• Don’t Overcook: Shrimp cook incredibly fast. Once they turn opaque and the outside is golden, pull them out!

Serving Suggestions and Pairings

These fried shrimp are the ultimate “party starter.” For a complete BBQ spread, I love serving them alongside these cheesy totchos for a fun, salty pairing.

If you want something a bit lighter to balance out the fried goodness, this no-mayo chicken salad makes for a refreshing side dish.

What to Drink: Nothing cuts through the richness of fried seafood like a cold, citrusy beverage. I recommend pairing these with a refreshing blueberry lemonade for the kids, or a classic homemade margarita for the adults.

Nutritional Information (Per Serving)

Serving size: Approx. 4-5 large shrimp

• Calories: 320 kcal
• Total Fat: 14g
• Carbohydrates: 22g
• Protein: 24g
• Sodium: 450mg

Storage and Leftover Tips

Fried shrimp are definitely best eaten fresh, but if you have leftovers, you can store them in an airtight container in the fridge for up to 2 days.

To Reheat: Avoid the microwave—it will make them rubbery and soggy. Instead, pop them into an air fryer at 350°F for 3-4 minutes or a toaster oven until they regain their crunch.

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Final Thoughts

There’s a reason this recipe has stayed in my family for years—it’s simple, reliable, and always the first thing to disappear. I hope these crispy shrimp bring as much joy to your dinner table as they do to ours!

Did you try this recipe? I’d love to hear how it turned out! Leave a comment below or tag us on social media to show off your golden-brown creations. Don’t forget to follow Chefmaniac for more family-favorite recipes and kitchen tips!