Crispy fried shrimp coated in a seasoned flour batter and double-breaded with Italian and panko breadcrumbs, then deep-fried until golden. The combination of two breadcrumb types creates an exceptionally crunchy, flavorful crust.
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In a shallow bowl, combine the all-purpose flour, garlic powder, and cayenne pepper.
Crack the eggs into the flour mixture. Gradually whisk in the milk to create a smooth, thick batter.
Add the peeled and deveined shrimp to the batter and toss to coat them evenly.
In a separate shallow bowl, combine the Italian breadcrumbs and panko breadcrumbs.
Working with one shrimp at a time, lift it from the batter, allow the excess to drip off, and dredge it in the breadcrumb mixture, pressing gently to adhere.
Place the breaded shrimp on a baking sheet lined with parchment paper.
In a heavy-bottomed pot or Dutch oven, heat about 2-3 inches of neutral oil to 350-375°F (175-190°C).
Carefully add the shrimp to the hot oil in a single layer, being careful not to overcrowd the pot. Fry in batches if necessary.
Fry for about 2 minutes, or until golden brown and crispy.
Remove the shrimp with tongs and transfer them to a wire rack to drain.
Immediately season the hot shrimp with salt.
Squeeze fresh lemon juice over the shrimp and serve immediately with spicy remoulade, if desired.
Store cooled fried shrimp in an airtight container in the refrigerator for up to 3 days. Reheat on a wire rack in a 350°F oven for 5-7 minutes to restore crispness.
deep-fry or candy thermometer · wire rack
Drain on a wire rack instead of paper towels to prevent steam from softening the coating. Serve immediately for maximum crispness.
Yes, but reduce frying time by 30-45 seconds per side since they cook faster. Watch for the shrimp to turn opaque and pink throughout.
Heat oil to 350°F. Use a thermometer to maintain consistent temperature; oil that's too cool makes greasy shrimp, too hot burns the coating before the inside cooks.
Yes, mix the flour with garlic powder and cayenne pepper up to 24 hours ahead. Combine breadcrumbs just before breading to prevent them from absorbing moisture.
Shrimp should turn opaque and bright pink, with tails slightly charred. They cook quickly—typically 2-3 minutes total depending on size.
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