Name: Crispy Fried Shrimp – Restaurant Quality Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb large raw shrimp (peeled and deveined, tails on); 1 cup buttermilk; 1 tsp hot sauce (optional); 1 cup all-purpose flour; 1/2 cup cornmeal; 1/2 cup cornstarch; 1 tsp paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp salt; 1/2 tsp black pepper; Vegetable oil (for frying); Lemon wedges (for serving); Fresh parsley (optional, for garnish)

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If you’ve ever craved Crispy Fried Shrimp – Restaurant Quality in the comfort of your own home, you’re in for a treat. Golden, crunchy, and perfectly seasoned, these shrimp are the kind you’d find at a top seafood joint—except you get to control every delicious detail. The magic is in the double-dip breading, a quick but flavorful marinade, and a few simple tricks that ensure every bite is as satisfying as the last. Whether you’re serving them as an appetizer, piling them onto a po’ boy, or just enjoying a plateful with your favorite dip, this recipe guarantees a result that rivals your favorite restaurant.

Crispy Fried Shrimp – Restaurant Quality Recipe - Recipe Image

Ingredients You’ll Need

What makes this dish truly special is how a handful of well-chosen ingredients combine to create the signature taste and texture of Crispy Fried Shrimp – Restaurant Quality. Each component is there for a reason, building layers of flavor and crunch you’ll notice in every bite.

Large raw shrimp: Always go for large, peeled, and deveined shrimp with tails on for easy eating and maximum crunch.
Buttermilk: This magical marinade tenderizes the shrimp and helps the coating stick beautifully.
Hot sauce (optional): Adds a subtle kick without overwhelming the shrimp’s delicate flavor.
All-purpose flour: The backbone of your dredge, giving the shrimp their classic, light crust.
Cornmeal: Provides irresistible crunch and a touch of Southern flair.
Cornstarch: Ensures extra crispiness by absorbing moisture and puffing up when fried.
Paprika: Adds warmth and a lovely color to the coating.
Garlic powder: For subtle aromatic depth and savoriness.
Onion powder: Enhances the overall flavor profile with gentle sweetness.
Salt: Essential for bringing out all the flavors in both shrimp and coating.
Black pepper: A must for a hint of sharpness and balance.
Vegetable oil: Use a neutral oil with a high smoke point for the best frying results.
Lemon wedges: A squeeze of fresh lemon brightens up every bite.
Fresh parsley (optional): Adds a pop of color and a touch of freshness for serving.

How to Make Crispy Fried Shrimp – Restaurant Quality

Step 1: Marinate the Shrimp

Begin by whisking together the buttermilk and hot sauce in a bowl. Toss in your shrimp and let them luxuriate in this tangy bath for 15 to 20 minutes. This quick soak infuses flavor and helps the coating stick, setting you up for that coveted restaurant-quality crunch.

Step 2: Prepare the Dredge

While the shrimp are marinating, grab another bowl and mix together the flour, cornmeal, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. This trio of flour, cornmeal, and cornstarch is the secret weapon for delivering ultra-crunchy, golden shrimp every time.

Step 3: Heat the Oil

Pour about two inches of vegetable oil into a deep skillet or heavy-bottomed pot. Heat it to 350°F (175°C). If you don’t have a thermometer, test by dropping in a pinch of the flour mixture—if it sizzles right away, you’re ready to fry. Maintaining the right temperature ensures the shrimp cook quickly and stay juicy inside.

Step 4: Dredge the Shrimp

Take the shrimp from the buttermilk, letting any excess drip off, then dredge them in the flour mixture. Press each shrimp gently so every nook gets coated. For extra crispy shrimp (and who doesn’t want that?), you can double dip: back in the buttermilk, then into the coating once more.

Step 5: Fry to Perfection

Working in batches, carefully lower the coated shrimp into the hot oil. Fry for 2 to 3 minutes, turning if needed, until they’re gloriously golden and crispy. Don’t overcrowd the pan—this keeps the oil temperature steady and ensures even cooking. Use a slotted spoon to transfer the shrimp onto a paper towel-lined plate to drain any excess oil.

Step 6: Serve Hot

Once all the shrimp are fried, serve them immediately with lemon wedges and a sprinkle of fresh parsley if you like. The aroma, the sizzle, the crunch—this is Crispy Fried Shrimp – Restaurant Quality at its finest, ready for dipping and devouring!

How to Serve Crispy Fried Shrimp – Restaurant Quality

Garnishes

Lemon wedges are non-negotiable—just a quick squeeze lifts the flavor of the shrimp beautifully. A scattering of chopped fresh parsley adds a burst of color and a hint of herbaceousness. If you’re feeling extra, toss on some thinly sliced scallions or a dusting of smoked paprika for a little drama.

Side Dishes

Pairing your Crispy Fried Shrimp – Restaurant Quality with the right sides makes the whole meal sing. Think creamy coleslaw, tangy potato salad, or a big pile of seasoned fries. For something lighter, a crisp green salad or grilled vegetables work wonders to balance the richness of the shrimp.

Creative Ways to Present

Why not turn these shrimp into a show-stopping platter? Pile them high on a rustic wooden board with an array of dipping sauces like spicy mayo, classic cocktail, or zesty remoulade. Or stuff them into soft buns with lettuce and tomato for a homemade po’ boy. However you serve them, Crispy Fried Shrimp – Restaurant Quality steals the spotlight.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let the shrimp cool completely, then store them in an airtight container in the refrigerator. They’ll keep their flavor and texture for up to 2 days, though they’re always best served fresh and hot.

Freezing

To freeze, arrange cooled shrimp in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. This way, the coating stays crisp even after freezing, and you can reheat just what you need later.

Reheating

For best results, reheat shrimp in a single layer in a preheated 375°F oven or toaster oven for 5–7 minutes. This method revives their crispy exterior much better than microwaving. If you’re reheating from frozen, add a couple of extra minutes to the time.

FAQs

Can I use frozen shrimp?

Absolutely! Just make sure to thaw and pat them dry thoroughly before marinating. Excess moisture can make the coating soggy and prevent that signature crispiness.

Is it possible to bake instead of fry?

You can bake the shrimp on a wire rack in a hot oven (about 425°F) for a lighter version, but for true Crispy Fried Shrimp – Restaurant Quality, frying really does yield the best texture and flavor.

What oil is best for frying shrimp?

Neutral oils like vegetable, canola, or peanut oil are perfect for frying. They have high smoke points and won’t overpower the delicate shrimp flavor.

How do I keep the shrimp warm before serving?

Place fried shrimp on a wire rack set over a baking sheet in a 200°F oven while you finish frying the rest. This keeps them warm and crispy without drying them out.

Can I make the coating gluten-free?

Definitely! Substitute a gluten-free all-purpose flour blend and use gluten-free cornmeal. The results are just as delicious and crunchy.

Final Thoughts

With this recipe for Crispy Fried Shrimp – Restaurant Quality, you can bring a little restaurant magic into your own kitchen any night of the week. It’s simple, satisfying, and sure to impress everyone at the table. Give it a try, and don’t be surprised if it becomes your new go-to for seafood cravings!

Crispy Fried Shrimp – Restaurant Quality Recipe

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4.7 from 10 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Crispy Fried Shrimp recipe delivers restaurant-quality, golden, crunchy shrimp perfect for an appetizer or snack. Marinated in buttermilk and spiced with paprika and garlic, then coated in a crispy blend of flour, cornmeal, and cornstarch, these shrimp fry up to perfection with a crunchy exterior and juicy interior. Serve hot with lemon wedges and your favorite dipping sauces for a delicious seafood treat.

Ingredients

Scale

Shrimp and Marinade

1 lb large raw shrimp (peeled and deveined, tails on)
1 cup buttermilk
1 tsp hot sauce (optional)

Coating

1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup cornstarch
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper

For Frying and Serving

Vegetable oil (for frying)
Lemon wedges (for serving)
Fresh parsley (optional, for garnish)

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Instructions

Marinate the Shrimp: In a bowl, combine the buttermilk and hot sauce (if using). Add the peeled and deveined shrimp with tails on, ensuring they are fully submerged. Let the shrimp marinate for 15 to 20 minutes to tenderize and infuse flavor.
Prepare the Coating Mixture: In a separate large bowl, whisk together the all-purpose flour, cornmeal, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper until evenly blended. This mix will provide a crispy and flavorful crust.
Heat the Oil: Pour vegetable oil into a deep skillet or heavy-bottomed pot to a depth of about 2 inches. Heat the oil to 350°F (175°C), ensuring it’s hot enough for frying but not smoking.
Coat the Shrimp: Remove shrimp from the marinade one at a time, letting the excess drip off. Dredge each shrimp thoroughly in the flour mixture, pressing gently so the coating adheres well. For extra crispiness, you can double dip by dipping shrimp back into the buttermilk and dredging again.
Fry the Shrimp: Carefully place the coated shrimp into the hot oil in batches, avoiding overcrowding which can lower the oil temperature. Fry each batch for 2 to 3 minutes or until the shrimp turn golden brown and crispy.
Drain and Serve: Using a slotted spoon, remove the fried shrimp and transfer them to a paper towel-lined plate to drain excess oil. Serve immediately with lemon wedges and optionally garnish with fresh parsley. Pair with cocktail sauce, remoulade, or spicy mayo if desired.

Notes

For extra crispy shrimp, try the double dipping method: after first dredging, dip shrimp back into the buttermilk, then coat again with the flour mixture before frying.
Serve with dipping sauces such as cocktail sauce, remoulade, or spicy mayonnaise for enhanced flavor.
Maintain oil temperature around 350°F to ensure the shrimp cook quickly without absorbing excess oil.
Do not overcrowd the pan while frying to keep the oil temperature stable and shrimp crispy.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Deep Frying
Cuisine: American