clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Best Fried Shrimp EVER!


  • 2530 raw Jumbo shrimp, peeled and de-veined, tails removed (I use the frozen kind and just thaw beforehand)
  • Canola oil – enough to fill the frying pan to about 1 1/2″ inch high full
  • Buffalo sauce or other favourite sauce for dipping.
  • 4 eggs
  • 1 1/2 cups all purpose flour
  • 1 tbsp salt
  • 1 tbsp baking powder
  • 1 tsp white pepper
  • 1 1/2 cups milk
  • 2 cups all purpose flour
  • 1/4 cup cornmeal
  • 1/2 tsp oregano
  • Pinch of ground powdered ginger
  • 1 crushed bay leaf
  • Pinch of black pepper
  • Pinch of celery seed
  • 1/8 tsp mustard powder
  • 1 tbsp smoked paprika
  • 1 1/2 tsp Cajun seasoning
  • 2 tsp salt
  • 1/3 cup + 2 tbsps Panko bread crumbs
    Items Needed In addition to typical tools:
  • Candy/Deep fry thermometer that can be attached to the side of a large frying pan
  • Large frying pan with high sides for frying (this is similar to the one I use)
  • 2 wire cooking racks that fit on a baking sheet
  • 2 Baking sheets (make sure they can also fit inside your fridge)


  1. Preheat the oven to 200°F.
  2. Combine the Batter ingredients in a medium mixing bowl. Use a whisk to make sure everything is combined well.
  3. In a separate large mixing bowl, combine all the dry ingredients for the breading.
  4. Place a wire cooking rack onto a baking sheet. This is where you will lay your shrimp as they are breaded.
  5. Working with 1 shrimp at a time – dip the shrimp into the breading to coat, then dip into the batter and allow the excess to drip off.
  6. Then drop the shrimp into the breading again. Roll the shrimp back and forth until thickly coated in the batter. You’ll know it has enough breading on it when the shrimp is completely coated and the moist parts of the batter are no longer on the outside. Every bit of the moist batter part should be coated in the breading.
  7. As you batter the shrimp, place them on top of the wire rack over the baking sheet.
  8. Once all of the shrimp has been battered, place the baking sheet with the rack into the fridge to chill for 20 minutes. It’s important that the shrimp chill before frying in order to properly set the batter and breading.
  9. While the shrimp chill in the fridge, heat the oil in the frying pan. Make sure that the thermometer is attached to the side.
  10. Place the other baking sheet and wire rack inside the preheated oven. This is where you will place the shrimp to keep warm and crisp while as you fry.
  11. Once the oil in the frying pan has heated to 360° – 365°F, you can begin frying the shrimp. Do not let the oil smoke or your shrimp will burn. Keep a close eye on the thermometer and adjust the heat as you fry to maintain the proper temperature.
  12. Fry 6 – 8 shrimp at a time. Do not crowd them. Fry for 3 – 4 minutes each side. Flip only once.
  13. As the shrimp are cooked, use a metal mesh strainer spoon to fish them out and place them into the warm oven.
  14. Repeat the frying process until all shrimp have been cooked and are warmed in the oven.
  15. Serve right away with your favorite dipping sauce. We love to use buffalo sauce as a dip for these, like in the pictures. 🙂
  • Prep Time: 25 mins
  • Cook Time: 35 mins
  • Category: Appetizer