If you’re anything like me, you love shrimp—and you’re not alone. Shrimp is one of the most popular seafood choices around the globe, and for good reason. It’s quick to cook, full of flavor, and when fried just right, it’s irresistibly crispy.
This recipe delivers the crispiest fried shrimp using a simple flour and cornmeal coating. No breadcrumbs, no complicated batter—just straightforward, golden perfection every time.
Ingredients
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Canola oil (for frying)
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2 large eggs, beaten
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1 cup whole milk
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2 tablespoons chile hot sauce (like Cholula)
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2 pounds large raw shrimp, peeled and deveined
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3/4 cup all-purpose flour (about 3 1/4 oz.)
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2/3 cup cornmeal (about 2 7/8 oz.)
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1 1/2 teaspoons kosher salt
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1 teaspoon black pepper
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1/2 teaspoon cayenne pepper
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For serving: lemon wedges, cocktail sauce, or rémoulade (optional)
How to Make Fried Shrimps
Step 1: Heat the Oil
Pour canola oil into a large deep skillet to a depth of about 2 inches. Heat over medium-high until the oil reaches 370°F (188°C).
Step 2: Prepare the Dredge
In a shallow bowl, whisk together the eggs, milk, and hot sauce. Add shrimp and toss to coat.
In another shallow dish, mix the flour, cornmeal, salt, black pepper, and cayenne pepper.
Step 3: Dredge and Fry
Working in batches of 6 to 8 shrimp, remove them from the egg mixture and let the excess drip off.
Dredge the shrimp in the flour mixture until fully coated.
Place the shrimp in the hot oil and fry for about 2 minutes, or until golden and crisp.
Remove with a slotted spoon and drain on a paper towel-lined baking sheet.
Repeat with remaining shrimp, allowing the oil to return to temperature between batches.
Step 4: Serve
Serve hot with lemon wedges, your favorite cocktail sauce, or rémoulade.
Tips for Crispy Shrimp Every Time
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Keep your oil temperature steady—too cool and the shrimp will be soggy; too hot and they’ll burn.
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Don’t overcrowd the pan. Fry in small batches to maintain crispness.
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Let shrimp rest on paper towels or a wire rack immediately after frying to avoid sogginess.