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The Ultimate Crispy Fried Shrimp Recipe (Restaurant Copycat)

A generous pile of golden brown, crispy fried shrimp served on a white plate, ready to eat.
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Make restaurant-quality fried shrimp at home with this simple recipe. You achieve an ultra-crispy, golden coating and tender shrimp every time by using a buttermilk soak and seasoned flour dredge.

Ingredients

Scale
  • 2 lbs jumbo shrimp, peeled and deveined, tails on or off
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • Vegetable oil or peanut oil, for frying

Instructions

  1. Pat the peeled and deveined shrimp completely dry with paper towels. This step helps prevent sogginess.
  2. Place the dry shrimp in a bowl and pour the buttermilk over them. Add salt, pepper, and cayenne pepper. Toss to coat. Let the shrimp marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
  3. In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, and thyme. This is your seasoned coating.
  4. Remove the shrimp from the buttermilk, allowing excess to drip off, but do not wipe them dry.
  5. Dredge each shrimp thoroughly in the flour mixture, pressing the coating onto the shrimp to create a thick layer. Place the coated shrimp on a wire rack set over a baking sheet.
  6. Heat 2 to 3 inches of oil in a deep, heavy-bottomed pot or Dutch oven to 360°F (182°C). Use a thermometer to monitor the temperature; maintaining this heat is key to crispiness.
  7. Carefully place 6 to 8 shrimp into the hot oil, ensuring you do not overcrowd the pot. Overcrowding lowers the oil temperature, leading to greasy shrimp.
  8. Fry for 2 to 3 minutes, turning once, until the coating is deep golden brown and crisp.
  9. Remove the fried shrimp with a slotted spoon and place them immediately on a clean wire rack set over a baking sheet to drain excess oil. Do not place them on paper towels, as this traps steam and softens the crust.
  10. Repeat with the remaining shrimp, allowing the oil temperature to return to 360°F between batches.
  11. Serve immediately with your favorite dipping sauce.

Notes

  • For extra crunch, you can double-dredge: dip the coated shrimp back into the buttermilk briefly, then back into the flour mixture before frying.
  • If you are planning your weekly meals, this recipe pairs well with simple sides, making it a great option for meal planning.
  • Keep the oil temperature consistent. If the oil smokes, it is too hot; if the shrimp look pale after a minute, it is too cool.

Nutrition

Find it online: https://delicerecipe.com/crispy-fried-shrimp-recipe-restaurant-copycat/