Crispy Breaded Shrimp for the ultimate seafood appetizer. With tender, juicy shrimps and golden, crunchy coating, they’re seriously addicting!
My daughter and I both share a great appreciation for good food. One of our treasured activities together is trying out new restaurants and re-visiting favorite ones. Every time she comes down from Northern California, we make it a point to visit our favorite food haunts.
These crispy fried shrimps were inspired by a previous visit to a popular Filipino restaurant in the city of Artesia. As we’ve been a regular patrons for many years and have always enjoyed their ginataang gulay, binagoongan baboy, pancit guisado and crispy pata in the past, we ordered without checking their menu.
While we were waiting for our food, however, I decided to browse the menu booklet to find recipe inspirations and ideas for the blog. The list was mostly the usual Filipino fare, nothing out of the ordinary that I haven’t tried before or haven’t cooked myself. Except one item: Shrimp-charon! I was intrigued and wanted to try the dish but the amount of food we ordered was already more than two people can consume. I had to pass.
Instead, I flagged down the waiter and asked what shrimp-charon was. Breaded and deep-fried shrimps, he answered. Breaded and deep-fried? Easy enough to replicate at home.
Tips on How to Make Crispy Breaded Shrimp
This breaded shrimp recipe is very easy to make and comes together in no time but it does involve a few simple tricks for best results.
- Pat the shrimps dry so the breading adheres well. I like to use small size shrimps (71/90) to get a better shrimp and coating ratio.
- My favorite breading mix is three parts flour and one part cornstarch which delivers a light yet very crispy texture.
- Temperature, temperature, temperature! The right temperature is crucial to the success of any fried foods. Make sure the oil is hot enough so the breading crisps quickly and doesn’t fall apart. If you have a thermometer, check to make sure oil is at 350 F. If you don’t have a thermometer, insert a wooden stick into the oil. The oil should be bubbling around the stick.
- Do not overcrowd the pan, fry in batches depending on the size of your cooking vessel. Make sure to heat oil back to 350 F before adding the next batch.
- Don’t drain the fried shrimps on paper towels as the paper towels absorb steam, turning deep-fried foods soggy. Instead, drain on a wire rack set over a baking sheet (to catch oil drips).
- I especially love these crispy shrimps with a sprinkling of chili powder and a spritz of lime juice but your can season them anyway you like. Try garlic powder, paprika, Cajun seasoning, curry powder or just salt and pepper.
How to Serve Fried Shrimp
These crispy breaded shrimp are great as an appetizer drizzled with lime or lemon juice or dipped in your favorite sauces.
They’re also amazing nestled in warm corn tortillas for seafood tacos or stuffed into hoagies for sandwiches. Any way you enjoy them, they’re tasty and seriously addicting!
Crispy Breaded Shrimp for the ultimate seafood appetizer. With tender, juicy shrimps and golden, crunchy coating, they're seriously addicting!
- 1 pound 71/90 count small shrimps, peeled and deveined
- 3/4 cup flour
- 1/4 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 eggs
- 2 tablespoons milk
- 1 teaspoon hot sauce
- canola oil
Rinse shrimps under cold running water and pat dry.
On a shallow plate, combine flour, cornstarch, salt, pepper, paprika, and garlic powder. Stir until evenly dispersed.
In a large bowl, combine eggs, milk and hot sauce. Whisk until well blended and frothy.
In a deep, wide skillet over medium heat, heat about 3 inches deep of oil.
Working in batches, lightly dredge shrimps in flour mixture, shaking off excess.
Dip in egg mixture and then dredge again in flour mixture, patting down flour onto shrimps.
Gently add into hot oil one by one (to prevent clumping) and deep-fry, turning as needed, for about 3 to 5 minutes or until golden and crisp.
With a slotted spoon, remove from pan and drain on a wire rack set over a baking sheet. Season with chili powder and drizzle with lime juice, if desired. Serve immediately.