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Crispy Breaded Shrimp

by Lalaine Manalo last updated September 19, 2019 posted July 17, 2018 12 Comments

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Crispy Breaded Shrimp for the ultimate seafood appetizer. With tender, juicy shrimps and golden, crunchy coating, they’re seriously addicting!

These Crispy Breaded Shrimp are seriously addicting with the perfect flavor and crunch!
Crispy Breaded Shrimp

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.

Perfectly seasoned, these golden crispy fried shrimp are so addictive and delectable!

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.

These Crispy Breaded Shrimp make a great appetizer or filling for tacos or hoagie sandwiches.

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 in a cast iron skillet
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3.5 from 10 votes

Crispy Breaded Shrimp

These golden Crispy Breaded Shrimp are perfectly seasoned and have a delicious crunch. They are great as an appetizer or as a filling for tacos or hoagie sandwiches. Seriously addicting!
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Appetizer
Cuisine: Global
Keyword: crispy breaded shrimp
Servings: 4 Servings
Calories: 329kcal
Author: Lalaine Manalo

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 329kcal | Carbohydrates: 26g | Protein: 28g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 368mg | Sodium: 1525mg | Potassium: 156mg | Vitamin A: 240IU | Vitamin C: 5.4mg | Calcium: 189mg | Iron: 3.9mg
Tried this recipe? I'd love to see what you made!mention @Kawalingpinoy and hashtag your photo with #kawalingpinoy
Crispy Breaded Shrimp in a cast iron skillet
Crispy Fried Shrimp in a cast iron skillet

 

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Filed Under: Appetizers, Fish and Seafood Tagged With: cornstarch, flour, shrimp

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Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

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Comments

  1. Gigi says

    December 21, 2016 at 5:32 am

    what type of milk im to going to use?

    Reply
    • Lalaine says

      December 21, 2016 at 2:01 pm

      Just regular liquid milk, whole milk 🙂

      Reply
      • ART GARCI says

        May 28, 2017 at 6:56 am

        Can you mail me your book Art Garcia
        16354 Ella Blvd apt 3312
        Houston , Texas 77090

        Thank you so much

        Reply
        • Lalaine says

          May 28, 2017 at 12:20 pm

          Hello Art

          Unfortunately, I don’t have a physical book but I do offer a FREE ecookbook for subscribers you can download and print. I will email you the download link 🙂

          Reply
  2. Glenda says

    August 4, 2015 at 7:29 am

    what food goes well with shrimp-charon? please let me know as i’m planning to cook this soon, thank you for sharing this =)

    Reply
    • Lalaine says

      August 10, 2015 at 7:05 pm

      Hello Glenda

      I like to enjoy these shrimps by themselves as appetizer but I am sure they’ll pair will with rice. You can also sandwiched them between hoagie rolls and top with coleslaw. Delicious!

      Reply
  3. teepee says

    August 4, 2015 at 6:46 am

    this is kinda new for me too, but looks pretty good and delicious, now i’m getting hungry,hehe… Would definitely try this one of these days. 🙂

    Reply
    • Lalaine says

      August 10, 2015 at 7:02 pm

      Hello Teepee

      Hope you try it, masarap siya 🙂

      Reply
  4. Sheri says

    August 3, 2015 at 2:51 pm

    Do the shrimp need to be submerged in the hot oil? Or just halfway and then turned? Thank you!

    Reply
    • Lalaine says

      August 3, 2015 at 3:05 pm

      Hi Sherry

      Yes, the shrimps are deep fried and submerged in hot oil.

      Reply
  5. JEN says

    July 27, 2015 at 7:03 pm

    I was wondering, is it really 1 tablespoon of salt? It seems a little bit too much that’s why. Thank you/

    Reply
    • Lalaine says

      July 27, 2015 at 7:42 pm

      I am sorry for typo. Yes, it’s supposed to be one teaspoon of salt. Thanks for bringing it to my attention 🙂

      Reply

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