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This crispy fried shrimp is always a hit at get-togethers with its golden crunch and irresistible dippable factor. Serve these hot with chilled ranch and ketchup and watch them vanish faster than you can cook up the next batch.
The first time I made fried shrimp with my kids we ended up in a batter-splattered kitchen laughing at our imperfect shapes. Now it is our go-to Friday treat.
Ingredients
- Large raw shrimp: peeled and deveined with tails on for easy eating and beautiful presentation buy the freshest shrimp you can
- All-purpose flour: helps the coating stick gives an even crunch sift for super light coverage
- Large eggs: bind the layers together and help the breadcrumbs adhere pick the freshest eggs for best flavor
- Panko breadcrumbs: create that signature airy crunch choose Japanese-style for a lighter coating
- Shredded coconut: brings extra crispiness and a sweet-savory flavor use fresh or unsweetened coconut for best results
- Salt: enhances the shrimp and brings all the flavors together try to use a flaky sea salt for more bite
- Black pepper: gives a gentle kick and depth freshly ground is best
- Paprika: a dash adds a touch of color and subtle smokiness opt for smoked paprika for added complexity
- Vegetable oil for frying: ensures crisp results aim for a high smoke point oil like peanut or canola
- Ranch dressing for dipping: adds creamy herby notes always use full-fat chilled ranch for best taste
- Ketchup: the classic sweet tangy partner for fried foods look for ketchup with minimal added sugar
- Chopped parsley or chives for garnish: bring fresh color and mild onion flavor use fresh-cut garnish for the brightest finish
Step-by-Step Instructions
- Prep the breading station:
- Set up three shallow dishes with flour eggs and panko mixture each seasoned lightly. This creates a seamless flow for breading and ensures even seasoning at every step.
- Bread the shrimp:
- Coat each shrimp in flour so the surface is dry dip in egg so the coating sticks and then roll thoroughly in panko and coconut mixture pressing firmly so no bare spots remain. Arrange in a single layer on a tray so the coating sets while you work.
- Fry the shrimp:
- Heat your oil in a deep skillet until it reaches 350 Fahrenheit. Fry shrimp in small batches so the oil stays hot and your shrimp turn beautifully golden and crisp. Each piece takes about two to three minutes per side. Use tongs to turn and remove to paper towels so they stay crunchy not greasy.
- Plate and serve:
- Pile hot shrimp on a platter arrange small bowls of ranch and ketchup in the middle or at the side and finish with a generous sprinkle of chopped parsley or chives. Serve immediately for the best texture.
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My favorite part of this recipe is the coconut I started adding it after a friend from the coast recommended it and it makes every bite more special. There is never a dull moment when my family is gathered around the table grabbing shrimp and swapping stories.
How To Store
If you have leftovers let shrimp cool completely before transferring to an airtight container. Refrigerate and use within two days. Reheat in a hot oven to bring back the crunch never microwave or the coating gets soggy.
Ingredient Swaps
No panko on hand Regular breadcrumbs work but will not be as light. You can also use crushed unsweetened cornflakes for extra crisp. If you do not like coconut just skip it the shrimp still comes out crunchy and delicious.
Serving Suggestions
Fried shrimp shines as an appetizer but you can also serve it over shredded lettuce for a main course salad. Tuck into warm tortillas for easy shrimp tacos or pile onto a platter with lemon wedges and pickles for a southern-style spread.
Crunchy History
Fried shrimp has deep roots in many world cuisines from American coastal diners to Asian street vendors. The blend of panko and coconut gives this dish a little island flair and has become one of our fun spin-offs from classic southern fried seafood nights.
Recipe FAQs
- → How do I ensure the shrimp turn out crispy?
Use panko breadcrumbs and fry at the correct oil temperature to achieve crispiness. Don't overcrowd the pan, and drain on paper towels immediately after frying.
- → Can I add coconut to the breading?
Yes, shredded coconut adds extra flavor and crunch to the coating. Mix it with panko before breading for a subtle, sweet note.
- → Is it necessary to keep the shrimp tails on?
Keeping the tails on makes for easier handling and a more attractive presentation, but you can remove them if preferred.
- → What dipping sauces pair well with fried shrimp?
Chilled ranch dressing and classic ketchup work beautifully, but you can also try spicy mayo, cocktail sauce, or tartar sauce.
- → How should I garnish the dish?
Sprinkle chopped parsley or chives over the top just before serving for a fresh, colorful touch.
- → Can these be made ahead?
Fried shrimp are best served hot and fresh, but you can prep the breaded shrimp ahead and refrigerate until ready to fry.