Best 13 Deep Fried Shrimp Recipes

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Crispy, golden-brown, and bursting with succulent flavor, deep-fried shrimp is a culinary delight that tantalizes taste buds and leaves you craving more. This delectable dish, often found in coastal regions and seafood restaurants, is a timeless classic that transcends cultural boundaries. Whether served as an appetizer, main course, or part of a seafood platter, deep-fried shrimp offers a delightful combination of textures and flavors that cater to a wide range of palates. In this article, we present a collection of carefully curated recipes that guide you through the art of creating perfect deep-fried shrimp at home. From classic coatings to innovative variations, these recipes provide step-by-step instructions to ensure a crispy exterior and a tender, juicy interior. Get ready to embark on a culinary journey that will leave your taste buds dancing with joy.

Check out the recipes below so you can choose the best recipe for yourself!

JAPANESE-STYLE DEEP-FRIED SHRIMP



Japanese-Style Deep-Fried Shrimp image

Shrimp are seasoned and coated with crispy panko crumbs to make the easiest, tastiest deep-fried shrimp ever!

Provided by ait0shi

Categories     World Cuisine Recipes     Asian     Japanese

Time 20m

Yield 4

Number Of Ingredients 9

1 pound medium shrimp, peeled (tails left on) and deveined
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
1 cup all-purpose flour
1 teaspoon paprika
2 eggs, beaten
1 cup panko crumbs
1 quart vegetable oil for frying

Steps:

  • Place the shrimp in a bowl and season with salt, pepper and garlic powder. In a small bowl, stir together the flour and paprika. Place eggs and panko crumbs into separate bowls.
  • Heat the oil in a deep-fryer or deep skillet to 375 degrees F (190 degrees C). Dip each shrimp into the flour mixture, then into the egg, and finally into the panko crumbs to coat. Fry a few at a time until golden brown. This should take no longer than 5 minutes. Remove with a slotted spoon and drain on paper towels before serving.

Nutrition Facts : Calories 630.1 calories, Carbohydrate 53.7 g, Cholesterol 249.6 mg, Fat 36.6 g, Fiber 1.5 g, Protein 28.3 g, SaturatedFat 5.7 g, Sodium 763.1 mg, Sugar 0.4 g

DEEP-FRIED SHRIMP



Deep-Fried Shrimp image

Treat your family to these deep fried shrimps that are ready in 40 minutes - perfect for dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 7

Vegetable oil
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 large eggs
3/4 cup dry bread crumbs
1 lb uncooked medium shrimp, thawed if frozen, peeled (with tail shells left on), deveined

Steps:

  • In deep fryer or 4-quart Dutch oven, heat oil (2 to 3 inches) to 350°F.
  • In shallow dish, mix flour, salt and pepper. In another shallow dish, beat eggs slightly with fork or whisk. In third shallow dish, place bread crumbs. Pat shrimp dry with paper towels. Coat shrimp with flour mixture; dip into eggs, then coat with bread crumbs.
  • Fry 4 or 5 shrimp at a time in oil about 1 minute, turning once, until golden brown. Drain on paper towels.

Nutrition Facts : Calories 300, Carbohydrate 27 g, Cholesterol 215 mg, Fat 1, Fiber 0 g, Protein 19 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 2 g, TransFat 0 g

DEEP-FRIED SHRIMP POTATO BALLS RECIPE BY TASTY



Deep-fried Shrimp Potato Balls Recipe by Tasty image

Here's what you need: raw shrimps, salt, pepper, russet potatoes, butter, egg yolk, salt, pepper, paprika, garlic powder, flour, flour, egg, panko breadcrumb, oil

Provided by Tasty

Categories     Appetizers

Yield 15 balls

Number Of Ingredients 15

15 raw shrimps
salt, for seasoning
pepper, for seasoning
3 russet potatoes
1 tablespoon butter
1 egg yolk
2 teaspoons salt
2 teaspoons pepper
2 teaspoons paprika
2 teaspoons garlic powder
2 tablespoons flour, if the texture is too wet
flour
1 egg
panko breadcrumb
oil, for frying

Steps:

  • Peel off the shrimp skin (leave the tail on) and salt and pepper the shrimp for seasoning.
  • Cook the potatoes, mash them into small crumbs and add in butter and egg yolk. (If the texture is too wet, go ahead and add in some flour.)
  • Mix until smooth and then add in salt, pepper, paprika, and garlic powder for seasoning, mix well.
  • Take about ⅓ cup mashed potato, form into a ball shape, poke a hole on the top, then put a shrimp inside, cover the shrimp well, and tighten the ball.
  • Dip the ball into flour, egg wash, and panko, and make sure the ball is fully covered well with all three ingredients. If needed, refrigerate the balls before frying.
  • Heat the oil between 350ºF to 375ºF (180ºC to 190ºC), then fry the shrimp ball until the outside is golden brown.
  • Let it cool down a bit, and then serve it right away with any kind of sauce.
  • Enjoy!

Nutrition Facts : Calories 105 calories, Carbohydrate 12 grams, Fat 3 grams, Fiber 1 gram, Protein 5 grams, Sugar 0 grams

DEEP-FRIED COCONUT SHRIMP



Deep-Fried Coconut Shrimp image

Make and share this Deep-Fried Coconut Shrimp recipe from Food.com.

Provided by evelynathens

Categories     Coconut

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

3 eggs, beaten to blend
1 1/2 teaspoons cayenne pepper
1 teaspoon seasoning salt
1 cup all-purpose flour
3 cups dried breadcrumbs
1 cup shredded coconut
24 uncooked large shrimp, peeled,tails left on and deveined (about 1 ½ lbs total)
vegetable oil, for deep-frying
2 (8 ounce) cans crushed pineapple, drained
1 (6 ounce) jar plum sauce

Steps:

  • Combine eggs, cayenne and seasoning salt in shallow pan.
  • Place flour in another shallow pan.
  • Combine breadcrumbs and coconut in third pan.
  • Dredge shrimp in flour, shaking off excess.
  • Holding shrimp by tail, dip into eggs and then roll in breadcrumb mixture, coating thoroughly.
  • Heat oil in deep-fryer.
  • Add shrimp in batches (do not crowd) and fry until golden-brown, about 3 minutes.
  • Transfer to paper towels to drain.
  • Serve immediately with sauce.
  • For Pineapple Plum Sauce: Combine pineapple and plum sauce in small bowl.
  • Refrigerate until ready to use.

DEEP FRIED SHRIMP



Deep fried Shrimp image

I had planned the shrimp to go into a seafood pasta dish but Eric wanted rice so I looked around for things to make a batter to deep fry them, here is what I came up with. I like the waffle batter because it has a slight sweetness to it that pancake batter doesn't have

Provided by Stormy Stewart

Categories     Seafood

Time 15m

Number Of Ingredients 7

1 bag(s) shrimp, 40-50 count (i used 1/3 bag for two people)
oil to deep fry in
BATTER
1 1/4 c krustez waffle mix (can use pancake mix)
2/3 c contadina three cheese bread crumbs
1 Tbsp weber veggie grill seasoning
water to make the batter the consistancy you wish

Steps:

  • 1. Mix the batter ingredients with enough water to make a good batter. I didn't make mine too thick. Dredge the shrimp through the batter and drop into hot oil 6-8 at a time. they cook fast so be prepared with a slotted spoon to remove them with. Continue until all are cooked.

DEEP FRIED FISH OR SHRIMP



DEEP FRIED FISH OR SHRIMP image

Categories     Fish     Fry     Christmas

Yield 6-8 people

Number Of Ingredients 7

You will need:
½ cup of water
½ cup of milk
1 tablespoon of vinegar
1 tablespoon of baking soda
½ teaspoon of salt
2-3 pounds of white, firm fish (Cod, Haddock, or Flounder) or Shrimp

Steps:

  • First the batter: combine the water, milk, flour, vinegar, baking soda, and salt in a large mixing bowl. Mix well and let sit for a half-hour at room temperature. Heat up the oil in the deep fryer. Dip fish or shrimp in the batter and then drop in deep fryer (but avoid overcrowding). Cook until fish or shrimp rises to the top (2-3 minutes). Remove and allow to drain on plate or dish covered with paper towels. Servce with lemon and/or cocktail sauce.

DEEP-FRIED SALT AND PEPPER SHRIMP



Deep-Fried Salt and Pepper Shrimp image

Appetizers of deep-fried shrimp seasoned with just the right spices!

Provided by Laguna Lala

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 30m

Yield 8

Number Of Ingredients 5

1 pound large shrimp in shells, peeled and deveined
¾ teaspoon sea salt (such as Diamond Crystal®)
½ teaspoon freshly ground black pepper
½ teaspoon Chinese 5-spice powder
4 cups vegetable oil for frying

Steps:

  • Cut off feathery legs and hard pointed area right above the tail of each shrimp. Rinse shrimp and dry thoroughly.
  • Combine salt, pepper, and 5-spice powder in a small bowl.
  • Heat oil in wok or a heavy pot over high heat until your deep fry thermometer reaches 400 degrees F (200 degrees C).
  • Cook shrimp, about 5 per batch, in the hot oil until shrimp are bright pink and cooked through, about 1 minute. Remove shrimp with a slotted spoon and transfer to a paper towel-lined plate. Return oil temperature to 400 degrees F (200 degrees C) before each new batch.
  • Discard the oil in the wok and heat wok over medium-high heat; add deep-fried shrimp and spice mix and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.

Nutrition Facts : Calories 141.9 calories, Carbohydrate 0.2 g, Cholesterol 86.3 mg, Fat 11.5 g, Protein 9.3 g, SaturatedFat 1.5 g, Sodium 264.2 mg

DEEP-FRIED COCONUT SHRIMP



Deep-Fried Coconut Shrimp image

Plan ahead the battered shrimp needs to be refrigerated for a minimum of 5 hours or up to 24 hours before frying, make certain not to use longer shreds of coconut or they will not stick and please use a good-quality coconut for the shrimp, Mounds brand works well for this purchase uncooked shrimp with tails left on leave the tail on the shrimp!

Provided by Kittencalrecipezazz

Categories     Christmas

Time 5h5m

Yield 25 shrimp

Number Of Ingredients 8

1 large egg
1/2 cup all-purpose flour
2/3 cup beer (room temperature)
1 1/2 teaspoons baking powder
1/3 cup all-purpose flour
2 cups mound's brand sweetened coconut
25 medium uncooked fresh shrimp, with tails left on
2 1/2 cups vegetable oil (can use 3 cups)

Steps:

  • NOTE; the shrimp must be chilled for at least 5-24 hours (the longer chilling time the better it will be).
  • In a medium bowl whisk egg with 1/2 cup flour, beer and baking powder until well combined.
  • Prepare two separate bowls, place 1/3 cup flour in one bowl and the coconut in the other bowl.
  • Holding the shrimp by the tail dredge firstly in flour shaking off any excess flour, then dip in the beer batter allowing excess to drip off.
  • Roll the shrimp in coconut pressing down slightly with fingers to adhere the coconut to the shrimp.
  • Repeat with all remaining shrimp.
  • Place onto a parchment-lined baking sheet.
  • Refrigerate for a minimum of 5-24 hours.
  • Heat oil in a deep-fryer or in a large heavy pot to 350°F.
  • Fry the shrimp in batches turning once until golden brown.
  • Carefully using tongs remove to a brown paper bag or paper towels to drain.

VIETNAMESE DEEP FRIED SHRIMP WITH DIPPING SAUCE



Vietnamese Deep Fried Shrimp with Dipping Sauce image

While studying up on Vietnamese cooking, I came across this recipe, which sounded easy and delicious for our wine-time. I wondered if I could use cornstarch in place of tapioca starch and learned that cornstarch would turn mushy, while the tapioca starch will remain crispy. I could find tapioca flour in my store but not tapioca...

Provided by Chef Potpie (Laurel)

Categories     Seafood Appetizers

Time 10m

Number Of Ingredients 13

1 lb large shrimp, peeled, deveined, tails left on
1 tsp chicken bouillon powder
1/2 tsp white pepper
1 tsp salt
1/2 c tapioca starch, or flour by bob's red mill in the grocery store
oil for frying
1/3 c fresh lime juice
3 Tbsp sugar
2/3 c warm water
1 Tbsp unseasoned rice vinegar
6 Tbsp fish sauce
2 clove garlic, finely chopped
2-3 thai chilis, minced

Steps:

  • 1. Mix dipping sauce ingredients together and allow to sit for a day. Can be refrigerated for 2 weeks.
  • 2. Next day, in a medium bowl, mix together bouillon powder, salt and white pepper, and toss the shrimp with this mixture until evenly coated. Allow to marinate for 15 minutes.
  • 3. Now, while oil is heating to 375, add tapioca starch to shrimp, and toss to coat evenly.
  • 4. Deep fry the shrimp in small batches for 3 minutes, until golden brown. Drain on paper towels and serve immediately with dipping sauce.

DEEP FRIED SHRIMP



Deep Fried Shrimp image

These shrimp are delicious served with french fries!

Provided by Ladan

Categories     Seafood     Shellfish     Shrimp

Time 20m

Yield 6

Number Of Ingredients 7

4 pounds large shrimp - peeled and deveined
1 teaspoon salt
1 teaspoon ground black pepper
8 eggs, beaten
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 ½ cups vegetable oil

Steps:

  • In a medium size mixing bowl combine shrimp, salt and pepper; stir.
  • Heat oil in a medium size saucepan. In another medium size mixing bowl stir together eggs, flour and baking powder. Dredge shrimp in egg mixture then fry in oil until they are golden.

Nutrition Facts : Calories 493 calories, Carbohydrate 24.8 g, Cholesterol 708.9 mg, Fat 15 g, Fiber 0.9 g, Protein 61.1 g, SaturatedFat 3.5 g, Sodium 1092.3 mg, Sugar 0.6 g

DEEP-FRIED SHRIMP DIP II



Deep-Fried Shrimp Dip II image

Number Of Ingredients 3

2 tablespoons ketchup
1 tablespoon Chinese chili
1 teaspoon hoisin sauce

Steps:

  • 1. Combine all ingredients, blending well. 2. Serve in a dip dish. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

DEEP-FRIED SHRIMP WITH CROUTONS



Deep-Fried Shrimp With Croutons image

Number Of Ingredients 10

1 pound Basic Deep-Fried Shrimp
3 slices white bread
12 water chestnuts
3 tablespoons soy sauce
2 tablespoons sherry
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons oils

Steps:

  • 1. Deep-fry shrimp (from the Edit Tap, click to open recipe and follow instructions) but only for 1 to 2 minutes. 2. Remove bread crusts and cut bread in 2-inch cubes (or approximately the size of the shrimp). Slice water chestnuts. 3· In one cup, combine soy sauce, sherry, salt and sugar. In another cup, blend cornstarch and cold water to a paste. 4. Reheat deep-frying oil. Add bread cubes and deep-fry until golden. Drain on paper toweling arrange on a serving platter. 5. Heat remaining oil. Add water chestnuts stir-fry a few times. Add deep-fried shrimp stir-fry 1/2 minute to reheat. 6. Add soy-sherry mixture and bring quickly to a boil. Then simmer, covered, 2 minutes. 7. Stir in cornstarch paste to thicken. Spoon mixture over bread cubes and serve at once. NOTE: Slightly stale bread is best for the croutons.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

DEEP FRIED BEAN CURD WITH DRIED SHRIMP SAUCE



Deep Fried Bean Curd with Dried Shrimp Sauce image

Number Of Ingredients 10

2 tablespoons dried shrimp
4 cakes Deep-fried Bean Curd
1 scallion stalk
1 cup chicken stock
2 tablespoons sherry
1/2 teaspoon salt
2 teaspoons soy sauce
2 tablespoons oils
1 teaspoon cornstarch
1 tablespoon water

Steps:

  • 1. Soak dried shrimp.2. Deep-fry bean curd as in "Deep Fried Bean Curd Stir Fried with Mushrooms and Broccoli" recipe. Mince scallion. Combine stock, sherry, salt and soy sauce.3. Heat oil. Add scallion and soaked shrimp stir-fry a few times. Add stock mixture and heat quickly. Then simmer, covered, 5 minutes.4. Add deep-fried bean curd cubes stir in only to heat through. Meanwhile, blend cornstarch and cold water to a paste then stir in to thicken.VARIATION: For the dried shrimp and scallion, substitute 1 tablespoon brown bean sauce, mashed, and 1 garlic clove, minced stir-fry as in step 3. Thenadd plain stock (omit the sherry, salt and soy sauce). In step 4, add 2 tablespoons oyster sauce with the bean curd cubes.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Choose fresh and large shrimp for the best results.
  • Make sure the shrimp are deveined and peeled before cooking.
  • Use a light and neutral oil for frying, such as canola or vegetable oil.
  • Heat the oil to the correct temperature before adding the shrimp. The oil should be hot enough to cause the shrimp to sizzle immediately.
  • Fry the shrimp in batches to avoid overcrowding the pan. This will help them cook evenly.
  • Cook the shrimp for 2-3 minutes per side, or until they are golden brown and opaque.
  • Drain the shrimp on paper towels before serving to remove excess oil.
  • Serve the shrimp immediately with your favorite dipping sauce.

Conclusion:

Deep-fried shrimp is a classic dish that is enjoyed by people of all ages. It is a simple dish to make, but there are a few tips and tricks that can help you achieve the perfect results. By following the tips in this article, you can make sure that your deep-fried shrimp are crispy, golden brown, and delicious.

Deep-fried shrimp can be served as an appetizer, main course, or snack. It is a versatile dish that can be paired with a variety of dipping sauces and sides. Some popular dipping sauces for deep-fried shrimp include tartar sauce, cocktail sauce, and sweet and sour sauce. Common sides for deep-fried shrimp include french fries, onion rings, and coleslaw.

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