Crispy Fried Shrimp

I grew up around classic Southern cooking, and I’ve spent a decade developing well-seasoned recipes that actually work in everyday kitchens. If you’ve ever struggled with soggy shrimp or breading that won’t stick, this fried shrimp recipe is going to change that. I walk you through every step so you get crispy texture, seasoning you can actually taste, and juicy shrimp.

Fried Shrimp Ingredients

• Raw Shrimp (Peeled and Deveined) – Using peeled and deveined shrimp saves time and keeps things easy. I like using large shrimp (21-25 or 31-40 count) for the perfect balance of tender inside and crispy outside. Jumbo works great, too!
• Eggs – Eggs are your glue. They help the breading stick and create that golden coating that crisps up beautifully once fried.
• Flour – The flour gives the shrimp a dry base layer so the egg sticks better. It also helps seal in moisture, so the shrimp stay juicy inside.
• Yellow Cornmeal – This adds that classic Southern crunch. It fries up golden and gives the breading that slightly gritty, and the perfect texture we all love on fried seafood.
• Breadcrumbs – Breadcrumbs help add extra crispness and structure to the coating. When paired with cornmeal, you get a lighter, crispier bite that holds up well after frying.
• Old Bay/Lemon Pepper Seasoning – These are optional for flavor, but they are my favorites for shrimp and most seafood! Lemon pepper adds a zesty kick that brightens up the shrimp with a little citrus pop. Old Bay is a seafood classic. It has herbs and spices that will have the shrimp tasting like it came from a restaurant.
• Vegetable or Canola Oil – These oils have a high smoke point, which means they’re great for frying. They don’t add a heavy flavor, so the seasoning and crunch can shine without being greasy.

How to Keep the Breading From Falling Off

• Pat the shrimp dry first: Moisture is the enemy of crisp. Use paper towels to thoroughly dry the shrimp before breading so the coating can stick better.
• Don't apply an excessively thick breading layer. This will fall off.
• Let the breaded shrimp rest. After breading, place the shrimp on a wire rack or plate and let them rest for 10–15 minutes before frying. This helps the coating set and reduces the chances of it falling off in the oil. This is when I add the oil to the pan and get it hot to cook. I also use this time to clean up the kitchen and get dishes loaded into the dishwasher!
• Don’t overcrowd the pan. Frying too many at once lowers the oil temperature and creates steam, which loosens the breading. Fry in batches to keep everything crispy.
• Don’t flip too much. Let the shrimp cook on one side until golden before turning. Flipping too early or too often can tear off the coating.

How to Prevent Rubbery, Overcooked Shrimp

Rubbery shrimp happens as a result of frying at too low a temperature (leading to longer cooking times), overcrowding the pan (which lowers the oil temperature), or frying shrimp directly from the refrigerator, causing uneven cooking.

Maintain an oil temperature between 350 degrees and 375 degrees. Fry shrimp in small batches to prevent temperature drops. Allow shrimp to come to room temperature before frying for even cooking.

How to Avoid Soggy Greasy Shrimp

This happens when the oil not hot enough, leading to increased oil absorption, overcrowding the pan, causing the temperature to change, or placing fried shrimp directly on paper towels, which traps steam and softens the breading.

Use a thermometer to ensure oil stays within the optimal temperature range. Avoid overcrowding; fry in batches to maintain consistent oil temperature. Drain fried shrimp on a wire rack to allow air circulation and maintain crispness.

How to Make Crispy Fried Shrimp

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Prep the shrimp: Pat the peeled and deveined shrimp dry with paper towels to help the coating stick. Set aside.
2. Beat the eggs: In a small bowl, crack and beat the eggs until smooth. This will help the breading stick to the shrimp. Season with lemon pepper, Old Bay seasoning, and salt.
3. Make the breading mix: In a large plastic or paper bag or mixing bowl with a lid, combine: flour, yellow cornmeal, breadcrumbs, lemon pepper seasoning, Old Bay seasoning, salt, pepper, and optional cayenne pepper. Seal and shake the bag or stir the bowl to mix everything evenly.
4. Bread the shrimp: Working in batches, dip the shrimp into the beaten eggs, letting any excess drip off. Then place the egg-coated shrimp into the bag with the breading mix. Seal and shake until fully coated.
5. Let the coating set: For the crispiest result, place the breaded shrimp on a wire rack or parchment-lined plate and let them rest for 10–15 minutes before frying. This helps the breading stick better.
6. Heat the oil: Pour vegetable or canola oil into a large skillet or deep pan—about 1½ to 2 inches deep. Heat over medium-high until it reaches 350-375 degrees. (You can test with a thermometer or drop in a bit of breading—it should sizzle immediately.)
7. Fry the shrimp: Carefully add the shrimp in batches, being sure not to overcrowd the pan. Fry for 2–3 minutes per side, or until golden brown and cooked through.
8. Drain and serve: Use a slotted spoon to transfer the fried shrimp to a wire rack. Let cool slightly before serving with your favorite dipping sauce.

Frequently Asked Questions and Pro Tips

Sauces for Fried Shrimp

You can't go wrong with cocktail sauce, hot sauce (Louisiana is my fave!), and tartar sauce. Remoulade sauce is my go-to.

What to Pair with Fried Shrimp

Classic sides like Creamy Southern Coleslaw and Vinegar Coleslaw are great for shrimp. Take your pick, creamy or vinegar based.

If you're looking for something crunchy go with Cajun Fries or Fried Green Tomatoes.

You can never go wrong with classic Southern soul food favorites like Collard Greens with Smoked Turkey, Baked Mac and Cheese, or Southern Cooked Cabbage.