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Red and white checkered basket brimming with breaded fried shrimp, photographed at an angle to highlight texture and quantity.
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Crispy Southern Fried Shrimp Recipe

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.
Course dinner, lunch
Cuisine American, Southern
Keyword crispy fried shrimp, fried shrimp, how to fry shrimp, Old Bay fried shrimp, Southern fried shrimp
Prep Time 15 minutes
Cook Time 10 minutes
shrimp rest 10 minutes
Total Time 35 minutes
Servings 4 servings
Calories 278kcal
Author Brandi Crawford

Equipment

Ingredients

  • 1 pound raw shrimp Peeled and deveined.
  • 1-2 eggs You may need 2 eggs depending on the size of your shrimp.
  • ½ cup flour
  • ⅓ cup yellow cornmeal
  • ⅓ cup breadcrumbs
  • 1 ½ teaspoons lemon pepper seasoning Divided into 2 portions: 1 teaspoon and ½ teaspoon
  • 1 ½ teaspoons Old Bay Seasoning Divided into 2 portions: 1 teaspoon and ½ teaspoon
  • salt and pepper to taste
  • ½ teaspoon cayenne pepper Optional for spicy.
  • vegetable or canola oil

Instructions

Pan Frying

  • Prep the shrimp: Pat the peeled and deveined shrimp dry with paper towels to help the coating stick. Set aside.
    1 pound raw shrimp
  • 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 ½ teaspoon of lemon pepper, ½ teaspoon Old Bay seasoning, and salt to taste.
    1-2 eggs
  • Make the breading mix: In a large plastic or paper bag or mixing bowl with a lid, combine: flour, yellow cornmeal, breadcrumbs, 1 teaspoon of lemon pepper seasoning, 1 teaspoon of Old Bay seasoning, salt, pepper, and optional cayenne pepper. Seal and shake the bag or stir the bowl to mix everything evenly.
    ½ cup flour, ⅓ cup yellow cornmeal, ⅓ cup breadcrumbs, 1 ½ teaspoons lemon pepper seasoning, 1 ½ teaspoons Old Bay Seasoning, salt and pepper to taste, ½ teaspoon cayenne pepper
  • 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.
  • 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.
  • 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.)
    vegetable or canola oil
  • 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.
  • Drain and serve: Use a slotted spoon to transfer the fried shrimp to a wire rack. Avoid paper towels. A wire/baking rack will allow air circulation and maintain crispness. Let cool slightly before serving with your favorite dipping sauce.

Air Frying

  • Spray the air fryer basket with cooking oil to prevent sticking.
  • Add the breaded shrimp the air fryer basket. Cook in batches if necessary. Do not stack shrimp.
  • Air fry at 400 degrees for 8-11 minutes or until crispy, flipping halfway through.

Notes

Feel free to season the shrimp with any of your favorite spices. Swap out lemon pepper or Old Bay for what you wish.
You can omit the breadcrumbs without any changes to the other breading ingredients.
If you don't want to use cornmeal, be sure to use breadcrumbs (the same amount noted for the cornmeal).
I like to season the shrimp first along with the eggs and then season the breading as well for optimal flavor. You can skip seasoning the shrimp prior to the breading if you want less flavor and spice.
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.

Nutrition

Serving: 4oz | Calories: 278kcal | Carbohydrates: 27g | Protein: 22g | Fat: 8g