Perfect Fried Shrimp: Crispy, Flavorful, and Irresistible

There’s nothing quite like perfectly fried shrimp—crispy on the outside, juicy on the inside, and full of flavor. Whether you’re serving them as an appetizer or as the star of a meal, these fried shrimp are sure to impress. Coated in a flavorful, crunchy crust, these shrimp are lightly spiced with cayenne and complemented by the tang of chile hot sauce. Let’s walk through the steps to achieve crispy, golden-brown shrimp that’s sure to satisfy your taste buds!

Ingredients:

Canola oil (for frying)
2 large eggs, beaten
1 cup whole milk
2 tablespoons chile hot sauce (such as Cholula or your favorite variety)
2 pounds large raw shrimp, peeled and deveined
3/4 cup all-purpose flour (about 3 1/4 oz.)
2/3 cup cornmeal (about 2 7/8 oz.)
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
For serving: Lemon wedges, cocktail sauce, or rémoulade (optional)

Instructions:

Step 1: Heat the Oil and Prepare the Breading

Heat the oil: Pour enough canola oil into a large, deep skillet or frying pan to cover the shrimp by about 2 inches. Heat the oil over medium-high heat until it reaches 370°F. Use a deep-frying thermometer for accuracy.
Prepare the egg mixture: While the oil heats, whisk together the eggs, whole milk, and chile hot sauce in a shallow dish. This mixture will help the breading stick to the shrimp and add a subtle spice.
Prepare the flour and cornmeal coating: In a separate shallow dish, combine the all-purpose flour, cornmeal, kosher salt, black pepper, and cayenne pepper. This seasoned flour mixture will give the shrimp a flavorful, crispy crust.

Step 2: Coat and Fry the Shrimp

Coat the shrimp: Take 6 to 8 shrimp at a time and dip them into the egg mixture. Toss the shrimp gently to ensure they are fully coated. Let any excess egg mixture drip off.
Dredge in the flour mixture: Next, dredge the shrimp in the seasoned flour and cornmeal mixture. Press lightly to ensure an even coating, shaking off any excess. The flour-cornmeal blend will create a golden, crispy texture when fried.
Fry the shrimp: Carefully add the coated shrimp to the hot oil, making sure not to overcrowd the pan. Fry the shrimp for about 2 minutes, or until the coating is golden brown and crispy. Use a slotted spoon to remove the shrimp from the oil and transfer them to a baking sheet lined with paper towels to drain any excess oil.
Repeat the frying process: Continue dredging and frying the shrimp in batches, being sure to let the oil come back up to 370°F before adding more shrimp. This ensures that the shrimp fry evenly and the coating stays crisp.

Step 3: Serve and Enjoy

Serve the shrimp: Once all the shrimp are fried, serve them immediately while hot and crispy. Garnish with lemon wedges for a fresh burst of citrus, and offer cocktail sauce or rémoulade for dipping. These shrimp are perfect as an appetizer or paired with your favorite side dishes for a satisfying main course.

Tips for Perfect Fried Shrimp:

Oil temperature: Maintaining the oil temperature around 370°F is key to achieving crispy shrimp. If the oil is too hot, the shrimp may burn before cooking through. If it’s too cool, the shrimp will absorb too much oil and become greasy.
Don’t overcrowd the pan: Fry the shrimp in small batches to avoid overcrowding, which can lower the oil temperature and result in soggy shrimp.
Customize the seasoning: If you like your shrimp spicier, feel free to add more cayenne or hot sauce to the egg mixture. For a milder flavor, reduce the amount of cayenne.
Drain excess oil: For the crispiest shrimp, be sure to drain them on paper towels immediately after frying to remove any excess oil.

Conclusion

These Perfect Fried Shrimp are a true treat—crispy, flavorful, and easy to make! The combination of the light flour and cornmeal coating, along with the heat from cayenne and hot sauce, gives the shrimp a satisfying crunch and depth of flavor. Whether you serve them as a main course or as a party appetizer, they’re sure to be a hit with everyone at the table. Enjoy!