Step 5: Heat the Oil

Pour the oil into a deep skillet, Dutch oven, or heavy frying pan. Heat over medium-high until it reaches 350°F (175°C).

If you don’t have a thermometer, test by dropping in a tiny pinch of the flour mixture—it should sizzle immediately.

Step 6: Fry the Shrimp

Carefully add the shrimp to the hot oil in small batches to avoid overcrowding.

Fry for 2–3 minutes per side, or until they turn golden brown and crispy.

As they cook, the shrimp will curl into a “C” shape—this is the sign they’re done. Overcooked shrimp will curl into a tight “O” and become rubbery, so keep an eye on them.

Step 7: Drain and Season

Using a slotted spoon, transfer the fried shrimp to a plate lined with paper towels.

While they’re still hot, lightly sprinkle them with a pinch of salt to enhance the flavor.

Serving Suggestions

Fried shrimp are incredibly versatile. Try them with:

• Cocktail sauce or classic tartar
• A squeeze of fresh lemon
• A side of coleslaw and fries
• On top of a salad
• Tucked into tacos with creamy sauce
• Served in po’ boy sandwiches on toasted French bread

Tips for Perfectly Fried Shrimp

• Always dry the shrimp before marinating.
• Keep the oil at a steady temperature for even browning.
• Don’t overcrowd the pan—it drops the oil temperature.
• Eat immediately! Fried shrimp are best when freshly made.
• Double dredge if you love thick, crunchy breading.

Final Thoughts

Homemade fried shrimp is simple, quick, and unbelievably satisfying. With just a handful of everyday ingredients and a few easy steps, you can create a dish that rivals your favorite restaurant’s version. Whether served as a snack, appetizer, or full meal, these crispy shrimp are guaranteed to impress every time.

If you’d like, I can also help you create a printable recipe version, add variations (like coconut shrimp!), or write another dish next.