Description
Crispy and flavorful breaded shrimp fried to golden perfection, featuring a blend of panko and plain bread crumbs seasoned with garlic salt, seafood seasoning, and lemon pepper. This quick and easy recipe yields tender shrimp with a crunchy exterior, perfect as an appetizer or main dish.
Ingredients
Shrimp
- 1 pound jumbo shrimp (peeled, deveined, tails removed)
Breading
- 2 cups panko bread crumbs
- 2 cups plain bread crumbs
- 2 tablespoons garlic salt
- 1 tablespoon seafood seasoning
- 1 tablespoon lemon pepper
- 2 cups all purpose flour
Wet Ingredients
- 1 large egg
Cooking
- Vegetable oil (for frying)
Instructions
- Prepare the workspace: Line a baking sheet with paper towels and place a wire rack on top to allow excess oil to drain from the shrimp after frying.
- Dry the shrimp: Pat the shrimp dry thoroughly with paper towels to ensure the breading sticks properly.
- Mix breading: In a large mixing bowl, combine panko bread crumbs, plain bread crumbs, garlic salt, seafood seasoning, and lemon pepper; mix well to evenly distribute the flavors.
- Beat the egg: In a small bowl, whisk the large egg until smooth to use as a binding agent for the breading.
- Prepare the flour: Place the all-purpose flour in another small bowl to coat the shrimp before dipping in egg and bread crumbs.
- Dredge shrimp in flour: Take each shrimp and coat it completely with flour, shaking off any excess to prevent clumps.
- Dip shrimp in egg: Submerge the floured shrimp into the whisked egg, ensuring it is fully coated for the bread crumbs to adhere.
- Coat shrimp with bread crumbs: Gently press each shrimp into the bread crumb mixture, covering both sides evenly for a crispy crust.
- Arrange shrimp: Place the breaded shrimp on the wire rack set on the baking sheet, allowing space for airflow and preventing sogginess.
- Heat oil: Pour enough vegetable oil into a large, deep skillet to reach about 1/2-inch up the sides and heat over medium-high until the oil reaches 325°F, optimal for frying without burning.
- Fry shrimp: Add the shrimp in batches without overcrowding the pan to ensure even cooking. Fry for 2-3 minutes per side until golden brown and cooked through.
- Drain and serve: Remove shrimp with a slotted spoon and place on the prepared wire rack to drain excess oil before serving.
Notes
- Ensure shrimp are fully thawed and patted dry before breading for best results.
- Use a thermometer to maintain the oil temperature at 325°F to prevent greasy or undercooked shrimp.
- Do not overcrowd the skillet during frying to keep oil temperature steady and achieve even, crispy breading.
- Serve immediately for the best crunch; if needed, keep warm in a low oven (200°F) on a wire rack.
- Leftover fried shrimp can be reheated in an air fryer to regain crispiness.
