Crispy Perfectly Fried Whole Shrimp - Quick & Easy Delight
Nutritional value per serving
Calories280kcal
Carbs8gram
Fat10gram
Protein22gram
Ingredients
- Whole raw shrimp with shells and heads on (peeled shells optional)500 g
- All-purpose flour (for coating)100 g
- Cornstarch (helps crispiness)70 g
- Salt1 tsp
- Ground black pepper0.5 tsp
- Garlic powder (optional)0.5 tsp
- Paprika (optional for color and flavor)0.5 tsp
- Vegetable oil (for frying, such as canola or sunflower oil)500 ml
- Lemon wedges (for serving)n/a n/a
This recipe teaches you how to fry whole shrimp quickly and easily to achieve a crispy, flavorful appetizer or main dish. Whole shrimp retain more flavor and crispiness when fried, and this guide ensures your shrimp are cooked safely and deliciously every time. The total cost of ingredients is approximately $8 USD / €7.50 / £6.50 / ₹650, serving 4 people. Total calories per serving are about 280 kcal. This dish suits a low-carb diet and is easy in complexity and quick to prepare (under 20 minutes). Safety tips include proper shrimp thawing, avoiding cross-contamination, and ensuring shrimp reach an internal temperature of 63°C (145°F) for safe consumption.
Preparation instructions
Prepare the Shrimp
1Rinse whole raw shrimp under cold water to clean them well. If desired, you may remove the shells or just the veins along the back, but this recipe works great with shells on for extra flavor and crunch. Pat them dry thoroughly with paper towels to remove excess moisture; dry shrimp fry more crisply. This step takes about 5 minutes.
Make the Coating Mix
2In a bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and paprika. Mix them evenly to create your flavorful frying coating. This will help your shrimp have a crispy and tasty crust. This takes about 2 minutes.
Heat the Oil Safely
3Pour the vegetable oil into a deep skillet or frying pan to a depth of about 4-5 cm. Heat over medium-high heat until the oil reaches approximately 180°C (356°F), ideal for frying. Use a kitchen thermometer to check oil temperature for safety and best results. This heating usually takes around 5 minutes.
Coat the Shrimp
4Working in batches, lightly toss shrimp in the flour mixture until well coated but not clumpy. The coating should be even to ensure crispy texture. Do not overcrowd to avoid sogginess. Takes roughly 3 minutes.
Fry the Shrimp
5Carefully place the coated shrimp into the hot oil in batches, avoiding overcrowding. Fry for about 2-3 minutes per batch, turning once, until the shrimp shells turn golden brown and crispy. To ensure food safety, the internal temperature of the shrimp must reach at least 63°C (145°F). Use a food thermometer if unsure. Remove with a slotted spoon and drain on paper towels. Repeat for remaining batches.
Serve Immediately
6Serve your crispy fried whole shrimp hot with fresh lemon wedges on the side. Squeezing lemon juice over the shrimp adds refreshing zest and balances the crunchiness. Enjoy your tasty, safe, and simple seafood snack or appetizer!
Cooking Tips
-Always thaw frozen shrimp safely in the refrigerator overnight or under cold running water, never at room temperature, to prevent bacterial growth.
-Patting shrimp thoroughly dry before coating prevents oil splatter and ensures a crispier crust.
-Using both flour and cornstarch creates a light, extra-crispy texture for fried shrimp.
-Avoid overcrowding the pan to maintain oil temperature and prevent greasy shrimp.
-Use a kitchen thermometer to check shrimp internal temperature for safe consumption (minimum 63°C/145°F).
Equipment Needed
- Deep frying pan or heavy skillet
- Kitchen thermometer (for oil and shrimp temperature)
- Mixing bowls
- Slotted spoon or spider strainer
- Paper towels (for draining oil)
- Tongs or chopsticks
- Measuring spoons and cups
Shopping List
- [ ] Whole raw shrimp (fresh or frozen) – approx. $6.00 Tip: Choose shrimp with firm, translucent flesh and a mild ocean smell; avoid strong fishy odors or sliminess.
- [ ] All-purpose flour – approx. $0.50 Tip: Use good quality all-purpose flour for best coating.
- [ ] Cornstarch – approx. $1.00 Tip: Pure cornstarch gives extra crispiness to fried foods.
- [ ] Spices: salt, black pepper, garlic powder, paprika – approx. $0.50 (assuming you have some on hand) Tip: Adjust seasoning to your taste.
- [ ] Vegetable oil (canola, sunflower oil) – approx. $2.00 Tip: Use an oil with a high smoke point suitable for frying. Total Estimated Cost: $8.00
FAQ
Can I use frozen shrimp for this fried shrimp recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely in the refrigerator overnight or under cold running water before cooking. Avoid thawing at room temperature to prevent bacterial growth.
Do I need to remove the shrimp shells and heads before frying?
No, you don’t have to remove the shells or heads. Frying whole shrimp with shells and heads on adds extra flavor and crispiness. However, you can remove the shells if you prefer; just adjust cooking time slightly.
How can I tell when the shrimp are fully cooked and safe to eat?
Shrimp should be opaque, firm to the touch, and their internal temperature should reach at least 63°C (145°F). Use a food thermometer if unsure. Cooking time is usually about 2-3 minutes per batch during frying.
What oil is best for frying shrimp?
Use an oil with a high smoke point like vegetable oil, canola oil, sunflower oil, or peanut oil. These oils can withstand the high heat of deep frying without burning.
How do I avoid greasy shrimp when frying?
Make sure your oil temperature is around 180°C (356°F) before frying and do not overcrowd the pan. Also, pat the shrimp dry before coating to avoid excess moisture causing sogginess.