Deconstructed Shrimp & Grits
Appetizers,  Main Course,  Recipes,  Seafood

Crispy Fried Shrimp {six ways}

Crispy Fried Shrimp

As a kid who grew up eating frozen fish sticks at least once a week, and loving them I might add….imagine my delight when I was introduced to frozen battered shrimp.  Oh my word.  What a treat.  Well….that was then, and these from scratch Crispy Fried Shrimp are definitely NOW.

Fresh Georgia Shrimp

We’re so fortunate to have access to fresh Georgia Shrimp and while thawed frozen shrimp work just fine….fresh is always best.

Our battering process consists of a dredge in seasoned flour, swim in egg and/or buttermilk, and a final dredge in panko crumbs.

Crispy Fried Shrimp

Recipe tips:  Once the shrimp are battered, chill them on a baking sheet for about 30 minutes to be sure the coating adheres during frying.  Once fried, drain them on brown paper bags, they’re much more absorbent than paper towels and the shrimp won’t stick.

Whether oven fried or deep fried these shrimp can easily become a meal.  Load them into a hoagie roll with a little classic coleslaw for a yummy Shrimp Po-Boy.

Shrimp Po Boy

Toss them in sweet & spicy creamy chili sauce and voila…. Bang Bang Shrimp!!

Bang Bang Shrimp

Fried shrimp cuddled up to individual grit cakes makes for a fantastic Deconstructed Shrimp & Grits appetizer of love!

Deconstructed Shrimp & Grits

Crispy fried shrimp tossed in hot wing sauce, become the irresistible Buffalo Shrimp.  Served with a side of Homemade Buttermilk Ranch and you’ll be in finger licking heaven.

Hooters Copycat Buffalo Shrimp

Adding coconut & almonds to the panko coating adds a hint of sweet to our Coconut Almond Shrimp.  Serve these with a side of sweet & spicy orange sauce for a crowd pleasing appetizer.

Coconut Almond Shrimp

Perhaps my favorite way to indulge on Crispy Fried Shrimp is dunking them into Crispy Caper Tartar Sauce.  Takes me back.

Deconstructed Shrimp & Grits

Crispy Fried Shrimp

Libby with Lemony Thyme
Servings 2 -4


  • 1 lb. large shrimp peeled & deveined
  • 1 cup flour
  • 1 tsp. black pepper
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne pepper optional
  • egg beaten
  • 1/2 cup buttermilk or milk
  • 1-2 cups panko breadcrumbs
  • oil for frying canola or peanut


  • Set up three bowls for the battering process. In bowl one combine flour, pepper, salt & cayenne. In bowl two, whisk together egg and buttermilk. In bowl three add 1 cup of panko breadcrumbs to begin (add more as needed).
  • Line shallow rimmed baking sheet with parchment paper.
  • Working in small batches, dip shrimp into flour, then egg, then panko. Place on baking sheet. Chill coated shrimp for 30 minutes before frying.

For deep frying…

  • Heat 3-inches of oil in a large pot to 375 degrees. Fry shrimp in small batches, 2-3 minutes until golden brown. Drain on brown paper bags.

For oven frying…

  • Preheat oven to 400 degrees. Spray baking sheet with olive oil spray. Arrange battered shrimp in a single layer, spray tops with olive oil. Bake for 5 minutes, turn shrimp over and bake another 5 minutes or until done.

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