- 1 pound small raw shrimp (51/60 pound) thawed, shelled, deveined, and tails removed
- vegetable oil for frying roughly 1 quart should be enough
- 2 cups panko breadcrumbs
- 1 teaspoon kosher salt
- ½ teaspoon dried parsley
- 2 large eggs
- ½ cup whole milk
- 1 cup all-purpose flour
- For serving: lemon wedges and cocktail sauce
Heat 3-4 inches of oil in a large, deep pot to 370-375 degrees F.
Add breadcrumbs, salt, and parsley to a small mixing bowl and mix until combined.
Whisk eggs and milk together in a shallow bowl.
Add flour to a third bowl.
Place shrimp, one at a time, into flour and shake off excess, then egg mixture, then breadcrumbs mixture. Transfer coated shrimp to a plate.
Add shrimp in batches (about a dozen at a time) to preheated oil and cook for 2 – 2 ½ minutes or until golden brown.
Serve with fresh lemon and cocktail sauce.
While you can store the shrimp for a couple of days in an airtight container in the refrigerator, fried shrimp is best when served fresh. You can reheat in the oven or in an air fryer, but it can easily become overcooked and rubbery.
Freezing: Bread the raw shrimp and arrange (uncooked) on a baking sheet and pop them into the freezer. Flash freeze for about an hour or until solid, then transfer to a plastic resealable bag. You can freeze them like this for at least 6-8 months. To cook, place the frozen shrimp on a baking sheet and bake in a preheated 400℉ oven for 8-10 minutes.
Calories: 338kcalCarbohydrates: 19gProtein: 11gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 91mgSodium: 595mgPotassium: 119mgFiber: 1gSugar: 1gVitamin A: 149IUVitamin C: 1mgCalcium: 68mgIron: 1mg
Keyword fried shrimp, popcorn shrimp