How to deep fry shrimp on stove

This quick and easy recipe for Crispy Pan-Fried Shrimp features fresh, succulent, briny Gulf shrimp. They are lightly coated with flour and then pan-fried in a small amount of olive oil until they are golden brown, crispy and delicious.

These crispy pan-fried shrimp are perfect for a quick family weeknight dinner, but it’s also a dish you would be proud to serve guests or a special occasion.

Because of its simplicity, this pan-fried shrimp recipe is one of my favorite “go-to” dishes! Like my recipes for Fried Crab Claws, and Fried Oysters, it’s easy, we love it, and it can be on the table in less than 15 minutes.

Because the seafood is cooked in only a small amount of olive oil, this recipe is healthier than regular fried or deep-fried, where they are submerged in oil.

These delectable crustaceans cook in a matter of minutes and are low in calories, low in carbohydrates and rich in protein and nutrients.

• 📋 Ingredient notes:
• 🥘How to make pan-fried shrimp:
• 📖 Recipe variations:
• 💬 Recipe FAQs:
• 👩🏻‍🍳 Sharon’s tips:
• 🦐 More shrimp recipes:
• 📋 Recipe:

📋 Ingredient notes:

• Shrimp – fresh or frozen and thawed. You will need either jumbo (21-25 per pound) or extra-large (26-30 per pound). They also need to be deheaded, peeled, and deveined. You can leave the tails on or not.
• Flour – all-purpose coats the seafood and produces a flavorful crispy crust.
• Kosher salt and ground black pepper – nothing fancy here. Both seasonings enhance all of the other flavors.
• Garlic powder – just a bit adds a mild garlicky essence to the crust.
• Olive oil – just a small amount is used to pan-fry the seafood You can substitute any neutral flavor vegetable oil you prefer or have on hand or use coconut oil.

🥘How to make pan-fried shrimp:

1. Heat the olive oil in a large non-stick skillet or saute pan over medium-high heat.
2. While the oil is heating, add flour, salt, pepper, and garlic powder to a gallon-size Ziploc bag. Add the shrimp and shake well.

1. Shake off any excess flour and add the shrimp to the pan in a single layer. Do not crowd them.

1. Pan-fry for one minute on the first side or until they are golden brown and crispy. Then use a fork or fish turner to turn over and cook on the other side for another minute or so.

1. Place the shrimp on a paper towel to drain, and repeat the steps.
2. Serve immediately with cocktail sauce, tartar sauce, or remoulade.

📖 Recipe variations:

You can change up this recipe to use ingredients you might already have on hand or to suit your family’s preferences. Here are just a few ideas:

• Change up the seasonings: instead of the ingredients I have listed, use Old Bay Seasonings, Cajun or Creole seasonings, or seasoned salt and lemon pepper.
• You can substitute cornstarch for the flour.
• After coating the shrimp in flour, dip them in a beaten egg mixture, and then you can dredge them in cornmeal, cracker crumbs, bread crumbs, or even a coconut and panko coating before pan-frying them.
• Before you remove the seafood from the skillet, add some buffalo sauce, and voila, you have Buffalo Shrimp. You can also use this recipe to make Fried Shrimp Tacos and Shrimp Po’Boys.

💬 Recipe FAQs:

How to thaw shrimp?

Because they can be thawed and cooked quickly, I almost always have a bag of frozen raw, peeled, and deveined shrimp in my freezer for nights when I need a quick and easy dinner.

The best way to thaw them is to place them in the refrigerator and let them thaw overnight before you cook them. However, we all know that isn’t always possible. To quickly thaw them in about 15 minutes, put them in a colander in the sink and let cold water run over them.

How many shrimp per person to buy?

Shrimp are sold by their size and by the pound. Unfortunately, sizes are not regulated, so it’s best to buy them by weight. The bigger they are, the fewer you get per pound. For adults, I usually plan for about ten to twelve per person.

What side dishes pair well with this dish?

I like to serve pan-fried shrimp with either Cheese Grits or Southern Potato Salad, Southern Hush Puppies, and cole slaw.

Leftovers and storage?

Pan-fried shrimp are best eaten right after they are cooked. However, if I do have leftovers, I frequently use them to make Shrimp and Bacon Quesadillas or add them to fried rice.

You can store leftovers in a plastic storage bag in the refrigerator for up to three days. Be careful when reheating them because it’s easy to dry them out and overcook them.

What’s the difference between pan-frying and pan-searing?

Pan-frying is cooking food that has been coated in a batter or coating, in a small amount of oil, until a crispy golden brown crust forms.

On the other hand, pan-searing is cooking food that is not usually coated in a hot skillet, with just enough oil to keep it from sticking until the outside is caramelized.

👩🏻‍🍳 Sharon’s tips:

• You will have leftover seasoned flour that you can reuse the next time you make this dish. Just pop the bag containing the flour in the freezer and pull it out when you need it again.
• Whether you leave the tails on or take them off is a matter of personal preference. I usually leave the tails on if I am serving this dish as an appetizer. However, when I am serving this recipe for dinner, I have them removed.
• When purchasing fresh shrimp, look for ones that are firm to the touch and smell like a day at the beach. Don’t purchase them if they are mushy or have a strong odor.
• Special tools are available that make peeling and deveining these crustaceans easier, but I usually ask the folks at the seafood store I frequent to take care of that task for me.
• Shrimp can go from perfectly cooked to overcooked and tough in a matter of seconds, so watch them carefully while they are frying.
• This dish is best made right before you serve it. However, when we have guests, I like to prepare the seasoned flour mixture ahead and add the oil to the skillet, so all I have to do is coat the shrimp and fry them, which just takes minutes.

  How long does it take to deep fry shrimp?

  Deep fry shrimp by preheating (canola, vegetable, or peanut) oil to 375 degrees F. Carefully place a small amount of breaded or battered shrimp in cooker. Fry shrimp 2 to 3 minutes, depending on size of shrimp, until golden brown outside and opaque in the center.

  How long does it take to fry shrimp on the stove?

  Cook the shrimp for 2-3 minutes on each side, flipping only once midway. Depending on the size of your shrimp and how many you have in the pan, this will usually take 4 to 6 minutes. Lastly, transfer to a serving dish. Serve seared shrimp immediately with pasta or rice.

  How long do you deep fry shrimp in oil?

  How Long Do You Fry Shrimp? Shrimp cook really quickly. The oil temperature should be 350-375° and the shrimp will cook in 1-2 minutes.

  What is the best way to cook shrimp on the stove?

  Heat a skillet over medium-high heat with olive oil. Add the shrimp and season well. Cook until the shrimp is pink and opaque. Depending on the size of the shrimp, it should only take four to five minutes to cook fully.