Fried Shrimp Recipe: Shatter Crisp Exterior
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Master this foolproof fried shrimp recipe using a carbonated batter for an ultra-crisp, light texture. Includes a step-by-step timing guide for perfect results every time. Ready in 30 minutes.
Ingredients
Instructions
Pat the shrimp extremely dry with paper towels to ensure maximum batter adhesion. Season the naked shrimp lightly with sea salt and white pepper.
Prepare the dredging stations: In one bowl, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, and cayenne pepper. In a second bowl, whisk the eggs, sparkling water, and hot sauce.
Perform the double-dredge: Toss a few shrimp in the dry mix to coat lightly. Dip into the wet mix, then return to the dry mix, pressing firmly to create a rugged surface. Let the coated shrimp rest for 5 minutes.
Heat 2 inches of oil in a heavy-bottomed Dutch oven or cast iron skillet to 375°F (190°C).
Fry shrimp in small batches for 2 to 3 minutes until the exterior is a deep mahogany gold and the shrimp form a 'C' shape. Do not overcrowd the pan.
Transfer cooked shrimp to a wire cooling rack set over a baking sheet to maintain crispness.
Nutrition
- Calories
- 398 kcal
- Fat Content
- 12.4 g
- Serving Size
- 4 oz shrimp plus breading
- Fiber Content
- 1.4 g
- Sugar Content
- 0.6 g
- Sodium Content
- 745 mg
- Protein Content
- 28.5 g
- Cholesterol Content
- 228 mg
- Carbohydrate Content
- 41.8 g
- Saturated Fat Content
- 2.1 g
