Deep Fried Crispy Shrimp

Name: Deep Fried Crispy Shrimp
Total time: 25 min
Yield: 1 serving
Ingredients: 10 large shrimp, peeled and deveined; 1/2 cup all-purpose flour; 1/2 cup cornstarch; 1/2 tsp baking powder; 1/4 tsp salt; 1/4 tsp black pepper; 1/2 cup cold sparkling water; Vegetable oil for deep frying; Lemon wedges for serving

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25 minTotal time

MediumDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Cold sparkling water Cold plain water; the batter will be less airy but still work.
Vegetable oil Canola oil, which is suitable for deep frying.
Lemon wedges Lime wedges for a similarly bright citrus finish.

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein24 g

Carbohydrates30 g

Fat14 g

Fiber 1 g · Sugar 1 g · Sodium 500 mg

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Enjoy golden, crunchy shrimp with a perfectly crispy coating. This deep-fried shrimp recipe delivers a satisfying crunch paired with tender, juicy seafood inside.

Steps

Rinse and pat dry the shrimp.
In a bowl, mix flour, cornstarch, baking powder, salt, and pepper.
Gradually whisk in cold sparkling water to make a smooth batter.
Heat vegetable oil in a deep pan to 350°F (175°C).
Dip each shrimp into the batter, allowing excess to drip off.
Carefully place shrimp into hot oil, frying in batches to avoid overcrowding.
Fry shrimp for 2-3 minutes or until golden and crispy.
Remove shrimp with a slotted spoon and drain on paper towels.
Serve hot with lemon wedges.

Tips for Deep Fried Crispy Shrimp

A properly crisp coating looks evenly golden and feels dry and craggy, not pale or slick with oil.
Use a deep, heavy pan and leave ample headroom for bubbling oil; a slotted spoon helps lift shrimp without breaking the coating.
Serve promptly: the crust softens as it sits, especially if shrimp are stacked or covered.

Drink pairing

A crisp sparkling wine
Its lively bubbles and acidity complement the crunchy coating and brighten the tender shrimp.

0% option: Sparkling water with lemon

Storage

Refrigerate cooked shrimp within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the coating may lose some crispness.

Frequently asked questions

How can I tell when the shrimp are done?

The coating should be golden and crisp, and the shrimp inside should be opaque and firm. The listed 2–3 minutes is a guide; size and oil recovery can affect timing.