Make this easy fried shrimp recipe with shrimp, flour, cornmeal, milk, eggs, and hot sauce. Golden, crunchy, and wildly addictive.
You know how some meals just feel like home, even if you’re not anywhere close to your hometown kitchen? That’s what this fried shrimp does for me.
When I was little, Friday nights meant paper plates, a folding table in the backyard, and a batch of my uncle’s fried shrimp that disappeared faster than he could pull them from the oil. There was no recipe—just “a little of this, a pinch of that,” and somehow, every shrimp was golden perfection. Light, crunchy, never greasy. We dunked them in cocktail sauce, smeared them in mayo, or just ate them bare-handed and burning-hot. It was messy, loud, and absolutely perfect.
Fast-forward to me, adulting, trying to recreate that vibe on a weeknight with a hungry family and exactly 30 minutes before everyone melts down. This easy fried shrimp recipe came together out of sheer desperation and a little muscle memory—and it hits the spot every single time.
Why You’ll Love This Easy Fried Shrimp Recipe?
Let’s get this out of the way: yes, it’s fried. Yes, it’s worth it. You don’t need a deep fryer, just a skillet and enough oil to cover the bottom. You’ll get crispy, craveable shrimp in about the time it takes to scroll TikTok and regret it.
The best part? The batter is so simple. A bit of cornmeal for texture, flour for hold, and a splash of hot sauce in the egg wash that gives it just enough personality. It’s got kick, but not the kind that makes you reach for milk.
This recipe is flexible, forgiving, and fun—which, let’s be real, is kind of the holy trinity of weeknight dinners.
Ingredient Notes:
Before we fry, here’s the rundown of what you need and why it works:
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Shrimp (2 lbs): Go for raw, peeled, and deveined. Tails on or off? Totally your call. I leave ‘em on when I’m feeling fancy.
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Eggs + Whole Milk: This combo gives your shrimp that tender, juicy bite and helps the coating cling on for dear life.
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Hot Sauce (2 tbsp): I’m a Cholula girl, but any hot sauce you love will work. Adds flavor without overpowering.
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Flour + Cornmeal: The duo behind that gorgeous crunch. Cornmeal gives it texture, flour keeps it cohesive.
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Cayenne + Salt + Black Pepper: It’s a basic seasoning blend that works like magic. Adjust the cayenne if you’re spice-shy.
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Canola Oil: High smoke point, no flavor, gets the job done.
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Lemon Wedges + Sauce: I serve mine with cocktail sauce or remoulade, but I’ve also seen people dip these in ranch (you do you).
How To Make Easy Fried Shrimp?
Step 1: Heat Things Up
Fill a large skillet with canola oil about 1½ inches deep and set it over medium-high heat. You’re aiming for 370°F. No thermometer? Drop a breadcrumb in—if it sizzles like it’s doing a happy dance, you’re good.
Step 2: Prep the Dipping Stations
Whisk eggs, milk, and hot sauce in one bowl. In another, mix flour, cornmeal, salt, black pepper, and cayenne. This is your shrimp dunking line-up.
Step 3: Coat the Shrimp
Dip each shrimp into the egg mix, let the excess drip off, then dredge in the flour mix. Don’t be shy—really press that coating on. If you’re using big shrimp, they deserve a proper coat.
Step 4: Time to Fry
Carefully drop shrimp into the oil in small batches. Don’t crowd them—they need space to crisp. Fry about 2 minutes or until golden and crispy. Flip if needed. You’ll know they’re done when they look too good to resist.
Want To Save This Recipe?
Step 5: Drain + Devour
Transfer cooked shrimp to a paper towel–lined plate. Sprinkle with a little extra salt if you’re feeling it. Serve hot with lemon wedges and whatever dip you’ve got on hand. Or just eat them straight. I won’t judge.
Storage Options:
Let’s be honest: these are best eaten hot and right away. But if you do have extras:
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Fridge: Store in an airtight container. Reheat in the oven or air fryer. Skip the microwave unless you like sad, soggy shrimp.
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Freezer: Not ideal, but doable. Flash freeze on a baking sheet, then toss into a zip-top bag. Reheat from frozen in the oven at 400°F for 10–12 minutes.
Variations and Substitutions:
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No cornmeal? Use all flour. You’ll miss some crunch, but it still works.
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Want it spicier? Up the cayenne or use spicy seasoning blends (hello, Cajun).
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Need gluten-free? Use gluten-free flour and cornmeal. The shrimp won’t judge.
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Feeling extra? Add garlic powder or smoked paprika to the coating for a flavor twist.
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Try it with fish or scallops: Yep, the same coating works wonders on other seafood too.
What to Serve with Easy Fried Shrimp?
You made a pile of crunchy, golden shrimp. Now what?
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French fries or hushpuppies: Classic. Can’t go wrong.
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Coleslaw: Creamy or vinegar-based—it’s the cool to your crispy.
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Cornbread or rolls: Because you’ll need something to soak up the sauce.
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Cold beer or sweet tea: Whatever makes you feel like you’re on a porch somewhere.
Frequently Asked Questions:
Can I use frozen shrimp?
Absolutely—just thaw them first and pat them dry. Wet shrimp = soggy coating.
What kind of oil should I use?
Go with something neutral and high-temp friendly like canola, peanut, or vegetable oil. No olive oil here—it burns too fast.
Can I bake instead of fry?
Technically, yes—but don’t expect the same crunch. If you want to try, bake at 425°F for 10–12 minutes, flipping once.
This easy fried shrimp recipe is one of those “feel good, tastes amazing, didn’t stress me out” meals that sneak their way into your regular rotation. It’s crunchy, a little spicy, and totally satisfying whether you’re feeding a crowd or just treating yourself on a random Tuesday.
So, go ahead—grab that bag of shrimp. Crank up the stove. Get a little messy. And when you’ve made your batch, I’d love to know: Did you serve it with fries? Slap it on a sandwich? Eat it all over the sink like I sometimes do? Let me know. I’m all ears—and always hungry.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Fried Shrimp Recipe
Ingredients
- Canola oil for frying
- 2 large eggs beaten
- 1 c whole milk
- 2 tbsp chile hot sauce e.g., Cholula
- 2 lb large peeled deveined raw shrimp
- 3/4 c all-purpose flour about 3 1/4 ounces
- 2/3 c cornmeal about 2 7/8 ounces
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
- For serving: lemon wedges cocktail sauce, rémoulade (optional)
Instructions
- Pour an amount of canola oil into a skillet. And heat it over medium-high heat. Until it's around 370°F.
- In a dish mix together the eggs, milk, and a dash of hot sauce. Dip the shrimp into this mixture. Ensuring they are fully coated.
- In another dish. Blend the flour, cornmeal, salt, black pepper, and cayenne pepper.
- Take each shrimp from the wet mixture. Allowing any excess to drip off. Before rolling them in the flour. Coating to cover them evenly.
- Cook the shrimp in batches in the oil for approximately 2 minutes. Or until they turn golden brown and crispy. Use a spoon to move them onto a plate lined with paper towels to drain any oil.
- Enjoy your crispy fried shrimp while hot with some lemon wedges and your preferred dipping sauce. Cocktail sauce or rémoulade are choices!
- Make sure to maintain the oil temperature between batches. For optimal frying results. Avoid overcrowding the skillet. To ensure each shrimp is cooked consistently. And achieves that crispiness.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
