Follow this recipe to make fried shrimp that’s crispy without being too greasy. We pair it with a simple mayonnaise-based sauce.
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Crispy Fried Shrimp That's Better Than a Restaurant | ATK Classes
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Wow – looking good Bridget.
Leaving tails on shrimp is the stupidest thing that cooking shows do, hands down. What's the thought process? " I'm going to make this 10X difficult to eat because it looks better to other chefs". Just take the goddamn tail off the shrimp before you deep fry it or add it to a soup. I don't want to have to pick up a fried shrimp with my fingers or go digging through a sauce with my fingers because you're trying to impress some old French fart who died 50 years ago.
I prefer chili sauce to ketchup, myself.
I have had to go gluten free for health reasons. I look forward to trying this with Bob’s Red Mill gluten free flour and gluten free panko. I hope it works!!
I second the hushpuppy on a shrimp! 😍
Love me some ATK. San Diego natives here
Thanks for the helpful tips but I'm going to do it just as you did it but leave out the eggs because I'm vegan and love the sound of the crunch when you took a bite of one of the shrimp ……yum❤
I totally avoid anything deep fried bc of the splatter mess of my spotlessly clean stove top! 😬
So I bought a Granpappy Deep Fryer for OUTSIDE DEEP FRYING. A God send for a super clean Cubanita Chef!!!
Q: why not shake the patted dry shrimp with the dry rub in a baggie so that the seasonings coat BOTH SIDES instead of only one? That's what I would do to get a total whole palate experience.
I’m a long time, grateful ATK member. Love the site for both inspirations and techniques. I am absolutely not afraid of a project and I have all of the equipment used in this recipe but I mostly hold back from deep frying because the oil disposal issue. You have probably gone over this elsewhere in the site but do you have any suggestions that would address this issue?
🍤🫶
I heard it!
This looks delicious – appreciate the mini workshop in frying shrimp.
Although it costs a lot more, cooking in avocado oil is 100 times better for you than any seed oil. Could you make a video on how to properly filter and reuse expensive cooking fats like avocado and olive oils. Also, showing people how to make clarified butter and ghee would be good too.
Everything was great until you POISONED the shrimp with 'Vegtable' (aka: Seed) oil. Why oh why do you use poisonous oil?
The concept is great but could use voiceover to explain steps. 🎙
yum!
Tempura is way better
What's that sauce called? Tartail? It's the Kranch of seafood sauces. The shrimp look fantastic, but I'd rather see them tossed in a creamy chili ("bang bang") sauce. I always prefer battered to breaded, but panko is such a great ingredient; I want to try these.
👀 That cutting board must have been delivered by a crane 🏗️
Why didn’t you season the shrimp out of the fryer?
Shrimp is a great ingredient to learn how to deep fry because it doesn’t take that long to fry. You don’t need to fuss on whether it’s cooked as your batter / coating burns,
Maybe I missed it did you put horseradish in the dipping sauce?
Can you use this technique with scallops?
Very frustrating to watch this mess. Where to start? 1. As we all know, enameled cast iron Dutch ovens do NOT retain heat on the stovetop, so that's a nonstarter. 2. Loading a skimmer with fingers 4 shrimps at a time? Yeah, no. Skipping ahead, 3. Not finishing with salt right out of the fryer? Gosh. What is this video?? To intentionally and mockingly give credence to a cretin, I quote, "Sad."
Someone PLEASE tell me what brand of panko bread crumbs ATK uses here?
My panko NEVER looks like that! It's always TOO hard. I've tried a few different brands, but have never been happy with the results.
Extra Large is NOT 21-25
I wonder if this recipe would work with U-15 shrimp
Most Dutch people with their own electric deep-fryers: ''Fear???''.
I almost didn't recognize her!
You are the rockstar of food TV. Out of place, but, one little suggestion that makes a difference: Mexican bouillon by Knorr. Caldo de Cameron. Replace 3/4 tsp salt with 1 tsp in your shrimp seasoning. Yeah. It’s cheating. But, you get the flavor of the shell left on! Thank you so much for another great recipe. And, yes, first time commenting…I think?
It's difficult keeping the oil at a precise temperature though.
I would be tempted to sub some lager like Grolsch for the water, sort of like the beer batter for fish and chips.
Love this method of frying shrimp. Thank you, Bridget and America's Test Kitchen! ❤
Delicious! On my way to get some shrimp. 🍤
thank you I have always wanted to know how to fry shrimp 🍤
I love it 😅😅❤❤❤❤😋👌
First, dry off your shrimp really well. Then dunk them in a bowl of mostly water.
It’s not necessarily a fear of deep frying, it’s not wanting your home/apartment to stink like oil.
Wow way too spicy! I do t have to watch the rest. Disappointed
this video reminded me of a How It's Made video about hot dogs. It started with "first we start with a pink paste". Like no you left out a HUGE chunk of the process. How do you de-poop that many shrimp efficiently?
For someone who asked:
Other atk shows they refrigerate the breaded stuff to give the coating time to set so it adheres better to whatever they're frying.
Bread crumbs 🫣
What no one ever talks about is what to do with that ton of used oil. Still not going to fry.
Why does the shrimp need to be chilled in the fridge? Can’t we skip that step?
Hi Bridget! How come there is no mention of taking an internal temperature measurement of the shrimp? Cannot a golden brown and crispy crust conceal undercooked shrimp? Maybe you should consider including some sort of caution to your video, especially if the home cook is working with previously frozen shrimp? Happy cooking!