Perfectly Crispy Shrimp
Overview
This recipe makes shrimp that are:
- Extra crispy on the outside
- Juicy and tender inside
- Light, not greasy
- Golden and crunchy like takeaway restaurants
We use a combination of flour, cornstarch, and proper frying technique to achieve maximum crispiness.
Ingredients
Main
- 500g large shrimp (peeled and deveined, tail optional)
Marinade
- 1 egg white
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder (or fresh minced garlic)
- 1 teaspoon lemon juice (optional)
Dry Coating (Crispy Mix)
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder (helps crispiness)
- 1/2 teaspoon salt
- 1/2 teaspoon paprika (optional for color)
- 1/2 teaspoon white pepper or black pepper
Frying
- Vegetable oil (enough for deep frying)
Preparation Steps
Step 1: Clean the shrimp properly
- Remove shell and devein shrimp
- Pat completely dry using paper towels
- Moisture is the enemy of crispiness
Dry shrimp = crisp coating that sticks properly.
Step 2: Marinate the shrimp
In a bowl, mix:
- Egg white
- Soy sauce
- Salt
- Pepper
- Garlic
- Lemon juice
Add shrimp and mix well.
Let it sit for:
- 15–25 minutes (no more than 30 minutes)
This lightly seasons the shrimp and helps coating stick.
Step 3: Prepare crispy coating
In a separate bowl, mix:
- Flour
- Cornstarch
- Baking powder
- Salt
- Spices
Mix evenly.
Cornstarch is the key ingredient that creates crunch.
Step 4: Coat the shrimp properly
Take shrimp from marinade and:
- Let excess liquid drip off
- Toss into dry mixture
- Press coating gently onto shrimp
For extra crispiness:
- Double coating method:
- Dip shrimp back into marinade quickly
- Coat again in dry mix
This creates thick crunchy texture.
Step 5: Heat oil correctly
- Use deep pan or wok
- Heat oil to 170–180°C
If you don’t have thermometer:
- Drop a pinch of flour in oil
- It should sizzle immediately but not burn
Wrong temperature causes:
- Too low → oily shrimp
- Too high → burnt outside, raw inside
Step 6: Fry shrimp
- Fry in small batches (do not overcrowd)
- Cook for 2–3 minutes per side depending on size
You will see:
- Shrimp turning golden
- Coating becoming crisp and slightly bubbly
Remove when:
- Golden brown
- Floating easily in oil
Step 7: Drain properly
- Place fried shrimp on wire rack or paper towel
- Do not stack them immediately
- Let excess oil drip off
Wire rack is better than paper towel for keeping crispiness.
Step 8: Optional second fry (restaurant trick)
For extra crunch:
- Fry shrimp again for 30–40 seconds at high heat
This makes them:
- More crispy
- Less oily
- More restaurant-style
Garlic Butter Crispy Shrimp (Optional Upgrade)
After frying:
- Heat 1 tablespoon butter
- Add minced garlic
- Add chili flakes
- Toss shrimp quickly for flavor coating
Do not cook too long or crispiness will soften.
Serving Ideas
Serve crispy shrimp with:
- Garlic mayo dip
- Sweet chili sauce
- Lemon wedges
- Fries or rice
- Coleslaw
Pro Tips for Maximum Crispiness
1. Always dry shrimp properly
Even slight water ruins coating.
2. Cornstarch is essential
Do not skip it.
3. Do not overcrowd pan
Crowding lowers oil temperature.
4. Fry in hot oil only
Medium oil = soggy shrimp.
5. Eat immediately
Crispy shrimp is best fresh, not after sitting.
