Any advice on frying shrimp for the first time?

Depends on what you're going for but, best advice is to K.I.S., especially if you are working with good quality fresh shrimp.

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I’m not sure what oil is best

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Peanut oil

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make your own batter vs. Louisiana Fish Fry type stuff

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I don't waste time measuring and mixing a bunch of ingredients that might cover the flavor of the shrimps.

IMHO, The Louisiana Shrimp Fry is good with the perfect balance of wheat flour, corn meal, and corn flour. If you can't find that, use the Chicken fry and Fish Fry in a 2:1 ratio.

Just toss the shrimp on some whole milk, then into the dry Chicken Fry, and finally into the oil.

Cook them at 350F until light golden brown and floating.

Let them rest 5-8 minutes before consuming!

I go 1/2 corn flour, 1/2 cornstarch plus whatever seasoning you like.
get the oil hot (375-up) and fry just until GB&D, err on the short side. Drain on a mesh rack

If you have a bunch, fry in batches

Lot of good tips on here---keeping the great hot is critical in frying any seafood.

I like using a fry daddy or something like that when doing shrimp in small quantities so I can watch the temp.

Learn to keep you grease between 350 and 400. Too cool and they get greasy. Too hot and the flour or meal burns or the grease burns and taste bad.

I really like those batter devices like this one

I keep one of these in my freezer with my fish fry mix in it. That way I can cook just a few fish or shrimp or oysters with wasting a bunch of fry batter. (I like Louisiana Shrimp Fry for shrimp BTW.)

Here's what I do:

1 lb. large shrimp (butterflied)

½ flour
½ corn meal
Tony’s and Cayenne

1 cup milk and 1 egg; mix

Dredge butterflied shrimp in wet mix
toss in dry mix

fry at 360 for 3 minutes

drain on wire rack

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350 degrees, don't overcrowd basket,simple egg wash 1 egg, couple tablespoons water a couple/3,4 dashes hot sauce wisk together, shrimp in wash, then in zatarans seasoned fish fry or my favorite Louisiana blue bag, drain on wire rack, not paper towels... while you're at it get a loaf of french bread, some mayo, shredded ice berg lettuce and a tomato ETA: when they float, give em 5 more seconds, pull em out

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This is exactly what I do... excellent post.



Here’s an interesting alternate to try that I’ve recently learned from a friend.

Soak the shrimp in pure Louisiana hot sauce (not as spicy as others) then dredge them in only flour, and fry. Pretty solid!


He does this with pork chops cut into finger like strips also, comes out delish. He soaks the shrimp or pork chops over night in the hot sauce but I’ve done the shrimp only sitting briefly in the hot sauce and it was still excellent