When I’m craving something crunchy and savory, nothing satisfies me quite like a plate of golden, crispy deep fried shrimp. It’s quick to make, packed with flavor, and always a hit at the dinner table.
My Favorite Crispy Shrimp Recipe
For this recipe, I love using fresh whole shrimp because the flavor and texture are unbeatable, but if you prefer convenience, peeled shrimp will work just as well.
The key technique here is frying the shrimp twice.
The first fry is all about setting the shape and giving the shrimp a light golden coating.
Then comes the second fry, which is the real secret to getting that irresistible crunch. This extra step locks in the juiciness of the shrimp while making the outside beautifully crisp and golden brown.
It may take a little more time, but trust me—it’s so worth it when you bite into that perfect crispy shrimp!
Why You‘ll Love This Recipe
- Extra crispy coating thanks to the double-frying method.
- Simple seasoning keeps the natural sweetness of shrimp as the star.
- Quick to prepare—ready in under 40 minutes including marinating time.
- Versatile dish that pairs well with rice, noodles, or as a party appetizer.
Ingredients:
For the Shrimp & Marinade:
- 400g large shrimp, fresh (shelled and deveined)
- 3-5 slices ginger
- 2-3g salt
- 1 tsp cooking wine
- 1 tsp light soy sauce
- 1-2g ground white or black pepper
For the Batter:
- 2 large eggs
- 50g cornstarch
For Frying & Finishing:
- Vegetable oil (for deep frying, e.g., canola, peanut, or soybean oil)
- Salt and pepper powder, to taste
- Dried parsley flakes, for garnish
Note on Ingredients:
- Shrimp: Use fresh, raw shrimp for the best texture and flavor. The weight (400g) is for shrimp that have been peeled and deveined. Size matters; larger shrimp (16/20 or 21/25 count) work best for frying.
- Cornstarch: This is non-negotiable for the crispiest result. Do not substitute with all-purpose flour, as it will create a softer, heavier coating.
- Oil: Use a neutral oil with a high smoke point. The amount needed will depend on the size of your pot, but you need enough to fully submerge the shrimp.
- Double-Frying: This technique is crucial. The first fry at a lower temperature cooks the shrimp and sets the batter. The second, hotter fry makes the coating incredibly crispy and locks in the texture.
Instructions:
- Prepare and Marinate the Shrimp
Start by preparing the shrimp. If they aren’t already, peel and devein them. To devein, use a small sharp knife or a toothpick to make a shallow cut along the back and remove the dark vein. Rinse the shrimp and pat them very dry with paper towels.
Place the dried shrimp in a medium bowl. Add the ginger slices, 2-3g of salt, 1 tsp of cooking wine, 1 tsp of light soy sauce, and 1-2g of ground pepper. Use your hands to toss everything together, ensuring each shrimp is evenly coated in the marinade. Let this sit for 20 minutes at room temperature.
- Prepare the Batter
While the shrimp are marinating, prepare the batter. Crack the 2 eggs into a separate bowl and whisk them until the yolks and whites are fully combined and uniform.
Add the 50g of cornstarch to the eggs. Whisk continuously until the mixture is completely smooth and there are no lumps. The batter should be thick enough to coat the back of a spoon. If it seems too thin, add a little more cornstarch a teaspoon at a time. If it’s too thick, add a teaspoon of water.
- First Fry (Set the Shape)
Pour oil into a heavy-bottomed pot or wok until it is about 2-3 inches deep. Heat the oil over medium heat until it reaches 180°C (350°F). If you don’t have a thermometer, test the oil by dropping a small bit of batter into it. If it sizzles immediately and floats to the top, the oil is ready.
Remove the ginger slices from the marinated shrimp. Working in batches to avoid overcrowding, dip each shrimp into the batter, letting any excess drip off.
Carefully place the battered shrimp into the hot oil. Fry them for about 1-2 minutes, until the coating is lightly golden and set. Use a slotted spoon or spider strainer to remove them from the oil and place them on a wire rack or a plate lined with paper towels.
- Second Fry (For Maximum Crispiness)
Increase the heat under the oil to bring the temperature up to 190°C (375°F).
Once the oil is hot, carefully return the par-cooked shrimp to the oil in batches. Fry them for a second time for 30-40 seconds. They will become a deeper golden brown and become incredibly crispy. Remove them immediately and drain.
- Season and Serve
Place the hot, twice-fried shrimp in a large bowl. While they are still piping hot, sprinkle them generously with the salt and pepper powder. Toss them gently to coat evenly.
Transfer the shrimp to a serving platter and garnish with a sprinkle of dried parsley flakes. Serve immediately for the best texture and flavor.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, but thaw and pat them completely dry before marinating to prevent excess water in the batter.
What oil is best for frying?
Use oils with a high smoke point like canola, soybean, or peanut oil.
Can I make this without double frying?
Yes, but double frying ensures maximum crispiness that lasts longer.
How do I keep the coating from falling off?
Make sure the shrimp are dry before dipping in batter and fry in hot oil without overcrowding the pan.
Easy Salt and Pepper Shrimp
This crispy deep fried shrimp recipe uses a simple marinade, a light egg-and-cornstarch batter, and a double-fry technique to create shrimp that are golden, crunchy, and full of flavor.
Ingredients
For the Shrimp & Marinade:
- 400 g large shrimp fresh (shelled and deveined)
- 3-5 slices ginger
- 2-3 g salt
- 1 tsp cooking wine
- 1 tsp light soy sauce
- 1-2 g ground white or black pepper
For the Batter:
- 2 large eggs
- 50 g cornstarch
For Frying & Finishing:
- Vegetable oil for deep frying, e.g., canola, peanut, or soybean oil
- Salt and pepper powder to taste
- Dried parsley flakes for garnish
Instructions
Prepare and Marinate the Shrimp
- Start by preparing the shrimp. If they aren't already, peel and devein them. To devein, use a small sharp knife or a toothpick to make a shallow cut along the back and remove the dark vein. Rinse the shrimp and pat them very dry with paper towels.
- Place the dried shrimp in a medium bowl. Add the ginger slices, 2-3g of salt, 1 tsp of cooking wine, 1 tsp of light soy sauce, and 1-2g of ground pepper. Use your hands to toss everything together, ensuring each shrimp is evenly coated in the marinade. Let this sit for 20 minutes at room temperature.
Prepare the Batter
- While the shrimp are marinating, prepare the batter. Crack the 2 eggs into a separate bowl and whisk them until the yolks and whites are fully combined and uniform.
- Add the 50g of cornstarch to the eggs. Whisk continuously until the mixture is completely smooth and there are no lumps. The batter should be thick enough to coat the back of a spoon. If it seems too thin, add a little more cornstarch a teaspoon at a time. If it's too thick, add a teaspoon of water.
First Fry (Set the Shape)
- Pour oil into a heavy-bottomed pot or wok until it is about 2-3 inches deep. Heat the oil over medium heat until it reaches 180°C (350°F). If you don't have a thermometer, test the oil by dropping a small bit of batter into it. If it sizzles immediately and floats to the top, the oil is ready.
- Remove the ginger slices from the marinated shrimp. Working in batches to avoid overcrowding, dip each shrimp into the batter, letting any excess drip off.
- Carefully place the battered shrimp into the hot oil. Fry them for about 1-2 minutes, until the coating is lightly golden and set. Use a slotted spoon or spider strainer to remove them from the oil and place them on a wire rack or a plate lined with paper towels.
Second Fry (For Maximum Crispiness)
- Increase the heat under the oil to bring the temperature up to 190°C (375°F).
- Once the oil is hot, carefully return the par-cooked shrimp to the oil in batches. Fry them for a second time for 30-40 seconds. They will become a deeper golden brown and become incredibly crispy. Remove them immediately and drain.
Season and Serve
- Place the hot, twice-fried shrimp in a large bowl. While they are still piping hot, sprinkle them generously with the salt and pepper powder. Toss them gently to coat evenly.
- Transfer the shrimp to a serving platter and garnish with a sprinkle of dried parsley flakes. Serve immediately for the best texture and flavor.
Made this recipe? I’d love to see it!Tag @cookingwithchun and share it with #cookingwithchun on Instagram.
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