Tillie Doyle
Breaded shrimp is a popular dish that can be made in a variety of ways, with different types of breading and cooking methods. One common method is to coat the shrimp in a mixture of flour, eggs, and breadcrumbs before deep frying. The cooking time for breaded shrimp in a deep fryer can vary depending on the size of the shrimp, the temperature of the oil, and the desired level of doneness. On average, it takes around 1-4 minutes to cook breaded shrimp in a deep fryer at a temperature of around 350-375°F. It's important to monitor the shrimp closely while cooking to avoid overcooking, as they cook quickly and can become crispy and golden brown in just a few minutes.
| Characteristics | Values |
|---|---|
| Oil temperature | 350-375˚F |
| Oil type | Peanut, grapeseed, canola, vegetable, or corn oil |
| Shrimp size | 15 count size or larger |
| Shrimp coating | Flour, egg, and breadcrumbs |
| Shrimp seasoning | Salt, pepper, paprika, garlic powder, onion powder |
| Breadcrumbs | Panko |
| Frying time | 1-4 minutes |
| Frying method | Deep fryer or pot |
| Frying utensil | Metal tongs |
| Serving suggestion | Cocktail sauce, tartar sauce, lemon wedges |
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What You'll Learn
Oil temperature: 350°F-375°F
To cook breaded shrimp in a deep fryer with an oil temperature of 350°F, start by coating the shrimp in flour on both sides, then dip them into the eggs and coat both sides, and finish in the panko breadcrumbs. Place the coated shrimp on a sheet pan and repeat with the remaining shrimp. Preheat the oven to 200˚F and set an oven-safe rack over a baking sheet.
Use a 5-6 quart pot or deep fryer and add about 3 inches of oil. Set the pot with oil over medium-high heat. Monitor the temperature using a candy thermometer to get it to 350˚F. Adjust the temperature under the pot to keep it between 350-365˚F. Using long metal tongs, carefully add 6 shrimp to the heated oil. Shrimp cook very quickly, about 1–2 minutes, so keep an eye on them. Use your tongs to flip them over every now and then. You want them to be a golden brown on both sides.
After each batch has been removed, allow the oil to return to 350˚F before adding the next batch. Transfer the fried shrimp to a paper towel-lined plate to blot off excess oil. Set an oven-safe rack over a pan and transfer cooked shrimp onto the rack. Put them in a 200˚F oven to stay warm while you cook more batches.
For an oil temperature of 375°F, heat the oil in an electric skillet or deep-fat fryer. Working in batches to avoid overcrowding the pan, fry the shrimp for about 1–2 minutes or until crispy. Remove the shrimp from the oil and place them on a plate with paper towels. Serve immediately.
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Oil type: peanut, grapeseed, canola, etc
When deep-frying, it's important to use an oil with a smoke point of 400˚F or above and a neutral flavour. Peanut oil is a popular choice for deep-frying shrimp because of its high smoke point and the flavour it imparts. However, it can be costly. More economical options include grapeseed oil and canola oil, which also have good smoke points for deep-frying. Vegetable oil is another affordable alternative with a suitable smoke point.
When frying shrimp, the oil temperature should be maintained at 350-375°F. The temperature will drop when the shrimp are added, so it's important to have a thermometer to monitor the temperature and adjust as needed. A candy or deep-fry thermometer is ideal for this purpose.
To reduce excess oil absorption, use a pot or deep fryer that holds heat well, such as cast iron. A light-coloured pot will also help you see how the shrimp are cooking. Additionally, using a spider strainer or slotted spoon to remove the shrimp from the oil will allow excess oil to drain back into the pot.
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Shrimp size: 15 count or larger
To cook breaded shrimp in a deep fryer, the oil should be heated to between 350°F and 375°F. The temperature of the oil will drop when the shrimp are added, so it is important to allow the oil to come back up to the correct temperature as they cook.
For shrimp of a size of 15 count or larger, the cooking time will be at the higher end of the average range of 2 to 5 minutes for deep-fried shrimp. The exact cooking time will depend on the desired level of doneness, with an internal temperature of 120°F (49°C) indicating perfectly cooked shrimp.
It is important to avoid overcrowding the fryer, as this will cause the temperature of the oil to drop and the shrimp to absorb more oil. Fry the shrimp in batches of around 6 shrimp per batch, using tongs to flip them over and ensure even cooking.
The shrimp are cooked when they turn golden brown. They should be transferred to a paper towel-lined plate to blot off excess oil and served immediately.
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Shrimp coating: flour, egg, breadcrumbs
To make a delicious batch of fried shrimp, you'll need to prepare a flour, egg, and breadcrumb coating. This is a simple process that will leave you with a tasty, crispy coating.
First, prepare three bowls. In the first bowl, mix flour with salt, pepper, and garlic powder. You can also add other spices like paprika, oregano, and cayenne pepper to the flour for extra flavor. In the second bowl, beat some eggs. In the third bowl, pour in the breadcrumbs. You can use regular breadcrumbs or panko breadcrumbs, depending on your preference.
Now, it's time to coat the shrimp. Dip each shrimp first into the flour, making sure to coat it evenly and thoroughly. Shake off any excess flour. Then, dip the shrimp into the beaten egg, again allowing any excess to drip back into the bowl. Finally, press the shrimp into the breadcrumbs, coating both sides. Place the breaded shrimp on a plate or sheet pan, and repeat this process until all your shrimp are breaded.
Once your shrimp are coated, heat about 3 inches of oil in a deep, large pot to 350 degrees Fahrenheit. You can use a cooking thermometer to monitor the temperature. It's important that the shrimp are thawed and not frozen when you add them to the oil, or else they may not cook through properly. Carefully lower 4-6 shrimp into the hot oil at a time, being careful not to overcrowd the pot. Fry the shrimp for 3-5 minutes, or until they are golden brown and crispy. Keep in mind that the temperature of the oil will drop when you add the shrimp, but it will come back up as they cook.
Once they're done, remove the shrimp from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve immediately while they're still hot and crispy! Fried shrimp go well with a variety of sauces, such as cocktail sauce, honey mustard, tartar sauce, or sriracha mayo. Enjoy your delicious, crispy breaded shrimp!
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Cooking time: 1-4 minutes
When frying breaded shrimp, the cooking time will depend on the temperature of the oil, the number of shrimp in the fryer, and the size of the shrimp. It is important to use an oil with a high smoke point, such as peanut, grapeseed, or canola oil. The oil should be heated to around 350–375°F (177–191°C). If you are using a pot, you will need about 3 inches (7.6 cm) of oil.
Shrimp cook very quickly, so it is important to keep a close eye on them. The cooking time for breaded shrimp in a deep fryer will typically be 1–4 minutes, depending on the factors mentioned above. For example, if you are frying six large shrimp at a time, they may take closer to 4 minutes to cook through. On the other hand, if you are frying smaller shrimp, or if your oil is at the higher end of the temperature range, they may cook in as little as 1 minute.
It is important to note that the temperature of the oil will drop when the shrimp are added, especially if they are cold. Therefore, it is a good idea to let the shrimp come to room temperature before frying, and to fry them in small batches. This will help ensure that the oil stays hot enough to cook the shrimp properly.
When the shrimp are golden brown on both sides, they are likely done. You can also cut into one to make sure it is cooked through; it should be pink inside. Once the shrimp are cooked, place them on paper towels to blot off excess oil, and then transfer them to a wire rack set over a baking sheet to keep them crisp.
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Frequently asked questions
Shrimp cook very quickly, so you only need to deep-fry them for 1-2 minutes or until golden brown.
The oil should be heated to 350-375˚F before adding the shrimp.
It's best to cook the shrimp in batches of about 6 shrimp at a time. If you add too many shrimp to the fryer at once, the temperature of the oil will drop.
You can use any cooking oil with a high smoke point and a neutral flavor, such as peanut oil, grapeseed oil, or canola oil.
Breaded shrimp can be served with classic cocktail sauce and lemon wedges, or with tartar sauce. They also go well with crunchy coleslaw, a kale Caesar salad, or roasted asparagus.
