Recipe By Matthew Fairman
Published on June 2, 2025
We set our sights on well-seasoned, crispy, tender morsels with an irresistible dipping sauce.
Time
1 hr 10 minYield
Serves 4 to 6Why This Recipe Works
Our goal for these fried shrimp was perfectly seasoned, crispy, tender morsels with an irresistible dipping sauce. Because shrimp can overcook so quickly, we chose to use extra-large shrimp (21 to 25 per pound), which could withstand enough time in the hot oil for the crispy coating to get good browning. After peeling and deveining enough shrimp for four hungry people (leaving the tails on contributed to a beautiful look and provided a nice handle for dipping), we seasoned them with the perfect amount of salt, pepper, granulated garlic, and cayenne to ensure that the finished product would be thoroughly flavorful inside and out. For a breading that would adhere perfectly to the shrimp and get golden and crispy quickly, we dipped the seasoned shrimp in a light batter of seasoned flour, egg, and water and then into ultracrispy panko bread crumbs. A brief stint in the fridge while our oil heated up got the shrimp nice and cold, providing further insurance against overcooking. While we heated 6 cups of oil to 350 degrees (the minimum temperature we needed to ensure that it didn’t drop too low when we added the shrimp), we put together the sauce. Combining ketchup and horseradish with mayo, Worcestershire, lemon juice, cayenne, and Old Bay seasoning created a delectable spicy-creamy hybrid of the classic cocktail and tartar sauces that are typically served with fried shrimp.
Ingredients
Sauce
Shrimp
Instructions
Cook along with these step-by-step instructions
- Whisk all ingredients in bowl until combined; set aside.
- Whisk flour, water, eggs, ½ teaspoon salt, and ¼ teaspoon pepper in bowl until no lumps remain. Spread panko in shallow dish.
- Combine granulated garlic, cayenne, remaining ¾ teaspoon salt, and remaining ¼ teaspoon pepper in small bowl. Pat shrimp dry with paper towels and sprinkle with spice mixture.
- Working with 1 shrimp at a time, hold shrimp by tail and dip into batter, letting excess drip back into bowl, then coat with panko, pressing gently to adhere. Arrange breaded shrimp on rimmed baking sheet. Refrigerate while heating oil (breaded shrimp can be refrigerated for up to 2 hours).Recipe TipTO MAKE AHEAD: At end of step 4, freeze breaded shrimp on sheet until firm, then transfer to zipper-lock bag and freeze for up to 1 month. Do not thaw before cooking; increase cooking time by 1 to 2 minutes.
- Line platter with triple layer of paper towels. Add oil to large Dutch oven until it measures about 1 inch deep and heat over medium-high heat to 350 degrees. Add one-third of shrimp, one at a time, to hot oil. Fry, stirring gently to prevent shrimp from sticking together, until shrimp are golden brown, 1 to 2 minutes after adding last shrimp.
- Transfer shrimp to prepared platter. Return oil to 350 degrees and repeat with remaining shrimp in 2 more batches. Serve immediately with sauce.
Sauce
Shrimp
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