Description
This Fried Shrimp recipe features large, succulent shrimp marinated in a creamy sour cream and milk batter, then coated in a seasoned panko breadcrumb mixture and fried to golden perfection. Crispy on the outside and tender on the inside, these shrimp are ideal for a delicious appetizer or main dish served alongside vegetable fried rice and your choice of dipping sauces.
Ingredients
Marinade
- ¾ cup sour cream
- ¼ cup milk
- 1 lb. large uncooked shrimp (shell and veins removed, tails optional)
Breading
- 1 cup all-purpose flour
- ¾ cup panko breadcrumbs
- 1 ½ teaspoons seasoned salt
- 1 teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 pinch cayenne pepper
Frying
- 1.5 quarts vegetable oil (or 6 cups, for frying)
Instructions
- Prep Work: Set cooling racks over a baking sheet to drain excess oil from the fried shrimp, ensuring they remain crispy. Completely thaw shrimp if frozen, then pat dry and remove shells and veins as needed, keeping tails on if desired.
- Marinate Shrimp: Combine sour cream and milk to create a buttermilk-like consistency. Submerge shrimp in this mixture and let soak at room temperature for 10 minutes. Meanwhile, mix all breading ingredients in a separate container.
- Bread the Shrimp: Remove shrimp from marinade, letting excess drip off for a light coating. Toss shrimp thoroughly in the breading mixture with dry hands or a spoon, ensuring full and even coverage. Re-coat any shrimp that look moist.
- Heat Oil for Frying: While breading the last shrimp, heat vegetable oil in a Dutch oven or deep pot to 350-375°F. Confirm oil temperature by dropping a piece of breading—it should immediately float and sizzle.
- Fry Shrimp: Fry shrimp in batches for 3-4 minutes until golden-brown. Avoid crowding the pan to maintain oil temperature. Use a spider strainer or slotted spoon to remove and transfer shrimp to racks to drain.
- Serve: Once all shrimp are fried and drained, serve hot with vegetable fried rice and your preferred dipping sauces.
Notes
- Leaving tails on the shrimp is optional but adds to presentation and ease of handling.
- Using a thermometer ensures the oil is at the correct frying temperature to prevent soggy breading.
- Can substitute buttermilk for the sour cream and milk marinade for convenience.
- Serve with vegetable fried rice and dipping sauces such as cocktail sauce, tartar sauce, or spicy mayo for enhanced flavor.
- Keep fried shrimp on a cooling rack instead of paper towels to maintain crispiness by allowing air to circulate.
