Super Crispy Fried Shrimp Recipe

These crispy jumbo fried shrimp are golden brown, juicy, and packed with flavor! Fried to perfection with a crunchy coating and tender inside, this is the ultimate shrimp recipe. Whether you’re serving it up for dinner or a party appetizer, these shrimp are bold, seasoned just right, and unbelievably delicious. Follow along and make your own restaurant-style fried shrimp right at home!
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You can see my lip is swollen. I have had an allergic reaction to I don’t know what, but this is nothing that I’m used to. It always happens to me. My family wants fried shrimp and Gina Young is going to show you all how to make fried shrimp. Nice and crispy, super flavorful Gina Young sal. And it’s so simple. Here’s what you’re going to need. You’re going to need some shrimp. I got jumbo shrimp and they’re are tiger shrimp. You can use whatever kind of shrimp. I like to use the shrimp with the tails on. So, they have been peeled and de veained and washed. You’re gonna need some eggs. You will also need some milk, and this is just vitamin D. Okay. Inside of this bowl, I have allpurpose flour and pinko breadrumbs. I got some vegetable oil heating up. You’re going to need some seasonings to make it come together and taste good. I have Old Bay seasoning, perfect for seafood. We got paprika. We have black pepper, garlic, and onion powder, and salt. Make sure your hands are clean. Let’s make deep fried shrimp that tastes up our shrimp. Give it some good flavor. Don’t you be afraid to season. You got to You got to season it to make it taste good, right? And we’re going to do just that. I’m going right in with Old Bay seasoning on purpose. A nice amount. Okay. I’m going to use some paprika. And then we’re going to kind of massage all these spices in. All right. black pepper, garlic, and onion powder. A nice amount. Get that flavor in there. I hope y’all are having a great day today. And if you’re not, hopefully I can brighten up your day with this here recipe. Ain’t nothing going to stop me. Ain’t nothing going to stop me. Allergic reaction, whatever it is. I’m going to get in that kitchen. I’m going to cook and I’m going to make some good food. You hear me? Absolutely I am. Genie young style. So now, here’s what we’re going to do. Look at me massaging it in. Okay. And then we’re going to let these spices kind of seep down into this protein or into this fish for about 15 minutes before we start to cook it. In the meantime, get your oil heated up. Talk about our dredging station real quick. When you are dredging something up, doesn’t matter if it’s a pork chop, it could be fish or chicken, you want to go into something dry first and then we’ll go into the wet batter and then back into dry. So now you can see in this bowl that I have allpurpose flour and I have panko breadrumbs. You can use how much of both. However much you want. Okay. I just put some flour in there and some panko. The panko is going to give us that crispiness that we love that super crispiness. Let’s mix those two together just like this. The panko can be seasoned, it can be unseasoning, whatever floats your fanny, right? Okay. So we’ll set that aside. And here’s the flour that we’re going to dip into first. So now we’re going to make our wet part, which is three eggs. Get that out of there. Three eggs and some milk. Okay, lovely. Want to make sure I didn’t get no eggshells in there. Mix this together. Get your oil nice and hot. And then we’re going to take our seasoned shrimp that has set for 15 minutes. Okay. right into the flour into the wet mixture here and then into pole and flour. You fry it up. Now, if you want I I love to do this from time to time, but usually I forget. If you want for your shrimp to be kind of fanned out, let me show you what you could do. So, you would take your shrimp that looks like this and right down the middle where you would be taking that vein out when you clean it, you kind of just take a knife here and you fan it open. Watch this. So now, if you have time to do it, your shrimp will be fanned out in such a manner. Look at that. Do it that way next time if you’re looking for that look. It’s time to have fun. Happy weekend to you all. Is anybody doing anything special? I’d love to hear from you in the comment section below. Look at that. All right, give it a nice shake off into Zwet batter. And I’m holding it by the tail. If you want to batter the tail, absolutely you can. I eat the tails. Is there anybody like me that likes to eat the tails of the shrimp? Oh my goodness. Anytime I get a chance, I purchase the shrimp that has the tail so I can leave it on there. Look at that. That’s a nice good batter. That’s what we’re looking for. And so let’s keep on doing it until we get them all nice and battered. We’re having shrimp here at the Young’s house. Try shrimp. Nice sizzle. Got to hear that sizzle. If you don’t hear and see that sizzle, wait a minute, you know, wait a minute until that oil gets hot. This is going to cook up to perfection. I can’t wait. Is your stomach rumbling? Is your mouth watering? If so, I don’t blame you. I love shrimp. I could eat this whole batch, but I ain’t going to. But it’s that good. You didn’t know. Shrimp do not take forever in a day to cook. One of the worst things you can do is overcook your seafood and then it tastes like rubber bands. Right? So now what you’re going to see, you’re literally right before your own eyes, you’re going to quickly see the tails begin to turn that beautiful opaque pink peachy orangish color. Once you see that, it’s it’s almost time to flip them over, right? But you will get an indication from the shrimp. If you look this way, you look towards the bottom, you’ll see that nice golden brown at the bottom. And then you go ahead and flip them over. I’d say maybe two, three, two minutes on each side. Yes, that’s the golden brown. That’s the golden brown you’re looking for. And if you flip it over and it’s not that color, turn it back over. Oh, it smells so good in here. Coming out right now. And the other ones that are not ready, I’m going to leave them in until they’re ready to come out. Oh, I’m so excited. My lip is swelling. My lip is swelling as I’m talking. We’re going to make it through. We’re going to make it through. Listen to me. If y’all enjoyed this video, give me a thumbs up. If you ain’t subscribed, make sure you subscribe. Tell your family and friends. Tell the world what Gina’s doing in this kitchen on a daily basis. And heavenly father, we thank you once again for providing us a meal, loving us in your hedge of protection. Amen. And once again, let’s taste. Usually this happens to me when I go to the dentist. I ain’t been to the dentist. I ain’t been to the dentist. This right here, good stuff. Easy to make. Make yourself. [Music]