This is a straightforward homemade version of Cracker Barrel’s golden-fried shrimp — ultra crispy, salty, golden brown goodness that disappears like that. Comes together crazy fast too. You’ll burn your tongue trying to eat one too soon. Every time.
Jump to RecipeQuick Summary
- Prep time: 10 mins
- Cook time: 5 mins
- Flavor: crispy, salty, buttery-crunch
- Great for: weekends, comfort nights, snack attacks
Why I Like This Recipe
Honestly? I was craving something greasy and crunchy that wasn’t a frozen bag of sadness. These shrimp hit every craving I didn’t know I had. Super fast, barely any thinking involved — just dip, coat, fry. I ate half of them standing at the stove. No regrets. Zero.
Ingredients
- ⅓ cup all-purpose flour
- ¾ tsp salt
- ½ tsp black pepper
- 3 large eggs
- 1 ½ cups panko bread crumbs
- 1 lb jumbo shrimp (peeled & deveined, tails on)
- ~1 cup vegetable oil (enough for 2 inches in the pot)
How To Make Golden‑Fried Shrimp
- Get three bowls: One with flour + salt + pepper. One with beaten eggs (get ‘em frothy). One with panko.
- Dredge shrimp: Flour first — shake off the extra like it’s glitter.
- Egg bath: Dip the floured shrimp in the eggs. Messy but kinda fun.
- Crumb coat: Press into panko. Both sides. Pat it in like you mean it.
- Heat oil: In a heavy pot, about 2 inches up. Aim for 350°F. Use a thermometer if you’ve got one.
- Fry time: Drop a few shrimp in — not all. 1 minute or so until golden. They cook fast. Pull ‘em out with tongs, onto paper towels.
- Repeat: Until your counter looks like a fried shrimp battlefield. Serve hot.
Tips for Success
- Don’t skip the triple bowl setup — it’s annoying but makes a real difference.
- Shrimp cook fast. Like, blink-and-done fast.
- Don’t overcrowd the pot or the oil temp tanks. Fry in batches.
- Panko is key for crunch — regular breadcrumbs won’t slap the same.
- Keep ‘em warm in the oven at low temp if you’re frying a lot.
Storage and Reheating
- Fridge: Store in a paper towel-lined container. Try to eat within 2 days.
- Reheat: Oven or air fryer at 350°F — gets them crispy again. Microwave? Nah, not if you love yourself.
- Freezer: Honestly not great frozen. Make fresh if you can. If not, freeze after frying & reheat in oven.
FAQs
Totally. Just thaw and pat them dry really well.
Nah. Use what you’ve got — just watch the cook time.
Cocktail sauce, ranch, sriracha mayo. Or nothing — they’re that good.
Technically yes, but they’ll never get as crispy.
They curl and turn opaque pink. But it’s shrimp — don’t overthink it.
Common Mistakes and How to Dodge Them
- Oil too cold → breading soaks it up. Greasy city.
- Shrimp too wet → flour slides off, crumbs don’t stick. Pat them dry.
- Using too much shrimp at once → lowers temp, uneven cooking.
- Undercooked eggs in the coating → whisk those eggs hard. Frothy = better glue.
- Letting them sit too long → they lose crunch fast. Serve hot or keep in warm oven.
Nutrition Facts (Per Serving ≈ 4–5 shrimp)
- Calories: ~360 kcal
- Total Fat: 22 g
- Saturated Fat: 3 g
- Cholesterol: 215 mg
- Sodium: 680 mg
- Potassium: 150 mg
- Total Carbs: 16 g
- Dietary Fiber: <1 g
- Sugars: <1 g
- Protein: 26 g
Golden‑Fried Shrimp Recipe
Course: AppetizersCuisine: Southern-StyleDifficulty: Easy4
servings10
minutes5
minutes360
kcalCrispy, golden, panko-breaded shrimp that fry up fast and disappear even faster.
Ingredients
⅓ cup all-purpose flour
¾ tsp salt
½ tsp black pepper
3 large eggs
1½ cups panko bread crumbs
1 lb jumbo shrimp (peeled & deveined, tails on)
~1 cup vegetable oil (enough for 2 inches in the pot)
Directions
- Mix flour, salt, pepper in one bowl.
- Beat eggs in another. Fill third with panko.
- Dredge shrimp: flour → egg → panko.
- Heat oil to 350°F in deep pot.
- Fry shrimp in batches ~1 min until golden.
- Drain on paper towels. Serve hot.
Notes
- Shrimp cook fast — don’t walk away.
- Dry shrimp = better crust.
- Use panko for max crunch.
- Keep first batch warm in oven if needed.
