Crispy Fried Shrimp Basket

Step 1

Pat the shrimp dry with paper towels by pressing each shrimp gently between two sheets. This removes surface water so the coating crisps up instead of steaming.

Step 2

In a medium bowl, whisk together the flour, cornstarch, salt, and black pepper until evenly combined and no lumps remain, about 30 seconds.

Step 3

Pour the flour mixture into a shallow bowl or plate so the coating is easy to access while frying.

Step 4

Heat the oil in a heavy-bottomed pot or deep skillet over medium-high heat until it reaches 375°F on a deep-fry thermometer, about 8–10 minutes. If you do not have a thermometer, the oil is ready when a tiny piece of shrimp sizzles vigorously and rises immediately.

Step 5

Working one at a time, roll each shrimp in the flour mixture until fully coated on all sides, then gently place it into the hot oil. Do not crowd the pot; fry 6–8 shrimp at a time.

Step 6

Fry the shrimp for 1.5 to 2 minutes, stirring once halfway through, until the coating turns deep golden like caramel and the shrimp float to the surface.

Step 7

Remove the shrimp with a slotted spoon and place them on a paper-towel-lined plate to drain excess oil. Repeat steps 5–6 with the remaining shrimp, working in batches.

Step 8

Transfer the warm shrimp to a serving basket or plate and serve immediately while the coating is still crispy, with lemon wedges and your favorite dipping sauce on the side.