Easy Crispy Pan-Fried Shrimp are fresh, succulent, briny Gulf shrimp, lightly coated with flour and pan-fried in a small amount of olive oil until they are golden brown and delicious.
This pan-fried shrimp recipe is one of my “go-to” recipes! I serve it several times a month because we love it, and it is so quick and easy. Also, since the shrimp is cooked in only a small amount of olive oil, it is healthier than regular deep-fried shrimp. Easy Crispy Pan-Fried Shrimp is perfect for a quick family weeknight dinner but equally spot-on when having company.
I do have to say fried shrimp is my all-time favorite food. When we eat out, if fresh fried shrimp is on the menu, 99% of the time it’s what I order! And, living in Florida, we have fresh shrimp available all year long. With all of the shrimp recipes on my blog, it’s also easy to see that shrimp is a favorite ingredient of mine!
More shrimp recipes:
With this post, I will have 24 recipes featuring shrimp on my blog. If you like shrimp too, here are a few recipes you might enjoy:
- Roasted Shrimp Pasta Salad and Lemon Vinaigrette
- Shrimp Burgers with Basil Pesto Aioli
- Southern BBQ Shrimp and Cheese Grits
- Easy Shrimp and Pineapple Fried Rice
- Hot and Cheesy Baked Shrimp Scampi Dip, and
- Brown Sugar Glazed Bacon Wrapped Shrimp
If you need more ideas, simply type “shrimp” in the search box, and all of my shrimp recipes will come up or click here to view all of my seafood recipes.
Besides the fact that shrimp are delicious, they can be prepared in a matter of minutes. Shrimp are also low in calories, low in carbohydrates and rich in protein and nutrients.
How to thaw shrimp:
I almost always have a bag of peeled and deveined frozen raw shrimp in my freezer. An easy way to thaw shrimp is to put them in a colander and let cold water run over them. This only takes about 15 minutes. However, if you plan ahead, shrimp can easily be thawed by placing them in the refrigerator overnight.
How many shrimp per person to buy?
Shrimp are sold by their size and by the pound. Unfortunately, shrimp sizes are not regulated so it may be different where you live. As an easy rule of thumb, the bigger the shrimp, the fewer shrimp per pound. The majority of my recipes call for extra-large (26-30 shrimp per pound) or jumbo (21-25 shrimp per pound). Large runs about 31-35 shrimp per pound and medium are about 41-50 shrimp per pound. In a recipe like this, I usually plan for about 10-12 shrimp per person. I prefer to use jumbo shrimp, as they will shrink when cooked.
What to serve with Easy Crispy Pan-Fried Shrimp?
I often serve this delicious shrimp recipe with just a salad for a light meal. The last time I made it I served it with my Brussels Sprouts Salad with Citrus Vinaigrette. But they are also delicious with my Easy Southern Potato Salad, or if you really want to be decadent, Parmesan Potatoes Au Gratin.
How to make Easy Crispy Pan-Fried Shrimp
Heat the olive oil in a large sauté pan over medium-high heat.
Add flour, salt and pepper and garlic powder to a gallon size Ziploc bag.
Add shrimp and shake well.
Shake off the excess flour and add the shrimp to the pan in a single layer.
Cook the shrimp for 1-2 minutes on one side, or until golden brown. Then turn over and cook on the other side for another 1-2 minutes.
Place shrimp on a paper towel to drain and serve immediately.
Sharon’s Tips:
- Place the plastic bag with the leftover seasoned flour mixture in the freezer to use the next time you make these shrimp.
- You can either leave the shrimp tails on or take them off before coating them with flour. It’s entirely up to you!
Did you make this recipe?
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Easy Crispy Pan-Fried Shrimp Recipe
Ingredients
- 1 lb jumbo shrimp fresh, peeled and deveined
- 1 cup all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/4 cup olive oil
Instructions
- Heat the olive oil in a large sauté pan over medium-high heat.
- Add flour, salt and pepper and garlic powder to a gallon size Ziploc bag.
- Add shrimp and shake well.
- Shake off the excess flour and add the shrimp to the pan in a single layer.
- Cook the shrimp for 1-2 minutes on one side, or until golden brown. Then turn over and cook on the other side for another 1-2 minutes.
- Place shrimp on a paper towel to drain and serve immediately.
Notes
- Place the plastic bag with the leftover seasoned flour mixture in the freezer to use the next time you make these shrimp.
- You can either leave the shrimp tails on or take them off before coating them with flour. It's entirely up to you!
Sharon:
I will make this dish tomorrow night. Once the shrimp are defrosted is it necessary to wet them before putting in the bag of flour, or should they be fairy dry? I’m looking for a lightly fried shrimp recipe with jst flour and no crumbs. This looks ideal.
Hi Jerey,
They should be moist. They should be just fine after defrosting. I wouldn’t dry them off, but I don’t think you should have to add water. I just throw mine in the flour just like they are. I hope you enjoy them!
All the best,
Sharon
These juicy little shrimp look so CRISPY! I can’t way to try them, thanks!
Oh my goodness so good! Thank you so much for the great recipe, SHRIMP LOVERS HEAVEN!!
Hi Maria, thank you so much for your kind comment. I’m so glad you enjoyed the shrimp!
All the best,
Sharon
Cooked these tonight. Big hit! Flavorful and crispy. I did add a half tbsp of baking powder and a teaspoon of Old Bay to the recipe.
Hi Josh, thanks so much for taking the time to let me know. I’m so glad you liked the shrimp. Coincidentally we had them for dinner last night too! Always a favorite at our house.
Thanks again,
Sharon
Sharon
Tried to send email to thank you and it says I sent already.
Thank you for suggestion
jK
Sharon
Thanks for responding.
I will definitely give this a try
JK
Sharon,
I plan on trying this recipe, thank you.
While in Charleston I had fried shrimp with yellow cornmeal in coating mixture.
It was so good, and I haven’t been able to find a recipe with the corn meal, do you happen to have one?
JK
Hey JK, I hope you love this shrimp recipe as much as we do!
I don’t have a shrimp recipe with cornmeal, but do have a Southern Fried Oysters recipe in which you soak the oysters in buttermilk, then coat them in a flour and cornmeal mixture before frying. I don’t see any reason this recipe wouldn’t work with shrimp. If you decide to try it, please let me know how you liked it!
All my best,
Sharon