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 here’s a link 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 some cheese grits and 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!
Thx for the GREAT recipe for pan fried shrimp. Deep fried is just too messy & I’ve been looking for an alternative. Made it dead on to the recipe.
With the simple flour mix, it should be easy to alter & make it your own.
86 the deep fried & wife will now let me bring fried shrimp back into the kitchen.
Thx again for sharing
Hi Hugh, I am so glad you liked it, and thank you too for taking the time to leave a comment! It’s one of my favorites, too, and I make it often.
All the best,
Sharon
Hi Sharon I searched for a recipe for pan fried shrimp and I’m so glad I came across yours. Very easy and very tasty. I love to cook and enjoyed this very much. Everyone loved them as well. Thank you
Hi David, I’m so glad you enjoyed them. A friend shared this recipe with me many years ago, and it’s so easy we have it often. It’s definitely one of my “go-to” recipes.
Thanks so much for taking the time to let me know!
All the best,
Sharon
This was the easiest to make and best tasting fried shrimp I’ve ever had. Looking forward to using this recipe again and again.
I’m so glad you liked them. They are a favorite at our house too!
Happy Thanksgiving!
Sharon
I tried this last night. They tasted great and it was super easy to prepare but they weren’t as crispy as I had hoped, bordering on soggy. I did them 2 mins a side. Could it be that the pan wasn’t hot enough? Or too much oil?
Hi Dave,
It’s hard to say what the problem might have been and it definitely could have been any of the things you mentioned. These pan-fried shrimp will never be quite as crispy as shrimp that have been deep-fried. But, they shouldn’t have been soggy. Did you drain them on paper towels after cooking? And, if so, did you eat them immediately? If you left them too long on the paper towels that could have caused it or possibly the pan not being hot enough when you started.
All my best,
Sharon
I love this recipe! I’ve never fried my shrimp before and this was so quick and easy to make. I used frozen shrimp, defrosted them under cold water and lightly padded dry before adding to the flour mixture. Since the shelter in place I’ve made this recipe a few times now but add cajun seasoning to mine with a little bit of garlic powder. So good! Thank you for sharing!
Hi Maria, I’m so happy you liked the shrimp and I love the fact that you have made this recipe your own with the addition of the spices. Thanks so much too for taking the time to let me know!
All the best,
Sharon
Hi, just tried this recipe. Put the shrimp on top of a ceaser salad. It was so good. A keeper. Did not change anything. Thank u.
Hi Diane,
Thanks so much for taking the time to leave a comment. I’m so glad you enjoyed the shrimp! It’s definitely one of my go-to recipes!
All the best,
Sharon