Easy Crispy Pan-Fried Shrimp

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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5 from 8 votes

Easy Crispy Pan-Fried Shrimp Recipe

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.

Course Main Dish

Cuisine American, Southern

Keyword dinner party entree, dinner recipe, easy dinner idea, Easy Shrimp Recipe

Prep Time 5 minutes

Cook Time 6 minutes

Total Time 11 minutes

Servings 2 servings

Calories 363kcal

Author Sharon Rigsby

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

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!

Nutrition

Calories: 363kcal | Carbohydrates: 8g | Protein: 57g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 453mg | Sodium: 740mg | Potassium: 11mg | Fiber: 0.3g | Sugar: 0.03g | Vitamin A: 550IU | Vitamin C: 9.1mg | Calcium: 160mg | Iron: 5.2mg

Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @gritsandpinecones or #gritsandpinecones!

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