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    Home » Recipes » Seafood

    Pan-Fried Shrimp Recipe

    Modified: Sep 5, 2024 · Published: Oct 10, 2022 by Sharon Rigsby · 49 Comments

    Jump to Recipe
    Pinterest pin showing a plate of fried shrimp.

    One of my all-time favorite recipes, this quick and easy Pan-Fried Shrimp Recipe features fresh, succulent, briny Gulf shrimp lightly coated with seasoned flour and then pan-fried in a small amount of olive oil or avocado oil until golden brown, crispy, and delicious.

    These crispy pan-fried shrimp are perfect for a quick family weeknight dinner, but it’s also a dish you would be proud to serve guests or a special occasion.

    Fried shrimp on a plate with cocktail sauce.

    If you have ever wanted to learn how to fry shrimp, or how to pan-fry shrimp you are in the right place. Add the simple ingredients to your shopping list today and be ready to whip up this easy recipe anytime!

    Jump to:
    • Why I love this recipe, and you will too!
    • 📋 Ingredient notes
    • 🥘How to pan-fry shrimp:
    • Serving suggestions:
    • 📖 Recipe variations
    • How to store and reheat leftovers
    • How to thaw frozen shrimp
    • How many shrimp per person to buy
    • How long to pan-fry shrimp
    • 💬 Recipe FAQs
    • 👩🏻‍🍳 Sharon’s tips
    • More shrimp recipes
    • More Favorites from Grits and Pinecones
    • 📋 Recipe:

    Why I love this recipe, and you will too!

    • Because of its simplicity, this pan-fried shrimp recipe is one of my favorite “go-to” dishes! Like my recipes for Fried Crab Claws, Deviled Crab, and Fried Oysters, it’s easy, we love it, and it can be on the table in less than 15 minutes.
    • Because the shrimp is cooked in only a small amount of olive oil, this recipe is healthier than regular fried or deep-fried, where they are submerged in oil.
    • These delectable crustaceans cook in a matter of minutes and are low in calories, low in carbohydrates and rich in protein and nutrients. To maintain their tenderness and juiciness, be sure to avoid overcooked shrimp.

    📋 Ingredient notes

    Ingredients to make fried shrimp including raw shrimp and flour.
    • Shrimp – fresh or frozen and thawed. You will need either jumbo (21-25 per pound) or extra-large (26-30 per pound). They also need to be deheaded, peeled, and deveined. You can leave the tails on or not.
    • Flour – all-purpose coats the seafood and produces a flavorful crispy crust.
    • Kosher salt and ground black pepper – nothing fancy here. Both seasonings enhance all of the other flavors.
    • Garlic powder – just a bit adds a mild garlicky essence to the crust.
    • Olive oil – just a small amount is used to pan-fry the seafood. You can substitute any neutral flavor vegetable oil you prefer or have on hand or use coconut oil.
    • Fresh lemon juice – optional; a squeeze of fresh lemon juice enhances the flavor of the shrimp, making it tender, juicy, and flavorful.
    • Fresh parsley – optional garnish; a key finishing touch that enhances the flavor and presentation of the dish.

    🥘How to pan-fry shrimp:

    1. Pat the shrimp dry with paper towels to ensure a good sear and proper seasoning adherence.
    2. Heat the olive oil in a large non-stick skillet or saute pan over medium-high heat.
    3. While the oil is heating, add flour, salt, pepper, and garlic powder to a gallon-size Ziploc bag. Add the shrimp and shake well.
    A plastic bag with seasoned flour and raw shrimp.
    1. Shake off any excess flour and add the shrimp to the pan in a single layer. Do not crowd them.
    Shrimp coated with flour pan-frying in a skillet.
    1. Pan-fry for one minute on the first side or until they are golden brown and crispy. Then use a fork or fish turner to turn over and cook on the other side for another minute or so.
    Shrimp frying in a skillet.
    1. Place the shrimp on a paper towel to drain, and repeat the steps.
    2. Serve immediately with cocktail sauce, tartar sauce, or remoulade.
    A plate with fried shrimp and a bowl of cocktail sauce.

    Serving suggestions:

    I like serving pan-fried shrimp with my American Coleslaw or House Salad, Air Fryer Frozen French Fries, Cheese Grits or Southern Potato Salad, and Southern Hush Puppies. Cooked shrimp can also be used in various dishes like salads and pasta.

    📖 Recipe variations

    You can change up this recipe to use ingredients you might already have on hand or to suit your family’s preferences. Here are just a few ideas:

    • Before you remove the seafood from the skillet, add some buffalo sauce, and voila, you have Buffalo Shrimp. You can also use this recipe to make Fried Shrimp Tacos and Shrimp Po’Boys.
    • Change up the seasonings: instead of the ingredients I have listed, use Old Bay Seasonings, Cajun or Creole seasonings, or seasoned salt and lemon pepper.
    • Add red pepper flakes to enhance the heat and flavor of the shrimp, especially when combined with other seasonings like Old Bay and garlic.
    • You can substitute cornstarch for the flour.
    • After coating the shrimp in flour, dip them in a beaten egg mixture, and then you can dredge them in cornmeal, cracker crumbs, bread crumbs, or even a coconut and panko coating before pan-frying them.

    How to store and reheat leftovers

    Pan-fried shrimp are best eaten right after they are cooked. However, if I do have leftovers, I frequently use them to make Shrimp and Bacon Quesadillas or add them to fried rice.

    You can store cooked shrimp leftovers in a plastic storage bag or airtight container in the refrigerator for up to three days. They can be reheated in a skillet over medium heat in a small amount of olive oil. Be careful when reheating them because it’s easy to dry them out and overcook them.

    How to thaw frozen shrimp

    The best way to thaw them is to place them in the refrigerator and let them thaw overnight before you cook them. However, we all know that isn’t always possible. To quickly thaw them in about 15 minutes, put them in a colander in the sink and let cold water run over them.

    How many shrimp per person to buy

    For adults, I usually plan for about ten to twelve shrimp per person. They are sold by their size and by the pound. Unfortunately, sizes are not regulated, so it’s best to buy them by weight. The bigger they are, the fewer you get per pound.

    Jumbo shrimp are a key ingredient, known for their large size and enhanced flavor. When cooking jumbo shrimp, aim for a cooking time of 2-3 minutes per side to ensure they are perfectly seared.

    How long to pan-fry shrimp

    It depends on the size of your shrimp, but for extra-large shrimp (21-25 per pound), it only takes 2-3 minutes. Smaller shrimp would take less time, and larger jumbo shrimp would take more time.

    💬 Recipe FAQs

    Is it better to fry shrimp in butter or olive oil?

    Butter adds a richer flavor but tends to smoke and burn, so I prefer frying shrimp in olive oil.

    Why do you soak shrimp in milk before frying?

    Soaking seafood in milk is usually done to neutralize a fishy taste or odor. Shrimp has a very mild taste and should not have a fishy order so I don’t recommend soaking it.

    What is the best oil to pan-fry shrimp in?

    I like to use olive oil to pan-fry shrimp because it is healthier. However, it does have a lower smoke point. If you will be cooking a large amount, you might want to use an oil with a higher smoke point such as peanut oil.

    Do you have to dry shrimp before frying?

    Oil and water do not mix, and if you add really wet shrimp to a hot pan, oil can pop or splatter on your stove. However, this recipe calls for coating the shrimp with seasoned flour and it needs to have some moisture to help the flour stick, so I do not dry it.

    👩🏻‍🍳 Sharon’s tips

    • You will have leftover seasoned flour that you can reuse the next time you make this dish. Just pop the bag containing the flour in the freezer and pull it out when you need it again.
    • Whether you leave the tails on or take them off is a matter of personal preference. I usually leave the tails on if I am serving this dish as an appetizer. However, when I am serving this recipe for dinner, I have them removed.
    • When purchasing fresh shrimp, look for ones that are firm to the touch and smell like a day at the beach. Don’t purchase them if they are mushy or have a strong odor.
    • Special tools are available that make peeling and deveining these crustaceans easier, but I usually ask the folks at the seafood store I frequent to take care of that task for me.
    • Shrimp can go from perfectly cooked to overcooked and tough in a matter of seconds, so watch them carefully while they are frying.
    • This dish is best made right before you serve it. However, when we have guests, I like to prepare the seasoned flour mixture ahead and add the oil to the skillet, so all I have to do is coat the shrimp and fry them, which just takes minutes.
    • For a quick and easy seafood recipe, consider making pan seared shrimp. It can be prepared quickly, making it perfect for weeknight dinners or meal prep.

    More shrimp recipes

    • Bacon wrapped shrimp on a white plate with carrots and celery.
      Best Bacon Wrapped Shrimp Recipe with Brown Sugar
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      Crab Stuffed Shrimp (Easy & Elegant)
    • A Dutch oven full of Seafood Jambalaya topped with shrimp.
      Creole Seafood Jambalaya Recipe – Shrimp and Sausage)
    • Cajun shrimp and grits in a white bowl garnished with chopped parsley.
      Best Cajun Shrimp and Grits Recipe (Creamy & Cheesy)

    ★★★★★If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!

    Thanks so much for visiting Grits and Pinecones!I hope to see you again soon!

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    Fried shrimp and a bowl of cocktail sauce on a white plate.

    Pan Fried Shrimp Recipe

    Sharon Rigsby
    This quick and easy recipe for Pan Fried Shrimp features fresh, succulent, salty Gulf shrimp. They are lightly coated with seasoned flour and then pan-fried in a small amount of olive oil until they are golden brown, crispy, and delicious.
    5 from 28 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 5 minutes mins
    Cook Time 6 minutes mins
    Total Time 11 minutes mins
    Course Main Dish
    Cuisine American, Southern
    Servings 2 servings
    Calories 422 kcal

    Ingredients
      

    • 1 pound shrimp Fresh or frozen, either jumbo (21-25 per pound) or extra-large (26-30 per pound). Deheaded, peeled, and deveined.
    • 1 cup all-purpose flour
    • 1 teaspoon kosher salt
    • ½ teaspoon ground black pepper
    • ½ teaspoon garlic powder
    • ¼ cup olive oil

    Instructions
     

    • Heat the olive oil in a large non-stick skillet or sauté pan over medium-high heat.
    • While the oil is heating, add flour, salt, pepper, and garlic powder to a gallon-size Ziploc bag. Add the shrimp and shake well.
    • Shake off any excess flour and add the shrimp to the pan in a single layer. Do not crowd them.
    • Cook the shrimp for one minute on the first side or until they are golden brown and crispy. Then use a fork or fish turner to turn over and cook on the other side for another minute or so.
    • Place the shrimp on a paper towel to drain, and repeat the steps with the remaining shrimp.
    • Serve immediately with cocktail sauce, tartar sauce, or remoulade.

    Notes

    You will have leftover seasoned flour that you can reuse the next time you make this dish. Just pop the bag containing the flour in the freezer and pull it out when you need it again.
    Whether you leave the tails on or take them off is a matter of personal preference. I usually leave the tails on if I am serving this dish as an appetizer. However, when I am serving the shrimp for dinner, I have them removed.
    When purchasing fresh shrimp, look for shrimp that are firm to the touch and smell like a day at the beach. Don’t purchase them if they are mushy or have a strong odor.
    Special tools are available that make peeling and deveining shrimp easier, but I usually ask the folks at the seafood store I frequent to take care of that task for me.
    Shrimp can go from perfectly cooked to overcooked and tough in a matter of seconds, so watch them carefully while they are frying.
    This dish is best made right before you serve it. However, when we have guests, I like to prepare the seasoned flour mixture ahead and add the oil to the skillet, so all I have to do is coat the shrimp and fry them, which just takes minutes.

    Nutrition

    Calories: 422kcalCarbohydrates: 27gProtein: 34gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.02gCholesterol: 286mgSodium: 1867mgPotassium: 306mgFiber: 1gSugar: 0.1gVitamin A: 411IUVitamin C: 0.01mgCalcium: 130mgIron: 2mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    Reader Interactions

    Comments

      5 from 28 votes (8 ratings without comment)

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      Recipe Rating




    1. Hugh

      June 06, 2021 at 9:06 pm

      5 stars
      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

      Reply
      • Sharon Rigsby

        June 08, 2021 at 11:35 am

        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

        Reply
    2. David Dibiase

      December 27, 2020 at 6:10 pm

      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

      Reply
      • Sharon Rigsby

        December 28, 2020 at 10:14 am

        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

        Reply
        • Tobias

          November 08, 2022 at 1:00 pm

          5 stars
          Flour won’t stick at all..

        • Sharon Rigsby

          November 10, 2022 at 4:38 pm

          Hi Tobias, can you give me a little more info? What kind of flour are you using? Are you having a problem with the flour sticking to the raw shrimp or not sticking to the shrimp while it is cooking? In general, flour sticks to anything moist, so I am surprised you are having this problem, but I am happy to help you troubleshoot to figure out what might be going on.
          All the best,
          Sharon

    3. Annette

      November 26, 2020 at 10:51 am

      5 stars
      This was the easiest to make and best tasting fried shrimp I’ve ever had. Looking forward to using this recipe again and again.

      Reply
      • Sharon Rigsby

        November 26, 2020 at 6:37 pm

        I’m so glad you liked them. They are a favorite at our house too!
        Happy Thanksgiving!
        Sharon

        Reply
    4. Dave

      September 18, 2020 at 4:57 pm

      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?

      Reply
      • Sharon Rigsby

        September 20, 2020 at 6:55 pm

        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

        Reply
    5. Maria

      September 08, 2020 at 11:23 pm

      5 stars
      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!

      Reply
      • Sharon Rigsby

        September 10, 2020 at 10:02 am

        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

        Reply
    6. Diane

      August 20, 2020 at 8:15 pm

      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.

      Reply
      • Sharon Rigsby

        August 21, 2020 at 12:10 pm

        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

        Reply
    7. Erin

      July 26, 2020 at 9:08 pm

      5 stars
      I love this recipe. So easy, yet so delicious. I add a little bit of Cajun seasoning to it as well and they are absolutely perfect.

      Reply
      • Sharon Rigsby

        August 02, 2020 at 1:35 pm

        Hi Erin,
        I’m so sorry it’s taken me so long to respond! The Cajun seasoning is a great idea and I’ll have to try that next time I make them. Thanks so much for taking the time to leave a comment.
        Sharon

        Reply
    8. Laura

      May 01, 2020 at 8:46 pm

      5 stars
      My first time to fry shrimp and they turned out great! Thank you for sharing

      Reply
      • Sharon Rigsby

        May 02, 2020 at 7:14 pm

        Hi Laura, I am so glad you liked the shrimp. I have to say this is one of my favorite recipes and I make it often!
        Thanks so much for leaving a comment.
        All the best,
        Sharon

        Reply
    9. Anita

      April 19, 2020 at 5:25 am

      We often get already boxed, breaded frozen shrimp. My family doesn’t like it . Found this incredible easy recipe and used it last night. My family RAVED over it! Seriously, each one made several comments about how good it was as we were eating dinner. Will make again and again.

      Thanks for sharing!!!

      Reply
      • Sharon Rigsby

        April 19, 2020 at 4:19 pm

        Hi Anita, I’m so glad you liked the recipe and thank you for letting me know. It’s one of my favorites too! So quick and easy!
        All the best,
        Sharon

        Reply
    10. Jerey Paulie

      March 27, 2020 at 5:57 pm

      5 stars
      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.

      Reply
      • Sharon Rigsby

        March 27, 2020 at 6:53 pm

        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

        Reply
    11. Sue

      February 24, 2020 at 10:52 am

      5 stars
      These juicy little shrimp look so CRISPY! I can’t way to try them, thanks!

      Reply
    12. Maria

      January 29, 2020 at 7:05 pm

      Oh my goodness so good! Thank you so much for the great recipe, SHRIMP LOVERS HEAVEN!!

      Reply
      • Sharon Rigsby

        January 30, 2020 at 10:16 am

        Hi Maria, thank you so much for your kind comment. I’m so glad you enjoyed the shrimp!
        All the best,
        Sharon

        Reply
    13. Josh

      June 01, 2019 at 10:56 pm

      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.

      Reply
      • Gritsandpinecones

        June 02, 2019 at 7:27 am

        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

        Reply
    14. jK

      January 06, 2019 at 11:35 am

      Sharon
      Tried to send email to thank you and it says I sent already.

      Thank you for suggestion
      jK

      Reply
    15. JK

      January 06, 2019 at 11:33 am

      Sharon
      Thanks for responding.
      I will definitely give this a try
      JK

      Reply
    16. JK

      January 06, 2019 at 10:57 am

      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

      Reply
      • Gritsandpinecones

        January 06, 2019 at 11:20 am

        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

        Reply
    Newer Comments »

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, content creator, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

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