Pan-Fried Shrimp Recipe

Name: Pan Fried Shrimp Recipe
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
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

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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
📋 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:

Pat the shrimp dry with paper towels to ensure a good sear and proper seasoning adherence.
Heat the olive oil in a large non-stick skillet or saute 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.

A plastic bag with seasoned flour and raw shrimp.

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.

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.

Place the shrimp on a paper towel to drain, and repeat the steps.
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

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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

Prep Time 5

Cook Time 6

Total Time 11

Course Main Dish

Cuisine American, Southern

Servings 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

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Comments

5 from 28 votes (8 ratings without comment)