Rinse and pat the shrimp very dry with paper towels. If not already done, peel and devein shrimp leaving tails on or off per preference. Season the shrimp lightly with 0.5 tsp of the salt and 0.25 tsp of the black pepper; set aside.

Prep shrimp

In three shallow bowls or wide plates, place: bowl 1 — flour mixed with cornstarch and 0.5 tsp salt, 0.5 tsp black pepper, garlic powder and smoked paprika; bowl 2 — eggs beaten with milk and 1 tbsp hot sauce (optional); bowl 3 — breadcrumbs. Label them flour, egg wash, crumbs.

Set up breading station

One by one, dredge each shrimp in the flour mixture, shaking off excess; dip into the egg wash, letting excess drip; then press into breadcrumbs to coat evenly. Place breaded shrimp on a tray and rest for 5–10 minutes to help coating adhere.

Bread the shrimp

Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1.5 inches (roughly 1–1.5 cups depending on pan). Heat over medium-high until a thermometer reads 350°F (175°C). If you don’t have a thermometer, test with one breadcrumb — it should sizzle immediately and browns in ~30–45 seconds.

Heat oil

Fry shrimp in batches of 6–8 pieces, careful not to overcrowd, for 2–3 minutes per side or until golden brown and cooked through (internal shrimp temperature ~125–135°F). Use a slotted spoon to transfer shrimp to a wire rack set over a baking sheet or to paper towels to drain. Keep cooked shrimp warm in a 200°F (95°C) oven while frying remaining batches.

Fry shrimp

When all shrimp are fried, sprinkle with a light pinch of salt and serve with lemon wedges.

Finish

Bring a large pot of water to a rolling boil. Add 1 tbsp kosher salt. Add spaghetti and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1/2 cup pasta cooking water before draining.

Boil pasta

While pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add minced garlic and crushed red pepper flakes (if using). Sauté for 30–45 seconds until fragrant but not browned.

Make garlic oil

Add drained spaghetti to the skillet with garlic oil. Add reserved pasta water a few tablespoons at a time to loosen and create a light sauce. Stir in grated Parmesan, chopped parsley, and remaining salt to taste (start with 1/4 tsp). Toss continuously until sauce clings to noodles and cheese is melted, about 1–2 minutes. If it seems dry, add more reserved pasta water or a splash of olive oil.

Toss pasta

Taste and adjust seasoning with salt and pepper. Transfer spaghetti to a warmed serving bowl, sprinkle additional Parmesan and parsley on top if desired, and serve alongside the fried shrimp.

Adjust and serve

Whisk mayonnaise, sriracha, lemon juice, honey (if using), and a pinch of salt together in a small bowl until smooth. Taste and adjust heat or acidity. Serve chilled or at room temperature with the fried shrimp.

large shrimp (peeled, deveined, tails on or off as preferred)

all-purpose flour

cornstarch

fine dry breadcrumbs (or panko for extra crunch)

large eggs

whole milk

garlic powder

smoked paprika

salt

black pepper, ground

hot sauce (optional, for egg wash)

vegetable oil (for deep frying)

lemon wedges

spaghetti

kosher salt (for pasta water)

extra-virgin olive oil

unsalted butter

fresh garlic, minced

crushed red pepper flakes (optional)

fresh parsley, chopped

grated Parmesan cheese

pasta cooking water (reserved)

mayonnaise

sriracha or other hot sauce

lemon juice

honey (optional, for balance)

Deep Fried Shrimp With Side of Spaghetti

Make Deep Fried Shrimp With Side Of Spaghetti Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Deep Fried Shrimp With Side Of Spaghetti Recipe

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