Deep Fried Shrimp Basket Recipe

Rinse and pat dry

Rinse shrimp under cold water and pat completely dry with paper towels to ensure a crisp coating.

Dry batter setup

In a large bowl, whisk together flour, cornstarch, baking powder, garlic powder, onion powder, paprika, salt, and black pepper. In a separate bowl, whisk egg with cold sparkling water.

Season and portion

Toss shrimp with a light pinch of salt. If using extra-large shrimp, you can cut a few into halves to ensure even coating, but keep tails intact for presentation.

Create batter

Gradually whisk sparkling water into dry mix until a smooth, thick but pourable batter forms. Do not overmix; small lumps are fine.

Dredge shrimp

Dip each shrimp into the batter, allowing excess batter to drip off, then lightly dredge in flour (and optional panko) mixed with salt for an extra-crisp crust. Shake off excess.

Preheat oil

Heat vegetable oil in a heavy pot or deep fryer to 350°F (175°C). Use a thermometer to maintain steady heat.

Fry in batches

Carefully lower coated shrimp into hot oil in small batches to avoid crowding. Fry until golden brown and crisp, about 2–3 minutes per batch. Do not overcook.

Drain and rest

Remove shrimp with slotted spoon and drain on a rack or paper towels. Let rest 1–2 minutes to finish crisping.

Plate and garnish

Arrange shrimp on a platter with lemon wedges on the side. Serve with cocktail sauce for dipping.