15-Min Crispy Shrimp Recipe

 

Crispy Shrimp that’s golden, crunchy, and bursting with flavor—ready in just 15 minutes! This recipe gives you tender, juicy shrimp coated in a light, airy batter, perfect for a quick weeknight dinner or a show-stopping appetizer. With simple pantry ingredients and fresh herbs, you can make restaurant-quality shrimp right at home.

Crispy Shrimp Recipe

Serves: 2 to 4
Prep time: 10 minutes
Cook time: 5 minutes

For the shrimp and parsley:
1 pound shrimp, peeled and deveined
Pinch of salt
Pinch of white pepper
1 ½ cups parsley
3 cups oil, for frying

For the batter:
1 ½ cups cornstarch, or other starch
Pinch of salt
1 teaspoon baking powder
½ teaspoon baking soda
1 large egg white
¾ cup cold club soda

For the seasoning:
1 teaspoon five-spice powder
1 teaspoon white pepper
1 teaspoon salt

Crispy Shrimp Instructions

1. Season the shrimp:

• On a plate, add the deveined shrimp, and season them with salt and white pepper on both sides.

2. Make the batter and combine:

• In a large mixing bowl, add the cornstarch (or other types of starch), salt, baking soda, and baking powder. Whisk.
• Also, add the egg white and cold club soda. Mix together.
• Toss in the shrimp and parsley. Combine.

3. Fry the shrimp:

• In a pot over high heat, pour the oil inside. Heat it to 325°F or 163°C.
• Transfer the shrimp and parsley inside. Deep fry until crispy, about 3 minutes. Remove them and drain on a paper towel-lined plate.

4. Serve the crispy shrimp:

• In a small bowl, mix together the five-spice powder, white pepper, and salt. Whisk. Serve the seasoning on the side or toss it together with the crispy shrimp with parsley.

Tips & notes

• Shrimp prep: Pat the shrimp dry before seasoning so the batter sticks evenly and fries up crisp instead of soggy.
• Baking soda: Helps the batter crisp faster and brown lightly—use just a small amount to avoid an alkaline taste.
• Baking powder: Creates a puffier, lighter texture for that airy, restaurant-style crunch.
• Cold club soda: Keeps the batter light and bubbly; the colder it is, the crispier the final result.
• Batter consistency: If the batter feels too thin, add cornstarch 1 tablespoon at a time. If it’s too thick, stir in cold club soda 1 tablespoon at a time until it coats the shrimp lightly.
• Herb replacements: Parsley gives a clean, classic flavor, but you can substitute cilantro for freshness, dill for a slightly herbal bite, or basil for a fragrant twist—just make sure the herbs are dry before frying.
• Seasoning timing: Toss or serve the seasoning immediately after frying so it sticks to the hot, crispy shrimp.