15-Min Crispy Shrimp Recipe
Crispy Shrimp with crispy parsley is a light, airy crispy shrimp recipe with a delicate batter and aromatic herbs.
Ingredients
For the shrimp and parsley
- 1 pound shrimp, peeled and deveined
- Pinch of salt
- Pinch of white pepper
- 1 ½ cups parsley
- 3 cups cooking oil, high-smoking-point, for frying
For the batter
- 1 ½ cups cornstarch, or other starch
- Pinch of salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 egg white
- ¾ cup cold club soda, or cold sparkling water
For the seasoning
- 1 teaspoon five-spice powder
- 1 teaspoon white pepper
- 1 teaspoon salt
Instructions
- To season the shrimp, on a plate, add the shrimp and sprinkle in the salt. Add the white pepper, then mix to coat evenly.
- To make the batter and combine, in a bowl, whisk together the cornstarch, salt, baking powder, and baking soda. Add the egg white and cold club soda, then mix into a light batter. Add the shrimp and parsley, then toss to coat evenly.
- To fry the shrimp, in a pot, heat the cooking oil over high heat to 325°F (163°C). Carefully add the shrimp and parsley, then fry for about 3 minutes until light golden and crisp. The shrimp will float, and the bubbling will slow down when ready. Remove and drain on a paper towel-lined plate.
- To season and serve, in a bowl, mix together the five-spice powder, white pepper, and salt. Toss the hot shrimp with the seasoning or serve it on the side.
Video
Notes
- Pat the shrimp dry: Removing excess moisture helps the batter stick evenly and fry up crisp instead of soggy.
- Cold club soda replacement: You can substitute with ice-cold sparkling water or light beer.
- Keep the batter cold: A cold batter creates a lighter, airier texture when it hits the hot oil.
- Maintain oil temperature: Keep the oil around 325°F (163°C) so the batter sets properly without absorbing excess oil.
- Watch for doneness cues: The shrimp will turn light golden, float to the surface, and the bubbling will slow down when ready.
- Season while hot: Toss the shrimp immediately so the seasoning sticks evenly to the crispy surface.
- Air-fry alternative: For air frying, skip the wet batter and coat the shrimp with a light layer of cornstarch instead. Spray with cooking oil and air-fry at 400°F (200°C) for 8–10 minutes, flipping halfway. The texture will be crisp, but lighter and less airy than the fried version.
- Protein swap: This method works well with fish, squid, or vegetables like mushrooms or green beans — adjust cooking time as needed.
- Herb swap: You can replace the parsley with cilantro, basil, or dill for a different flavor profile.