When preparing shrimp for frying, one of the first steps is deciding whether or not to peel the shrimp first. There are pros and cons to consider when determining if shrimp should be peeled prior to frying.
Pros of peeling shrimp before frying
Here are some of the benefits of peeling shrimp before frying:
- Allows seasoning or batter to adhere directly to the shrimp meat
- Makes eating the fried shrimp easier since there is no shell
- Enables more even frying since the shrimp meat cooks faster than the shell
- Provides a nicer presentation without the tails or shell pieces
- Removes inedible parts of the shrimp
If you want the shrimp flavor and meat to really shine through, peeling them first allows you to season them directly and for any coating or batter to stick right to the shrimp itself. Frying peeled shrimp can allow for more even cooking since you don’t have to wait for the shell to become crispy. Plus, fried peeled shrimp looks more appetizing in a basket or on a plate without tails and shells.
Cons of peeling shrimp before frying
Here are some of the downsides of peeling shrimp prior to frying:
- More time consuming to peel the shrimp first
- Shrimp meat can dry out or get mushy during frying without the shell
- Lost opportunity for added flavor and texture from crispy shell
- No shell to protect the shrimp from absorbing excess oil
- Peeled shrimp are more delicate and can fall apart when frying
Having to peel raw shrimp can take a lot more time and prep before cooking. The shell also provides some protection for the shrimp meat so it doesn’t overcook or absorb as much oil during frying. Leaving the shell on gives an added crunch and infuses more flavor during the frying process. Shrimp with the shells left on are also less likely to fall apart when flipped during frying.
Other factors when deciding to peel shrimp for frying
In addition to the pros and cons of peeling, there are some other things to keep in mind when deciding whether or not to peel shrimp before frying:
- Size of the shrimp – Smaller shrimp are often fried with shell on, while larger shrimp may be better peeled
- How the shrimp will be served – Peeling makes sense if shrimp will be in a salad or pasta dish
- Type of coating – Breading and batter will adhere better to peeled shrimp
- How much time you have to prep – Peeling does take longer
- Personal preference – Some people always want shrimp peeled, others like the texture of shell-on
If the shrimp are on the smaller side, the shells often remain on for frying. Larger shrimp may be easier to peel and eat after frying without the shell. Consider what the finished dish will be – shrimp in a salad or pasta are better peeled first. A wet batter will stick to the shrimp better without shells, while a dry breading can adhere to shell-on shrimp. If time is limited, leaving the shell on saves prep time. And some people simply always prefer the convenience of peeled shrimp, while others don’t mind shelling the shrimp as they eat them.
Should you butterfly shrimp before frying?
Butterflying shrimp before frying involves slicing along the back of the shrimp but leaving the shell on. This opens up the shrimp to lie flat and enables more even frying. Here are some benefits of butterflying shrimp prior to frying:
- Opens up the shrimp so it cooks more evenly
- Allows seasonings and oil to penetrate better into the center
- Helps keep the shrimp straight while frying
- Still provides the flavor and texture benefits of the shell
- Faster preparation than fully peeling
Butterflying is a good middle ground option if you want some of the benefits of shell-on but also want the shrimp to fry evenly. It only takes a few extra minutes compared to leaving the shell intact. Just be careful when butterflying not to cut too deeply into the shrimp meat.
Best methods for frying peeled shrimp
If you opt to peel your shrimp before frying, here are some top preparation methods:
- Batter – A wet batter evenly coats peeled shrimp. Use a light beer batter or tempura batter.
- Bread crumbs – For a crunchy coating, dip peeled shrimp in egg wash then seasoned bread crumbs.
- Cornmeal – For a Southern feel, coat peeled shrimp in cornmeal seasoned with Cajun spices.
- Flour – The simplest preparation, just dust peeled shrimp with seasoned flour before frying.
Whichever coating you use, allow the shrimp to come fully up to temperature during frying. This may take 2-3 minutes per side for larger shrimp. Watch the color change from translucent to solid opaque white when they are ready.
Best methods for frying shell-on shrimp
If leaving the shell on for frying, here are some top shrimp preparation ideas:
- Plain – You can fry shell-on shrimp with no coating, just season them with salt, pepper, and spices.
- Flour – For a thin crisp shell, dust shell-on shrimp with flour, rice flour, or cornstarch.
- Cornmeal – For a heartier crunch, coat shell-on shrimp with cornmeal or masa harina.
- Batter – Although the shell makes batter trickier, a light beer batter or tempura can work.
Aim for 2-4 minutes frying time per side for shell-on shrimp. Make sure the shells fully crisp up and turn opaque in color. Be prepared to fry in smaller batches to allow even cooking.
Frying tips for shrimp
Here are some additional frying tips to ensure delicious shrimp every time:
- Pat shrimp dry thoroughly before coating to help browning
- Use a thermometer to maintain oil temperature between 350-375°F
- Fry in batches to allow even cooking, no overcrowding
- Let oil reheat between batches for best results
- Adjust frying time up or down depending on size of shrimp
- Drain fried shrimp on a paper towel-lined plate
- Season again with salt and pepper right after frying
Proper drying, oil temperature, and batching are key for fried shrimp success. Letting the oil reheat between batches prevents a soggy coating. Keep the shrimp’s size in mind when gauging frying time. Draining on paper towels prevents greasiness.
Best oil options for frying shrimp
Choosing the right frying oil makes a big impact on the finished flavor and texture of fried shrimp. Here are some good oil options:
| Oil | Characteristics |
|---|---|
| Peanut | Neutral flavor, high smoke point, crispy texture |
| Vegetable | Affordable, neutral taste, high smoke point |
| Canola | Light flavor, budget friendly, high heat tolerance |
| Coconut | Distinct flavor goes well with shrimp, high smoke point |
| Corn | Mild corn flavor, good value, good frying performance |
| Safflower | Neutral flavor profile, healthy fat content, high smoke point |
Peanut and vegetable oils are good all-purpose options for frying. Coconut oil enhances the natural sweetness of shrimp. Corn oil provides subtle corn flavor. Look for oils with high smoke points and neutral or complementary flavors.
Best shrimp frying recipes
Here are some must-try shrimp frying recipes to enjoy:
Beer Batter Fried Shrimp
Crispy beer battered shrimp using a simple batter of beer, flour, cornstarch, baking powder, and spices. Often served with french fries and coleslaw.
Coconut Shrimp
Peeled shrimp coated in shredded coconut and breadcrumbs then fried until golden brown. Usually served with a sweet chili or orange marmalade dipping sauce.
Bang Bang Shrimp
Crispy breaded shrimp fried and then tossed in a spicy, tangy chili sauce with butter or mayo. Inspired by Chinese Sichuan flavors.
Shrimp Po’ Boy
A southern sandwich filled with crispy fried shrimp, lettuce, tomato, and remoulade or tartar sauce. Served on a soft French roll.
Cajun Fried Shrimp
Shrimp seasoned with Cajun spices then floured and fried until perfectly crisp. Often served with a creamy cocktail sauce.
Serving suggestions for fried shrimp
Fried shrimp pairs deliciously with many sides and sauces. Here are some serving suggestions:
- French fries or hushpuppies
- Coleslaw, potato salad, or pasta salad
- Corn on the cob or corn fritters
- Cheesy grits or rice
- Tartar sauce, rémoulade, or cocktail sauce
- Spicy mayo or chili garlic sauce
- Lemon or lime wedges
Crunchy fries, hushpuppies, or corn fritters complement the texture of fried shrimp. Creamy coleslaw helps cut the richness. Tartar sauce, spicy mayo, or a squeeze of citrus all freshen up each bite.
Conclusion
There are good arguments on both sides of whether shrimp should be peeled before frying. Peeling allows the shrimp flavor to take center stage and for even cooking, while leaving the shells on infuses more flavor and makes preparation easier. Consider the size of the shrimp, coating used, recipe, and personal preferences when deciding. Use plenty of oil and fry at the right temperature for the crispiest results. Pair your fried shrimp with cool, creamy sides and dipping sauces. Whichever way you fry them, shrimp make for a quick, easy, and crowd-pleasing meal.