Crispy Shrimp with Cocktail Sauce
Shrimp cocktail turned crunchy, with tail-on shrimp breaded and fried hot and fast, served alongside a horseradish sauce mixed sharper than you would buy.
- Course
- Appetizers
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 35 min
- Total Time
- 55 min
The Story Behind This Recipe
Crispy Shrimp with Cocktail Sauce is one of those recipes I never planned to publish. It was scribbled inside a cookbook cover for years until enough people asked for it that I finally typed it out.
About 35 min start to finish is what earned it a permanent spot. That is short enough for a weeknight and generous enough to feel like real cooking.
Read it through once before you turn on the heat and get everything measured first. That habit does more for a weeknight than any gadget I own.
Variation Ideas
- Turn it into a platter with crackers, olives and something crunchy.
- Scale it down into individual portions for easier grazing.
- Swap the herbs for whatever is looking best that week.
Ingredient Substitutions
- Shrimp
- Bay scallops or firm white fish, cut in large chunks
- All-purpose flour
- A 1:1 gluten-free baking blend that includes xanthan gum
- Panko
- Crushed cornflakes or gluten-free breadcrumbs
- Eggs
- A flax egg (1 tbsp ground flax + 3 tbsp water) in baked goods
Frequently Asked Questions
How long will this last?
Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.
What is the best way to reheat it?
Warm it gently — covered at 300°F or over low heat on the stove with a splash of liquid — until just heated through. Fast, high heat is what dries leftovers out.
Can I make it ahead?
Yes. Prep and refrigerate the components up to a day ahead, then combine and finish just before serving so nothing loses its texture.
It tastes flat — what should I do?
Salt and acid, in that order. A pinch more salt then a squeeze of lemon or splash of vinegar will usually sharpen everything back into focus.
Tools For This Recipe
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What to Serve With Crispy Shrimp with Cocktail Sauce
Recipe Card
Crispy Shrimp with Cocktail Sauce
By Marguerite Hale
- Course
- Appetizers
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 35 min
- Total Time
- 55 min
Ingredients
- 1 1/2 lbs large shrimp, peeled with tails on
- 3/4 cup all-purpose flour
- 2 eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1 tsp smoked paprika
- 3/4 cup ketchup
- 3 tbsp prepared horseradish
- 1 tbsp lemon juice
- Neutral oil, for frying
- Kosher salt and black pepper
- Lemon wedges, for serving
Instructions
- 1
Stir the ketchup with the horseradish and lemon juice, season it, and chill the sauce while you work on the shrimp.
- 2
Pat the shrimp completely dry and season them, then set up flour, egg, and paprika-spiked panko in three shallow dishes.
- 3
Dredge each shrimp in flour, egg, and panko, pressing the crumbs on firmly so the coating stays put in the oil.
- 4
Fry in batches in an inch of 360F oil for about two minutes per side until golden and just cooked through.
- 5
Drain on a rack, salt right away, and serve piled around the cocktail sauce with plenty of lemon wedges.
Nutrition
Estimated per serving (6 servings per recipe).
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