When I finally nailed the crispiest, crunchiest fried shrimp with batter, I thought, “Aha! I’ve cracked the secret that chefs have been guarding all along!” This crispy fried shrimp recipe might just become your go-to when you’re craving something crunchy and satisfying.

Even though I’ve run a restaurant and am now a full-time home cook, I have to say these crispy shrimp are worth putting on the menu again if I ever open another restaurant just for them… but let’s be honest, that’s a lot of hard work to run a restaurant 🙂.

Still, the crunch was so irresistible that I couldn’t help calling my wife, because there was only a limited number to share!

So here it is: my crispy, crunchy fried shrimp, which I wish you could enjoy alongside me. But I trust you won’t be selfish. You’ll make them for your family. With this easy recipe, you can make it at home, share with your loved ones, whip them up for parties, or sneakily enjoy them all by yourself!

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Main ingredients required

Before we dive in, take a peek in your fridge and pantry. Chances are you’ve already got most of these simple ingredients! These ingredients are easy to find, especially if you’re in Asia. If not, a quick trip to your local Asian grocery store should do the trick. As for the shrimp, you can stock up when prices are low, like me. Fresh shrimp is ideal, but frozen shrimp works just fine (yes, fresh is ideal, but let’s be honest, convenience and price win sometimes).

• Shrimp – The star of the show! Medium-sized shrimp are perfect because they cook quickly and stay juicy. If you prefer larger shrimp, adjust the frying time slightly.
• Rice Flour (粘米粉) – Essential for that signature light, delicate crunch without weighing down your shrimp.
• Wheat Starch (澄粉) – Adds smoothness to the batter and keeps it from turning too hard.
• Cornstarch – Crank up the crispiness and act as a glue to avoid the batter falling off the shrimp.
• All-Purpose Flour – Gives just enough structure for the batter to cling without cracking.
• Egg White – It adds a thin, crisp layer and helps everything stick.
• Baking Powder – A little lift goes a long way to make the crust stay airy, not dense.
• Others – Salt, pepper, and peanut oil (or any oil with a high smoke point) for frying.

How to prepare the crispy fried shrimp

Compared to many other shrimp dishes or fancy Chinese dim sum, this one is like kindergarten, while the others are rocket science. All you need to do is clean the shrimp, whip up the batter, and deep-fry. And the margin for error? It’s as wide as your open arms… not the tiny gap between your peeking eyelids squinting under the bright sun.

a. Preparation

• Shell and devein the shrimp, leaving the tails on if you like (I prefer it for presentation). Pat them completely dry with paper towels so the batter sticks nicely.
• Season the shrimp lightly with salt and white pepper.
• In a large bowl, combine the flour mixture: rice flour, wheat starch, cornstarch, all-purpose flour, baking powder, and salt.

• Add the egg white and oil to the dried ingredients until just combined.
• Gradually add the ice water to the mixture and stir until you have a smooth, silky batter. The batter should be thin, smooth, and ready to coat your battered shrimp perfectly.

b. Cooking

• Heat oil in a wok or deep pan over medium-high heat to 170–180°C (340–355°F). Use a thermometer to check the temperature of the oil.
• Dip each shrimp into the batter, allowing any excess to drip off.
• Fry the shrimp in small batches for 3–4 minutes, or until they turn golden and have a crispy coating. Be careful not to overcrowd the pan. Turn the shrimp over from time to time to ensure even cooking.

• Remove the shrimp with a slotted spoon and drain them on a wire rack or paper towels to maintain their crispiness.

• Serve immediately with your favorite dipping sauce, such as mayonnaise, sweet chili, or soy-sesame dipping sauce. Add lemon wedges for a fresh zing.

Continue to Content

Crispy Fried Shrimp Recipe

Yield: 20 shrimps

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Make crispy fried shrimp with ease by following these steps for light batter, even frying, and golden shrimp that stay crisp and flavorful.

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Ingredients

Ingredients for batter

• 100 g Rice Flour
• 40 g Wheat Starch
• 40 g Cornstarch
• 25 g All-Purpose Flour
• ½ tsp Baking Powder
• 1/2 tsp Salt
• 180 ml Ice-Cold Water (adjust for a thin batter)
• 1 Egg White
• 1 tsp Vegetable Oil

Other ingredients

• 20 medium-sized shrimp
• Oil for frying

Instructions

Preparation

1. Shell and devein the shrimp, leaving the tails on. Pat them completely dry with paper towels so the batter sticks nicely.
2. Season the prawns lightly with salt and white pepper.
3. In a large bowl, combine the flour mixture: rice flour, wheat starch, cornstarch, all-purpose flour, baking powder, and salt.
4. Add the egg white and oil to the dried ingredients until just combined.
5. Gradually add the ice water to the mixture and stir until you have a smooth, silky batter.

Cooking

1. Heat oil in a wok or deep pan over medium-high heat to 170–180°C (340–355°F).
2. Dip each shrimp into the batter, allowing any excess to drip off.
3. Fry the shrimp in small batches for 3–4 minutes, or until they turn golden and have a crispy coating. Turn the shrimp over from time to time to ensure even cooking.
4. Remove the shrimp with a slotted spoon and drain them on a wire rack or paper towels to maintain their crispiness.

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Nutrition Information:

Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 53Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 121mgCarbohydrates: 8gFiber: 0gSugar: 0gProtein: 2g

This data was provided and calculated by Nutritionix on 29/9/2025

Cook’s Notes and Useful Tips

You’re going to get shrimp so incredibly crispy that when you take a bite, your neighbors might just hear it and come knocking 😀. My advice? Make a little extra so everyone will want a piece at the same time, and the collective crunch will be music to your ears! But to reach that level of crispy perfection, a few extra tips will help you get there.

• Keep the batter ice-cold to minimize gluten formation and maximize crispness. If needed, add a few ice cubes to help maintain the chill.
• Be careful not to overmix the batter, as this can make it dense and chewy instead of light and crispy.
• Use a thermometer to maintain the hot oil between 170–180°C (340–355°F) for perfect frying.
• For extra crunch, fry the shrimp twice: first at 170°C, then remove them from the oil and let the residual moisture rise to the surface. Finally, fry them again at 190°C for about 30 seconds to achieve a perfectly crisp texture.
• Always drain the deep-fried shrimp on a wire rack or paper towels to prevent them from becoming soggy.

How to Store and Reheat the Shrimp

I doubt you’ll have any leftovers. They’ll probably vanish from the dining table (or even the kitchen!) before you get a chance to plate them.

But just in case, if you happen to have any leftover fried shrimp, keep them in an airtight container and store them in the fridge for up to two days. If you want to keep them longer, arrange the cooked shrimp in a single layer in the freezer, and once they’re frozen, transfer them to a freezer-safe bag. They’ll keep for up to two weeks.

When it’s time to enjoy them again, the best way to reheat is in a 180°C (355°F) oven, air fryer, or even a toaster oven for 6–8 minutes until they’re hot and crispy. Skip the microwave unless you want sad, soggy leftover shrimp!

Here are some popular shrimp recipes I recommend:

Loved this crispy fried shrimp recipe? You might also enjoy these other shrimp recipes from my blog. My picks are below:

• Soy Sauce Shrimp. A traditional Cantonese dish with authentic flavors, made using premium soy sauce and plenty of aromatic garlic.
• Shrimp with Glass Noodles. A beloved combination often found in Chinese restaurants. The glass noodles absorb all the savory shrimp juices, making every bite incredibly flavorful.
• Fried Egg with Shrimp. A simple, home-style favorite that’s quick and easy to prepare. Perfect for an everyday meal that’s both satisfying and delicious.

Give this recipe a try and let me know in the comments how yours turned out. I’d love to hear your tips and see your creations!