By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
584 cal · 30 min
Puffy Shrimp
Recipe GLPR593eff65285ab5
Large shrimp are butterflied and coated in a crispy, golden crust using a four-step breading process with Old Bay seasoning and panko breadcrumbs. Deep-fried until puffy and golden, these succulent shrimp are boldly seasoned with hot pepper sauce for a satisfying main course.
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Ingredients
16 to 20 large Large shrimp, peeled and deveined
1 cup Whole milk
1 cup All-purpose flour
5 Eggs
5 tablespoons Old Bay seasoning
½ cup Hot pepper sauce
2 cups Japanese panko breadcrumbs
Vegetable oil for deep frying
Directions
Rinse the shrimp thoroughly under cold water. Using a small sharp knife, make a cut along the back of each shrimp from head to tail, then gently open the shrimp to create a butterfly shape. Make sure all shrimp are clean, peeled, deveined, and butterflied.
Set up four shallow bowls for the breading station. In the first bowl, pour the milk. In the second bowl, add the flour. In the third bowl, crack the eggs and whisk together with the Old Bay seasoning and hot pepper sauce until well combined. In the fourth bowl, spread the panko breadcrumbs evenly.
Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F. Line a paper towel-lined plate nearby for draining.
Working with one shrimp at a time, dip it into the milk, coating completely. Shake off excess milk and place in the flour bowl, coating all sides thoroughly. Tap off any excess flour, then dip the shrimp into the egg mixture, ensuring it is fully coated. Finally, press the shrimp into the panko breadcrumbs, coating generously on all sides.
Carefully place the breaded shrimp into the hot oil. Fry in small batches to avoid overcrowding, approximately 2 to 3 minutes per batch, until the shrimp turn golden brown and the coating becomes puffy and crispy. Use a slotted spoon to remove the shrimp and transfer to the paper towel-lined plate to drain any excess oil.
Serve the puffy shrimp hot while the coating is still crispy. Enjoy as a main course, optionally with your favorite dipping sauce or side dishes.
Comments
Shrimp is readily available at Charlotte grocers—Harris Teeter and Food Lion stock it year-round in the freezer section, and the coast supplies fresh options regularly. All other ingredients are pantry staples: flour, eggs, milk, panko, and Old Bay are standard at every major chain. At roughly $2.50–3.50 per pound for frozen shrimp and modest amounts of breading and oil, you're looking at $3–4 per serving, which is reasonable for a shrimp dish. The 30-minute claim holds if you buy pre-peeled shrimp; hand-peeling adds 5–10 minutes. The breading and frying method are forgiving and hands-off once oil reaches temperature, making it suitable for a weeknight family meal. Leftovers are mediocre—fried shrimp goes soft and limp when reheated, so this is best eaten the same night while the crust is still crisp.
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