Few things beat the crispy, golden goodness of Red Lobster’s famous fried shrimp. This iconic dish combines succulent shrimp with a perfectly seasoned, crunchy coating that’s irresistible. Whether you’re craving a seafood feast or just a quick snack, making this at home brings that restaurant-quality flavor right to our kitchen.
We’ve crafted a simple yet authentic fried shrimp recipe that captures all the taste and texture you love. With easy-to-follow steps and common ingredients, you can enjoy this classic dish anytime without the wait. Let’s dive into recreating Red Lobster’s signature fried shrimp and make every bite a delight.
Ingredients
To recreate the iconic Fried Shrimp Recipe Red Lobster, we need a few simple yet essential ingredients. Each component plays a crucial role in delivering that signature crispy texture and bold flavor.
Shrimp
- 1 pound large shrimp (16-20 count), peeled and deveined
- Tail-on for presentation (optional but recommended)
- Pat dry with paper towels to ensure the batter sticks perfectly
Batter and Coating
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 1 cup | For initial dredging |
| Cornstarch | ¼ cup | Adds extra crispiness |
| Baking powder | 1 teaspoon | Helps batter rise and crisp |
| Paprika | 1 teaspoon | Adds subtle smoky flavor |
| Garlic powder | ½ teaspoon | Enhances overall taste |
| Onion powder | ½ teaspoon | Complements garlic and shrimp |
| Cayenne pepper | ¼ teaspoon | Optional, for mild heat |
| Salt | 1 teaspoon | Balances flavors |
| Cold sparkling water | ¾ cup | Creates light, airy batter |
| Egg | 1 large | Binds ingredients together |
| Panko breadcrumbs | 1 to 1½ cups | Provides final crunchy coating |
Dipping Sauce
- ½ cup mayonnaise
- 1 tablespoon ketchup
- 1 teaspoon horseradish sauce (adjust for heat preference)
- 1 teaspoon lemon juice, fresh
- ¼ teaspoon smoked paprika
- Salt and pepper, to taste
“This dipping sauce perfectly complements the crunchy fried shrimp with a creamy, tangy kick.”
By gathering these ingredients, we set the stage for an authentic and satisfying fried shrimp experience reminiscent of Red Lobster’s famous dish.
Equipment Needed
To achieve the perfect crispy, golden-brown fried shrimp like Red Lobster’s famous recipe, we need the right equipment. Each tool plays a crucial role in ensuring our shrimp cooks evenly and retains that irresistible crunch. Here’s what we recommend gathering before we start:
- Deep Fryer or Heavy-Bottomed Pot
For consistent oil temperature and even frying, use a deep fryer or a heavy-bottomed pot like a Dutch oven. This helps achieve the signature crispiness without soggy spots.
- Thermometer
Maintaining the oil temperature between 350°F and 375°F is essential. A reliable cooking thermometer will help us monitor and control the heat precisely.
- Wire Rack with Baking Sheet
After frying, place shrimp on a wire rack set over a baking sheet. This prevents the shrimp from sitting in excess oil and keeps them crisp.
- Mixing Bowls
Multiple bowls are needed for dredging stations—one for the flour mixture, one for the egg wash, and one for the panko breadcrumb coating.
- Tongs or Slotted Spoon
Using tongs or a slotted spoon allows for safe handling and effortless removal of shrimp from hot oil.
- Paper Towels
For initial draining of excess oil before transferring shrimp to the wire rack.
Equipment Table
| Equipment | Purpose | Notes |
|---|---|---|
| Deep Fryer / Dutch Oven | Fry shrimp to golden perfection | Use at least 3 inches deep |
| Cooking Thermometer | Monitor oil temperature | Essential for crisp result |
| Wire Rack + Baking Sheet | Drain oil, keep shrimp crisp | Avoid sogginess |
| Mixing Bowls | Set up dredging stations | Three bowls needed |
| Tongs / Slotted Spoon | Handle shrimp safely in hot oil | Use heat-resistant tools |
| Paper Towels | Initial oil draining | Disposable, absorbent |
Tip: Using a heavy-bottomed pot helps distribute heat evenly and reduce hot spots, preventing the shrimp from burning before cooking through.
By having this equipment ready, we set ourselves up to replicate the iconic Red Lobster fried shrimp flawlessly every time.
Prep Work
Before diving into frying our signature Red Lobster-style shrimp, thorough preparation is key. Careful cleaning, precise batter mixing, and organized coating stations ensure perfect results every time.
Cleaning and Deveining Shrimp
We start by prepping the shrimp to guarantee a clean and fresh base for frying.
- Rinse 1 pound of large shrimp under cold running water.
- Peel the shells leaving the tail intact for easy handling and presentation.
- Using a small paring knife, make a shallow cut along the back of each shrimp.
- Gently remove the vein (dark intestinal tract) with the tip of the knife or a toothpick.
- Rinse shrimp again and pat dry with paper towels to remove excess moisture, which helps the batter adhere better.
“Properly cleaned shrimp is the foundation for crispy, flavorful fried shrimp.”
Preparing the Batter
The batter provides the crispy signature coating reminiscent of Red Lobster’s iconic fried shrimp.
- In a large mixing bowl, combine the following dry ingredients:
| Ingredient | Measurement |
|---|---|
| All-purpose flour | 1 cup |
| Cornstarch | 1/2 cup |
| Baking powder | 1 teaspoon |
| Salt | 1 teaspoon |
| Garlic powder | 1/2 teaspoon |
| Paprika | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
- Whisk together the dry ingredients until evenly blended.
- In a separate bowl, beat 1 large egg with 3/4 cup cold water or sparkling water for extra crunch.
- Slowly pour the wet mixture into the dry ingredients while whisking to create a smooth batter that is thick enough to coat the shrimp but not overly heavy.
Setting Up the Coating Station
An efficient, organized coating station makes frying seamless and consistent.
- Station 1: Place the prepared shrimp for dredging.
- Station 2: Flour dredge – a shallow dish with about 1/2 cup all-purpose flour. Lightly coat each shrimp here to help the batter stick.
- Station 3: The batter bowl – dip each floured shrimp into the batter ensuring full coverage.
- Station 4: Panko breadcrumbs – for the final crunchy layer, coat the battered shrimp generously with panko.
Tip: Use tongs or a fork to transfer shrimp between stations to keep hands clean and batter consistent.
Cooking Instructions
Let’s walk through the steps to achieve perfectly crispy fried shrimp just like Red Lobster’s famous recipe. We’ll focus on heating the oil correctly, frying the shrimp to golden perfection, and properly draining so they stay crunchy.
Heating the Oil
For the best results, maintain an oil temperature between 350°F and 375°F. This range ensures that the shrimp cook quickly and get that signature crispy coating without absorbing excess oil.
- Use a deep-fryer or a heavy-bottomed pot.
- Fill oil to about 3 inches deep for safe frying.
- Heat the oil gradually and use a candy or deep-fry thermometer to monitor.
| Temperature Range | Purpose |
|---|---|
| 350°F (177°C) | Start frying, optimum crisping |
| 375°F (191°C) | Finish frying, perfect crunch |
Tip: If the temperature is too low, shrimp absorb oil and become greasy. Too high, the coating burns before shrimp cook.
Frying the Shrimp
Carefully fry shrimp in small batches to avoid overcrowding the pot. Overcrowding drops the oil temperature and results in soggy coating.
- Gently place coated shrimp in hot oil using tongs or a slotted spoon.
- Fry for 2 to 3 minutes, until the shrimp turn golden brown and float to the surface.
- Stir occasionally to ensure even browning on all sides.
“Frying in small batches is our secret to achieving that authentic Red Lobster-style crunch and flavor every time.”
Draining and Cooling
Once the shrimp reach the desired golden crispiness, remove them immediately.
- Use a slotted spoon to lift shrimp from oil.
- Place shrimp on a wire rack set over a baking sheet to drain excess oil.
- Avoid paper towels directly under shrimp – wire racks help maintain crispiness.
- Let shrimp cool for 2 to 3 minutes before serving to lock in texture.
This process guarantees that your fried shrimp with that iconic crunch stay deliciously crisp and ready for dipping in your favorite sauce.
Serving Suggestions
To elevate our Fried Shrimp Recipe Red Lobster experience, thoughtful serving ideas can highlight the dish’s crispy texture and bold flavors. Here’s how we can present and complement our shrimp for the ultimate indulgence.
Plating Tips
- Serve the fried shrimp on a large platter lined with paper towels or a wire rack to keep them crisp.
- Arrange shrimp in a neat circle or stacked pyramid for visual appeal.
- Garnish with fresh lemon wedges for a zesty burst that brightens the crispy coating.
- Add a small bowl of our signature dipping sauce in the center or alongside for easy access.
- Sprinkle chopped fresh parsley or chives to add a pop of color and fresh aroma.
- Use a rustic wooden board or white ceramic plate to contrast with the golden-brown hue of the shrimp.
Recommended Sides
Pairing our fried shrimp with the right sides balances the meal and enhances every bite. Below is a table outlining recommended sides with brief descriptions and serving suggestions:
| Side Dish | Description | Serving Suggestion |
|---|---|---|
| Coleslaw | Creamy, crisp shredded cabbage salad | Serve chilled for refreshing crunch |
| French Fries | Classic golden, crispy potatoes | Season with sea salt and serve hot |
| Garlic Butter Rice | Fluffy rice infused with garlic and herbs | Spoon alongside shrimp to soak up flavors |
| Steamed Vegetables | Lightly steamed broccoli, carrots, and peas | Adds vibrant color and healthy crunch |
| Hush Puppies | Deep-fried cornmeal balls, slightly sweet | Serve warm with honey butter for dipping |
| Garden Salad | Mixed greens with tomatoes and vinaigrette | Balance fried richness with fresh crispness |
We encourage plating our Red Lobster style fried shrimp with at least one refreshing side and a starch. This combination amps up the meal’s texture and flavor layers, building a memorable seafood feast at home.
Make-Ahead Tips
Preparing our Fried Shrimp Recipe Red Lobster in advance can save time and streamline the cooking process, especially for gatherings. Here are our top make-ahead tips to ensure every shrimp is crispy and flavorful when served.
1. Preparing and Storing Shrimp in Advance
- Clean and devein the large shrimp before any other step. This preps the shrimp perfectly and saves time later.
- Place the cleaned shrimp in an airtight container, then refrigerate for up to 24 hours.
- Avoid marinating shrimp for too long as it can affect texture and flavor.
2. Make the Batter and Breadings Ahead
- Mix dry ingredients for the batter (all-purpose flour, cornstarch, baking powder, and seasonings) and store in a sealed bag or container.
- Prepare the batter liquid just before frying for best consistency.
- Measure and prepare the panko breadcrumbs and keep them covered at room temperature.
3. Frying Oil and Equipment Prep
- Heat oil fresh at the time of frying for the best texture. Avoid reusing old oil from previous sessions to keep shrimp crispy and light.
- Set up your coating station with all components ready and close to the frying area to keep the frying process smooth.
4. Dipping Sauce Ready to Go
- Prepare the dipping sauce (mayonnaise, ketchup, horseradish, lemon juice, smoked paprika) up to 48 hours in advance.
- Store the sauce in a sealed container in the refrigerator to deepen flavors.
Optimal Make-Ahead Storage Times
| Component | Preparation Step | Storage Method | Max Storage Time |
|---|---|---|---|
| Raw Shrimp | Clean, devein | Airtight container, fridge | 24 hours |
| Dry Batter Mix | Combine dry ingredients | Airtight container | 2 days |
| Dipping Sauce | Mix ingredients | Sealed container, fridge | 48 hours |
“Having everything prepped ahead reduces stress and guarantees that each batch of fried shrimp comes out golden, crispy, and full of flavor every time.“
By following these make-ahead tips, we ensure a smooth cooking experience while maintaining the iconic texture and flavor of our Fried Shrimp Recipe Red Lobster.
Conclusion
Mastering Red Lobster’s fried shrimp at home is within our reach with the right ingredients and techniques. By paying attention to preparation, frying temperature, and serving details, we can enjoy that perfect crispy texture and bold flavor anytime.
This recipe not only brings the restaurant experience to our kitchen but also offers flexibility to customize sides and sauces to suit our taste. With a little practice and these tips, we’ll be serving up golden fried shrimp that impress every time.
Frequently Asked Questions
What ingredients do I need to make Red Lobster-style fried shrimp at home?
You’ll need large shrimp, all-purpose flour, cornstarch, baking powder, seasonings, and panko breadcrumbs. For the dipping sauce, use mayonnaise, ketchup, horseradish, lemon juice, and smoked paprika.
What equipment is essential for frying shrimp like Red Lobster?
A deep fryer or heavy-bottomed pot, thermometer (350°F-375°F), wire rack with baking sheet, mixing bowls, tongs or slotted spoon, and paper towels for draining are essential.
How do I prepare shrimp for frying?
Clean and devein the shrimp thoroughly. This ensures freshness and a clean base for coating and frying.
What is the ideal oil temperature for frying shrimp?
Maintain the oil temperature between 350°F and 375°F for perfectly crispy and golden-brown shrimp.
How do I keep fried shrimp crispy after cooking?
Drain shrimp on a wire rack set above a baking sheet to prevent sogginess and maintain crispiness.
Can I prepare anything in advance to save time?
Yes! Clean and devein shrimp up to 24 hours ahead, make the dry batter mix beforehand, and prepare the dipping sauce up to 48 hours in advance.
What sides pair well with Red Lobster-style fried shrimp?
Serve with coleslaw, French fries, garlic butter rice, steamed vegetables, hush puppies, or a garden salad for a complete meal.
How do I make the dipping sauce for the fried shrimp?
Mix mayonnaise, ketchup, horseradish, lemon juice, and smoked paprika for a tangy, creamy dipping sauce that complements the shrimp perfectly.
How can I ensure consistent coating on the shrimp?
Set up a coating station with separate bowls for dry ingredients and batter to evenly dredge the shrimp before frying.
Is it safe to reuse frying oil for this recipe?
It’s best to use fresh oil each time to maintain flavor quality and avoid off tastes in your fried shrimp.