These crispy fried prawns are golden and crunchy on the outside, with juicy, tender shrimp inside. The peri-peri seasoned breadcrumb coating gives them a little kick and so much flavor, especially when dipped in spicy mayo. They're quick and easy to make, and perfect for serving as a party appetizer or with fries for a homemade seafood dinner.
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Why You'll Love This Viral Fried Shrimp
I'd been seeing viral crispy fried prawns all over TikTok and Instagram Reels, and after watching so many different versions, it was this video that finally convinced me to try making them myself. The golden, crunchy coating looked incredible, and I loved the idea of using jumbo shrimp with the tails left on. For my version, I went with a seasoned flour slurry and a peri-peri breadcrumb coating to give them a little extra kick.
The two-step coating is what makes these prawns so crispy. The slurry helps the breadcrumbs stick to the shrimp, creating a crunchy exterior while keeping the inside tender and juicy. They're surprisingly quick to make, too. Each batch fries in just a few minutes, and I love serving them hot with spicy mayo for dipping.
Ingredients
For the Shrimp:
- 1 Pound Jumbo Peeled and Deveined Shrimp, Tail On
- Neutral oil for frying (vegetable, canola, or peanut oil)
- Spicy mayo for dipping
For the Slurry:
- 1 Cup All Purpose Flour
- ½ Teaspoon Black Pepper
- ½ Teaspoon White Pepper
- 1 Tablespoon Peri Peri Seasoning
- 1 ½ Teaspoon Garlic Powder
- 1 ½ Teaspoon Paprika
- ¼ Teaspoon Baking Soda
- 250 mL Water
For the Coating:
- 1 Cup Plain Bread Crumbs
- ¼ Teaspoon Black Pepper
- ¼ Teaspoon White Pepper
- 1 ½ Teaspoon Peri Peri Seasoning
- ¾ Teaspoon Garlic Powder
- ¾ Teaspoon Paprika
Ingredient Notes
- Jumbo shrimp: Use raw, peeled, and deveined jumbo shrimp with the tails left on. Frozen shrimp work just as well as fresh, but make sure they're fully thawed and patted dry so the coating sticks properly.
- Peri-peri seasoning: This gives the prawns their spicy, savory flavor. Some brands are much hotter and saltier than others, so adjust the amount to your preference. If your seasoning doesn't contain salt, I'd recommend adding a little to the coating.
- Plain breadcrumbs: I use regular unseasoned breadcrumbs for an even, crunchy coating. You can substitute panko breadcrumbs if you prefer a coarser, extra-crispy texture.
- Baking soda: Just ¼ teaspoon helps create a lighter, crispier coating when the prawns fry. Make sure you're using baking soda, not baking powder.
- Oil for frying: I recommend a neutral oil with a high smoke point, like vegetable or canola oil. You'll need enough to fill your pot about 2 inches deep so the prawns can fry evenly.
How to Make Fried Prawns
Step 1: Prepare the Frying Oil
Pat the peeled and deveined jumbo shrimp dry with paper towels, leaving the tails intact. Pour about 2 inches of vegetable or canola oil into a large, heavy-bottomed pot and heat to 350°F (175°C).
Step 2: Make the Seasoned Slurry
In a medium bowl, whisk together the flour, black pepper, white pepper, peri-peri seasoning, garlic powder, paprika, and baking soda. Slowly whisk in the water until you have a smooth batter that's thin enough for dipping but thick enough to coat the shrimp without running off.
Step 3: Prepare the Breadcrumb Coating
In a separate bowl, combine the plain breadcrumbs, black pepper, white pepper, peri-peri seasoning, garlic powder, and paprika. Mix everything together until the seasonings are evenly distributed throughout the breadcrumbs.
Step 4: Coat the Prawns
Holding each shrimp by the tail, dip it into the seasoned slurry, making sure the entire shrimp is coated. Let the excess batter drip off, then transfer it to the breadcrumb mixture. Coat the shrimp generously, pressing the breadcrumbs on lightly so they stick. Repeat with the remaining shrimp.
Step 5: Fry Until Golden and Crispy
Carefully lower 3-4 coated shrimp into the hot oil at a time. Fry for approximately 2-3 minutes, turning if needed, until the coating is golden brown and crispy and the shrimp are opaque and cooked through. Transfer them to a wire rack set over a baking sheet to drain. Let the oil return to 350°F before frying the next batch.
Step 6: Serve with Spicy Mayo
Once all the prawns are fried, serve them immediately while they're hot and crunchy. I love pairing them with spicy mayo for dipping, but they're also delicious with sweet chili sauce or your favorite seafood dipping sauce. Enjoy!
My Tips for the Best Crispy Fried Prawns
- Use one hand for wet and one for dry. I recommend using one hand to dip the shrimp into the slurry and the other to coat them in breadcrumbs. This prevents the breadcrumbs from clumping together and makes breading much easier.
- Let the coating set before frying. Once the prawns are breaded, let them rest in a single layer for about 5 minutes. This gives the coating time to adhere so it's less likely to fall off in the oil.
- Fry one prawn first. I like doing a test batch with just one shrimp to check the seasoning and see how quickly the coating browns. If it gets dark too quickly, lower the oil temperature slightly before frying the rest.
- Remove loose breadcrumbs between batches. Use a fine-mesh skimmer to scoop out any breadcrumbs left floating in the oil. Otherwise, they'll continue cooking and burn, leaving dark specks on the next batch of prawns.
- Don't cover the prawns after frying. Trapped steam will soften that crispy coating. If you're making a large batch, you can keep the finished prawns uncovered in a 200°F oven for a short time while you finish frying the rest.
Fried Prawns FAQs
How long does it take to deep fry prawns?
Jumbo prawns typically take about 2-3 minutes to deep fry in oil heated to 350°F (175°C). The exact cooking time depends on their size, but you'll know they're ready when the breadcrumb coating is golden brown and the shrimp inside are firm, pearly, and opaque. Avoid frying them too long, or they can turn rubbery.
What's the difference between fried prawns and fried shrimp?
Prawns and shrimp are technically different types of crustaceans, but the names are often used interchangeably in recipes. In the United States, jumbo shrimp are a great choice for making fried prawns. You don't need to buy a special variety to get the same crispy, golden results.
What goes well with fried prawns?
I love serving these crispy fried prawns with French fries and coleslaw for a homemade seafood dinner. They're also delicious with rice, a fresh green salad, or roasted vegetables. If you're serving them as an appetizer, arrange them on a platter with lemon wedges and a couple of dipping sauces.
What sauce goes best with crispy fried prawns?
Spicy mayo, specifically my gochujang mayo, is my favorite dipping sauce for these fried prawns because its creamy texture and little bit of heat pair perfectly with the crunchy peri-peri coating. Sweet chili sauce, garlic aioli, tartar sauce, and honey mustard are also great options. For something a little different, try a squeeze of fresh lemon and a drizzle of hot honey.
How do you store leftover fried prawns?
Store leftover fried prawns in an airtight container in the refrigerator for up to 3-4 days. Refrigerate them within 2 hours of cooking. You can also freeze the cooked prawns in a freezer-safe container for up to 2 months for the best quality, although the breadcrumb coating may lose some of its crispiness after thawing.
How do you reheat fried prawns and keep them crispy?
The best way to reheat fried prawns is in the air fryer. Arrange them in a single layer and heat at 350°F for about 3-5 minutes, checking early to avoid overcooking, until heated through to 165°F. You can also reheat them in a 375°F oven for about 8-10 minutes. I recommend avoiding the microwave because it can make the breadcrumb coating soft and soggy.
Recipes With Shrimp to Try Next
- Lemony shrimp and bean stew
- Seafood pot pie
- Pork and shrimp dumplings
- Rice paper dumplings with chicken and shrimp
- Trader Joe's shrimp bisque pasta
Crispy Fried Prawns (Viral Breaded Shrimp)
These crispy fried prawns are golden and crunchy on the outside, with juicy, tender shrimp inside. The peri-peri seasoned breadcrumb coating gives them a little kick and so much flavor, especially when dipped in spicy mayo. They're quick and easy to make, and perfect for serving as a party appetizer or with fries for a homemade seafood dinner.
Ingredients
Shrimp:
- 1 Pound Jumbo Peeled and Deveined Shrimp, Tail On
- Neutral oil for frying (vegetable, canola, or peanut oil)
- Spicy mayo for serving
Slurry:
- 1 Cup All-Purpose Flour
- ½ Teaspoon Black Pepper
- ½ Teaspoon White Pepper
- 1 Tablespoon Peri Peri Seasoning
- 1 ½ Teaspoon Garlic Powder
- 1 ½ Teaspoon Paprika
- ¼ Teaspoon Baking Soda
- 250 mL Water
Coating:
- 1 Cup Plain Bread Crumbs
- ¼ Teaspoon Black Pepper
- ¼ Teaspoon White Pepper
- 1 ½ Teaspoon Peri Peri Seasoning
- ¾ Teaspoon Garlic Powder
- ¾ Teaspoon Paprika
Instructions
- Pour about 2 inches of neutral frying oil into a large, heavy-bottomed pot and heat to 350°F (175°C). Meanwhile, pat the peeled and deveined shrimp dry with paper towels.
- In a medium bowl, whisk together the flour, black pepper, white pepper, peri-peri seasoning, garlic powder, paprika, and baking soda. Gradually whisk in the 250 mL of water until smooth. The slurry should be thin enough to dip the shrimp into but thick enough to leave an even coating.
- In a separate bowl, combine the plain breadcrumbs, black pepper, white pepper, peri-peri seasoning, garlic powder, and paprika. Mix until evenly combined.
- Holding each shrimp by the tail, dip it into the slurry until completely coated, letting any excess drip off. Transfer it to the breadcrumb mixture and coat generously, pressing lightly to help the breadcrumbs stick.
- Carefully lower 3-4 coated shrimp at a time into the hot oil. Fry for 2-3 minutes, turning if needed, until golden brown and crispy and the shrimp are opaque and cooked through. Maintain the oil temperature around 350°F between batches.
- Transfer the fried prawns to a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining shrimp, then serve immediately while hot and crispy with your favorite spicy mayo or dipping sauce. Enjoy!
Nutrition Information:
Serving Size:
¼ of the recipe (about 5 prawns)Amount Per Serving: Calories: 390Total Fat: 16gSaturated Fat: 1gUnsaturated Fat: 14gCholesterol: 185mgSodium: 370mgCarbohydrates: 34gFiber: 3gSugar: 2gProtein: 28g
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