Crispy fried shrimp

Let's make it.

1. Peel and devein the shrimp: make a shallow slit along the back and pull out the dark vein. Rinse under cold water. Pat completely dry with paper towels — surface moisture steams the coating instead of frying it.
2. Whisk flour, salt, paprika, garlic powder, pepper, and cayenne together in a wide shallow bowl.
3. Working in small batches, toss shrimp in the seasoned flour. Shake off the excess so you get a thin, even coat rather than a thick shell. Let the coated shrimp rest on a rack for a few minutes while the oil heats.
4. For deep frying: pour oil into a heavy pot to a depth of 3 inches, leaving several inches of headroom. Heat to 350°F (175°C) on a deep-fry thermometer. For shallow frying: pour ½ inch of oil into a wide skillet over medium-high heat and bring to 350–360°F (175–182°C).
5. Fry shrimp in batches of 6 to 8; crowding drops the oil temperature and leaves the coating greasy. Lower shrimp away from you. Fry for 2 to 3 minutes, turning once, until the crust is golden and the shrimp curl into a loose C-shape.
6. Check doneness: shrimp are cooked through when they reach an internal temperature of 145°F (63°C) and the flesh turns from translucent to opaque. Do not overcook — tight curls are a sign the shrimp have gone past done.
7. Lift shrimp to a wire rack. Let the oil temperature recover to 350°F before the next batch. Serve immediately with lemon wedges and sauce.

For meat and seafood, use a food thermometer and the current safe minimum temperature chart to verify doneness. Keep water away from hot oil.

Oil temperature reference: FDA: Proper Cooking Temperatures for Safe Food.

Air fryer use reference: FDA: Safe Handling of Seafood.

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