​​There's An Easy Solution For Fried Shrimp Breading That Won't Fall Off (If You Have Patience)

Biting into a perfectly fried shrimp is a moment of slow-motion food delight. It's shatteringly crisp on the outside and mildly sweet and yielding on the inside — with, of course, a tangy dipping sauce like sweet chili or a piquant chimichurri nearby and at the ready. Though fried shrimp are not difficult to make at home, there's one key move that will prevent your breading from literally falling off, and all it takes is time.

Start with shrimp that have been patted dry to remove excess moisture (a known culprit for breading mishaps), then season and coat in the breading or batter of choice. And here's the important part: rest them on a sheet of waxed or parchment paper for 10 to 15 minutes to let the coating dry and adhere to the protein before proceeding to cook. This one critical step will further combat the dreaded issue of your breading sliding off as you attempt to fry it.

On the road to golden fried shrimp glory, two additional considerations are a batter that isn't too heavy or wet and using oil that is hot enough. Or, skip the excess fat and accompanying worries about its temperature by turning on the air fryer (just be sure to flip them over halfway through cooking for an evenly crispy exterior). The same battering and drying trick still applies, regardless of how you are frying the shrimp.

Rather than a heavy traditional breading, why not consider a beer batter or even a tempting and light tempura coating for top-drawer fried shrimp? The beer approach lightens up the batter thanks to its carbonation and the tempura relies on flour, ice-cold water, and a dash of vinegar to keep things airy and crunchy. Expert advice for tempura success is to avoid over mixing and to aim for a consistency that is like heavy cream, which will coat the shrimp without weighing them down. All of these same rules apply for other fried seafood or pieces of fish, just leave yourself enough time to let the coating firm up.