Sweet potato starch creates an irresistible crunchy coating on these easy-to-make crispy fried shrimp.
Kind of like popcorn shrimp without the dredging
I love popcorn shrimp, but I passionately hate dredging. While I will occasionally make dishes that require dredging, like chicken parmigiana, chicken tenders, or chicken katsu udon, I try to avoid it if possible. For this recipe, I use sweet potato starch to create a bubbly, crispy coating on the shrimp.
How to make crispy fried shrimp
This recipe requires just shrimp, salt, pepper, and sweet potato starch, instead of dipping them into different bowls of coatings.
What you need
- Shrimp: I use colossal shrimp for this recipe. You can use smaller shrimp, but just be mindful of the cooking time.
- Sweet potato starch: I love sweet potato starch, but you can replace it with corn starch or potato starch instead.
- Salt and pepper: I keep it simple with seasonings, but you can get creative here. Add your favorite seasoning salt, or try it with Old Bay!
- Neutral oil: I fry the shrimp in avocado oil, but any neutral, high-heat oil will work here.
What is sweet potato starch?
Similar to potato starch or cornstarch, sweet potato starch is derived from its namesake: sweet potatoes! It’s a very fine powder made from pulverizing sweet potatoes, and it’s more granular than potato starch. It’s commonly used as the coating for Taiwanese fried chicken, creating an extra crispy and bubbly outside coating.
The crispy, bubbly coating created by sweet potato starch is actually why I love frying with it. It creates the perfect little crunchy bites.
How to make it
- Step 1: Start with coating the shrimp. Season them with salt and pepper.
- Step 2: Add the sweet potato starch and toss to coat in the starch. It’s ok if the starch becomes a little gooey; it will crisp up perfectly in the skillet!
- Step 3: Preheat the oil in a skillet until very hot. Once the oil is shimmering, add the shrimp in an even layer. Cook the shrimp in batches; you don’t want to overcrowd the skillet!
- Step 4: Fry the shrimp for 2–3 minutes on the first side. Flip and continue cooking for 1–3 minutes longer. The cooking time will depend on the size of the shrimp. I fried mine for about 3 minutes per side. Transfer to a paper towel-lined plate.
Once all the shrimp have been fried, transfer them to a serving platter. Depending on the dish, I like to finish with fresh herbs, either minced scallions or fresh parsley. Serve them up with your favorite dipping sauce on the side.
My Best Crispy Fried Shrimp
Equipment
Ingredients
- 2 pounds colossal shrimp (about 16-20 per pound, peeled and deveined)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- ½ cup sweet potato starch
- 3 scallions (minced; optional for serving)
- 3 tablespoons neutral oil
Instructions
Prepare the shrimp:
- Place the shrimp in a large bowl. Add the salt and pepper and toss to coat.
- Add the sweet potato starch and use your hands or a rubber spatula to coat the shrimp evenly with starch.
Fry the shrimp:
- Add the neutral oil to a skillet over medium-high heat. Preheat for 5 minutes until the oil shimmers and becomes very hot.
- Add the shrimp in an even layer. Fry in batches for 2–3 minutes without moving until golden brown and crispy. Flip and fry for 1–3 minutes or until the shrimp are cooked through and opaque and the coating is golden brown and crispy. The cooking time will vary depending on the size of the shrimp used. Transfer to a paper towel-lined plate and continue frying the shrimp in batches until all the shrimp are cooked.
To serve:
- Transfer the fried shrimp to a serving platter and finish with minced scallions if desired. Enjoy!
Thank you so much for this recipe! It really helped me so much! I used garlic powder and onion powder with the cornstarch too, and my shrimps came out pretty tasty. 🙂
I made this shrimp recipe and it was to die for.
So happy to hear that – thank you!