1. Prepare the Shrimp
Pat the shrimp thoroughly dry with paper towels. Removing excess moisture helps the coating become extra crispy.
Place the shrimp in a bowl and season with garlic, paprika, onion powder, salt, black pepper, and Italian seasoning. Add the chopped parsley and toss well.
2. Make the Crispy Batter
In another bowl, whisk together the egg and cold water.
Add the flour, cornstarch, and baking powder. Whisk until you have a thick but pourable batter.
Tip: Keep the batter slightly lumpy rather than mixing it excessively. This can help create a lighter, crispier coating.
3. Coat the Shrimp
Dip each seasoned shrimp into the batter, making sure it is completely coated.
Allow excess batter to drip back into the bowl before frying.
4. Heat the Oil
Pour about 1½–2 inches of vegetable oil into a deep skillet or saucepan.
Heat the oil to approximately 350°F (175°C).
If you don’t have a thermometer, drop a tiny amount of batter into the oil. It should immediately sizzle and rise to the surface without burning quickly.
5. Fry the Shrimp
Carefully place the battered shrimp into the hot oil in small batches. Avoid overcrowding the pan, which can lower the oil temperature and make the shrimp greasy.
Fry for about 2–3 minutes per side, or until the coating is golden brown and the shrimp are cooked through.
6. Drain
Remove the shrimp with a slotted spoon and place them on a wire rack or paper towels to drain excess oil.
Repeat with the remaining shrimp.
7. Serve
Transfer the crispy shrimp to a serving dish. Sprinkle with additional fresh parsley and serve immediately with lemon wedges.
For dipping, try garlic aioli, spicy mayo, sweet chili sauce, or creamy lemon sauce.
Crispy Shrimp Tip
For the crunchiest coating, make sure the shrimp are very dry before dipping, use cold batter, and keep the frying oil around 350°F (175°C). Serve immediately while the coating is hot and crisp.
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