Red Lobster Batter-Fried Shrimp

Total Time
Prep 10 mins
Cook 15 mins

Batter-fried shrimp is one of life’s simplest pleasures. Especially when shared. Perfect for dipping, this little finger food is fodder for good times.

Ingredients Nutrition


  1. 2 quarts Oil for deep frying.
  2. Preheat oil to 350 degrees. Combine ½ cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended.
  3. Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel.
  4. Used with permission by Florida Dept. of Agriculture and Consumer Services Bureau of Seafood and Aquaculture; Bob Crawford, Commissioner.
  5. Chef's Tip:.
  6. Add a ½ teaspoons of baking powder to batter to make a much lighter crust, or use beer instead of milk for a barley flavor.


Most Helpful

I was using small shrimp and thankfully the batter wasn't too thick. I shook off the excess batter. Just followed the exact recipe, and they turned out great. Making sure the oil was hot enough (but not too hot) and cooking in small batches helped. Also I cooked to a golden brown to make sure the shrimp got cooked. My niece worked at Red Lobster, and said they tasted identical. Thanks for the recipe, it's my go to for now on!

Rockytop321 May 04, 2013

Very nice tasting shrimp. Light and crunchy. Thanks for posting.

gwynn October 28, 2009

Very good. All I had was frozen, cooked shrimp (which I hate), so I will update this the next time I make it with uncooked shrimp. I am an amateur when it comes to deep frying foods, so take my opinion for what it's worth (virtually nothing). lol. The batter is absolutely fantastic and I will be trying it with other foods (chicken, etc.) I tried cooking them one at a time on the first few, just to get the hang of cooking them, and I highly suggest butterflying the shrimp if possible. That way you get more surface area covered with the yummy batter! Thank you very much for the recipe!

Snoopy Chef July 06, 2008

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