Crispy Saltine-Crusted Fried Shrimp-Irresistibly Crunchy
Sneak Peek: Crunchy, golden, and downright irresistible! These saltine-crusted fried shrimp are a nostalgic favorite, delivering a perfect balance of crispiness and flavor. Made with simple pantry ingredients—flour, eggs, milk, and saltines—this is a recipe you’ll want to keep on repeat.
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Fried food rarely makes an appearance in my kitchen, but these shrimp? They’re the exception. Coated in crushed saltines and fried to golden perfection, they’re so crispy you’ll hear the crunch with every bite.
We’ve made these every New Year’s Day for years—it’s a tradition that makes menu planning a breeze. If you’re a fan of nostalgic, no-fail recipes, this one’s for you.
The Secret Ingredient? Saltines!
This classic recipe was inspired by Helen Corbitt, the legendary Neiman Marcus chef. She had it right when she said:
“The smashed saltines give them a rough, pretty appearance, and somehow they ‘eat’ better.”
And she was right! Saltines create an ultra-crispy texture that holds up beautifully to frying.
Other recipes on this website inspired by Ms. Corbitt include this Monkey Bread and Espresso Angel Food Cake.
Ingredients &Substitutions
How To Hand-Bread Shrimp
Serving Suggestions
We’re a “condiment family” (as my daughter-in-law calls us), so we love serving these shrimp with:
- Cocktail Sauce – Classic and tangy.
- Tartar Sauce – Creamy with a hint of dill.
- Remoulade Sauce – My quick version: mix ½ cup mayo with ketchup until pink, add pickle relish, and stir in one finely chopped hardboiled egg.
Easy Cracker-Crusted Crispy Fried Shrimp Recipe
Ingredients
- 1 cup (120 g) flour, all-purpose
- 2 teaspoons garlic powder
- freshly ground pepper
- 2 (100 g) eggs
- 1 cup (227 g) milk
- 36 saltines
- 1 pound (453 g) shrimp medium or large
- vegetable oil or shortening
Instructions
- Prep the Coating: Combine 1 cup (120 g) flour, all-purpose, 2 teaspoons garlic powder, and freshly ground pepper and pour onto a flat plate. Whisk 2 (100 g) eggs and 1 cup (227 g) milk together in a small bowl. Crush 36 saltines and place them in a separate dish.
- Bread the Shrimp: Peel and devein 1 pound (453 g) shrimp (tails optional), then butterfly. Coat in flour, dip in egg mixture, and roll in saltines, pressing to coat.
- Let Them Rest: Place breaded shrimp on a baking sheet for 30 minutes; refrigerate for extra crispiness.
- Fry Until Golden: Heat 3-4 inches of vegetable oil or shortening to 375°F. Fry shrimp in batches 2–3 minutes until golden. Drain on paper towels and serve.
Notes
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQ – What You Need to Know
❓ Can I use other crackers instead of saltines?
Yes! Ritz crackers work well for a buttery alternative. If using low-sodium crackers, add a pinch of salt to the flour.
❓ Can I make this ahead of time?
These shrimp are best fresh, but you can bread them ahead and refrigerate for up to 8 hours before frying.
❓ Can I air fry these?
Technically, yes, but they won’t be quite as crispy. If air-frying, spray them generously with oil and cook at 400°F for 8-10 minutes, flipping halfway through.
Final Thoughts
Want a side dish for this shrimp? Since you’ve already got the oil hot, fry up some jalapeño hushpuppies while the shrimp chills!
More Seafood Recipes
- Easy Almond Salmon for Two – A light, crispy alternative to frying.
- Grilled Salmon with Fresh Corn, Tomato, and Avocado Relish – Fresh and flavorful!
- Mock Shrimp Étouffée – All the flavor, none of the fuss.
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
So simple and so delicious! I only had Ritz crackers so I used those instead. I don’t fry seafood often and we all thought this was better than our favorite local seafood places. Thank you!!
Hi Mary,
I agree. So simple. Ritz crackers sound like the perfect substitute. Thanks for writing–this is a helpful tip.
I tried this recipe and I used the “egg dip + a bit of yellow mustard in it instead of milk” and crushed Stacy’s pitta chips cuz no Saltine. The shrimp came out delicious, crunchy and well received by the family! Thanks, Paula 🙂
Hi Sarah,
I love pita chips. I can just imagine how wonderful your shrimp was. Thanks for sharing.
When I am coating anything with an egg dip I put a bit of yellow mustard in it instead of milk. It somehow makes the egg stick better to what you are dipping and the coating sticks much better as well. It doesn’t change the taste.
This is a great tip. I can’t wait to try it. Thanks for taking the time to share, Debbi.
How. Many Carbohydrates are there in each, do you know?
I just made this recipe with fresh off the boat Jumbo Gulf Shrimp. I didn’t fry enough! They were so good I wanted more than the 5 I fried for my lunch but I am quite full. They are so delicious and so crunchy. Can’t wait to cook them again this evening for hubby! I have searched a long time and tried so many fried shrimp recipes. No more searching, this is it!! Thanks so much!
I forgot to ask. Have you tried this recipe with fish?
Made this recipe tonight and it was the best shrimp we ever had! Thank you so much..this will definitely be a big favorite.
Oh my god, this is the best recipe every, thank you for sharing with us.
This recipe is awesome!!!! Absolutely restaurant quality recipe. …I will be making these at every event I host! !!!
This is so smart! I’ve read about crusting sweet potato fries in crushed cornflakes, but that would definitely be a weird flavor on shrimp. Pinning to try!
What’s not to love about succulent sweet shrimp deep fried with a crunchy salty cracker batter? I am going to use this for the Super Bowl. In fact I have this cute little deep fryer that will do the trick (cuisinart – not too expensive either) since I’ve been banned from deep frying on the stovetop by my husband because he claimes the grease goes everywhere. It doesn’t. But whatever. I don’t think he’ll complain much after this recipe, that’s for sure!
These look wonderful, I need to try this recipe I know it’s great if it comes from you Paula. Happy Monday 🙂
Thanks Suzanne. You are so kind. Hope all is well with you.
Might I suggest trying Rice flour instead of All Purpose. Gives a really good crunch on it’s own. I know I will be trying this recipe with Rice flour.
I think I have some rice flour so I will try it. Making these for a Superbowl party so your suggestion came just in time.
You certainly have a way of making my mouth water Paula! Reminds me of the shrimp I loved so much growing up but with 6 kids there was never quite enough to satisfy me!
Chris,
Six kids?? Are you, by any chance, an overachiever? 🙂 Even though I only had 2 boys they can never seem to get quite enough of these either on the rare occasion that I make them.
This looks really good! I love fried shrimp but tend to hate that lackluster flour batter a lot of places use. I’ve seen a few recipes for crab cakes that use saltines to create a crust but I never thought of using them for fried shrimp. Definitely on my list of things to make.
yum yum! Thanks for adding to the blog index…love this family favorite!
These look great!
Thanks so much for sharing! this recipe looks awesome!
Oh these sound so yummy! Can’t wait to try them. I don’t have fried food very often either, but these look very tempting! Thanks for the recipe.
Just a great photo of one of my all time favorite foods! Wish the plate was before me for real 🙂
Club crackers are the buttery secret to my perfectly crunchy Chicken Fried Chicken. I am sure that saltines are amazing on these shrimp. I can’t wait to try them.
Yummmmmm!!!