Crispy Saltine-Crusted Fried Shrimp-Irresistibly Crunchy

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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.

REALLY CRUNCHY FRIED SHRIMP-in a bowl with remoulade saucePin

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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.

“I just made this recipe with fresh-off-the boat Jumbo Gulf Shrimp. …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!” —KATHY

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 and substitutions

  • FLOUR:
    • Use all-purpose flour, bleached or unbleached.
  • GARLIC POWDER:
    • If you use unsalted crackers, you can swap for garlic salt.
  • PEPPER:
    • Freshly ground or pre-ground black pepper.
    • A pinch of cayenne pepper will add a little kick.
  • EGGS:
    • Use two large eggs or three medium eggs
  • SALTINES:
    • Recipe tested with regular saltines.
    • Substitute Ritz crackers.
  • SHRIMP:
    • Jumbo shrimp require less work, but they are more expensive.
    • Extra large and large shrimp are also acceptable. I
    • If you buy “shells-on” you’ll need to remove them. Removing the tails is optional.
  • VEGETABLE OIL OR SHORTENING:
    • Use oil with a high smoke point like peanut, canola, or avocado.

How To Hand-Bread Shrimp

Rinse, peel, and devein the shrimp if the store did not do it before you purchased it.

how to hand-bread shrimp using crushed saltinesPin
You’re only four steps away from delightfully crunchy shrimp. Make that five. It would be best if you fried it.
  1. Place the flour mixture in a shallow dish or on a plate. Dredge the shrimp in the flour and gently shake to remove any excess flour.
  2. Dip the floured shrimp into the egg wash.
  3. Roll the shrimp in crushed saltine cracker crumbs.
  4. Allow the shrimp to sit for about 30 minutes on a baking pan. Then, if you have room, set them in the refrigerator.

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.

Want a side dish? Since you’ve already got the oil hot, fry up some jalapeño hushpuppies while the shrimp chills!

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.

More Seafood Recipes

Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!

crunchy fried shrimp with remoulade sauce on the side.Pin
Yield: 6 servings

Easy Cracker-Crusted Crispy Fried Shrimp Recipe

These simple fried shrimp with a crispy coating will blow you away. The secret is in the saltine crackers.
5 from 7 votes
PRINT RECIPE PIN RECIPE
Prep time: 30 minutes
Cook time: 5 minutes
Total time: 35 minutes

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, leaving the tails on if desired. Butterfly each shrimp with a small knife for maximum surface area to build “crunch.”
    •Coat each shrimp in the seasoned flour, then dip into the egg mixture.
    •Roll the shrimp in crushed saltines, pressing to coat evenly.

Let Them Rest:

  • •Place the breaded shrimp on a baking sheet and let them sit for 30 minutes.
    •For even better crispiness, refrigerate them during this time.

Fry Until Golden:

  • •Heat 3-4 inches of vegetable oil or shortening to 375°F in a deep pot.
    •Fry shrimp in small batches until golden brown (about 2-3 minutes per batch).
    •Drain on paper towels and serve immediately.

Notes

My no-recipe remoulade sauce
To approximately 1/2 cup mayonnaise, add enough catsup until it’s nice and pink. Stir in a generous spoonful of pickle relish and one hardboiled egg, chopped finely.
*Please note that the calorie count does not include the oil the shrimp is fried in, as that is impossible for me to measure accurately in my home kitchen.

Nutrition

Serving: 1 | Calories: 260kcal | Carbohydrates: 32g | Protein: 22g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 314mg | Potassium: 338mg | Fiber: 1g | Sugar: 3g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 3mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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4.86 from 7 votes (6 ratings without comment)

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28 Comments

  1. Mary Villareal says:

    5 stars
    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!!

    1. Hi Mary,
      I agree. So simple. Ritz crackers sound like the perfect substitute. Thanks for writing–this is a helpful tip.

  2. 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 🙂

    1. Hi Sarah,

      I love pita chips. I can just imagine how wonderful your shrimp was. Thanks for sharing.

  3. 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.

    1. This is a great tip. I can’t wait to try it. Thanks for taking the time to share, Debbi.

  4. How. Many Carbohydrates are there in each, do you know?

  5. 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!

    1. I forgot to ask. Have you tried this recipe with fish?

  6. Made this recipe tonight and it was the best shrimp we ever had! Thank you so much..this will definitely be a big favorite.

  7. Ruth Kukaska says:

    Oh my god, this is the best recipe every, thank you for sharing with us.

  8. priscilla says:

    This recipe is awesome!!!! Absolutely restaurant quality recipe. …I will be making these at every event I host! !!!

  9. 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!

  10. Ms. Glaze says:

    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!

  11. These look wonderful, I need to try this recipe I know it’s great if it comes from you Paula. Happy Monday 🙂

    1. Thanks Suzanne. You are so kind. Hope all is well with you.

  12. 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.

    1. 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.

  13. The Café Sucré Farine says:

    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!

    1. 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.

  14. Schweet Life says:

    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.

  15. yum yum! Thanks for adding to the blog index…love this family favorite!

  16. Sarah Galvin (All Our Fingers in the Pie) says:

    These look great!

  17. Thanks so much for sharing! this recipe looks awesome!

  18. Cyn in S Calif says:

    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.

  19. Just a great photo of one of my all time favorite foods! Wish the plate was before me for real 🙂

  20. *Just Fran* says:

    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.