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.
Happy Cooks Speak Up
“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.
- 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.
- Dip the floured shrimp into the egg wash.
- Roll the shrimp in crushed saltine cracker crumbs.
- 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
- 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!
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, 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
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.