Easy Cracker-Crusted Crispy Fried Shrimp–A Nostalgic Favorite
Sneak Peek: This Easy Cracker-Crusted Crispy Fried Shrimp is a simple recipe that results in an exquisitely crunchy and tasty experience. Ingredients include raw shrimp, flour, eggs, milk, and saltine crackers (the secret ingredient).

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Fried food is an “endangered species” in my kitchen. Despite the ban on grease, these shrimp are on the protected list. 😉
We’ve followed a tradition of serving fried shrimp on New Year’s Day for several years. Although I’m a person who loves change and variety, traditions make menu planning a little easier. Wouldn’t you agree?
Keep reading to discover the secret to making these shrimp crispy and crunchy.
Happy Cooks Speak Up
“I have lots of leftover ham with the holidays in the rearview mirror. I plan to make sliders using my recipe for Cheesy-Crusted Yeast Rolls.
The larger slices of ham will make a great filling. I put the ham bone in the freezer and save it for a pot of beans. That leaves the little bits and pieces of veggies for this fried rice.”–KATHY
Recipe Inspiration
One of my cooking heroes is Helen Corbitt of Neiman Marcus fame. I have several of her recipes on this website, like this Monkey Bread and Espresso Angel Food Cake.
While reading through Helen Corbitt’s Cookbook, I found the recipe entitled “Fried Shrimp.” I barely adapted her recipe because it’s simple and perfect as is.
The secret, according to Ms. Corbitt:
“The smashed saltines give them (fried shrimp) a rough pretty appearance, and somehow they “eat” better.”
–Helen Corbitt
Ingredients and substitutions
- FLOUR: Use all-purpose flour, bleached or unbleached.
- GARLIC POWDER: If you use unsalted crackers, you could get away with garlic salt here. Fresh garlic is unsuitable since you’re going for the crunch.
- PEPPER: I use freshly ground black pepper, but pre-ground pepper is OK, too. A pinch of cayenne pepper will add a little kick if desired.
- EGGS: Use large eggs or three medium eggs.
- MILK: Any milk is fine. The fat content won’t matter much.
- SALTINES: I tested this recipe with regular saltines. If you want to use low or no-salt crackers, add some salt to the flour for flavor. One of my readers suggested Ritz crackers as a substitute. Good idea.
- SHRIMP: Jumbo shrimp require less work, but they are more expensive. Extra large and large shrimp are also acceptable. If you buy them with the shells on them, 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.
- Heat oil to 375˚F in a large pot like a Dutch oven or use an electric fryer.
- Deep-fry the shrimp in batches to avoid overcrowding your pot of oil. Fry shrimp until they are golden brown on all sides.
Parting Thoughts: We are “the condiment family” (according to my daughter-in-law) who can eat hardly anything without a condiment. I serve these crispy shrimp with cocktail sauce, tartar sauce, or remoulade sauce. (See the recipe notes for my no-recipe version of remoulade sauce).
One more thing: Since you already have hot oil, try these jalapeno hushpuppies on the side. Mix them up while the shrimp chills in the fridge. Fry them after you finish the shrimp. They don’t take long at all.
More Seafood Recipes
- Easy Almond Salmon for Two
- Grilled Salmon with Fresh Corn, Tomato, and Avocado Relish
- Mock Shrimp Étouffée
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
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.