Saltine Cracker–Crusted Fried Shrimp
Sneak Peek: These saltine cracker–crusted fried shrimp use simple pantry ingredients for an extra-crunchy coating. Plan about 35 minutes total, start to finish, including frying time.
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Fried food doesn’t show up often in my kitchen, but these saltine-crusted shrimp are the exception. Coated in crushed crackers and fried until golden, they deliver a loud, satisfying crunch every time.
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.”
If you like her style, consider trying this Savory Monkey Bread mixed in a bread machine mixed in a bread machine or her Espresso Angel Food Cake made with a cake mix.
Ingredients &Substitutions
FLOUR: Use all-purpose flour, bleached or unbleached.
GARLIC POWDER: If using unsalted crackers, swap for garlic salt.
PEPPER: Freshly ground or pre-ground black pepper; add a pinch of cayenne for heat.
EGGS: Use two large eggs or three medium eggs.
SALTINES: Tested with regular saltines; substitute Ritz crackers if desired.
SHRIMP: Jumbo require less work but cost more; extra large or large also work. Remove shells (tails optional).
VEGETABLE OIL OR SHORTENING: Use a high smoke point oil such as peanut, canola, or avocado.
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.
Saltine Cracker–Crusted Fried Shrimp
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 SaladinaJar.com
Final Thoughts
Want a side dish for this shrimp? I love these crispy and spicy nuggets of cornbread–jalapeño hushpuppies, since you’ve already got hot oil.
If you’re looking for an easier shrimp recipe for a crowd, this Cajun-flavored Mock Shrimp Étouffée will fill the bill.
— Paula, Home Economist
Homemade Food Worth Sharing
Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!
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!!!