Pan Fried Colossal Shrimp

This is the easiest and quickest shrimp dish I ever made, and tasty too.

I like to stock up on shrimp (unpeeled) when they’re on sale.  My favorite ones are Colossal Jumbo Shrimp harvested in the seas of Texas.  Our local supermarket here, HEB, usually a sale of this shrimp every two weeks.

I prefer to buy unshelled shrimps because they are minimally processed and therefore the have a better taste compared to the ones that’s already been peeled and deveined.  Yeah it adds a little extra work on my part, but I don’t mind.  I’m willing to spend the extra 10 minutes peeling and deveining the shrimp for the sake of taste. Of course, if you are short of time, and you want to make this dish and have it ready in less than 30 minutes, by all means, buy the peeled and deveined ones…

NOTE:  In all my recipes I use two types of salt: kosher salt and coarse celtic sea salt  for soups.  Kosher salt tastes better than regular salt – it is not bitter, compared to regular salt.  If you don’t have access to kosher salt, use regular salt slightly less than the recipe calls for…

The shrimps only takes 3 – 4 minutes to fry.  And if you want to turn this dish in 15 minutes or less, buy shrimps that have already been shelled and deveined.


2 pounds Colossal or Jumbo Shrimps – peeled and deveined

1 ½ tsps. kosher or regular salt

1 tsp. ground black pepper

½ – 1 tsp. cayenne pepper

½ cup light olive oil (or any vegetable oil)

Breading – see below

Season the shrimps with the kosher salt, ground black pepper, and cayenne.

Heat a skillet and add the oil.  Dredge 8 shrimps at a time, depending on how big is your skillet, and fry in hot oil for about 3 minutes on each side or until golden crispy.  Remove and place fried shrimps in plate lined with paper towels.

Serve with rice or any potato dish you like.  I usually serve this with rice or potato salad with sautéed green beans and or roasted vegetables on the side.


2 cups all purpose regular flour

2 tsps. kosher salt

1 ½ tsp. ground black pepper

1 tsp. cayenne

In a ziploc bag or any deep dish, combine flour, kosher salt, ground black pepper, and cayenne pepper.

Enjoy and Happy Cooking!


3 thoughts on “Pan Fried Colossal Shrimp

  1. This shrimp looks so delicious Tess. Looks simple enough to make. In your opinion, would these spices and breading also work well on scallops? Cause I’ve been craving them as of lately.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s