Long John Silver's Battered Shrimp (Copycat)
Description
Crispy, shatter-crust copycat Long John Silver's battered shrimp made with the chain's signature club soda batter. Ready in 18 minutes with pantry staples and a quarter of the sodium of the drive-thru version.
Ingredients
For the shrimp
- 1 lb large shrimp, 26/30 count, peeled and deveined
- ¼ cup all-purpose flour, for dredging
- 4 cups vegetable, peanut, or canola oil, for frying
For the batter
- ¾ cup all-purpose flour
- 3 tablespoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon granulated sugar
- ¾ teaspoon fine sea salt
- ½ teaspoon paprika, sweet or smoked
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon white pepper
- ¾ cup club soda, ice cold
- Flaky sea salt, for finishing
Instructions
- Heat the oil. Pour 2 inches of oil into a heavy-bottomed Dutch oven and clip on a thermometer. Heat over medium until the oil reaches 350°F and hold it there.
- Dry and dredge the shrimp. Pat the shrimp completely dry with paper towels. Toss with ¼ cup flour in a shallow bowl, then transfer to a strainer and shake off excess.
- Mix the batter. In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, sugar, salt, paprika, onion powder, garlic powder, and white pepper. Pour in the ice-cold club soda and whisk just until smooth — a few small lumps are fine. Use within 5 minutes.
- Fry in small batches. Dip each shrimp into the batter, let drip for one second, and lower into the hot oil. Fry 5 to 6 shrimp at a time for 2 to 2½ minutes, flipping once, until deep golden and crackling.
- Drain and salt. Transfer to a wire rack set over a sheet pan. Sprinkle with flaky sea salt while still glistening. Serve within 5 to 8 minutes for peak crispiness.
Equipment
- Heavy-bottomed Dutch oven or deep skillet
- Instant-read or candy thermometer
- Spider strainer or slotted spoon
- Wire rack set over a sheet pan
Notes
- Ice-cold club soda is non-negotiable. Cold liquid + hot oil = maximum bubble expansion = maximum crunch.
- Don't reuse the dredging flour between batches — it picks up moisture and turns gummy.
- Skip the air fryer. Wet batters need full oil immersion to set properly. This recipe only works with deep frying.
- Reheat leftovers in an air fryer at 400°F for 3 minutes. Never microwave.
- Sodium win: ~680mg per serving vs. ~2,400mg for a comparable order from the chain.
- Storage: Best eaten within 8 minutes of frying. Refrigerate up to 2 days; do not freeze.
Nutrition
Serving: 1ServingCalories: 339kcalCarbohydrates: 56gProtein: 25gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gTrans Fat: 0.01gCholesterol: 143mgSodium: 1349mgPotassium: 554mgFiber: 8gSugar: 1gVitamin A: 9465IUVitamin C: 20mgCalcium: 174mgIron: 4mg