Why Flour Works

• Flour is a smart choice for breading shrimp for several reasons. Flour is less expensive and more likely to be in your pantry than specialty breading. It creates a light, crispy coating that adds texture without overwhelming the shrimp. Unlike thicker, grainier breading, flour blends well with many seasonings, providing a balanced, even flavor. It also acts as a blank canvas -- you can season it to your taste, and make it as light or heavy as you like.

Preparing the Shrimp

• Shrimp should be thoroughly thawed, shelled and deveined before breading. Avoid thawing shrimp -- or any seafood products -- on the counter or in the microwave. Instead, thaw the shrimp in the refrigerator or in a bowl of chilled water. Once the shrimp are thawed, remove excess surface moisture by patting them dry with a paper towel. This will help the flour coat evenly, and ensure the breading comes out crisp, rather than soggy.

Breading Options

• For a lighter breading that adds just a touch of texture and seasoning, coat the shrimp lightly in seasoned flour, shake off any excess, and set them aside to be cooked. For a thicker, crunchier breading, after the initial flour coating, pass the shrimp through a protein-based liquid, such as milk, buttermilk or beaten eggs, then give them a second coating of flour. Chilling the breaded shrimp for an hour in the refrigerator before cooking helps the breading set and allows the flavors to meld.

Cooking Options and Tips

• Breaded shrimp can be pan-fried in a skillet, deep-fried in a large pot or frier, or "oven fried" in a standard oven. Heavier breading works best for deep-frying. Shrimp only takes about three to five minutes to cook, and can go from "just right" to overcooked quickly. Watch your shrimp carefully -- when they turn pink, they're done. Serve them immediately so the breading stays crisp and on the shrimp.