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Fried Shrimp

Crispy Southern Fried Shrimp

25 minutesEasyServes 4-6

There's nothing quite like the satisfaction of biting into perfectly fried shrimp—that moment when you hear the crunch and taste that sweet, tender shrimp inside. This recipe comes from countless coastal trips where I learned that the secret isn't just in the seasoning, but in the technique. The buttermilk soak, the double-dredge method, and getting the oil temperature just right—these details make all the difference between good fried shrimp and absolutely unforgettable fried shrimp.

Ingredients

For the Shrimp:

  • • 2 lbs large shrimp, peeled and deveined
  • • 2 cups buttermilk
  • • 1 tsp hot sauce
  • • 1 tsp salt
  • • Vegetable oil for frying

For the Breading:

  • • 2 cups all-purpose flour
  • • 1 cup cornmeal
  • • 2 tsp paprika
  • • 1 tsp garlic powder
  • • 1 tsp onion powder
  • • 1 tsp cayenne pepper
  • • 2 tsp salt
  • • 1 tsp black pepper

Instructions

  1. 1. Pat shrimp dry and place in a bowl with buttermilk, hot sauce, and salt. Marinate for at least 30 minutes.
  2. 2. Mix flour, cornmeal, and all seasonings in a large shallow dish. This is your breading station.
  3. 3. Heat oil to 350°F in a large, heavy pot or deep fryer. Use enough oil so shrimp can float freely.
  4. 4. Remove shrimp from buttermilk, letting excess drip off. Don't pat dry—you want some moisture for the coating.
  5. 5. Dredge each shrimp in the seasoned flour mixture, pressing gently to help coating stick. Shake off excess.
  6. 6. Fry shrimp in small batches (don't overcrowd) for 2-3 minutes until golden brown and crispy.
  7. 7. Remove with a slotted spoon and drain on paper towels. Season immediately with a pinch of salt.
  8. 8. Keep cooked shrimp warm in a 200°F oven while frying remaining batches.
  9. 9. Serve immediately with cocktail sauce, tartar sauce, or your favorite dipping sauce.

Bre's Pro Tips

  • • Keep oil temperature steady—use a thermometer!
  • • Don't skip the buttermilk soak for tender, flavorful shrimp
  • • Fry in small batches to maintain oil temperature
  • • Serve with homemade remoulade for an extra special touch
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