Fried Shrimp Recipe (How to Fry Shrimp)

This fried shrimp recipe starts with a bold seasoned cornmeal shrimp breading filled with wonderful flavors and a hint of spice that creates shrimp fried to perfection!

Cuisine Inspiration: Southern Comfort

Primary Cooking Method: Frying

Dietary Info: Pescatarian Friendly

Key Flavor: Zesty & Savory

Skill Level: Easy Peasy

Sweet Highlights:

• Crispy Texture: This is the crunch you’ve been dreaming of.
• Juicy Shrimp: Each bite bursts with the sweet, succulent flavor of shrimp.
• Bold Seasoning: We’re not skimping on flavor; these shrimp are dressed to impress.
• Quick Cooking Time: You won’t be slave to the stove; these babies fry up fast!
• Versatility: Serve ‘em up as an appetizer, a snack, or the main course; they’re ready to shine in any role.

Ingredients

• A mixture of all purpose flour and cornmeal (it provides a wonderful crunch)
• Seasoned Salt
• Black pepper
• Cayenne pepper (this gives a nice kick of spice)
• Lemon pepper (citrus brightens the flavor)
• Paprika

How to Fry Shrimp

• Prep the Coating: In a ziploc bag, mix together your flour, cornmeal, and all those zesty spices. This is where the magic begins!
• Buttermilk Bath: In a large, shallow dish, whisk up a concoction of buttermilk, egg, and hot sauce. Dip each shrimp in, making sure they get a good soak.
• Coat ‘Em Up: Toss those buttermilk-dipped shrimp back into your seasoned mix. Shake it up until each shrimp is perfectly coated. Lay them out on a baking sheet to set.
• Get That Oil Hot: Pour enough oil into your pot to give the shrimp a good swim, and crank up the heat. We’re looking for sizzle, folks!
• Fry to Perfection: Drop those shrimp in and fry until they’re a gorgeous golden brown. Remember, shrimp are quick learners; they don’t need long in the fryer.
• Drain and Devour: Scoop ‘em out, let them drain on paper towels, and then, it’s chow time.

What to Serve With

• Hush Puppies
• Fried Catfish
• Do it Chicago style with Spaghetti
• Sauce it up with Remoulade or Tartar Sauce
• Serve it up with cole slaw and potato salad

How to Store and Reheat

Even though shrimp is best enjoyed fresh, you can try and save for later for sure!

• Make sure the fried shrimp are completely cool before storing. This helps to maintain their texture and prevent sogginess.
• Place the shrimp in an airtight container. If you have to stack them, put a layer of paper towel between each layer to absorb any excess oil and moisture.
• Store the container in the refrigerator. It should last for 3 to 4 days.
• You can also freeze fried shrimp. Place them in a single layer on a baking sheet to freeze individually, and then transfer them to a ziplock freezer bag. They can last up to 2 months in the freezer.
• To reheat, use an oven or toaster oven to restore their crispiness. Never use the microwave boos!!

Favorite Fried Recipes to Try

• Fried Pork Chops
• Fried Green Tomatoes
• Fried Chicken
• Fried Pickles
• Fried Chicken Gizzards

Fried Shrimp Recipe (How to Fry Shrimp)

Classic fried shrimp made with a seasoned cornmeal flour filled with wonderful flavors and fried to perfection. This dish is perfect for your next fish fry.

4.73 from 22 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 6 servings

Calories: 186kcal

Author: Jocelyn Delk Adams

Ingredients

• ▢ 2/3 cup all purpose flour
• ▢ 1/3 cup yellow cornmeal
• ▢ 2 teaspoons seasoned salt
• ▢ ½ teaspoon black pepper
• ▢ 3/4 teaspoon cayenne pepper
• ▢ ½ teaspoon lemon pepper
• ▢ ¼ teaspoon paprika
• ▢ 1/2 cup buttermilk
• ▢ 1 large egg
• ▢ 2 teaspoons hot sauce
• ▢ 1 pound deveined shrimp

Instructions

• In a brown bag or ziploc bag, add flour, cornmeal, seasoned salt, pepper, cayenne, lemon pepper, and paprika and shake together.
• In a deep pie plate or large shallow bowl, whisk together buttermilk, egg and hot sauce.
• Dip shrimp in beaten buttermilk mixture then add back into the cornmeal breading and shake liberally to coat well. Place coated shrimp on a baking sheet.
• While coating sets, add 2 – 2 1/2 inches of oil to a deep pot and heat over medium high heat.
• Fry shrimp until golden brown but don’t fry too long. Shrimp doesn’t take too long to cook.
• Drain on paper towels and serve.

Video

Notes

• To store, Make sure the fried shrimp are completely cool before storing. This helps to maintain their texture and prevent sogginess.
• Place the shrimp in an airtight container. If you have to stack them, put a layer of paper towel between each layer to absorb any excess oil and moisture.
• Store the container in the refrigerator. It should last for 3 to 4 days.
• You can also freeze fried shrimp. Place them in a single layer on a baking sheet to freeze individually, and then transfer them to a ziplock freezer bag. They can last up to 2 months in the freezer.
• To reheat, use an oven or toaster oven to restore their crispiness. Never use the microwave boos!!

Nutrition

Calories: 186kcal | Carbohydrates: 19g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 194mg | Sodium: 1440mg | Potassium: 157mg | Fiber: 1g | Sugar: 2g | Vitamin A: 210IU | Vitamin C: 4.3mg | Calcium: 158mg | Iron: 2.5mg

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