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
There is a lovely crispy crunch that comes from the egg dip that contributes to the deliciousness. For the breading, I used the following 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
To make sure that the breading adheres well, I love to use buttermilk and egg. It provides a nice adhesive so that it sticks really well.
I’m pretty certain that you should try this recipe today. Get your shrimp fry on ASAP!
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 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.
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Servings: 6 servings
Calories: 186kcal
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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Made this last night. I never thought of using cornmeal to help the crispy factor! Easy, simple ingredients with banging results!
OMG! Perfect, amazing, divine! Thank you!! About to make your hush puppies now. 😉
Amazing recipe!! I fried in a dutch oven so I didn’t get any splashback
I made this tonight for dinner and the whole family loved it! Best fried shrimp recipe I’ve ever had. I’ll probably make a bigger batch of the flour/cornmeal mixture and keep it on hand for shrimp or fish, absolutely delicious.
Could I use coconut milk can’t do dairy ?
Sure why not!
Hi! Can you recommend a good substitute for cornmeal? (Not a fan, lol) Thanks:)
You can use all flour if you would like.
I loved this recipe! I will not change a thing.
Thank you so so much!
This is going to be my “go to” shrimp recipe. I didn’t change a thing. It’s perfect like it is! Thanks so much.
Thank you so so much!