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 Shrimp Recipe (How to Fry Shrimp)
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!!
Laura @ Laura's Culinary Adventures says
Delicious! There is nothing as comforting as fried food!
Christin@SpicySouthernKitchen says
Oh yes! Fried shrimp are just about my favorite thing ever. These look unreal!!
Jess @ whatjessicabakednext says
Love fried shrimp! Looks delicious, loving that crispy coating!
Sam @ SugarSpunRun says
This looks so good, Jocelyn! I could definitely go for a large batch of this shrimp!
Chineka @ Savor The Baking says
I am a sucker for anything seafood, especially shrimp and lobster. This fried shrimp would go great with some hush puppies. 🙂
Zainab says
Oh boy I can see myself eating a whole plate of these. Love the cornmeal batter u used.
Ashley | The Recipe Rebel says
This shrimp looks SO crispy and perfect! I’m not complaining about all the fried food either 😀
Kathy @ Beyond the Chicken Coop says
This fried shrimp looks just perfect and so delicious.
Elsa \ the whinery says
I love anything battered in cornmeal, that crisp crunchy texture always gets me. These looks delicious, and I suspect I probably can’t stop myself from having just one:)