Fried Shrimp

Baby, my Fried Shrimp recipe is it! I dip my shrimp in buttermilk then into a spiced up cornmeal breading before frying them up all crispy. It’s the way the South does it boos! I stopped ordering fried shrimp at restaurants after I developed this recipe, and you will too!

Ingredient Notes

• Cornmeal: While you won’t get that Southern grit, you can definitely replace with something crisp like panko breadcrumbs, regular breadcrumbs or even crushed cornflakes or crackers.
• Buttermilk: Make your own by adding a tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for about 10 minutes until it starts to curdle then use.
• Eggs: Just add a bit more buttermilk and leave the egg out all together.
• Shrimp: Make sure you grab deveined at the grocery store to cut down on the work. A medium to large size is great for this. Even jumbo works!

How to Make Fried Shrimp

Step 1: Prep the Coating and Buttermilk Mixture

1. In a ziploc bag, mix together your flour, cornmeal, and all those zesty spices.
2. In a large, shallow dish, whisk up a liquid mix of buttermilk, egg, and hot sauce.

Step 2: Get those Shrimp Breaded

1. Dip each shrimp into the buttermilk mix, making sure they get a good soak.
2. Next toss those buttermilk-dipped shrimp into your seasoned mix. Shake it up until each shrimp is perfectly coated. Lay them out on a baking sheet to set.

Step 3: Fry To Perfection

1. Pour enough oil into your pot to give it a good deep fry. We’re looking for sizzle so make sure you crank the heat to 350 F.
2. Add the shrimp in slowly and fry until they’re a gorgeous golden brown. Remember, shrimp fry up fast so don’t let them linger too long.
3. Scoop ‘em out, let them drain on wire racks with a paper towel lined baking sheet below or on paper towels. Then serve em up!

Fried Shrimp Recipe

Classic fried shrimp are made with seasoned cornmeal flour, with all the seasonin', and fried to a crispy, crunchy goodness. This dish is perfect for your next fish fry.

4.75 from 24 votes

Print Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

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Author: Jocelyn Delk Adams

Course: Main Course

Servings: 6 servings

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

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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 and let set for at least 15 minutes.
• While coating sets, add 2 – 2 1/2 inches of oil to a deep pot and heat over medium high heat until the temperature reaches at least 350 F.
• Fry shrimp until golden brown but don't fry too long (about 2-3 minutes each side). Shrimp doesn't take too long to cook.
• Drain on wire racks with a paper towel lined baking sheet below and serve.

Notes

How to Store and Reheat

• • Fridge: Make sure the fried shrimp are completely cool before storing. 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 in the fridge. It should last for 3 to 4 days.

• • Freezer: 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.

• • Reheating: Use an oven or toaster oven better yet an air-fryer at 350 F to restore their crispiness. Bake or air fry for about 5 minutes. Never use the microwave boos!! The breading won’t be crispy at all!

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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Recipe Tips

• Dry Your Shrimp: Use paper towels to remove as much moisture from the shrimp before you start the recipe. This will make sure the cornmeal shrimp batter stays put.
• For Extra Crispy: Double Dredge boos! Dip the shrimp in the dry mix first then into the buttermilk and then back into the dry mix.
• Let Set: Let the shrimp set before you fry them. I like to let the breading sit for at least 15 minutes to really stick like glue.
• Oil Temperature: Keep the temperature of the oil at 350-375. If the oil is too low, the fried shrimp will be soggy. If the temperature is too high, the shrimp will burn.
• Don’t Overcook the Shrimp: Fried shrimp cooks fast y’all. In order to maintain that plump succulent texture, make sure you remove after its cooked about 2-3 minutes per side at most or the shrimp will get rubbery and tough.
• Drain: While you can drain on paper towels, try wire racks above a baking sheet until the oil drips off. It will keep the deep fried shrimp recipe super crispy.

Serving Suggestions

• Dips: Sauce it up with Remoulade or Tartar Sauce
• Fish Fry it Up!: Get super Southern with it and serve this up with fried catfish, catfish nuggets, and hush puppies! It can’t get no better than that!
• Chicago Style: Serve it up with Spaghetti! True Chicagoans know that fish and spaghetti is a whole vibe.
• Sides: Pair these deep fried shrimp with cole slaw and potato salad!

Recipe help

Favorite Fried Recipes to Try

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

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