Crispy Southern Fried Shrimp
This Southern fried shrimp is extra crispy, perfectly seasoned, and ready fast. A classic fried shrimp recipe for appetizers, dinners, and dipping.
Ingredients
For the shrimp
- 1 pound large shrimp, peeled and deveined, tail on if you like Use similar sized shrimp for even cooking.
- 1 cup buttermilk For soaking the shrimp.
- 1-2 teaspoons hot sauce Optional, but highly recommended.
For the coating
- 1 cup all-purpose flour
- 1/2 cup fine cornmeal
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne
For frying and serving
- Neutral, high heat oil (peanut, canola, or vegetable) Enough for a 2 inch depth in the pot.
- Lemon wedges For serving.
- Your favorite dipping sauce Consider a sauce with mayo, ketchup, and hot sauce.
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Instructions
Preparation
- Pat the shrimp dry with paper towels to promote a crispy crust.
- Stir hot sauce into the buttermilk, add the shrimp, and let sit for 10 to 15 minutes.
- Mix the flour, cornmeal, and seasonings together in a bowl.
- Heat oil to 350-360°F (175-180°C), checking by dropping a bit of flour in the oil.
Frying
- Lift shrimp from the buttermilk, let excess drip off, then toss in the flour mixture.
- For extra crunch, dip back into buttermilk and dredge again.
- Fry shrimp in batches, about 2 minutes per side, or until deep golden brown.
- Drain on a wire rack or paper towels and sprinkle lightly with salt.
Serving
- Serve hot, squeezing lemon juice over the shrimp and accompanied by dipping sauce.
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Note
For variations, you can substitute buttermilk with milk plus lemon juice or vinegar, add cornstarch for extra crunch, or try different seasonings like Old Bay or Cajun spice. To keep shrimp warm while frying, place finished shrimp on a rack over a sheet pan in a warm oven.