🍤 Perfect Fried Shrimp Recipe
📝 Ingredients:
For the shrimp:
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1 lb large shrimp (peeled and deveined, tails on or off)
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1 cup buttermilk (or milk + 1 tsp vinegar/lemon juice)
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1 tsp hot sauce (optional, for flavor)
For the breading:
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1 cup all-purpose flour
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1/2 cup cornmeal (for extra crunch)
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1/2 cup cornstarch (makes them light and crispy)
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1 tsp garlic powder
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1 tsp paprika (or smoked paprika)
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1/2 tsp cayenne pepper (optional)
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Salt and pepper to taste
For frying:
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Vegetable oil for deep frying (canola or peanut oil work great)
👨🍳 Instructions:
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Prep the Shrimp:
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Rinse and pat the shrimp dry with paper towels.
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Soak the shrimp in buttermilk and hot sauce mixture for 15–30 minutes (optional but adds flavor and helps coating stick).
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Prepare the Breading Station:
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In a shallow bowl, mix the flour, cornmeal, cornstarch, and all seasonings.
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Bread the Shrimp:
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Remove shrimp from the buttermilk one at a time.
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Dredge in the flour mixture, pressing lightly so the coating sticks.
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Place on a tray and let rest 5–10 minutes (this helps the coating stay on during frying).
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Heat the Oil:
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Pour oil into a deep skillet or pot, about 2 inches deep.
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Heat to 350°F (175°C) — use a thermometer for best results.
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Fry the Shrimp:
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Fry in small batches for 2–3 minutes, until golden brown and crispy.
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Use a slotted spoon to transfer to a paper towel–lined plate.
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Serve Immediately:
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Sprinkle with a little salt while hot.
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Serve with cocktail sauce, tartar sauce, lemon wedges, or remoulade.
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🔥 Pro Tips:
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Cornstarch + cornmeal = ultra crispy.
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Don’t overcrowd the pan — it drops the oil temp and makes shrimp greasy.
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Want even more crunch? Double dip: dip back into buttermilk, then coat again before frying.
Would you like a spicy dipping sauce or a southern-style slaw recipe to go with it?