🍤 Classic Fried Shrimp
Ingredients:
-
1 lb large shrimp (peeled and deveined, tails on or off)
-
1 cup buttermilk (or regular milk with 1 tsp hot sauce added)
-
1 cup all-purpose flour
-
1 cup cornmeal (or use 2 cups flour if you prefer no cornmeal)
-
1½ teaspoons salt
-
1 teaspoon garlic powder
-
½ teaspoon paprika or Cajun seasoning (optional)
-
¼ teaspoon black pepper
-
Vegetable oil, for frying (canola or peanut oil work best)
-
Lemon wedges and dipping sauce, for serving
Instructions:
-
Prep the shrimp:
Pat shrimp dry with paper towels. Soak them in buttermilk for 10–15 minutes (helps coating stick and adds flavor). -
Make the coating:
In a shallow bowl or plate, mix flour, cornmeal, salt, garlic powder, paprika, and black pepper. -
Coat the shrimp:
Remove shrimp from buttermilk, let excess drip off, and dredge in the flour-cornmeal mixture. Press lightly to coat well. -
Heat the oil:
Pour oil into a heavy-bottomed skillet or deep fryer to about 2 inches deep. Heat to 350–375°F (175–190°C). -
Fry the shrimp:
Fry shrimp in batches (don’t overcrowd) for 2–3 minutes until golden brown and crispy. Flip once if pan-frying. -
Drain and serve:
Transfer to a paper towel-lined plate. Sprinkle with extra salt while hot. Serve with lemon wedges and your favorite dipping sauce.
📝 Tips:
-
Don’t overcook shrimp — they cook fast and get rubbery if overdone.
-
Add hot sauce to buttermilk for a spicy kick.
-
You can skip cornmeal for a smoother, tempura-style texture.
Would you like a version for air fryer or oven-fried shrimp too?