Here’s a classic Fried Shrimp recipe — crispy, golden, and perfect for dipping or stacking in a po’boy sandwich. This Southern-style version uses seasoned flour and cornmeal for a crunchy bite, but I’ll include some variations at the end too.
🍤 Crispy Fried Shrimp Recipe
📝 Ingredients (Serves 4):
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1 lb large raw shrimp (peeled and deveined, tails on or off)
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1 cup buttermilk (or regular milk with 1 tsp hot sauce)
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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 tsp garlic powder
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1 tsp paprika (smoked or sweet)
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1/2 tsp cayenne pepper (optional, for heat)
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Salt & black pepper to taste
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Oil for frying (vegetable, canola, or peanut)
🧑🍳 Instructions:
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Prep Shrimp:
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Rinse and pat dry with paper towels.
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Soak in buttermilk (with hot sauce if using) for 10–15 minutes while you prep the coating.
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Make Dredge Mixture:
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In a shallow bowl or bag, mix:
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Flour
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Cornmeal
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Garlic powder
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Paprika
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Cayenne (optional)
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Salt & pepper
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Coat the Shrimp:
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Remove shrimp from buttermilk, letting excess drip off.
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Dredge in the flour-cornmeal mixture, pressing lightly to adhere.
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Place on a tray; let sit 5–10 minutes (this helps coating stick during frying).
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Fry:
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Heat oil to 350–375°F (175–190°C) in a deep skillet or fryer.
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Fry shrimp in batches (don’t overcrowd) for about 2–3 minutes, or until golden and crispy.
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Remove with slotted spoon; drain on paper towels or a wire rack.
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Sprinkle lightly with salt while hot.
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🥣 Serving Ideas:
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Classic: Serve with lemon wedges and cocktail or tartar sauce.
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Po’boy Style: Serve in a French roll with lettuce, tomato, pickles, and remoulade.
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Tacos: Use fried shrimp in tortillas with slaw and chipotle mayo.
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Appetizer: With spicy aioli, garlic butter, or honey mustard.
🔄 Variations:
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Panko-crusted: Use panko breadcrumbs instead of cornmeal for a lighter crunch.
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Beer-battered: Dip shrimp in a seasoned beer batter (flour + baking powder + beer) for a thick, crispy coat.
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Coconut shrimp: Use shredded coconut and panko for a sweet twist.