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Southern Fried Shrimp
These extra crispy, super flavorful Southern Fried Shrimp have the perfect crunch that you expect from really good fried shrimp and are great for an appetizer or dinner!
THE ULTIMATE FRIED SHRIMP RECIPE
There is nothing more classic or more delicious than some good ole fried shrimp! Crispy batter with tender seasoned shrimp. So, so good and you just can’t go wrong with it! These aren’t just some bland fried shrimp either. The batter and the shrimp are all perfectly seasoned. The buttermilk is the key here. It keeps these shrimp incredibly tender (so don’t skip it!) Plus, the fact that they’re ready to enjoy in under 20 minutes makes these a no-brainer. You may just want to double this recipe!
FREQUENTLY ASKED QUESTIONS:
Do I have to de-vein the shrimp first? Some people don’t bother with de-veining, so I think this is a personal preference. It is perfectly safe to eat. If you were boiling shrimp or maybe making a shrimp cocktail, you wouldn’t want to see it in there but for fried foods, I don’t think it’s absolutely important. Totally a matter of preference. I’ll leave it up to you. How do I prevent my fried shrimp from getting soggy? To prevent the shrimp from steaming and getting soggy, I put them on a wire rack over a sheet tray to cool. Otherwise, they may start to steam while sitting. Can I use frozen shrimp? Personally, I think Fried Shrimp always tastes the best when you can use fresh shrimp, but I know there are times that sometimes all you can get your hands on are the frozen stuff. So, if you want to make this with frozen shrimp, I would suggest completely defrosting them in the fridge. Then use a paper towel to pat them dry before finishing out the recipe. What sauce do you serve with Southern Fried Shrimp? I served these shrimp with store bought cocktail sauce, but you can serve with any of your favorite dipping sauces. A few good ideas are homemade cocktail sauce, tartar sauce, sriracha mayo, honey mustard, hot sauce, and some people even enjoy them with ketchup. Can I make these in the oven or Air Fryer instead? Sure, you could – but you won’t get that exact same crispy, crunchy texture that you do by oil frying them. Keep that in mind if you decide to air fry because I don’t want you upset if they aren’t as crispy as you are expecting or they don’t look like they do in these pictures.To air fry shrimp, first preheat your fryer to 400°F. Follow the written recipe instructions for coating your shrimp and then liberally spray the shrimp and the Air Fryer basket with an olive oil cooking spray. Cook in batches so you don’t overcrowd the basket and the hot air can still circulate appropriately. Cook for about 7-8 minutes, flipping halfway through and spraying the other side of the shrimp with the cooking oil as well. If you’re in the mood for more Air Fried Shrimp, try any of these delicious recipes that were specifically made for the air fryer. Air Fryer Bacon Wrapped Shrimp, Air Fryer Garlic Butter Shrimp, or my Air Fryer Bang Bang Shrimp. Could these be made in the oven? Again, I am going to stress this VERY loudly. You will not get the exact same crispiness as with oil frying. So if you are expecting that with an oven or an air fryer, you will be disappointed. To make these in the oven, batter as directed below and preheat oven to 400F. Cook for 8-10 minutes, flipping halfway through. I’d also spray them with cooking oil before cooking, or at least drizzle the sheet pan with some olive oil or other cooking oil. How to store leftovers? Leftovers should be stored in the fridge in an airtight container for up to 2 days. You can freeze cooked shrimp for up to 3 months in the freezer in a freezer safe container? What’s the best way to reheat Fried Shrimp? I doubt you’ll have leftovers but if you do I recommend one of the following: flash frying them again, reheating them in the oven on a wire rack over a sheet tray or using an Air Fryer. Using any of these 3 ways will help keep them crispy while reheating and not end up becoming soggy.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
large eggs
buttermilk – you can make your own homemade buttermilk if you prefer but the buttermilk is really key here to tender, juicy shrimp.
hot sauce – optional
garlic powder
onion powder
creole seasoning – you could use cajun seasoning or even Old Bay seasoning.
smoked paprika – if you don’t have smoked paprika you can use the regular.
extra large shrimp– with the tail on. I used the 26-30 count shrimp. If you choose a different sized shrimp you’ll need to adjust the cooking time.
all-purpose flour
yellow cornmeal – If you were thinking about omitting this, don’t. It adds additional crunch, texture and flavor, so I suggest keeping it.
peanut oil – you could use any high heat oil. Peanut oil has a neutral flavor so it is generally best for frying and won’t add any flavor to the shrimp. But you could use vegetable oil if necessary.
HOW TO MAKE FRIED SHRIMP:
Preheat peanut oil in an electric deep fryer or large Dutch oven with oil going 3 inches up the sides to 350°F. Get a wire rack ready by placing it over a sheet tray. In a large bowl, add the eggs, buttermilk, hot sauce, garlic powder, onion powder, creole seasoning, paprika, and black pepper. Whisk together until fully combined. Toss in the shrimp and coat in the egg mixture then set aside the bowl (with the shrimp still in it).
In a separate medium bowl, add the all purpose flour, cornmeal, garlic powder, onion powder, creole seasoning, paprika, and pepper and stir together to combine. Take an individual shrimp and allow excess egg mixture to drip off. Place the shrimp into the cornmeal mixture and coat it well. Place it on a plate or platter then continue with the remaining shrimp.
Once the oil is to the correct temperature, place the shrimp into the hot oil. Work in batches so you do not overcrowd the fryer. Cook for about 3-4 minutes until golden brown.
Place the shrimp onto the wire rack and immediately sprinkle with a little kosher salt.
Repeat with the remaining shrimp and serve immediately.
CRAVING MORE RECIPES?
Shrimp Po Boys
Shrimp and Grits
Crock Pot Shrimp Boil
Shrimp Tacos
Creamy Shrimp Enchiladas
Shrimp Dip
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Southern Fried Shrimp
These extra crispy, super flavorful Southern Fried Shrimp have the perfect crunch that you expect from really good fried shrimp and are great for an appetizer or dinner!
Course Appetizer, Dinner, Main CourseCuisine American
Prep Time 15 minutes minutesCook Time 4 minutes minutesTotal Time 19 minutes minutes
Servings 6 servings
Calories 266kcal
Author Brandie @ The Country Cook
Ingredientspeanut oil (for frying)2 large eggs2 Tablespoons buttermilk1 Tablespoon hot sauce (optional)½ teaspoon garlic powder½ teaspoon onion powder½ teaspoon creole seasoning½ teaspoon smoked paprika¼ teaspoon black pepper2 pounds extra large shrimp, tail on (26-30 count)For the cornmeal mixture:1 cup all-purpose flour½ cup yellow cornmeal1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon creole seasoning1 teaspoon smoked paprika½ teaspoon black pepperkosher salt, to taste
InstructionsPreheat peanut oil in an electric deep fryer to the fill line (or large Dutch oven with oil going 3 inches up the side) to 350°F.Get a wire rack ready by placing it over a sheet tray.In a large bowl, add 2 large eggs, 2 Tablespoons buttermilk, 1 Tablespoon hot sauce (if using), 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon creole seasoning, 1/2 teaspoon smoked paprika and 1/4 teaspoon black pepper. Whisk together until fully combined. Toss in 2 pounds extra large shrimp, tail on (26-30 count)and coat in the egg mixture then set aside the bowl for the shrimp to soak briefly. Note: if you want to prepare your shrimp later, you can complete this step, cover with plastic wrap and place in the refrigerator until ready to fry later. In a separate medium bowl, add 1 cup all-purpose flour, 1/2 cup yellow cornmeal, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon creole seasoning, 1 teaspoon smoked paprika and 1/2 teaspoon black pepper and stir together to combine. Take an individual shrimp and allow excess egg mixture to drip off. Place the shrimp into the cornmeal mixture and coat it well. Place it on a plate or platter then continue with the remaining shrimp. Once the oil is to the correct temperature, place the shrimp into the hot oil. Work in batches so you do not overcrowd the fryer. Cook for about 3-4 minutes until golden brown. Place the shrimp onto the wire rack and immediately sprinkle with a little kosher salt, to taste. Repeat with the remaining shrimp and serve immediately.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
NutritionCalories: 266kcal | Carbohydrates: 29g | Protein: 26g | Fat: 4g | Sodium: 941mg | Fiber: 2g | Sugar: 1g
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