Ingredients
For the Shrimp:
- 1 lb large shrimp, peeled and deveined (tails on or off)
- 1 cup buttermilk
- 1 tsp hot sauce (optional, for a little kick)
For the Coating:
- 1 cup all-purpose flour
- 1/2 cup cornmeal (for extra crunch)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional)
For Frying:
-
2 cups vegetable oil (for deep frying)
For Serving:
- Lemon wedges
- Your favorite dipping sauce (cocktail sauce, tartar sauce, or remoulade)
Instructions
Rinse the shrimp under cold water and pat them dry with a paper towel. In a medium bowl, combine the shrimp, buttermilk, and hot sauce. Let them soak for at least 10 minutes to help the coating stick and add flavor.
In a separate shallow dish, whisk together the flour, cornmeal, salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. This blend will give the shrimp a crispy, flavorful crust.
Pour the vegetable oil into a deep skillet or frying pan and heat to 350°F (175°C). A thermometer is helpful, but if you don’t have one, drop a small amount of flour into the oil—if it sizzles immediately, it’s ready.
Remove the shrimp from the buttermilk mixture, letting the excess drip off. Dredge each shrimp in the seasoned flour mixture, pressing lightly to ensure the coating sticks.
Carefully place the coated shrimp in the hot oil in small batches. Fry for about 2-3 minutes per batch, or until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Serve hot with lemon wedges and your favorite dipping sauce. Enjoy your Southern Fried Shrimp with coleslaw, fries, or on a toasted sandwich bun for a delicious shrimp po’boy!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 320
- Sugar: 1g
- Fat: 14g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g