Southern-Fried Shrimp
Southern-Fried Shrimp is a classic Southern seafood finger food perfect for summer BBQ or cookout appetizers, bringing together the delicate sweetness of fresh shrimp with a boldly seasoned coating that creates culinary magic.
Equipment
- Deep Fryer or Heavy-Bottomed Pot
- Slotted Spoon
- Paper Towels
- Cooking thermometer
Ingredients
Shrimp Preparation
- 1 pound large shrimp (21-25 count) peeled and deveined with tails on
- 2 cups buttermilk
Coating Mixture
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal fine ground
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper adjust to taste
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Frying & Serving
- 4 cups vegetable oil for frying
- lemon wedges for serving
Instructions
- Ensure your shrimp are peeled and deveined but keep the tails intact. Pat them dry with paper towels.
- Place the prepared shrimp in a large bowl and pour the buttermilk over them, ensuring they're all submerged. Cover and refrigerate for 30 minutes.
- In a large shallow dish, whisk together the flour, cornmeal, Cajun seasoning, garlic powder, onion powder, cayenne pepper, paprika, salt, and black pepper.
- In a large, heavy-bottomed pot or deep fryer, heat the oil to 350°F (175°C).
- Remove the shrimp from the buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to ensure the coating adheres well.
- Carefully add the coated shrimp to the hot oil, working in batches of 6-8 to avoid overcrowding. Fry for approximately 2-3 minutes until golden brown and crispy.
- Using a slotted spoon, transfer the fried shrimp to a plate lined with paper towels. While still hot, sprinkle with a pinch of additional salt if desired.
- Serve immediately with lemon wedges and your favorite dipping sauce.
Notes
For extra crispiness, dip coated shrimp back into buttermilk and then into the flour mixture again for a double coating.
If you don't have buttermilk, mix 2 cups of milk with 2 tablespoons of lemon juice or white vinegar and let sit for 5 minutes.
The ideal frying temperature is between 350-375°F – any cooler and your shrimp will absorb too much oil, any hotter and the coating may burn before the shrimp cooks through.
Avoid marinating the shrimp in buttermilk for longer than 1 hour, as the acidity can start "cooking" the shrimp.
Nutrition
Calories: 310kcalCarbohydrates: 24gProtein: 18gFat: 15gSodium: 580mgFiber: 1gSugar: 2g
Tried this recipe?Let us know how it was!