Fried shrimp are a summertime favorite at my house! Tender, juicy shrimp are coated in seasoned breading (with cornmeal for crunch!) and fried to golden perfection. I could eat a whole tray in one sitting, so be prepared to make extras!
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There’s nothing better than crispy fried shrimp on a hot summer afternoon. I love to squeeze a little lemon juice on top and dip them in a chilled creamy dipping sauce. My mouth is watering just thinking about it!
What’s in This Fried Shrimp Recipe?
- Shrimp: I recommend using large peeled and deveined shrimp. I removed the tails from mine, but you can leave them off if you prefer.
- Buttermilk: Tenderizes the shrimp so they stay moist as they cook.
- Cornmeal: Adds a bit of crunch to the breading.
- Flour: All-purpose flour helps the cornmeal and spices stick to the shrimp to create a cohesive coating.
- Spices: Garlic powder, paprika, salt, pepper, and cayenne pepper add savory flavor and a bit of spice to the shrimp.
- Oil: I prefer to use vegetable oil for frying because it has a neutral flavor and a high smoke point.
Tips for Success
- Use uncooked (raw) shrimp for the best flavor. You can absolutely bread and fry precooked shrimp but they will not be as flavorful and may turn out rubbery.
- Larger shrimp have less of a chance of getting overcooked.
- Don’t try to fry too many shrimp at once; this will lower the oil temperature and cause your shrimp to turn out greasy.
- Stir the shrimp a little bit as they cook so they don’t stick together.
- Let drain on a paper towel-lined baking sheet to keep them crisp.
How to Store and Reheat
Store leftover fried shrimp in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven on a wire rack set in a baking sheet for 10-15 minutes, or until warmed through.
Serving Suggestions
These fried shrimp aren’t complete without a dipping sauce! Of course, classic tartar sauce is always a good choice. But I really love serving these shrimp with bang bang sauce for a little extra spice or honey mustard for a sweet and tangy dip.
Fried Shrimp Recipe
Equipment
- Dutch Oven
- Deep Frying Thermometer
- Baking Sheet
Ingredients
- 1 pound large shrimp peeled and deveined; tails on or off
- 1 cup buttermilk
- ½ cup cornmeal
- ¾ cup all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons ground paprika
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cayenne pepper
- Vegetable oil for frying
- Fresh parsley optional, for garnish
- Lemon wedges optional, for garnish
Instructions
- If frozen, thaw the shrimp and pat dry. Place them in a large bowl with the buttermilk. Toss to coat and let sit at room temperature for 10 minutes.1 pound large shrimp, 1 cup buttermilk
- Meanwhile, whisk the cornmeal, flour, garlic powder, paprika, salt, pepper, and cayenne in a shallow bowl.½ cup cornmeal, ¾ cup all-purpose flour, 2 teaspoons garlic powder, 2 teaspoons ground paprika, 1½ teaspoons kosher salt, ½ teaspoon ground black pepper, ½ teaspoon ground cayenne pepper
- A few at a time, shake the excess buttermilk off of the shrimp and bread them in the cornmeal mixture. Coat them completely, using your hands as needed to press the breading onto the shrimp.
- Heat a large Dutch oven with 3 inches of oil to 350°F. Line a baking sheet with paper towels. In batches, fry the shrimp until golden brown, about 3-4 minutes.Fresh parsley, Lemon wedges
- Remove the shrimp from the oil and place them on the paper towel-lined baking sheet to drain. Season with another pinch of salt, parsley, and serve with lemon wedges.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Fry Shrimp Step by Step
Marinate the Shrimp: If frozen, thaw 1 pound of large peeled and deveined shrimp and pat dry. Place them in a large bowl with 1 cup of buttermilk. Toss to coat and let sit at room temperature for 10 minutes.
Make the Breading: Meanwhile, whisk ½ cup of cornmeal, ¾ cup of all-purpose flour, 2 teaspoons of garlic powder, 2 teaspoons of ground paprika, 1½ teaspoons of kosher salt, ½ teaspoon of ground black pepper, and ½ teaspoon of ground cayenne pepper.
Bread the Shrimp: A few at a time, shake the excess buttermilk off of the shrimp and bread them in the cornmeal mixture. Coat them completely, using your hands as needed to press the breading onto the shrimp.
Fry the Shrimp: Heat a large Dutch oven with 3 inches of vegetable oil to 350°F. Line a baking sheet with paper towels. In batches, fry the shrimp until golden brown, about 3-4 minutes.
Drain the Shrimp: Remove the shrimp from the oil and place them on the paper towel-lined baking sheet to drain. Season with another pinch of salt, fresh parsley, and serve with lemon wedges.
