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Fried Shrimp

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main courses•american•contains shellfish, contains gluten, contains dairy, contains eggs
35 minutes•4 servings•

Ingredients

  • 1 1/2 pounds large shrimp – peeled and deveined, tails on (~54 Large shrimps)
  • 1 cup buttermilk
  • 1 large egg – lightly beaten
  • 2 tsp hot sauce
  • 1 cup all-purpose flour (120g)
  • 1 cup fine yellow cornmeal
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 48 ounces vegetable oil
  • lemon wedges – for serving
  • cocktail sauce – for serving
Fried Shrimp

Instructions

  1. 1.

    Set a wire rack over a rimmed baking sheet. Pat the shrimp dry.

  2. 2.

    In a medium bowl, whisk buttermilk, the egg, and hot sauce until smooth.

  3. 3.

    In a shallow dish, whisk together flour, cornmeal, kosher salt, black pepper, paprika, garlic powder, and cayenne.

  4. 4.

    Heat vegetable oil in a Dutch oven to 350°F, using enough to reach about 2 inches up the sides.

  5. 5.

    Add them to the buttermilk mixture and toss to coat; let stand 10–15 minutes while the oil heats.

  6. 6.

    Working in batches, lift pieces from the wet mixture, let excess drip, then dredge in the dry mixture to coat, pressing so it adheres; shake off excess.

  7. 7.

    Fry in batches until the crust is deeply golden and the centers are opaque and just firm, 1.5–2.5 minutes per batch, turning once; transfer to the rack to drain.

  8. 8.

    Serve hot with lemon wedges and cocktail sauce.

Fried Shrimp is all about crisp, craggy coating wrapped around sweet, tender seafood. The exterior shatters with a gentle crunch, while the inside stays juicy and delicate. A balanced seasoning brings gentle heat and savor without overshadowing the shrimp’s natural sweetness. It’s typically served straight from the fryer with lemon for brightness and a tangy dipping sauce on the side.

Rooted in American coastal cooking, especially along the Gulf and Southern Atlantic, this preparation grew up at fish fries, shrimp shacks, and seafood houses. A flour-and-cornmeal crust aligns with broader Southern frying traditions that prize texture and quick cooking in hot fat. Over time, it became a staple in po’boy sandwiches, seafood platters, and weekend fish fries, reflecting regional harvests from Louisiana to Florida and beyond. Today it remains a beloved, straightforward way to celebrate peak-season shrimp.