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This Southern Fried Shrimp is all about crunch and flavor. The batter locks in the tenderness of the shrimp while delivering that golden crispy bite everyone loves. It is a quick fix when craving something savory and satisfying with minimal effort and ingredients you likely already have on hand.
I first made this for a weekend gathering and it disappeared in minutes. Now I always make a double batch just to keep up.
Ingredients
- Large eggs: help the coating stick and add richness
- Buttermilk: tenderizes the shrimp and gives flavor
- Hot sauce: optional but enhances depth and heat
- Garlic powder: adds a savory note and warmth
- Onion powder: builds the base flavor
- Creole seasoning: delivers signature Southern spice
- Smoked paprika: boosts smokiness choose a high-quality Spanish type
- Extra large shrimp: ensure juicy centers with crisp exteriors
- All-purpose flour: forms the main coating layer
- Yellow cornmeal: gives texture and extra crunch
- Peanut oil: has a high smoke point and clean taste
- Kosher salt: finishes with flavor and balance
Step-by-Step Instructions
- Preheat Oil and Set Rack:
- Fill a Dutch oven or fryer with peanut oil to reach three inches up the sides then heat to 350 degrees Fahrenheit Place a wire rack over a baking tray to hold cooked shrimp
- Make the Wet Mixture:
- In a large bowl whisk together eggs buttermilk hot sauce garlic powder onion powder creole seasoning smoked paprika and black pepper Stir until fully combined
- Marinate the Shrimp:
- Add peeled and deveined shrimp to the wet mixture and toss to coat Let them soak while you prepare the dry mix
- Prepare the Dry Coating:
- In a second bowl combine flour cornmeal garlic powder onion powder creole seasoning smoked paprika and black pepper Mix thoroughly to distribute spices evenly
- Coat the Shrimp:
- Take each shrimp from the wet bowl let excess drip off then dredge through the dry mixture pressing gently so the coating sticks Place on a clean plate
- Fry the Shrimp:
- Carefully add coated shrimp to the hot oil in batches Fry for three to four minutes until golden and crisp Remove with tongs and place on the wire rack
- Season and Serve:
- Immediately sprinkle hot shrimp with kosher salt Serve while still warm with dipping sauce of choice
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Storage Tips
Store leftover fried shrimp in an airtight container in the fridge for up to two days Reheat in the oven or air fryer to regain crispiness Do not microwave if you want to keep that crunch
Ingredient Substitutions
You can swap creole seasoning for cajun or even Old Bay Use vegetable oil if peanut oil is unavailable Regular paprika can replace smoked but the depth of flavor will be less
Serving Suggestions
Serve with homemade cocktail sauce tartar or spicy mayo Add coleslaw or cornbread for a complete Southern style meal Also great with a crisp green salad for balance
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Cultural Context
Southern fried shrimp is a staple across coastal communities in the American South It draws on Creole seasoning traditions and is loved for its simplicity and flavor
Frequently Asked Questions About Recipes
- → Do I need to devein the shrimp?
Deveining is optional and based on personal preference. It's safe to eat either way, especially for fried shrimp where it’s less noticeable.
- → Can I use frozen shrimp?
Yes, just make sure to thaw them fully and pat dry with paper towels before seasoning and frying to ensure a crispy result.
- → What oil is best for frying shrimp?
Peanut oil is recommended for its high smoke point and neutral flavor. Vegetable oil is a good alternative if needed.
- → How do I keep fried shrimp crispy?
Drain cooked shrimp on a wire rack over a baking sheet instead of paper towels. This prevents steaming and keeps the coating crisp.
- → Can I bake or air fry them instead?
You can, but they won’t be as crispy. For air fryer or oven use, preheat and spray with oil, then cook in batches for the best texture.