Southern Fried Crispy Shrimp (Print Version)
Crispy shrimp, marinated in buttermilk and spices, fried golden for an authentic Southern treat.
# Ingredients:
→ Marinade
01 -
2 large eggs
02 -
2 tablespoons buttermilk
03 -
1 tablespoon hot sauce
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon onion powder
06 -
1/2 teaspoon Creole seasoning
07 -
1/2 teaspoon smoked paprika
08 -
1/4 teaspoon black pepper
→ Shrimp
09 -
2 pounds extra-large shrimp, peeled, deveined, tail-on
→ Dredge
10 -
1 cup all-purpose flour
11 -
1/2 cup yellow cornmeal
12 -
1 teaspoon garlic powder
13 -
1 teaspoon onion powder
14 -
1 teaspoon Creole seasoning
15 -
1 teaspoon smoked paprika
16 -
1/2 teaspoon black pepper
17 -
Kosher salt, to taste
→ Frying
18 -
Peanut oil or high-heat oil, for frying
# Steps:
01 -
Preheat peanut oil in a deep fryer or heavy pot to 350°F. Set a wire rack over a rimmed baking sheet for draining.
02 -
In a large mixing bowl, whisk together eggs, buttermilk, hot sauce, garlic powder, onion powder, Creole seasoning, smoked paprika, and black pepper.
03 -
Add the shrimp to the marinade and toss until evenly coated. Set aside while preparing the dredge.
04 -
Combine flour, cornmeal, garlic powder, onion powder, Creole seasoning, smoked paprika, black pepper, and salt in a separate bowl. Mix thoroughly.
05 -
Remove shrimp from marinade, letting any excess drip off. Dredge shrimp in the seasoned flour mixture, ensuring each piece is evenly coated.
06 -
Working in batches, carefully place coated shrimp into hot oil. Fry for 3 to 4 minutes, or until golden brown and crispy. Do not overcrowd the oil.
07 -
Transfer fried shrimp to the prepared wire rack. While hot, sprinkle lightly with salt.
08 -
Serve shrimp immediately with preferred dipping sauce, such as cocktail sauce or remoulade.
# Notes:
01 -
For maximum crispiness, fry the shrimp in small batches to maintain oil temperature and even browning.