Ah, Southern Fried Shrimp — crispy, golden, perfectly seasoned shrimp with a tender, juicy interior. This is classic Southern comfort food, perfect for a basket with fries, on po’boys, or even as a party appetizer. Here’s a full guide:
Southern Fried Shrimp
Servings: 4
Ingredients
For the shrimp:
- 1 lb (450 g) large shrimp, peeled and deveined (tails optional)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- 1/2 cup buttermilk (or whole milk)
For the coating:
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
For frying:
- Vegetable oil or peanut oil (enough for 1–2 inches in skillet or deep fryer)
Instructions
1. Prep the shrimp:
- Rinse shrimp and pat dry.
- Season with salt, pepper, paprika, and cayenne.
- Dip shrimp in buttermilk and let sit 5–10 minutes.
2. Prepare the coating:
- In a shallow bowl or plate, combine flour, cornmeal, salt, pepper, garlic powder, and paprika.
3. Coat the shrimp:
- Dredge each shrimp in the flour/cornmeal mixture, pressing lightly to adhere.
- Shake off excess.
4. Fry the shrimp:
- Heat oil in a deep skillet or heavy-bottomed pan over medium-high heat (about 350°F / 175°C).
- Fry shrimp in batches 2–3 minutes per side, until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
5. Serve:
- Serve hot with tartar sauce, cocktail sauce, or spicy remoulade.
- Optional sides: coleslaw, fries, hush puppies, or a fresh salad.
Tips for Perfect Southern Fried Shrimp
- Oil temperature: Keep the oil around 350°F. Too hot burns the coating; too low makes it soggy.
- Shrimp size: Jumbo or large shrimp work best; smaller shrimp cook too fast and can dry out.
- Crispy coating: Cornmeal adds that classic Southern crunch.
- Make ahead: Coat shrimp and refrigerate briefly before frying; don’t leave them too long or flour absorbs moisture.
If you want, I can give a “oven-baked Southern style” version that’s lighter but still crispy, using a panko-cornmeal blend and broiling for that golden crunch.
Do you want me to do that?
