Crispy Fried Shrimp

A hand holding a piece of Southern Fried Shrimp with more pieces in the background.

These Southern-style Crispy Fried Shrimp are full of flavor and make a great addition to any meal. They have a delightful crunch on the outside and are tender and juicy on the inside.

Prep Time15

Cook Time4

Total Time19

Servings:

Calories: 266kcal

Author: Karin and Ken

Ingredients

2 large eggs
2 tablespoons buttermilk
1 tablespoon hot sauce
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon creole seasoning
½ teaspoon smoked paprika
¼ teaspoon black pepper
2 pounds extra large shrimp tail on (26-30 count)

For the Cornmeal Mixture

1 cup all-purpose flour
½ cup yellow cornmeal
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon creole seasoning
1 teaspoon smoked paprika
½ teaspoon black pepper
peanut oil for frying
kosher salt to taste

Instructions

Preheat your oil in a deep fryer or Dutch oven with oil 3 inches up the sides to 350°F.
In a large bowl, whisk together the eggs, buttermilk, hot sauce, garlic powder, onion powder, creole seasoning, paprika, and black pepper.
Add the shrimp and coat in the egg mixture, set aside.
In a medium bowl, stir together the flour, cornmeal, garlic powder, onion powder, creole seasoning, paprika, and pepper.
Take a piece of shrimp and let the excess egg mixture drip off. Place it into the cornmeal mixture and coat well. Place it on a plate, and continue with the remaining shrimp.
Once the oil is hot, place the shrimp into the hot oil in batches, do not crowd the fryer. Cook for 3-4 minutes until golden brown.
Place the shrimp on a wire rack sitting over a sheet tray and immediately sprinkle with salt to taste. Repeat with the remaining shrimp and serve immediately.

Video

Notes

Skip the paper towels: I do not recommend placing the fried shrimp onto a paper towel-lined plate, as they will become soggy.

Don’t overcrowd the fryer: Cook the shrimp in batches if necessary. Overcrowding the fryer can prevent them from browning evenly.

Ensure the oil is hot: If the oil is not hot enough, the shrimp will not cook evenly and the coating will fall off. Ensure it reaches the right temperature first!

Nutrition