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Southern Fried Shrimp

Southern Fried Shrimp is a delicious, crunchy, and juicy dish that captures the essence of Southern cooking, perfect for any meal or gathering.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Southern
Calories: 200
Ingredients Method Notes

Ingredients
  

Shrimp ingredients
  • 1 lb large shrimp, peeled and deveined
Coating ingredients
  • 1 cup all-purpose flour
  • ½ cup cornmeal
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon Cajun seasoning (optional)
Wet mixture ingredients
  • 2 large eggs
  • ½ cup buttermilk
  • Vegetable oil (for frying)

Method
 

Preparation
  1. Pat the shrimp dry with paper towels to help the coating stick and keep the oil from splattering.
  2. In a shallow bowl, combine the flour, cornmeal, paprika, garlic powder, onion powder, salt, black pepper, and optional Cajun seasoning.
  3. In another bowl, whisk together the eggs and buttermilk until smooth.
Coating the shrimp
  1. Dip each shrimp into the egg mixture, letting the excess drip off.
  2. Dredge the shrimp thoroughly in the seasoned flour mixture, gently pressing the coating onto the shrimp.
Frying
  1. Pour about 2 inches of vegetable oil into a heavy skillet or Dutch oven and heat to 350°F (175°C).
  2. Working in batches to avoid overcrowding, carefully add the shrimp to the hot oil and fry for about 2–3 minutes per side or until golden brown and cooked through.
Serving
  1. Transfer the fried shrimp to a paper towel-lined plate or wire rack to drain briefly before serving.
  2. Serve hot with cocktail sauce, tartar sauce, lemon wedges, or your favorite Southern dipping sauce.

Notes

For extra crunch, let the coated shrimp sit for a few minutes before frying. Adjust the spices according to your taste preferences. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat in a preheated oven at 350°F (175°C) for about 10–15 minutes.