Here’s a restaurant-quality recipe for shrimp that are juicy on the inside and perfectly crisp on the outside — the Ultimate Fried Shrimp. 🦐✨
🍤 Ultimate Fried Shrimp Recipe: Crispy, Golden, and Irresistible
Ingredients (Serves 4)
1 lb large shrimp (peeled & deveined, tails on if desired)
1 cup buttermilk (or whole milk with 1 tsp lemon juice)
1 tsp hot sauce (optional, for flavor)
1 cup all-purpose flour
1 cup cornmeal (yellow, fine-ground)
1 tsp baking powder
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
½ tsp black pepper
½ tsp cayenne pepper (optional, for heat)
Vegetable oil (for frying)
For Serving:
Lemon wedges
Cocktail sauce, tartar sauce, or remoulade
Instructions
Prep the Shrimp
Rinse and pat shrimp dry with paper towels.
Place in a bowl with buttermilk and hot sauce. Let soak 20–30 minutes (this tenderizes and adds flavor).
Make the Coating
In a shallow dish, combine flour, cornmeal, baking powder, paprika, garlic powder, onion powder, salt, black pepper, and cayenne. Mix well.
Dredge the Shrimp
Remove shrimp from buttermilk, letting excess drip off.
Dredge in the flour mixture, pressing lightly to coat.
Place on a wire rack and let rest 5 minutes (helps coating stick).
Fry
Heat 2–3 inches of oil in a deep skillet or pot to 350°F (175°C).
Fry shrimp in batches, 2–3 minutes, until golden brown and crispy.
Remove with a slotted spoon to a paper towel–lined plate.
Serve
Squeeze fresh lemon over the shrimp.
Serve hot with your favorite dipping sauce.
Tips for Extra Crispiness
Double-dip: dredge shrimp in flour → dip in buttermilk again → dredge in flour once more.
Keep oil hot (around 350°F); if it drops, the shrimp absorb oil and get soggy.
Don’t overcrowd the pan — fry in batches.
Would you like me to also give you a panko-breaded version for a lighter, Japanese-style crunch?