Southern Fried Shrimp (Crispy & Classic)
A true Southern favorite—golden, crunchy shrimp with bold seasoning and juicy centers. Perfect as an appetizer or main dish.
Ingredients (Serves 4)
Shrimp
- 1 lb (450 g) large raw shrimp, peeled & deveined (tails on or off)
- Oil for frying (vegetable or peanut)
Buttermilk Marinade
- 1 cup buttermilk
- 1 large egg
- 1 tsp hot sauce (optional, but recommended)
Seasoned Coating
- 1 cup all-purpose flour
- ½ cup cornmeal (Southern touch – extra crunch)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (adjust to taste)
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Marinate the Shrimp
In a bowl, whisk buttermilk, egg, and hot sauce.
Add shrimp, toss well, cover, and refrigerate 20–30 minutes. - Prepare the Coating
In another bowl, mix flour, cornmeal, and all spices until well combined. - Heat the Oil
Heat oil in a deep skillet or fryer to 350°F / 175°C.
Oil should be deep enough to fully submerge shrimp. - Coat the Shrimp
Remove shrimp from marinade (let excess drip off).
Dredge in flour mixture, pressing lightly for a thick coating. - Fry
Fry shrimp in batches (don’t overcrowd) for 2–3 minutes per side, until golden brown. - Drain & Serve
Remove to paper towels or a wire rack.
Serve hot.
Serving Ideas
- With cocktail sauce or Southern remoulade
- Alongside coleslaw & fries
- In a shrimp po’boy sandwich
- With lemon wedges for freshness
Pro Tips
- Use raw shrimp only (pre-cooked will turn rubbery).
- Cornmeal is key for authentic Southern crunch.
- For extra crispy shrimp: double-dip (buttermilk → flour → buttermilk → flour).
If you want: