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The Ultimate Crispy Southern Fried Shrimp

A close-up of perfectly golden brown, crispy fried shrimp piled high on a white plate.
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Make perfectly crispy, never greasy fried shrimp using a simple buttermilk marinade and seasoned flour dredge. This recipe delivers restaurant-style flavor quickly.

Ingredients

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  • 2 pounds extra large shrimp, peeled and deveined, tail on
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 tablespoon hot sauce (optional)
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • Peanut oil or vegetable oil, for frying

Instructions

  1. In a medium bowl, whisk together the eggs, buttermilk, and hot sauce if you are using it. Add the shrimp and toss to coat completely. Let the shrimp marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
  2. In a shallow dish, whisk together the flour, cornstarch, salt, pepper, garlic powder, paprika, and cayenne pepper. This is your seasoned dredge.
  3. Pour enough oil into a deep, heavy-bottomed pot or deep fryer to reach a depth of about 2 inches. Heat the oil to 365 degrees Fahrenheit (185 degrees Celsius). Use a thermometer to monitor the temperature; maintaining this heat is key to crispy shrimp.
  4. Working in batches, remove the shrimp from the buttermilk mixture, allowing excess to drip off. Dredge each shrimp thoroughly in the flour mixture, pressing the coating onto the shrimp to make sure it adheres well. Shake off any loose flour.
  5. Carefully place the coated shrimp into the hot oil, ensuring you do not overcrowd the pot. Fry for 2 to 3 minutes per side, turning once, until the coating is golden brown and crisp.
  6. Use a slotted spoon or spider to remove the fried shrimp from the oil. Place them on a wire rack set over a baking sheet to drain excess oil. This prevents the bottom from steaming and losing crispness.
  7. Repeat with the remaining shrimp, allowing the oil temperature to return to 365 degrees Fahrenheit between batches.
  8. Serve immediately with lemon wedges or your favorite dipping sauce.

Notes

  • For extra crispiness, you can double-dip the shrimp: dredge once, briefly dip back into the buttermilk, and then dredge again in the flour mixture.
  • Do not let the oil temperature drop below 350 degrees Fahrenheit, or the shrimp will absorb too much oil and become greasy.
  • If you prefer cocktail sauce, mix ketchup, horseradish, Worcestershire sauce, and a squeeze of lemon juice.

Nutrition

Find it online: https://miameal.com/ultimate-crispy-southern-fried-shrimp/