Description

This Crispy Fried Shrimp recipe delivers restaurant-quality, golden, crunchy shrimp perfect for an appetizer or snack. Marinated in buttermilk and spiced with paprika and garlic, then coated in a crispy blend of flour, cornmeal, and cornstarch, these shrimp fry up to perfection with a crunchy exterior and juicy interior. Serve hot with lemon wedges and your favorite dipping sauces for a delicious seafood treat.

Ingredients

Scale

Shrimp and Marinade

1 lb large raw shrimp (peeled and deveined, tails on)
1 cup buttermilk
1 tsp hot sauce (optional)

Coating

1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup cornstarch
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper

For Frying and Serving

Vegetable oil (for frying)
Lemon wedges (for serving)
Fresh parsley (optional, for garnish)

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Instructions

Marinate the Shrimp: In a bowl, combine the buttermilk and hot sauce (if using). Add the peeled and deveined shrimp with tails on, ensuring they are fully submerged. Let the shrimp marinate for 15 to 20 minutes to tenderize and infuse flavor.
Prepare the Coating Mixture: In a separate large bowl, whisk together the all-purpose flour, cornmeal, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper until evenly blended. This mix will provide a crispy and flavorful crust.
Heat the Oil: Pour vegetable oil into a deep skillet or heavy-bottomed pot to a depth of about 2 inches. Heat the oil to 350°F (175°C), ensuring it’s hot enough for frying but not smoking.
Coat the Shrimp: Remove shrimp from the marinade one at a time, letting the excess drip off. Dredge each shrimp thoroughly in the flour mixture, pressing gently so the coating adheres well. For extra crispiness, you can double dip by dipping shrimp back into the buttermilk and dredging again.
Fry the Shrimp: Carefully place the coated shrimp into the hot oil in batches, avoiding overcrowding which can lower the oil temperature. Fry each batch for 2 to 3 minutes or until the shrimp turn golden brown and crispy.
Drain and Serve: Using a slotted spoon, remove the fried shrimp and transfer them to a paper towel-lined plate to drain excess oil. Serve immediately with lemon wedges and optionally garnish with fresh parsley. Pair with cocktail sauce, remoulade, or spicy mayo if desired.

Notes

For extra crispy shrimp, try the double dipping method: after first dredging, dip shrimp back into the buttermilk, then coat again with the flour mixture before frying.
Serve with dipping sauces such as cocktail sauce, remoulade, or spicy mayonnaise for enhanced flavor.
Maintain oil temperature around 350°F to ensure the shrimp cook quickly without absorbing excess oil.
Do not overcrowd the pan while frying to keep the oil temperature stable and shrimp crispy.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Deep Frying
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe
Calories: 380
Sugar: 1g
Sodium: 520mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 25g
Cholesterol: 180mg