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?