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Crispy Southern Fried Shrimp: The Best Easy Recipe

A close-up of a pile of perfectly golden brown, crispy fried shrimp with tails on, served on a white plate.
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Make the best fried shrimp with this easy Southern-style recipe. You achieve maximum crispiness using a buttermilk soak and dual coating method for perfectly cooked, golden brown shrimp every time.

Ingredients

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

Instructions

  1. Place the shrimp in a bowl and cover them completely with buttermilk and hot sauce, if using. Let the shrimp soak in the refrigerator for at least 30 minutes, or up to 4 hours. This step tenderizes the shrimp and helps the coating stick.
  2. In a shallow dish, whisk together the flour, cornstarch, salt, black pepper, garlic powder, smoked paprika, and cayenne pepper. This is your dry coating mixture.
  3. Remove the shrimp from the buttermilk, letting excess drip off, but do not rinse.
  4. Dredge each shrimp thoroughly in the dry coating mixture, pressing the flour onto the shrimp to create a thick layer. Shake off any excess flour.
  5. Heat 2 to 3 inches of oil in a deep, heavy-bottomed pot or Dutch oven to 350 degrees Fahrenheit (175 degrees Celsius). Use a thermometer to monitor the temperature; maintaining this heat is key for crispiness.
  6. Carefully place 6 to 8 shrimp into the hot oil, ensuring you do not overcrowd the pot. Overcrowding lowers the oil temperature and results in soggy shrimp.
  7. Fry the shrimp for 2 to 3 minutes per side, turning once, until they are golden brown and cooked through. The internal temperature should reach 145 degrees Fahrenheit (63 degrees Celsius).
  8. Remove the fried shrimp with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil. Do not place them directly on paper towels, as this traps steam and reduces crispiness.
  9. Repeat the frying process with the remaining shrimp, allowing the oil temperature to return to 350 degrees Fahrenheit between batches.
  10. Serve your crispy fried shrimp immediately with lemon wedges or your favorite dipping sauce.

Notes

  • For extra crispy shrimp, you can use a double dredge: dip the shrimp in the buttermilk, then flour, then back into the buttermilk, and finally back into the flour mixture before frying.
  • Use a neutral oil with a high smoke point, like peanut or vegetable oil, for the best results when deep frying.
  • If you prefer a lighter coating, you can skip the cornstarch in the dry mix, but the cornstarch contributes significantly to the final crisp factor.

Nutrition

Find it online: https://cookerycommand.com/crispy-southern-fried-shrimp-recipe/