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4.86 from 7 votes

Southern-Style Fried Shrimp

These Southern-Style Fried Shrimp are so juicy and tender, with the crispiest crust.
Prep Time20 minutes
Cook Time6 minutes
Total Time26 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: fried shrimp recipe, popcorn shrimp
Servings: 10 servings
Calories: 276kcal

Ingredients

  • 2 lbs. raw peeled and deveined shrimp with tails removed (medium size, roughly 40-50 count/lb)
  • 1/2 tsp black pepper
  • 1/2 tsp seafood seasoning (like Old Bay)
  • peanut oil for frying canola or vegetable oil are good substitutes

Dry Breading

  • 2 1/2 cups all purpose flour
  • 1/2 cup yellow cornmeal finely ground
  • 3 1/2 tsp baking powder
  • 2 1/2 tsp seafood seasoning (like Old Bay)
  • 1 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground cumin

Wet Breading

  • 2 large eggs
  • 1 1/2 cups buttermilk

Instructions

Prepare to fry

  • Add several inches of oil to a large heavy bottomed pot, like a dutch oven, and heat over MED heat until it reaches 350°F.
  • Line a rimmed baking sheet with wax paper, then set aside.  Line another rimmed baking sheet with paper towels and top with a wire cooling rack.  Set aside.
  • In a shallow mixing bowl, add flour, baking powder, salt, cornmeal, 2 1/2 tsp seafood seasoning, garlic powder, onion powder, smoked paprika, and cumin and whisk together.
  • In another shallow mixing bowl, add eggs and whisk, then whisk in buttermilk.

Bread Shrimp

  • Pat shrimp dry and season with 1/2 tsp seafood seasoning and black pepper and set aside.
  • Bread shrimp, one at a time, by adding to the flour mixture, then turning to coat all sides.
  • Next, add the shrimp to the egg/buttermilk mixture, turning to coat all sides and letting the excess drip off.
  • Next add the shrimp back to the flour mixture, turning and patting to thoroughly coat all sides.
  • Finally, add the breaded shrimp to the wax paper lined baking sheet.  Repeat with all remaining shrimp.

Fry Shrimp

  • Fry the shrimp in batches so as to not overcrowd the pot, for about 2-3 minutes, until golden brown.  Cooking time may change slightly depending on the size of the shrimp.  Adjust heat periodically, as needed, to maintain the 350°F frying temperature.
  • Remove shrimp using a frying spider or slotted spoon and transfer to the baking sheet topped with a cooling rack.
  • Repeat with remaining batches of shrimp, until all are fried. Serve immediately, with cocktail sauce and/or remoulade sauce.

Notes

  1. Calorie count doesn't include the oil, as that amount will vary from individual to individual.
  2. Prep time does not include the time for the oil to come up to temperature, as this will vary from individual to individual.
  3. Using a candy or frying thermometer (or even an instant read one) is highly recommended to ensure proper oil temperature.
  4. When adding shrimp to hot oil, gently lower the shrimp until the bottom end is in the oil a bit, then gently lay it down in the oil, moving your hand away from you.  This causes the shrimp to drop away from you as well, and saving you from any oil splashes that could potentially happen.
  5. Avoid overcrowding the pan when frying.  Overcrowding causes the oil’s temperature to drop too low, which means the shrimp will end up soggy, oily, and not cook evenly.
  6. To remove shrimp from the hot oil, I highly recommend a spider, but a slotted spoon will do.

Nutrition

Calories: 276kcal | Carbohydrates: 33g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 270mg | Sodium: 992mg | Potassium: 347mg | Fiber: 2g | Sugar: 2g | Vitamin A: 180IU | Vitamin C: 4mg | Calcium: 252mg | Iron: 4mg