Description
This Fried Shrimp recipe features succulent large shrimp coated in a flavorful blend of cornmeal, flour, and spices, then fried to a perfect golden crisp. The shrimp are marinated briefly in buttermilk to tenderize and enhance flavor before frying. Perfect as a delicious appetizer or main dish, served with fresh parsley and lemon wedges for a refreshing contrast.
Ingredients
Scale
Shrimp and Marinade
- 1 pound large shrimp (peeled and deveined; tails on or off)
- 1 cup buttermilk
Breading
- ½ cup cornmeal
- ¾ cup all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons ground paprika
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cayenne pepper
For Frying and Garnish
- Vegetable oil (for frying, about 3 inches in a Dutch oven)
- Fresh parsley (optional, for garnish)
- Lemon wedges (optional, for garnish)
Instructions
- Marinate the shrimp: If using frozen shrimp, thaw completely and pat dry with paper towels. Place the shrimp in a large bowl and pour in the buttermilk. Toss the shrimp to coat evenly and let them sit at room temperature for 10 minutes to tenderize and absorb flavor.
- Prepare the breading mixture: In a shallow bowl, whisk together the cornmeal, all-purpose flour, garlic powder, paprika, kosher salt, black pepper, and cayenne pepper until well combined.
- Bread the shrimp: Working in small batches, remove the shrimp from the buttermilk, shaking off any excess liquid. Dredge each shrimp thoroughly in the breading mixture, pressing gently with your hands to ensure the coating sticks well.
- Heat the oil: In a large Dutch oven or deep heavy-bottomed pot, pour enough vegetable oil to a depth of about 3 inches. Heat the oil to 350°F (175°C), using a deep-fry thermometer to monitor the temperature accurately.
- Fry the shrimp: Fry the breaded shrimp in batches to avoid overcrowding. Place them gently in the hot oil and cook for 3 to 4 minutes until they turn golden brown and crispy. Stir occasionally to prevent sticking and ensure even cooking.
- Drain and season: Using a slotted spoon, transfer the fried shrimp to a baking sheet lined with paper towels to drain excess oil. While still hot, season lightly with an extra pinch of salt.
- Serve: Garnish with fresh parsley and serve immediately with lemon wedges for squeezing over the shrimp to add brightness and complement the crispy texture.
Notes
- Ensure the oil temperature is maintained at 350°F for even frying and to avoid greasy shrimp.
- Do not overcrowd the pan as it lowers the oil temperature and results in soggy coating.
- Use fresh shrimp for best flavor and texture; if using frozen, thaw completely and pat dry to avoid oil splatters.
- The buttermilk marinade adds tenderness and moisture, but if unavailable, regular milk with a teaspoon of lemon juice or vinegar can be a substitute.
- Adjust cayenne pepper to control spiciness according to your preference.
- Leftover fried shrimp can be reheated in the oven to retain crispness.
