Southern Fried Shrimp Recipe

I perfected my Southern Shrimp recipe with a golden crust and tender inside, and I’m finally sharing the simple secret that keeps it crisp every time.

I can’t pretend this is some delicate dish, but Southern Fried Shrimp has a way of grabbing you. I grew up in the South, and I’ve had versions that veer toward Old Bay Fried Shrimp, and others that lean into New Orleans Fried Shrimp, yet this one somehow lands between familiar and surprising.

The crust goes golden while the shrimp stay tender, and there’s a little trick I use with all purpose flour that keeps the bite just right. I always serve it with lemon wedges for serving, because that squeeze wakes the whole thing up.

Trust me, you’ll want to try it.

Ingredients

• Lean seafood rich in protein, low carbs, adds sweet briny flavor and firm bite.
• Gives crispy crunchy coating, mostly carbs and fiber, adds subtle corn sweetness.
• All purpose flour bulks the dredge, mostly carbs, helps golden crust form.
• Acidic milk tenderizes shrimp, adds tangy note and helps batter stick better.
• Pinch gives heat and depth, very little calories but big on spice.
• Brightens fried shrimp, adds citrus acid that cuts grease, freshens each bite.
• Eggs bind the coating, add protein and richness, make crust stick good.
• Neutral frying oil gives even browning, high calories though, choose peanut for flavor.

Ingredient Quantities

• 1 1/2 pounds medium shrimp peeled and deveined tails optional
• 1 cup all purpose flour
• 1 cup yellow cornmeal
• 1 teaspoon baking powder
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 large eggs beaten
• 1/2 cup buttermilk or regular milk
• 1 tablespoon hot sauce optional
• Vegetable oil or peanut oil for frying about 3 cups
• Lemon wedges for serving
• Chopped parsley for garnish optional
• Cocktail sauce or remoulade for dipping optional

How to Make this

1. Peel and devein 1 1/2 pounds medium shrimp (tails optional), then pat them very dry with paper towels; salt and pepper lightly so the coating sticks.

2. In a bowl mix 1 cup all purpose flour, 1 cup yellow cornmeal, 1 teaspoon baking powder, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper — the baking powder and cornmeal give extra crunch so dont skip them.

3. Whisk together 2 large eggs, 1/2 cup buttermilk or regular milk and 1 tablespoon hot sauce if using; this makes a thin batter that helps the dry mix cling.

4. Heat about 3 cups vegetable or peanut oil in a heavy pot or deep skillet to 350 to 365°F (175 to 185°C); use a thermometer if you have one. If you dont have a thermometer, test with a pinch of the dry mix: it should sizzle and brown in about a minute.

5. Dredge each shrimp first in the dry mix, then dip in the egg-milk, then back into the dry mix for a double coat; press the crumbs lightly so they stick, then let the coated shrimp rest on a plate for 5 minutes to set.

6. Fry shrimp in small batches so you dont overcrowd the pan, about 2 to 3 minutes per batch until golden brown and opaque; crowding drops the oil temp and makes them greasy.

7. Remove with a slotted spoon to a wire rack set over a baking sheet to drain (paper towels make them soggy). Sprinkle a little extra kosher salt while theyre hot, and keep finished batches warm in a 200°F oven if needed.

8. Serve immediately with lemon wedges, chopped parsley for garnish, and cocktail sauce or remoulade for dipping. Squeeze the lemon right before you eat for best flavor.

9. Helpful hacks: use coarse yellow cornmeal for more crunch, peanut oil for a nuttier fry if youre not allergic, and let the oil come back to temp between batches so every batch fries evenly.

Equipment Needed

1. Two mixing bowls, one for the dry mix and one for the egg-milk batter
2. Measuring cups and measuring spoons
3. Whisk
4. Heavy pot or deep skillet (a Dutch oven works great)
5. Frying thermometer
6. Slotted spoon or spider/skimmer
7. Wire rack set over a baking sheet for draining
8. Kitchen tongs and paper towels for patting shrimp dry

FAQ

Southern Fried Shrimp Recipe Substitutions and Variations

• All purpose flour: swap for rice flour for a crispier coating, use 1:1, or stir 2 tbsp cornstarch into the flour to up the crunch.
• Yellow cornmeal: replace with panko breadcrumbs or crushed cornflakes for a lighter, flakier crust, use the same amount.
• Buttermilk: make quick buttermilk by adding 1/2 tablespoon white vinegar or lemon juice to 1/2 cup milk and let sit 5 minutes, or thin plain yogurt with an equal part of milk.
• Cayenne pepper: use 1/4 to 1/2 tsp chipotle powder for smoky heat, or a pinch of crushed red pepper flakes, or a few dashes of hot sauce added to the egg wash.

Pro Tips

1) Add 1/4 cup cornstarch or swap 1/4 cup of the flour for rice flour in the dry mix. It helps the crust puff and stay super crisp, especially when shrimp sit a bit before frying.

2) Chill the coated shrimp on a tray for 20 to 30 minutes or pop them in the freezer for 10 minutes. That firms the coating so it wont slide off when it hits the oil.

3) Try a two-step fry: a quick low-temp blanch to cook through, rest a minute, then a hot finish to get the color and crunch. Keeps the shrimp juicy inside and crunchy outside.

4) For make-ahead convenience, freeze coated shrimp in a single layer on a sheet, then bag them. Fry straight from frozen for consistent results, and re-crisp leftovers in a hot oven or air fryer instead of the microwave.