Southern Fried Shrimp
Deliciously crispy Southern Fried Shrimp soaked in buttermilk for tenderness and coated in a crunchy cornmeal batter.
Ingredients
Shrimp and Marination
- 1 pound fresh, peeled, and deveined shrimp star ingredient, bring sweetness and tenderness
- 1 cup buttermilk tenderizes the shrimp and adds creamy richness
Batter Ingredients
- 1 cup all-purpose flour creates a nice base for the batter
- 1/2 cup cornmeal adds an irresistible crunch
- 1 tablespoon paprika adds color and smokiness
- 1 teaspoon garlic powder infuses savory depth
- 1 teaspoon onion powder adds savory umami flavor
- 1 teaspoon salt elevates flavors
- 1/2 teaspoon black pepper for seasoning
Frying
- 2 cups vegetable oil for frying, enough to cover the shrimp
Instructions
Preparation
- Marinate the shrimp in buttermilk for at least 15-20 minutes to tenderize and flavor.
- In another bowl, mix together the flour, cornmeal, paprika, garlic powder, onion powder, salt, and pepper.
- Heat oil in a deep skillet over medium heat.
Cooking
- Once oil is hot (around 350°F), dip each shrimp into the flour-cornmeal mixture to coat.
- Carefully drop coated shrimp into the hot oil, frying in batches for 2-3 minutes per side until golden brown.
- Transfer fried shrimp to paper towels to drain excess oil.
Serving
- Serve hot with your favorite dipping sauce and garnish with a squeeze of fresh lemon juice.
Notes
For a variation, try using panko breadcrumbs instead of cornmeal for a crunchier texture. Ensure oil is at the right temperature to avoid greasy shrimp.