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Crispy Southern Fried Shrimp with Buttermilk Soak

A pile of golden brown, crispy fried shrimp with tails on, served on a white plate.
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Learn how to make the best crispy fried shrimp using a simple buttermilk soak and seasoned flour coating. This easy recipe delivers golden, juicy shrimp perfect for dinner or an appetizer.

Ingredients

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

Instructions

  1. Place the cleaned shrimp in a medium bowl. Pour the buttermilk and hot sauce over the shrimp. Stir to coat completely. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. This step helps tenderize the shrimp and makes the coating stick.
  2. In a shallow dish, whisk together the flour, cornstarch, salt, black pepper, garlic powder, smoked paprika, onion powder, and cayenne pepper until well combined. This is your shrimp coating.
  3. Heat about 2 inches of oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to monitor the temperature; maintaining the correct heat is key for crispy fried shrimp.
  4. Remove the shrimp from the buttermilk mixture, letting any excess drip off briefly. Do not pat them dry.
  5. Dredge the shrimp in the seasoned flour mixture, pressing gently to make sure the coating adheres well. Shake off any loose flour. For extra crispiness, you can dip the coated shrimp back into the buttermilk quickly and then back into the flour mixture for a double coat.
  6. Carefully place 4 to 6 shrimp into the hot oil, ensuring you do not overcrowd the pot. Overcrowding lowers the oil temperature and results in greasy shrimp.
  7. Fry for 2 to 3 minutes per side, turning once, until the coating is golden brown and crispy.
  8. Use a slotted spoon or spider strainer to remove the shrimp from the oil. 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 softens the crust.
  9. Continue frying the remaining shrimp in batches, adjusting the heat as necessary to maintain 350°F.
  10. Serve your homemade fried shrimp immediately with cocktail sauce or tartar sauce.

Notes

  • For the best results and maximum crispiness, make sure your oil temperature stays steady at 350°F.
  • If you want a Southern fried shrimp flavor, use Creole seasoning in your flour mix.
  • This recipe works well for a quick seafood dinner when you need something fast.

Nutrition

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