Southern Fried Shrimp is a classic coastal comfort food featuring juicy shrimp coated in a perfectly seasoned cornmeal batter and fried until golden and crunchy. It’s quick to make and perfect for dinners, po’boys, or party platters.
⏱ Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 5–7 minutes
- Total Time: 22 minutes
- Servings: 4
🍳 Equipment
- Deep skillet or Dutch oven
- Mixing bowls
- Slotted spoon or tongs
- Paper towels or wire rack
🥘 Ingredients
- 1 lb large shrimp, peeled & deveined (tails on optional)
- 1 cup buttermilk
- 1 cup all-purpose flour
- ½ cup yellow cornmeal
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (optional)
- Vegetable or peanut oil, for frying
📝 Ingredient Notes
- Shrimp: Large or jumbo shrimp work best for frying.
- Cornmeal: Gives classic Southern crunch.
- Buttermilk: Helps the coating stick and adds flavor.
- Oil: Use high-smoke-point oil like peanut or canola.
👨🍳 Instructions
1. Soak shrimp
Place shrimp in buttermilk and let soak 10 minutes. Drain lightly.
2. Make coating
In a bowl, mix flour, cornmeal, salt, pepper, paprika, garlic powder, and cayenne.
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3. Coat shrimp
Dredge shrimp in seasoned mixture, pressing gently to coat evenly.
4. Fry
Heat oil to 350°F (175°C).
Fry shrimp in batches 2–3 minutes per side, until golden and crispy.
5. Drain & serve
Remove shrimp and drain on paper towels or wire rack.
Serve hot with lemon wedges or dipping sauce.
📊 Nutrition (Approx per serving)
- Calories: 360
- Protein: 24g
- Carbs: 32g
- Fat: 15g
⭐ Tips & Variations
- Extra crispy: Double-dip shrimp in buttermilk and coating.
- Spicy: Add more cayenne or hot sauce to buttermilk.
- Gluten-free: Use rice flour or gluten-free flour blend.
- Po’boy style: Serve in toasted rolls with lettuce & remoulade.
- Storage: Best eaten fresh; reheat in oven for crispiness
