Fried Shrimp
Plump, juicy shrimp coated in a light, crispy, golden-brown breading. This classic Southern-style fried shrimp is quick, simple, and perfect for a seafood platter, po'boy sandwich, or as a crowd-pleasing appetizer with cocktail sauce.
For 4 servings
- prep
Pat the shrimp dry and make the buttermilk soak.
1.Pat the shrimp completely dry with paper towels.2.In a medium bowl, whisk together buttermilk and hot sauce.3.Add the shrimp and toss to coat. Let soak while you prepare the breading, no more than 15 minutes.TIPDon't skip the buttermilk soak — it helps the breading stick and keeps the shrimp incredibly juicy. - prep · ~2 min
Mix the seasoned breading.
1.In a separate bowl, whisk together the flour, cornmeal, garlic powder, smoked paprika, cayenne pepper, black pepper, and salt.2.Mix until all the spices are evenly distributed throughout the flour. - fry · ~8 min
Heat the oil to 350°F (175°C).
Pour the oil into a heavy-bottomed pot or deep fryer, ensuring it's at least 3 inches deep. Attach a candy thermometer and heat the oil over medium-high heat until it reaches a steady 350°F (175°C).
TIPUse a thermometer — oil that's too cool makes greasy shrimp; too hot burns the breading before the shrimp cooks. - fry
Dredge the shrimp one at a time.
Remove a shrimp from the buttermilk, letting the excess drip off. Dredge it thoroughly in the flour mixture, pressing gently so the coating adheres on all sides. Place the breaded shrimp on a clean plate or wire rack.
TIPUse one hand for the wet bowl and the other for the dry bowl to avoid clumpy fingers. - fry · ~3 min
Fry the shrimp in small batches.
1.Carefully lower 5-6 shrimp into the hot oil using tongs. Don't crowd the pot.2.Fry for 2 to 3 minutes, turning once if needed, until golden brown and crisp.3.The shrimp are done when they float to the surface and the internal temperature reaches 145°F (63°C).4.Transfer the fried shrimp to a wire rack set over a baking sheet to drain.TIPFrying in batches keeps the oil temperature stable, which is the secret to a crispy crust. - fry
Repeat with the remaining shrimp.
Allow the oil temperature to return to 350°F, then fry the next batch until all the shrimp are cooked.
- assemble
Season and serve immediately.
While still hot from the oil, sprinkle the fried shrimp with a tiny pinch of salt. Pile them onto a platter, garnish with lemon wedges, and serve with cocktail sauce on the side for dipping.
TIPA pinch of salt right out of the fryer is the difference between good and great fried shrimp.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat shrimp very dry before the buttermilk soak – excess moisture dilutes the coating and causes splattering.
- 2Use a candy or instant-read thermometer to maintain oil at a steady 350°F – crucial for a crisp crust.
- 3Fry in small batches (5–6 shrimp) to avoid dropping the oil temperature, which leads to greasy shrimp.
- 4Let excess buttermilk drip off each shrimp before dredging, or the coating will clump and fall off.
- 5Place fried shrimp on a wire rack over a baking sheet, not on paper towels, to keep the crust crunchy.
- 6Salt the shrimp the moment they come out of the oil so the seasoning sticks to the hot surface.
- 7Leftover fried shrimp can be reheated in a 400°F oven on a rack for 5 minutes to restore crispness.
Adapt it for your goals.
Gluten-free
Substitute all-purpose flour with a 1:1 gluten-free flour blend and use fine cornmeal. The texture stays crisp, and this version is perfect for gluten-sensitive diners.
airy tempura styleAiry tempura-style
Replace the buttermilk soak with ice-cold sparkling water and swap the baking powder for a splash of vodka in the batter. This yields an ultra-light, lacy crust.
Cajun blackenedCajun blackened
Double the smoked paprika and cayenne, add dried thyme and oregano to the breading. Serve with rémoulade for a bold, New Orleans-inspired spin.
coconut shrimpCoconut shrimp
Reduce cornmeal to 2 tablespoons and mix 1/2 cup unsweetened shredded coconut into the breading. Dip with sweet chili sauce for a tropical twist.
Why this is on our healthy list.
Lean Protein Source
Shrimp provide high-quality, low-fat protein (about 20g per 100g), which supports muscle maintenance and satiety.
Rich in Selenium
Shrimp are a top natural source of selenium, an antioxidant mineral that supports thyroid health and immune function.
Contains Omega-3 Fatty Acids
Shrimp supply beneficial omega-3s (EPA and DHA) that promote heart and brain health, even when fried.
Vitamin-B12 Boost
A serving of shrimp provides over 100% of the daily value of vitamin B12, essential for nerve function and red blood cell formation.
Frequently asked questions
Yes, but thaw them completely in the refrigerator overnight, then pat very dry with paper towels to remove excess moisture before the buttermilk soak.
