Here’s a classic Southern Fried Shrimp recipe — crispy, flavorful, and perfect for a quick seafood dinner.
Southern Fried Shrimp
Ingredients
- 1 lb large shrimp, peeled and deveined (tails on or off, your choice)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder (optional)
- Vegetable oil, for frying
- Lemon wedges, for serving
Instructions
Step 1: Marinate the shrimp
- Place peeled shrimp in a bowl and pour buttermilk over them.
- Let marinate 15–30 minutes in the refrigerator. This keeps shrimp tender and helps the coating stick.
Step 2: Prepare the dredge
- In a shallow bowl or plate, combine flour, salt, pepper, paprika, and garlic powder.
- Mix well.
Step 3: Coat the shrimp
- Remove shrimp from buttermilk, letting excess drip off.
- Dredge each shrimp in the seasoned flour, pressing lightly to adhere.
- Set aside on a plate while heating oil.
Step 4: Fry the shrimp
- Heat about 1 inch of vegetable oil in a skillet or frying pan over medium-high heat.
- Test oil by dropping in a pinch of flour — it should sizzle immediately.
- Fry shrimp in batches, 2–3 minutes per side, until golden brown and cooked through.
- Transfer to a paper towel-lined plate to drain excess oil.
Step 5: Serve
- Serve hot with lemon wedges and your choice of dipping sauces (cocktail sauce, tartar sauce, or remoulade).
- Classic Southern sides: coleslaw, hush puppies, or fries.
Tips
- Don’t overcrowd the pan; it lowers the oil temperature and makes shrimp greasy.
- For extra crunch, double-dredge: dip in buttermilk and flour twice.
- Optional spices: cayenne pepper or Old Bay seasoning for a Southern kick.
If you like, I can also provide a baked Southern-style version that’s lighter but still crispy.
