Fried Shrimp Recipe

Marinate Shrimp

Pat shrimp dry with paper towels. Place shrimp in a bowl and pour buttermilk and 1 tablespoon hot sauce over them. Toss to coat, cover and refrigerate for 20–30 minutes. This tenderizes and seasons the shrimp.

Prepare Breading

In a shallow bowl combine 1 cup flour, cornstarch, cornmeal, 1 1/2 tsp salt, 1 tsp black pepper, paprika, garlic powder, onion powder and cayenne. In a separate small bowl place the 1/4 cup flour (optional) for a lighter dusting. Remove shrimp from buttermilk, let excess drip, then lightly toss in the 1/4 cup flour if using. Dip back into buttermilk quickly, then dredge thoroughly in the seasoned flour mixture, pressing so a coarse coating adheres.

Heat Oil

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (about 3–4 cups). Heat over medium-high until the temperature reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45–60 seconds.

Fry Shrimp

Working in batches to avoid crowding, carefully add coated shrimp to the hot oil. Fry 2–3 minutes per side (4–6 minutes total) until golden brown and cooked through (internal temperature ~120–130°F and shrimp opaque). Use a slotted spoon to transfer cooked shrimp to a wire rack set over a baking sheet or paper towels. Season immediately with a light sprinkle of salt. Keep warm in a 200°F oven while finishing remaining batches.

Optional Double-Fry (extra crisp)

For extra-crispy shrimp, after all batches are fried, increase oil to 375°F (190°C) and briefly re-fry shrimp 30–45 seconds to crisp and finish. Drain and salt.

In a small bowl whisk together mayonnaise, mustard, horseradish, hot sauce, lemon juice and Worcestershire. Stir in paprika, cayenne, capers (if using), green onion and parsley. Season to taste with salt and black pepper. Chill at least 15 minutes for flavors to meld. Adjust acidity or heat as desired.

Bring 3 cups water and 1 teaspoon kosher salt to a boil in a medium saucepan. Slowly whisk in 1 cup stone-ground grits to prevent lumps. Reduce heat to low and simmer gently, whisking occasionally, until thickened and tender — 25–40 minutes depending on grind (follow package guidance). If grits get too thick, add extra water or milk a few tablespoons at a time.

When grits are tender and creamy, stir in 1/2 cup milk, 2 tablespoons butter and grated cheddar (and optional extra cheese). Season with 1/4 tsp black pepper and additional salt to taste. Keep covered and warm until serving; stir before plating.

In a medium bowl combine shredded cabbage, grated carrot and chopped cilantro. In a small bowl whisk together 3 tablespoons mayonnaise, lime juice, honey, apple cider vinegar, olive oil, salt and pepper until smooth. Toss dressing into cabbage mixture until evenly coated. Taste and adjust seasoning; chill 10–15 minutes to marry flavors.

Spoon a generous portion of hot cheese grits onto each plate. Place a mound of cilantro coleslaw beside the grits. Arrange 6–8 fried shrimp over the grits or alongside. Add a dollop or ramekin of house remoulade on the plate. Garnish with chopped cilantro and a lemon wedge. Serve immediately while shrimp are crisp and grits are hot.