Fried Shrimp Platter Recipe

Marinate shrimp

Pat shrimp dry with paper towels. Place shrimp in a bowl and pour buttermilk over them. Add 1/2 teaspoon kosher salt, 1/4 tsp black pepper, and 1/2 teaspoon paprika. Toss to coat, cover, and refrigerate for 15–30 minutes to tenderize and flavor.

Prepare dredging stations

Set three shallow bowls or pans linearly: in the first combine flour, cornstarch, garlic powder, onion powder, remaining 1 tsp paprika, cayenne, and 1 tsp kosher salt. In the second whisk egg with milk. In the third place panko breadcrumbs. Mix the dredge seasonings thoroughly.

Breadcrumb coat

Remove shrimp from buttermilk, letting excess drip off. Dredge each shrimp first in the seasoned flour mixture, shaking off excess; dip into the egg wash; then press into panko to fully coat. Place on a wire rack while you heat oil. Repeat until all shrimp are coated.

Heat oil

Pour oil into a deep, heavy-bottomed pot or dutch oven to a depth of about 2–3 inches (approximately 3–4 cups depending on vessel). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with one breadcrumb — it should sizzle and brown steadily without burning.

Fry shrimp

Working in small batches (4–6 shrimp depending on pot size), gently lower coated shrimp into hot oil. Fry until golden brown and crisp, about 2–3 minutes per side (total 3–4 minutes), turning once if necessary. Do not overcrowd. Use a slotted spoon or spider to transfer shrimp to a paper towel-lined tray or wire rack set over a sheet pan. Immediately season lightly with a pinch of salt. Allow oil to return to temperature between batches.

Finish

When all shrimp are fried, let rest 2 minutes on the rack to drain. Serve hot with lemon wedges and tartar sauce.

In a medium bowl whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed (if using), 1/2 tsp kosher salt, and 1/4 tsp black pepper until smooth and tangy. Taste and adjust seasoning. Add shredded green cabbage, red cabbage, and grated carrot to the dressing. Toss thoroughly to coat. Refrigerate for at least 15 minutes to allow flavors to meld. Give a final toss before serving.

Preheat and prepare potatoes

Preheat oven to 425°F (220°C). Cut scrubbed russet potatoes into even wedges. Pat wedges dry with a towel to remove surface moisture so they crisp better.

Season

In a large bowl toss potato wedges with olive oil, smoked paprika, garlic powder, dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly coated.

Roast

Arrange wedges in a single layer on a parchment-lined or lightly oiled baking sheet, leaving space between pieces. Roast in the preheated oven for 30–35 minutes, flipping once halfway through, until golden brown and crisp on the edges and tender inside (test with a fork). If you want extra crispness, broil 1–2 minutes at the end, watching closely.

Finish

Remove wedges from oven, sprinkle with a light pinch of salt to taste, and keep warm until serving.

In a small bowl combine mayonnaise, chopped dill pickles, chopped capers, lemon juice, Dijon mustard, chopped parsley, 1/4 tsp kosher salt, and 1/8 tsp black pepper. Stir until smooth. Taste and adjust acidity or seasoning. Refrigerate at least 10 minutes to meld flavors. Serve chilled alongside fried shrimp.