Fried Shrimp Recipe

Rinse the shrimp under cold water and pat dry with paper towels. If tails are on and you prefer them off, remove tails now.

In a bowl, combine buttermilk, hot sauce, 1 tsp kosher salt and 1 tsp black pepper. Add the shrimp and stir to coat. Refrigerate and marinate for 15–30 minutes (up to 1 hour for more tenderizing).

Set up three shallow dishes or bowls: 1) Flour mix: whisk together all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 0.5 tsp black pepper, and 1 tsp kosher salt. If using panko for extra crunch, place it as a fourth shallow bowl or mix half-and-half with the flour mixture for a coarser texture.

2) Egg wash: in a second bowl beat the 2 eggs with 2 tablespoons milk or water until smooth.

Remove shrimp from the buttermilk one at a time, letting excess drip off. Dredge first in the flour mixture, then dip into the egg wash, then back into the flour (or panko) for a double-coated, extra-crispy crust. Place breaded shrimp on a wire rack while you finish breading the rest. Ensure every shrimp is evenly coated.

Pour oil into a deep heavy-bottomed pot or deep fryer so there is at least 2–3 inches of oil and heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small pinch of breading into the oil — it should sizzle and rise steadily without browning instantly.

Working in small batches (6–8 shrimp at a time depending on pot size), carefully lower breaded shrimp into the hot oil using tongs. Avoid crowding — too many at once will drop the oil temperature.

Fry shrimp for 2.5–3.5 minutes, turning once if necessary, until golden brown and cooked through (internal temperature ~120–130°F for shrimp; they should be opaque and firm).

Use a slotted spoon or spider to transfer cooked shrimp to a paper towel–lined tray or wire rack set over a sheet pan to drain excess oil. Lightly salt immediately to taste. Repeat with remaining shrimp, allowing oil to return to 350°F between batches.

While shrimp fry, combine ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce (if using), 1/4 tsp salt and 1/8 tsp pepper in a small bowl. Taste and adjust horseradish or hot sauce for desired heat. Chill until ready to serve.

Arrange fried shrimp on a platter, garnish with chopped parsley and lemon wedges. Serve immediately with chilled cocktail sauce for dipping.

If making ahead briefly: keep fried shrimp in a single layer on a wire rack in a 200°F (95°C) oven for up to 10–15 minutes to maintain crispness, but for best texture serve immediately.