Jumbo Fried Shrimp Recipe

Prep the shrimp

Rinse the shrimp under cold water and pat dry thoroughly with paper towels. If not already done, peel and devein, leaving tails on or off to preference. Dry shrimp ensures crisp coating.

Make the dry mix

In a shallow bowl or wide plate, combine corn flour (3 tbs), all-purpose flour (1 tbs), Creole seasoning (2 tsp), smoked paprika (1 tsp), garlic powder (1 tsp), onion powder (1 tsp), black pepper (1/2 tsp), kosher salt (3/4 tsp), and cayenne (1/4 tsp if using). Whisk to evenly distribute spices.

Prepare the wet mix

In a separate bowl, whisk together 1 large egg, 1/2 cup buttermilk and 1 tsp hot sauce (optional). This creates a light batter to help the dry mix adhere and adds moisture and tang.

Coat the shrimp

Working in batches if necessary, dip each dried shrimp into the wet mix, letting excess drip off briefly, then dredge thoroughly in the dry corn-flour mixture, pressing lightly so the coating sticks. Place coated shrimp on a wire rack for 5 minutes to set — this helps the crust adhere during frying.

Heat the oil

Pour about 2 cups of neutral frying oil into a heavy skillet or Dutch oven to a depth of about 1 inch (enough for shallow frying). Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with one coated piece of extra coating: it should sizzle immediately and brown in ~90 seconds.

Fry the shrimp

Carefully add shrimp in a single layer (do not overcrowd) and fry 2–3 minutes per side, flipping once, until coating is golden brown and shrimp are opaque and firm (internal temp ~135–140°F). Jumbo shrimp cook quickly; total fry time per batch should be about 4–6 minutes depending on size. Transfer cooked shrimp to a wire rack set over a baking sheet or paper towel-lined plate to drain and keep warm. If frying multiple batches, maintain oil temperature at 325–350°F.

Finish and serve

Sprinkle fried shrimp with a pinch of salt while hot. Serve immediately with lemon wedges and the suggested remoulade (or other sauce). Offer choice of side (fries, coleslaw, red beans & rice, etc.) as desired.

In a small bowl combine 1/2 cup mayonnaise, 1 tsp Creole or Dijon mustard, 1/2 tsp prepared horseradish (optional), 1/2 tsp hot sauce, 1 tsp lemon juice, 1/4 tsp paprika, and a pinch of salt and black pepper. Whisk until smooth. Taste and adjust seasoning. Chill until ready to serve.