Fried Shrimp Recipe

Prepare shrimp

Rinse the peeled and deveined shrimp and pat dry with paper towels. Trim any remaining vein or membrane but leave tails on for presentation.

Marinate

In a medium bowl combine 1 cup buttermilk, 1 tablespoon hot sauce, 1 teaspoon kosher salt and 1 teaspoon black pepper. Add shrimp, stir to coat, cover and refrigerate for 20–30 minutes. The buttermilk tenderizes and helps the breading adhere.

Set up breading station

Line up three shallow bowls or pans: bowl 1 — flour and cornstarch mixture; bowl 2 — beaten eggs mixed with 2 tablespoons water; bowl 3 — panko and seasonings. In bowl 1 whisk together 1 cup all-purpose flour and 1/4 cup cornstarch with 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. In bowl 3 combine 3/4 cup panko breadcrumbs (lightly crushed) and a pinch more paprika for color.

Coat shrimp

Working with chilled shrimp one or two at a time: shake off excess buttermilk, dredge in the seasoned flour mixture (tap off excess), dip into the egg wash, then press into the panko mixture to fully coat. Place breaded shrimp on a wire rack set over a baking sheet. Repeat with remaining shrimp. Let rest 5–10 minutes to help the coating adhere.

Heat oil

Pour about 3–4 cups neutral oil into a heavy-bottomed pot or Dutch oven to a depth of about 2–2.5 inches (approximately 4 cups). Attach a thermometer and heat oil to 350°F (175°C). Maintain temperature between 340–360°F during frying.

Fry shrimp

Fry the shrimp in small batches (3–4 pieces) so oil temperature stays steady. Carefully lower breaded shrimp into hot oil and fry until golden brown and cooked through, about 2–3 minutes per batch depending on shrimp size. Turn once if needed. Use a slotted spoon or spider to remove and transfer to a paper towel-lined wire rack to drain. Repeat with remaining shrimp.

Finish

If desired, after frying all batches briefly return each batch to the oil for 10–15 seconds to re-crisp just before serving. Sprinkle lightly with a pinch of kosher salt while still hot.

While shrimp rests, make remoulade: In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon Creole or Dijon mustard, 1 tablespoon sweet pickle relish, 1 teaspoon chopped capers, 1/2 teaspoon hot sauce, 1/2 teaspoon paprika, 1 tablespoon fresh lemon juice, 1/2 teaspoon minced garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir until smooth, taste and adjust seasoning (add more hot sauce, lemon, or salt if desired). Chill until ready to serve.

Arrange basket or plate with a paper liner if desired. Place 10 fried shrimp in the basket. Add a small ramekin with remoulade sauce, two lemon wedges, and sprinkle chopped parsley over shrimp if using. Serve immediately while hot and crispy.