Shrimp Recipe

Prep shrimp

Pat the peeled and deveined shrimp dry with paper towels. Place shrimp in a bowl and pour the buttermilk over them. Toss to coat, cover, and refrigerate for 15–30 minutes to tenderize and help the coating adhere.

Make coating

In a shallow bowl or wide plate, whisk together flour, cornstarch, kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper until evenly combined.

Heat oil

Pour 2–3 inches of vegetable oil into a heavy skillet or Dutch oven (about 3 cups depending on vessel). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 30–40 seconds.

Coat shrimp

Working in batches to avoid overcrowding, remove shrimp from buttermilk, letting excess drip off. Dredge each shrimp in the flour mixture, pressing lightly so the flour adheres. Shake off excess.

Fry shrimp

Carefully add a single layer of coated shrimp to the hot oil. Fry for 1.5–2 minutes per side, or until golden brown and cooked through (shrimp should be opaque and firm). Use a slotted spoon to transfer to a wire rack set over a baking sheet or to a plate lined with paper towels. Repeat with remaining shrimp, maintaining oil temperature around 325–350°F (160–175°C).

Finish

Sprinkle fried shrimp with a light pinch of salt while still hot. Keep warm in a 200°F (95°C) oven if cooking in multiple batches until ready to serve.

Prep potatoes

Cut scrubbed russet potatoes into 1/4- to 1/3-inch sticks. Place cut potatoes in a large bowl of cold water and soak for 20–30 minutes to remove excess starch. Drain and pat completely dry with kitchen towels or paper towels.

First fry (blanch)

Heat 1–2 inches of vegetable oil in a deep skillet or Dutch oven to 300°F (150°C). Working in batches, fry the potatoes for 3–4 minutes until they are softened but not browned. Remove with a slotted spoon and drain on paper towels. Let rest for 5 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes, or until golden and crisp. Remove to a paper-lined tray and immediately season with kosher salt and black pepper.

Make dressing

In a medium bowl whisk together mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, celery seed, kosher salt, and black pepper until smooth and slightly glossy.

Toss slaw

Add shredded cabbage and grated carrot to the bowl with the dressing. Toss thoroughly to coat. Taste and adjust seasoning with a little more salt, pepper, or sugar if desired. Chill for at least 15 minutes before serving to allow flavors to meld.

Combine mayonnaise, ketchup, hot sauce, and lemon juice in a small bowl. Whisk until smooth. Adjust hot sauce to taste. Refrigerate until ready to serve.

Divide the cooked shrimp, French fries, and cole slaw between 4 plates (or one platter for family style). Serve lemon wedges alongside and the dipping sauce on the side. Serve immediately while shrimp and fries are hot and slaw is chilled.