Spicy Fried Shrimp Recipe

Prepare and marinate shrimp

Pat shrimp dry with paper towels. Place shrimp in a bowl and pour buttermilk and hot sauce (if using) over them. Stir to coat, cover, and refrigerate for 20–30 minutes. This tenderizes and seasons the shrimp.

Make dry mix

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

Set up dredging station

Place beaten eggs in a separate shallow bowl. Remove marinated shrimp from the buttermilk one at a time, letting excess drip off, and set on a clean plate. Have the flour mixture, egg bowl, and a clean tray ready for the coated shrimp.

Coat shrimp

Working in batches, dredge each shrimp first in the flour mixture, shaking off excess, then dip into the beaten eggs, then return to the flour mixture for a final coating. Press gently so the coating adheres well. Place coated shrimp on a wire rack or tray; let rest 5 minutes to help coating set.

Heat oil

Pour vegetable oil into a deep, heavy skillet or Dutch oven to a depth of about 1 to 1.25 inches (enough to partially submerge shrimp). Heat over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a pinch of flour: it should sizzle steadily and brown in about 30–45 seconds.

Fry shrimp

Fry shrimp in batches (avoid overcrowding) for 2 to 3 minutes per side, or until golden brown and an internal temperature of 120–135°F (49–57°C) — shrimp cook quickly and will become opaque and firm. Use a slotted spoon or tongs to transfer shrimp to a paper towel-lined tray to drain. Sprinkle lightly with flaky sea salt while hot.

Keep warm

If necessary, keep finished shrimp warm on a baking sheet in a 200°F (95°C) oven while you fry remaining batches so all are served hot and crisp.

While shrimp marinate, make the aïoli. In a small bowl whisk together mayonnaise, sriracha, lemon juice, grated garlic, honey (if using), kosher salt, and black pepper until smooth. Taste and adjust heat or acidity: add more sriracha to increase spice or a little more lemon/honey to balance. Refrigerate until ready to serve.

Arrange fried shrimp on a serving platter or individual plates. Scatter thinly sliced scallions and cilantro over the shrimp. Serve with sriracha aïoli on the side for dipping and lime wedges to squeeze over. Finish with an extra sprinkle of flaky sea salt if desired.

Serve immediately so shrimp remain crisp. Leftovers: store shrimp and aïoli separately in airtight containers in the refrigerator for up to 2 days; reheat shrimp briefly in a 375°F (190°C) oven for 6–8 minutes to crisp.