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Ingredients
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Shrimp & Marinade
Breading
Frying & Serving
Method
Shrimp & Marinade
- 1
Prepare shrimp
Rinse the shrimp under cold water and pat dry with paper towels. Trim any remaining veins or shells so shrimp are clean and uniformly small.
- 2
Marinate
In a bowl, whisk together buttermilk, hot sauce, 1 tsp salt, and 1 tsp black pepper. Add shrimp, stir to coat, cover, and refrigerate for 20–30 minutes. This tenderizes and flavors the shrimp and helps the breading adhere.
Breading
- 3
Set up dredging station
Place flour and cornstarch in a shallow bowl and mix with 1 tsp salt, 0.5 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, 0.5 tsp onion powder, and 0.25 tsp cayenne. In a second shallow bowl, beat the 2 eggs until smooth. In a third bowl, combine panko breadcrumbs (lightly broken up) and 1/2 cup of plain panko or adjust texture if needed.
- 4
Dredge shrimp
Remove shrimp from marinade, allowing excess to drip off. One at a time: coat shrimp in the flour-cornstarch-spice mixture (shake off excess), dip into beaten eggs, then press into panko breadcrumbs to fully coat. Place breaded shrimp on a tray in a single layer. Let rest 5–10 minutes to help the coating adhere.
Frying & Serving
- 5
Heat oil
Pour enough vegetable oil into a heavy-bottomed skillet or deep pot to reach about 1.5 inches depth (approx. 1 to 2 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown within 30–45 seconds.
- 6
- 7
Finish and serve
Season the hot shrimp lightly with a pinch of salt if desired. Arrange on a serving platter, sprinkle with chopped parsley (optional), and serve immediately with lemon wedges and tartar or your preferred dipping sauce.