Fried Shrimp Recipe
Gulf shrimp deep-fried to perfection. Served with a hushpuppy and french fries.
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Ingredients
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Shrimp and Breading
Frying Oil
Hushpuppies
French Fries
Serving & Garnish
Method
Shrimp and Breading
Prepare shrimp
Rinse shrimp and pat dry with paper towels. If not already peeled/deveined, remove shells and devein, leaving tails on if desired. Place shrimp in a bowl and pour 1 cup buttermilk and 1 tablespoon hot sauce over them. Cover and refrigerate for 20–30 minutes to tenderize and add flavor.
Make breading mix
In a shallow bowl or rimmed plate, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup cornmeal, 1.5 tsp salt, 3/4 tsp black pepper, 1 tsp paprika, 1/2 tsp garlic powder, and 1/4 tsp cayenne (if using). In a second bowl, beat 2 eggs with 2 tablespoons milk.
Dredge shrimp
Remove shrimp from buttermilk, letting excess drip off. One by one, shake shrimp in the dry mixture to coat, then dip briefly in the egg wash, and return to the dry mix for a second coat. Press lightly so the breading adheres. Place coated shrimp on a wire rack and let rest 5–10 minutes to set.
French Fries
Prep potatoes
Peel (optional) and cut the russet potatoes into 1/4–1/2-inch sticks. Place cut fries in a large bowl of cold water and refrigerate 20–30 minutes to remove surface starch. Drain and pat completely dry with towels.
Final fry
When shrimp are ready and oil is heated to 350–375°F (175–190°C), fry potatoes (if not par-fried) or finish par-fried batches until golden and crisp, 2–4 minutes. Drain on a rack or paper towels and immediately season with 1 tsp salt.
Frying Shrimp
Heat oil
Pour 1.5–2 cups of oil (or enough to give a 2–3 inch deep frying depth) into a heavy pot or deep fryer. Heat oil to 350–375°F (175–190°C). Use a thermometer for accuracy.
Fry shrimp
Fry breaded shrimp in small batches (do not overcrowd) for 2–3 minutes, turning as needed, until golden brown and crisp and shrimp are opaque inside. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Keep finished shrimp warm in a low oven (200°F / 95°C) while you finish remaining batches.
Hushpuppies
Make hushpuppy batter
In a bowl combine 3/4 cup cornmeal, 1/2 cup flour, 1 tsp baking powder, 1 tsp sugar, and 1/2 tsp salt. Stir in 1/4 cup finely chopped onion. In a separate small bowl whisk 1 egg with 1/2 cup buttermilk and 1 tablespoon melted butter. Pour wet into dry and stir just until combined; batter should be thick but spoonable. Rest 5 minutes.
Fry hushpuppies
Heat oil (same fryer) to 350–365°F (175–185°C). Using a small spoon or cookie scoop, drop rounded teaspoon-sized mounds of batter into the oil, frying in small batches 2–3 minutes until deep golden and cooked through. Turn as needed. Remove to a wire rack or paper towel-lined plate to drain.