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Ingredients
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Appetizers
Method
Appetizers
- 1
Prep and setup
Pat the gulf shrimp dry with paper towels and set aside. Arrange three shallow bowls: one with the seasoned flour mixture, one with the buttermilk and beaten egg, and one with the breadcrumbs.
- 2
Make dry breading
In a large bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper to form the light dredge.
- 3
Wet dip
In another bowl, whisk the buttermilk with the egg until smooth.
- 4
Coat shrimp
Working with a few shrimp at a time, dip the shrimp into the wet mixture, allow excess to drip off, then dredge in the flour mixture to coat. Return to the wet mixture briefly, then roll in the panko breadcrumbs to create a light crust.
- 5
Optional rest
Place coated shrimp on a rack or parchment-lined sheet for 10 minutes to help the coating adhere.
- 6
Heat oil
In a heavy skillet or Dutch oven, heat vegetable oil to 350°F (175°C). Ensure the oil maintains temperature for frying.
- 7
Fry
Fry shrimp in batches, 2–3 minutes per batch, until the coating is golden brown and the shrimp are cooked through. Do not crowd the pan.
- 8
Drain and serve
Remove shrimp with a slotted spoon, drain on paper towels, and serve hot with lemon wedges and optional dipping sauces.