Fried Gulf Coast Shrimp Recipe

Prepare shrimp

If shrimp are whole, peel and devein them leaving tails on or off per preference. Pat shrimp very dry with paper towels. Trim any dark veins and remove excess moisture to help breading adhere.

Marinate

Place the dried shrimp in a bowl. Add kosher salt (1 tsp), black pepper (1/2 tsp), Cajun seasoning (1 tsp), and hot sauce (1 tbs). Toss to coat. Pour buttermilk (1 cup) over shrimp, cover, and refrigerate for 20–30 minutes (this tenderizes and flavors the shrimp).

Mix dry breading

While shrimp marinate, whisk together all-purpose flour (1 cup), cornstarch (1/4 cup), cornmeal (1/4 cup, if using), garlic powder (1 tsp), onion powder (1 tsp), smoked paprika (1 tsp), cayenne (1/2 tsp), black pepper (1/2 tsp) and kosher salt (1 tsp) in a shallow wide dish or rimmed baking sheet.

Prepare egg wash (optional)

If you want a thicker, extra-crispy crust, beat 2 large eggs with 2 tbs milk or water in a shallow bowl. Set next to the flour mixture. If you prefer a single-dredge method, skip the egg wash and use the buttermilk marinade to help the flour adhere.

Dredge shrimp

Working in small batches to avoid crowding, remove shrimp from buttermilk, letting excess drip off. If using egg wash: dip shrimp into egg mixture, then press into flour mixture to fully coat. If skipping egg wash: directly press shrimp into flour mixture until well coated. Shake off excess. Place breaded shrimp on a wire rack set over a sheet pan to rest for 5–10 minutes; this helps the coating set and prevents slumping in the oil.

Heat oil

Pour 3–4 cups neutral oil into a heavy-bottomed pot or Dutch oven (you should have at least 2–3 inches of oil). Attach a thermometer and heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle and float immediately.

Fry shrimp

Fry shrimp in small batches (6–8 at a time depending on pot size) to keep oil temperature steady. Gently lower breaded shrimp into the oil to avoid splashes. Fry until golden brown and crisp, about 2–3 minutes, turning once if needed. Internal shrimp temperature should be 120–135°F and flesh opaque. Do not overcrowd the pan or the coating will become greasy and soggy.

Drain and finish

Using a slotted spoon or spider, transfer fried shrimp to a wire rack set over a sheet pan or to paper towels to drain. If desired, immediately toss with 1 tbs melted unsalted butter for shine and extra flavor. Sprinkle with chopped parsley (2 tbs) and a pinch of salt while still hot. Keep fried shrimp warm in a 200°F (95°C) oven on a wire rack while you finish remaining batches.

Serve

Serve the fried Gulf Coast shrimp hot with lemon wedges for squeezing and the optional remoulade on the side.

Whisk together mayonnaise (1/2 cup), Dijon mustard (1 tsp), prepared horseradish (1 tsp), chopped capers (1 tbs), hot sauce (1/2 tsp), fresh lemon juice (1 tbs), salt (1/4 tsp) and black pepper (1/4 tsp) in a small bowl. Taste and adjust seasoning. Chill until ready to serve. This can be made up to a day ahead.