Fried Shrimp Recipe
Louisiana Corn Flour, Fried Golden & Crispy
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Ingredients
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Shrimp & Marinade
Dry Coating (Louisiana-style Corn Flour Mix)
Wet Coating (For Double Dredge)
For Frying & Serving
Method
Shrimp & Marinade
Prepare and brine
Rinse shrimp under cold water, pat dry with paper towels. Place shrimp in a bowl and add buttermilk, hot sauce, 1 tsp kosher salt, and 1 tsp black pepper. Stir to coat, cover, and refrigerate for 20–30 minutes (up to 2 hours). The buttermilk tenderizes and helps the coating adhere.
Dry Coating (Louisiana-style Corn Flour Mix)
While shrimp marinates, combine corn flour and all-purpose flour in a shallow wide bowl or pie plate. Add paprika, garlic powder, onion powder, cayenne, dried oregano, dried thyme, celery salt, and 1/2 tsp black pepper. Whisk thoroughly so spices are evenly distributed. Taste a pinch and adjust cayenne or salt if desired.
Wet Coating (For Double Dredge)
In a separate shallow bowl, whisk together the eggs, milk and optional 1/2 tsp hot sauce until smooth. This creates a wet binder for a crisp double dredge.
For Frying & Assembly
Heat oil
Pour oil into a heavy, deep skillet or Dutch oven to a depth of about 1.5 inches (about 3–4 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 pinch of the flour mix — it should sizzle and float immediately without browning instantly.
Dredge shrimp
Remove shrimp from buttermilk in batches, letting excess drip off. First dredge: toss shrimp in the dry corn flour mix to coat evenly. Shake off excess. Then dip each coated shrimp into the egg-milk mixture, letting excess drip off, and return to the dry mix for a second coating. Press gently so the dry mix adheres. Place coated shrimp on a wire rack (not on paper towels) while you finish coating the rest.
Fry shrimp
Work in small batches (6–8 shrimp depending on pan size) to avoid crowding. Carefully lower shrimp into the hot oil and fry until golden brown and crisp, about 2–3 minutes per side (total 3–5 minutes depending on shrimp size). Use a slotted spoon or spider to turn shrimp once; do not overcook. Internal temperature should reach 120–130°F; shrimp will be opaque and firm.
Drain and season
Transfer fried shrimp to a wire rack set over a baking sheet (this keeps them crisp) and immediately sprinkle with a pinch of finishing salt (use the 1/2 tsp). Repeat with remaining shrimp, letting oil return to 350°F between batches.