Rinse the 8 shrimp under cold water and pat dry with paper towels. Leave tails on for handling and presentation if desired.

Prepare shrimp

In a medium bowl combine 1 cup buttermilk, 1 tablespoon fresh lemon juice, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1 tablespoon hot sauce (optional). Whisk to combine.

Make the marinade

Add the shrimp to the buttermilk mixture, pressing them down so they’re fully submerged. Cover and refrigerate for 15–30 minutes. This tenderizes the shrimp and helps the breading adhere.

Marinate

Arrange three shallow bowls/plates: Bowl 1 — dry flour mix: combine 1.5 cups all-purpose flour, 1/2 cup cornstarch, 1/2 teaspoon baking powder, 1 teaspoon paprika, 1/4 teaspoon cayenne, 1 teaspoon salt (for breading) and 1/2 teaspoon black pepper. Bowl 2 — egg wash: beat 1 large egg with 1/4 cup milk. Bowl 3 — 1 cup panko breadcrumbs.

Set up breading station

Remove shrimp from the buttermilk, letting excess drip off. Dredge each shrimp first in the seasoned flour mixture (shake off excess), then dip into the egg wash, then press into the panko breadcrumbs until well coated. For extra adhesion and crunch, you can repeat the egg wash and panko step for a double coating.

Dredge the shrimp

Place breaded shrimp on a wire rack and let rest 5–10 minutes at room temperature; this helps the coating set and reduces shedding in the oil.

Rest before frying

Pour about 1200 ml neutral frying oil into a heavy-bottomed pot or deep fryer — enough to give 2–3 inches of depth. Heat oil to 350°F (175°C). Use a thermometer to maintain temperature; if you don’t have one, test with a small piece of bread — it should brown in ~60 seconds.

Heat the oil

Working in small batches (2–3 shrimp at a time to avoid temperature drop), carefully lower breaded shrimp into the hot oil. Fry until golden brown and cooked through, about 2–3 minutes per batch. Internal shrimp temperature should reach 145°F (63°C) or the flesh should be opaque and firm. Do not overcrowd the pot.

Fry the shrimp in batches

Use a slotted spoon to transfer cooked shrimp to a wire rack set over a baking sheet or paper towels to drain. Season immediately with a light sprinkle of salt if desired. Finish with a squeeze of lemon and a sprinkle of chopped parsley for color.

Drain and finish

Cook 300 g frozen French fries according to package directions (oven or fryer) while the shrimp are marinating/frying. If oven-roasting, preheat oven and spread fries in a single layer, turning once, until golden and crisp (usually 18–25 minutes). Keep warm.

Cook the fries

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons dill pickle relish, 1 tablespoon finely chopped capers (optional), 1 tablespoon fresh lemon juice, 1/4 teaspoon sugar, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir until smooth and chill briefly if time allows. Taste and adjust seasoning.

Make the tartar sauce

Arrange 8 fried shrimp on a plate with a serving of fries. Add lemon wedges and a small ramekin of tartar sauce. Garnish with chopped parsley. Serve immediately while hot and crispy.

Plate the combo

large shrimp, peeled & deveined (tail-on)

buttermilk

fresh lemon juice

salt

black pepper

garlic powder

hot sauce (optional)

all-purpose flour

cornstarch

baking powder

paprika

cayenne pepper

salt (for breading)

black pepper (for breading)

large egg

milk

panko breadcrumbs

neutral frying oil (vegetable, canola, or peanut)

lemon wedges

fresh parsley, chopped

frozen French fries

mayonnaise

dill pickle relish

capers (optional), finely chopped

fresh lemon juice (for sauce)

sugar

salt (for sauce)

black pepper (for sauce)

(8 pc.) Fried Shrimp Combo

Make (8 Pc.) Fried Shrimp Combo Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

(8 Pc.) Fried Shrimp Combo Recipe

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