Fried Shrimp Recipe

Prepare shrimp

Rinse shrimp under cold water and pat dry thoroughly with paper towels. If tails are on and you prefer them off, remove tails now. Place shrimp in a medium bowl.

Whisk buttermilk, hot sauce, garlic powder, paprika, salt, and black pepper in a separate bowl until combined. Pour marinade over shrimp, stir to coat, cover, and refrigerate for 20–30 minutes (up to 1 hour). This tenderizes and seasons the shrimp.

While shrimp marinate, prepare the breading. In a shallow wide dish or baking sheet, whisk together flour, cornstarch, dried oregano, onion powder, cayenne, paprika, salt, and black pepper until evenly mixed.

In another shallow bowl, beat eggs with milk to create the wet dip for breading.

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (roughly 3–4 cups for a medium pot). Heat oil over medium-high heat and bring 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 brown in about 30–45 seconds.

Remove shrimp from the marinade in batches, letting excess drip off. Dredge each shrimp first in the flour mixture, then dip in the egg wash, and finally coat again in the flour mixture. Press gently so the breading adheres. Place breaded shrimp on a wire rack or tray in a single layer while you heat the oil. Do not overcrowd.

Fry shrimp in batches (about 6–8 at a time depending on pot size) for 1.5–2.5 minutes, turning once, until golden brown and cooked through (internal temp ~120–130°F, shrimp opaque and firm). Maintain oil temperature at 340–360°F for even frying.

Use a slotted spoon or spider to remove shrimp and transfer to a paper towel-lined tray or wire rack set over a baking sheet to drain. Keep cooked shrimp warm in a 200°F (95°C) oven if desired while finishing remaining batches. Replenish oil temperature between batches.

When all shrimp are fried, toss gently with chopped parsley and a light squeeze of lemon if desired. Arrange fried shrimp in serving baskets or paper cones, include lemon wedges and dipping sauce on the side.

Serve immediately while hot and crisp. Provide napkins and forks or toothpicks for easy eating.