Fried Shrimp* Recipe

Prepare shrimp

Rinse and pat the shrimp dry with paper towels. If frozen, thaw completely and remove any excess moisture so the breading adheres.

In a bowl, combine buttermilk, hot sauce, 1 tsp kosher salt, and 1/2 tsp black pepper. Add the shrimp and toss to coat. Refrigerate and marinate for 20–30 minutes (or up to 2 hours).

While shrimp marinates, set up a breading station: one shallow bowl for flour mixture, one for egg wash, and a tray for finished breaded shrimp.

In the first bowl, whisk together flour and cornstarch. Stir in panko (if using), paprika, garlic powder, onion powder, cayenne, oregano, 3/4 tsp kosher salt, and 1/2 tsp black pepper until evenly combined.

In a second shallow bowl, whisk the eggs with 2 tbsp milk until smooth.

Remove shrimp from the marinade, letting excess drip off. Dredge each shrimp first in the seasoned flour mixture, shaking off excess, then dip into the egg wash, then press back into the flour/panko mixture to fully coat. Place breaded shrimp on a wire rack or parchment-lined tray and let rest for 10 minutes to help the coating adhere.

Pour oil into a deep skillet or pot to a depth of about 1 to 1 1/2 inches (or use a deep fryer). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of breading into the oil — it should sizzle and brown in about 45–60 seconds.

Fry the shrimp in batches (do not overcrowd) for 2 to 3 minutes per side, or until golden brown and cooked through. Large shrimp will be opaque and firm; internal temperature ~145°F (63°C). Remove with a slotted spoon or spider and transfer to a paper towel–lined tray or a wire rack set over a sheet pan to drain. Sprinkle lightly with a pinch of salt while hot.

If desired, keep cooked shrimp warm in a 200°F (95°C) oven on a wire rack while finishing remaining batches.

Sprinkle chopped parsley over the finished shrimp and serve with lemon wedges and cocktail sauce or remoulade.

Beef +3 Gravy Option

To serve with the 'add beef +3 gravy' option, warm the prepared gravy (about 1/2 cup per order) in a small saucepan over low heat until simmering. Spoon gravy over a portion of shrimp or serve on the side for dipping. If you want a beefier flavor, heat gravy with a splash (1 tbsp) of beef au jus or add 1 tsp Worcestershire sauce and whisk until smooth.