Fried Shrimp Recipe

Prepare shrimp

Pat the 12 large gulf shrimp dry with paper towels. If tails are on and you prefer them on for presentation, leave them; otherwise remove. Lightly season both sides with 1/2 tsp of the salt and 1/2 tsp of the black pepper reserved in the coating mix.

Set up dredging station

In one shallow bowl combine 3 tbs all-purpose flour and 1 tbs cornstarch. In a second bowl whisk 1 large egg with 1 tbs buttermilk until smooth. In a third shallow bowl mix 3 tbs breadcrumbs, the remaining 1/2 tsp salt, remaining 1/2 tsp black pepper, 1 tsp smoked paprika and 1 tsp garlic powder.

Working one shrimp at a time, dredge shrimp first in the flour mixture (shake off excess), then dip into the egg-buttermilk, and finally press into the breadcrumb mixture to coat evenly. Place coated shrimp on a wire rack or plate while you heat the oil.

Heat oil

Pour about 2 cups neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of breadcrumbs — it should sizzle steadily and brown in ~45–60 seconds.

Fry shrimp

Working in a single layer and without crowding (usually 4–6 shrimp at a time depending on pan size), carefully lower the coated shrimp into the hot oil. Fry for 1.5–2 minutes per side, turning once, until golden brown and cooked through (internal temp ~135–145°F or opaque throughout). Use a slotted spoon or tongs to transfer fried shrimp to a paper towel–lined plate or wire rack to drain. Repeat with remaining shrimp.

While shrimp finish, keep them warm in a low oven (200°F / 95°C) on a baking sheet if needed and discard any burned bits in the oil between batches by straining later if reusing oil.

In a small bowl combine 1 tbs mayonnaise, 1 tbs finely chopped dill pickle or relish, 1 tsp minced capers, 1 tsp finely minced shallot or red onion, 1 tsp fresh lemon juice, 1 tsp chopped parsley, 1 tsp Dijon mustard, 1/4 tsp salt and 1/8 tsp black pepper. Stir until smooth and taste; adjust lemon or salt as needed. Refrigerate until serving.

In a small bowl stir together 2 tbs ketchup, 1 tsp prepared horseradish (more to taste for heat), 1/2 tsp lemon juice, 1/4 tsp Worcestershire sauce and a dash of hot sauce if using. Taste and adjust horseradish or lemon to preference. Keep chilled until serving.

Arrange the fried shrimp on a serving plate with lemon wedges. Spoon the house tartar sauce and cocktail sauce into small ramekins. Sprinkle chopped parsley over shrimp for garnish. Serve immediately while shrimp are hot and crisp.