Fried Shrimp N' Fries Recipe

Peel and devein (if needed)

If shrimp are not already peeled and deveined, remove shells leaving tails on or off per preference. Rinse shrimp under cold water and pat dry very well with paper towels. Dry shrimp thoroughly so breading adheres and oil splatters are minimized.

Marinate

Place the dried shrimp in a bowl. Add kosher salt, black pepper, garlic powder, lemon juice, and buttermilk. Toss to coat, cover, and refrigerate for 15–20 minutes. The buttermilk tenderizes and helps the breading stick.

Make breading mixture

In a shallow bowl or wide plate, whisk together the all-purpose flour, cornstarch, paprika, cayenne pepper, onion powder, dried oregano, and baking powder until evenly combined.

Dredge shrimp

Remove shrimp from the buttermilk, letting excess drip off. One at a time, dredge the shrimp thoroughly in the flour mixture, pressing the flour onto the shrimp to form an even coating. Place breaded shrimp on a wire rack and let sit for 5 minutes to set the crust.

Prepare potatoes

Peel (optional) and cut the russet potatoes into 1/4–1/2-inch sticks for fries. Rinse cut fries in cold water until the water runs clear to remove excess starch, then drain and pat dry completely with towels.

Par-fry (optional but recommended)

Heat 1.5 cups vegetable oil in a heavy skillet or pot to 325°F (160°C) if you have a thermometer. Fry the potatoes in batches for 3–4 minutes until soft but not colored. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) for final crisping.

Crisp and season

If you didn't par-fry, heat oil to 375°F (190°C). Fry the potatoes in batches until golden and crisp, about 3–4 minutes. Remove to a paper towel-lined tray, immediately toss with cajun seasoning and salt so the seasoning adheres while fries are hot.

Heat oil

In a deep skillet or pot, heat 1.5 cups vegetable oil to 350–360°F (175–180°C). You want enough oil to submerge the shrimp halfway to fully; adjust oil amount and pan as needed. Use a thermometer if available.

Fry shrimp

Fry breaded shrimp in 2–3 small batches for 2–3 minutes each, until coating is golden brown and shrimp are opaque and cooked through (internal temp ~140–145°F). Avoid overcrowding the pan or oil temperature will drop and breading will absorb oil.

Drain

Use a slotted spoon to transfer cooked shrimp to a wire rack set over a sheet tray or paper towels to drain. Keep warm in a low oven (200°F/95°C) if making multiple batches.

While frying, whisk together ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce, hot sauce, and black pepper in a small bowl. Taste and adjust horseradish or hot sauce to preference. Chill until ready to serve.

Arrange 6 fried shrimp on a plate with a generous portion of Cajun fries. Place a small ramekin of cocktail sauce on the plate. Garnish with lemon wedges. Serve immediately while shrimp and fries are hot and crisp.