Fried Shrimp Basket Recipe

Prepare shrimp

Rinse the shrimp under cold water, then pat dry with paper towels. If shrimp are frozen, fully thaw and drain well. Leave tails on if desired for presentation.

Soak in buttermilk

Place the shrimp in a bowl and pour 1 cup buttermilk over them. Cover and refrigerate for 15–30 minutes. This tenderizes the shrimp and helps the coating adhere.

Make dredge

In a shallow bowl or rimmed plate combine 1.25 cups all-purpose flour, 0.25 cup cornstarch, 2 tsp Cajun seasoning, 1 tsp paprika, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.25 tsp cayenne, 1 tsp kosher salt and 0.5 tsp black pepper. Whisk to evenly distribute spices.

Make egg wash

In a second shallow bowl whisk together 2 eggs and 2 Tbsp cold water until blended.

Heat oil

Pour about 4 cups vegetable oil into a deep, heavy skillet or Dutch oven (oil should be 2–3 inches deep). Heat over medium-high until the oil reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle and rise slowly.

Dredge shrimp

Working in small batches to avoid crowding, remove shrimp from the buttermilk (let excess drip off), dip into the flour mixture, then into the egg wash, then back into the flour mixture for a double-dredge. Press the coating onto the shrimp to ensure it adheres. Place coated shrimp on a wire rack or tray while you finish the rest.

Fry shrimp

When oil is at 350°F, gently lower 3–4 shrimp (depending on pot size) into the oil. Fry for 2–3 minutes, turning once, until the exterior is golden brown and the shrimp are opaque and just cooked through. Avoid overcooking — shrimp cook quickly. Use a slotted spoon to transfer fried shrimp to a wire rack set over a baking sheet or to a paper towel-lined plate to drain. Sprinkle immediately with a light pinch of salt and, if desired, a touch more Cajun seasoning.

Keep warm

If frying multiple batches, keep finished shrimp warm in a 200°F (95°C) oven on a rack while you complete remaining batches so they remain crisp.

Finish

Arrange the 10 fried shrimp in a basket or on a serving plate with lemon wedges (optional). Serve hot with Mississippi Comeback Sauce on the side.

In a small bowl combine 1/2 cup mayonnaise, 2 Tbsp ketchup, 1 tsp Worcestershire or Creole sauce, 1 tsp prepared horseradish, 1/2 tsp hot sauce, 1 tsp apple cider vinegar, 1/2 tsp paprika, 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp sugar, 1 Tbsp finely chopped pickle or relish, 1 Tbsp finely chopped green onion (if using), 1/4 tsp salt and 1/8 tsp freshly ground black pepper.

Stir thoroughly until smooth and taste. Adjust seasonings: add a pinch more sugar to round acidity, more hot sauce for heat, or more vinegar for tang as desired.

Cover and refrigerate the sauce for at least 15 minutes to let flavors meld. Sauce can be made up to 24 hours ahead; bring to fridge-cool temperature before serving.

Spoon the comeback sauce into a small ramekin or dipping bowl and serve alongside the fried shrimp.