Shrimp Basket Recipe

Marinate

Place peeled and deveined shrimp in a bowl. Add buttermilk and hot sauce, toss to coat. Cover and refrigerate for 20–30 minutes to tenderize and flavor.

Prepare Breading

In a shallow bowl or rimmed plate, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper until evenly combined.

Heat Oil

Pour vegetable oil into a deep heavy pot or deep fryer to a depth of about 2–3 inches (or follow fryer instructions). Heat oil to 350°F (175°C). Use a thermometer for accuracy.

Dredge and Fry

Working in batches to avoid overcrowding, remove shrimp from buttermilk, let excess drip off, then dredge thoroughly in the flour mixture, pressing the coating onto the shrimp. Shake off excess flour. Fry shrimp for 2–3 minutes per batch until golden brown and cooked through (internal temperature ~120–130°F). Do not overcrowd. Transfer to a wire rack set over a baking sheet to drain and keep crisp. Repeat with remaining shrimp.

Finish

If needed, keep shrimp warm in a 200°F (95°C) oven for up to 10–15 minutes while finishing other batches. Serve immediately with dock fries, coleslaw, tartar, and remoulade.

Prep Potatoes: Cut scrubbed russet potatoes into 1/4- to 1/3-inch fries. Rinse in cold water until the water runs clear to remove excess starch, then dry thoroughly with a clean kitchen towel or paper towels.

First Fry (Blanch): Heat oil in a deep pot or fryer to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft but not colored. Remove and drain on a wire rack or paper towels.

Rest: Let blanched fries cool for at least 10 minutes (or up to 30 minutes) to develop a crisp exterior on the second fry.

Second Fry (Crisp): Increase oil temperature to 375°F (190°C). Fry potatoes in batches 2–3 minutes until golden and crisp. Drain on a wire rack, immediately season with sea salt, black pepper, and optional Old Bay while still hot.

Serve: Keep warm in a 200°F (95°C) oven if needed and serve alongside shrimp.

Combine Vegetables: In a large bowl, toss together shredded green cabbage, red cabbage, and grated carrot until evenly mixed.

Make Dressing: In a small bowl, whisk mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and black pepper until smooth.

Dress Slaw: Pour dressing over the cabbage mixture and toss until evenly coated. Taste and adjust seasoning. Chill for at least 20 minutes to let flavors meld before serving.

Mix Sauce: In a small bowl, combine mayonnaise, chopped dill pickle, chopped capers, lemon juice, chopped dill, salt, and black pepper. Stir until homogenous.

Chill: Refrigerate for at least 15 minutes to allow flavors to marry. Taste and adjust lemon or salt as needed before serving.

Combine Ingredients: In a bowl, whisk together mayonnaise, Creole or Dijon mustard, lemon juice, hot sauce, smoked paprika, cayenne, Worcestershire sauce, chopped green onion, and salt until smooth.

Adjust & Chill: Taste and adjust heat or acidity with extra hot sauce or lemon juice if desired. Refrigerate at least 15 minutes to develop flavors.