Ac Fried Shrimp Recipe

Prepare shrimp

Rinse shrimp under cold water and pat dry with paper towels. Trim tails if desired and ensure shrimp are fully deveined.

In a medium bowl combine buttermilk, Worcestershire sauce, hot sauce, 1 tsp kosher salt, and 1/2 tsp black pepper. Stir to combine.

Add shrimp to the marinade, pressing down so they are submerged. Cover and refrigerate for 30 to 60 minutes (minimum 20 minutes if short on time). This tenderizes shrimp and helps breading adhere.

Set up breading station

Place flour, cornstarch, cornmeal, garlic powder, onion powder, paprika, cayenne, dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper in a shallow dish and whisk to combine.

In a separate shallow bowl beat the 2 eggs with 2 tablespoons cold water until smooth (this is the wet-dip). Place panko (if using) on a third plate or shallow bowl.

Remove shrimp from the marinade, allowing excess buttermilk to drip off. Dredge each shrimp first in the seasoned flour mixture (tapping off excess), then dip into the egg wash, and finally press into the panko (or return to the flour mixture for a full coating). Place breaded shrimp on a wire rack set over a baking sheet; keep them single layer so coating stays crisp. Repeat with remaining shrimp.

Heat oil

Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5 to 2 inches (about 3 to 4 cups depending on pan). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with one small piece of bread or a pinch of flour — it should sizzle and brown in ~45–60 seconds.

Working in batches (do not overcrowd), gently lower breaded shrimp into the hot oil using a slotted spoon or spider. Fry shrimp 2 to 3 minutes per batch, turning once if needed, until golden brown and opaque throughout. Shrimp cook quickly; total internal time should be ~3–4 minutes depending on size.

Use a slotted spoon to transfer fried shrimp to a wire rack or paper towel–lined plate to drain. Immediately season with a light sprinkle of coarse sea salt if desired. Keep finished shrimp in a warm oven (200°F / 95°C) on a rack while frying remaining batches to preserve crispness.

Garnish with chopped parsley and serve hot with lemon wedges and the optional dipping sauce.

While shrimp marinate or fry, combine mayonnaise, lemon juice, Dijon mustard, 1/2 tsp hot sauce, minced garlic, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl. Whisk until smooth and chill until ready to serve.