Captain's Basket - Fantail Shrimp Recipe

Brine Shrimp

Pat shrimp dry, then place shrimp in a bowl with 1 cup buttermilk and 1 tablespoon hot sauce. Cover and refrigerate for 20–30 minutes to tenderize and season.

Make Coating Mix

In a shallow dish combine 1.5 cups flour, 0.75 cup cornmeal, 0.5 cup panko, 2 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp Old Bay, 0.5 tsp garlic powder, 0.5 tsp onion powder and 0.25 tsp cayenne (if using). Whisk to blend.

Prepare Egg Wash

In a second shallow bowl whisk together 2 large eggs and 2 tablespoons milk until smooth.

Dredge Shrimp

Working in batches, remove shrimp from buttermilk, let excess drip off, dip each shrimp in egg wash, then press into the flour–cornmeal mixture to fully coat. Place on a wire rack and let rest 5–10 minutes to help adhesion.

Heat Oil

Pour 4–6 cups oil into a heavy pot or deep fryer (enough to submerge shrimp) and heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of bread — it should brown in about 45–60 seconds.

Fry Shrimp

Fry shrimp in small batches (do not overcrowd) 2–3 minutes per batch until golden brown and cooked through. Use a slotted spoon to transfer to a paper towel–lined platter or wire rack. Keep warm in a 200°F (95°C) oven if cooking in multiple batches.

Drain and Season

Immediately sprinkle fried shrimp with a light pinch of salt and chopped parsley. Let rest 1–2 minutes before serving.

Prepare Potatoes (Spanky’s Spuds)

For Spanky’s Spuds: scrub 4 russet potatoes and cut into wedges. Toss with 1–2 tablespoons oil, 1 tsp salt, 1 tsp paprika, and 0.5 tsp garlic powder. Roast at 425°F (220°C) on a single layer for 30–35 minutes, turning once, until crisp and golden.

Or Prepare Frozen Fries

If using frozen fries, bake or fry according to package instructions until crisp. Keep hot for plating.

Make Hushpuppy Batter

In a bowl combine 1 cup cornmeal, 0.5 cup flour, 1 tsp baking powder, 1 tsp sugar and 0.5 tsp salt. Stir in 0.25 cup finely chopped onion, 1 tsp chopped jalapeño (optional), 1 beaten egg and 0.5 cup milk to form a thick batter. Let rest 10 minutes.

Fry Hushpuppies

Heat oil to 350°F (175°C). Drop spoonfuls of batter into hot oil (use a small cookie scoop) and fry until golden brown, about 2–3 minutes, turning once. Drain on paper towels and keep warm.

Make Coleslaw

Toss 2 cups shredded cabbage and 0.5 cup shredded carrot in a bowl. In a separate bowl whisk 0.5 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 teaspoon sugar, 0.5 teaspoon salt and 0.25 teaspoon black pepper. Pour dressing over vegetables, toss to combine. Chill at least 15 minutes before serving.

Make Tartar Sauce

In a small bowl combine 0.5 cup mayonnaise, 2 tablespoons sweet pickle relish, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 0.5 teaspoon hot sauce, 0.5 teaspoon salt and 0.25 teaspoon black pepper. Taste and adjust seasoning. Chill until ready to serve.

Small Plate: arrange 8–10 fried shrimp on platter with a serving of Spanky’s Spuds or French fries, a lemon wedge and a ramekin of tartar sauce. Large Plate: arrange 16 fried shrimp with Spanky’s Spuds or fries, 6–8 hushpuppies, a scoop of coleslaw and lemon wedges with tartar sauce on the side.

Garnish with chopped parsley and serve immediately while hot and crispy.