Fried Shrimp Recipe

Prepare shrimp

Pat the raw shrimp dry with paper towels. If not already done, devein and remove shells, leaving tails off for a cleaner diner-style presentation. Keep shrimp chilled until ready to bread.

Marinate

In a bowl combine buttermilk, 1 tsp salt, 1/2 tsp black pepper, 1 tsp hot sauce (optional), and 1/2 tsp paprika. Add shrimp and stir to coat. Cover and refrigerate for 15–30 minutes. The buttermilk tenderizes and helps the breading adhere.

Set up breading station

Arrange three shallow bowls or trays: 1) flour mixed with cornstarch and 1 tsp garlic powder and remaining 1/2 tsp paprika; 2) beaten eggs; 3) breadcrumbs seasoned with remaining 1/2 tsp salt and 1/2 tsp black pepper. Remove shrimp from buttermilk, let excess drip off, then dredge in flour mixture, dip in egg, and press into breadcrumbs to fully coat. Place breaded shrimp on a tray and rest 10 minutes in fridge to set the coating.

Heat oil and fry

Pour enough vegetable oil into a deep skillet or Dutch oven to reach 2 inches deep (about 1–1.25 L total between shrimp and fries — use separate pans if needed). Heat oil to 350°F (175°C). Fry shrimp in small batches (4–6 at a time depending on pan) so oil temperature holds. Fry 2–3 minutes until golden brown and internal temperature reaches 145°F (or firm and opaque). Use a slotted spoon to transfer to a wire rack set over a baking sheet; season immediately with a light sprinkle of salt. Keep warm in a 200°F (95°C) oven if needed while remaining batches fry.

Prepare potatoes

Cut potatoes into 1/4–1/2 inch sticks. Rinse under cold water until water runs clear to remove excess starch. Pat dry thoroughly with towels. For crispier fries, soak cut potatoes in cold water for 30 minutes, then drain and dry.

Fry potatoes (two-step method)

Heat oil to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until tender but not colored. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C). Fry potatoes again in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp salt and 1/4 tsp black pepper. Keep warm alongside shrimp.

Make dressing

In a medium bowl whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, 1/2 tsp salt and 1/4 tsp black pepper until smooth.

Assemble slaw

Add shredded cabbage and grated carrot to the dressing. Toss thoroughly to coat. Taste and adjust seasoning (add more vinegar for tang or sugar for sweetness). Chill for at least 10 minutes before serving to let flavors meld.

On each plate arrange a portion of french fries, a mound of cole slaw, and 6–8 pieces of fried shrimp. Sprinkle chopped parsley over fries and shrimp, add lemon wedges, and serve with tartar or cocktail sauce on the side.