Fried Jumbo Shrimp Recipe
hand-battered jumbo shrimp served with fries and hush puppies
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Ingredients
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Shrimp and Batter
Breading and Frying
Fries
Hush Puppies
Sauce and Garnish
Method
Shrimp and Batter
- 1
Prepare shrimp
Pat the shrimp dry with paper towels. If not already deveined, remove vein. Leave tails on for presentation. Place shrimp in a bowl and season lightly with 1/4 tsp salt and pinch of pepper.
- 2
Marinate in buttermilk
Pour 1 cup buttermilk over shrimp and refrigerate for 15–30 minutes. This tenderizes and helps the batter adhere.
- 3
Make batter
In a medium bowl, whisk together 1 cup flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika and 1/4 tsp cayenne. In a separate bowl, beat 1 large egg with 1/2 cup cold sparkling water (or club soda). Add the wet mix to the dry ingredients and whisk until just combined — a few lumps are fine. The batter should be thick enough to coat but still runny; if too thick, add up to 2 tablespoons more sparkling water.
Breading and Frying Shrimp
- 4
Heat oil
Pour about 3–4 cups vegetable oil into a deep skillet or Dutch oven to a depth of 2 inches. Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and brown in about 45–60 seconds.
- 5
Setup dredge and panko
Place 1/2 cup all-purpose flour seasoned with 1/2 tsp salt and 1/4 tsp pepper in a shallow dish for dredging. Place 1 cup panko (mixed with 1/4 cup fine cornmeal, optional) on a separate plate.
- 6
Batter, dredge, and panko
Remove shrimp from buttermilk, let excess drip off. Lightly dredge each shrimp in the seasoned flour, dip immediately into the batter, then press into the panko breadcrumbs to coat evenly. Place coated shrimp on a wire rack while you finish the rest (do not overcrowd).
- 7
Fry shrimp
Working in batches of 6–8 depending on pot size, gently lower shrimp into the hot oil. Fry until golden brown and cooked through, about 2–3 minutes per side (total 3–4 minutes depending on shrimp size). Do not overcrowd. Use a slotted spoon or spider to transfer shrimp to a paper towel–lined baking sheet. Keep warm in a 200°F (95°C) oven while frying remaining batches.
Fries
- 8
Prep potatoes
Cut potatoes into 1/3-inch fries and rinse under cold water until water runs clear to remove excess starch. Pat completely dry with towels — moisture will cause oil splatter.
- 9
- 10
Crisp fries
Increase oil temperature to 375°F (190°C). Fry potatoes in batches until golden and crisp, 2–3 minutes. Drain on paper towels and season immediately with 1 tsp salt and 1/4 tsp black pepper.
Hush Puppies
- 11
Make batter
In a bowl, whisk together 3/4 cup cornmeal, 1/4 cup flour, 1 tsp sugar, 1/2 tsp baking powder and 1/2 tsp salt. Stir in 1/4 cup finely chopped onion and 1 tbsp chopped scallion. In a separate bowl, beat 1 large egg with 1/2 cup buttermilk, then fold into dry ingredients until just combined. Batter should be thick but spoonable; if too thick, add 1–2 tbsp more buttermilk.
- 12
Fry hush puppies
Heat 2 cups oil in a small pot or skillet to 350°F (175°C). Drop tablespoon-sized scoops of batter into the hot oil (use two spoons or a small scoop). Fry in batches, turning occasionally, until deep golden brown, about 2–3 minutes. Remove with a slotted spoon and drain on paper towels.
Sauce and Finishing
- 13
- 14