Fried Jumbo Shrimp Recipe

Marinate shrimp

Rinse and pat the jumbo shrimp dry with paper towels. Combine buttermilk, hot sauce, 1 tsp salt, and 1 tsp black pepper in a bowl. Add shrimp, making sure they are submerged. Refrigerate and marinate for 20–30 minutes. This tenderizes and seasons the shrimp.

Prepare dry mix

In a shallow wide bowl or plate, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 cup fine cornmeal, 1 tsp baking powder, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, and 1/2 tsp salt. This will be used for both a dry dredge and to add body to the batter.

Make batter

In a separate bowl, lightly beat 1 egg, then whisk in 1/2 cup very cold sparkling water until combined. Add about 1/2 cup of the dry mix to the egg mixture and whisk to a smooth batter (adjust thickness — it should coat the back of a spoon). Keep batter cold in the refrigerator until ready to fry.

Dredge procedure

Set up a breading station: one bowl for flour/cornmeal mix (dry), one for batter, and a plate for finished shrimp. Remove shrimp from marinade, let excess drip off, and lightly toss each shrimp in the dry mix to coat evenly. Shake off excess, then dip into the cold batter so shrimp are fully coated, letting excess batter drip off before frying.

Heat oil

Pour 4 cups neutral oil into a deep heavy pot or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter—if it sizzles and browns in about 45–60 seconds, the oil is ready.

Fry shrimp

Fry shrimp in small batches (do not overcrowd) for 2–3 minutes per batch, until golden brown and the shrimp are opaque and cooked through. Use a slotted spoon or spider to transfer shrimp to a wire rack set over a baking sheet or paper towels to drain. Keep fried shrimp warm in a 200°F (95°C) oven if needed while you finish remaining batches.

Prep potatoes

Cut potatoes into 1/4" sticks, rinse well to remove surface starch, then pat dry thoroughly with clean towels. For crispier fries you can soak them in cold water for 30 minutes, then drain and dry.

Fry in two stages

Heat 2 cups frying oil in a heavy pot to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until just tender but not browned. Remove and drain. Increase oil temperature to 375°F (190°C) and fry the blanched potatoes again for 2–3 minutes until golden brown and crisp. Drain on paper towels and immediately season with 1 tsp salt.

Make hush puppy batter

In a bowl whisk together 3/4 cup cornmeal, 1/4 cup flour, 1 tsp baking powder, 1 tsp sugar, and 1/2 tsp salt. Stir in 1/4 cup finely chopped onion. In a separate small bowl whisk the beaten egg with 1/2 cup milk, then add to dry ingredients and mix until just combined (batter should be thick but spoonable).

Fry hush puppies

Heat 1 cup vegetable oil (or use the same deep fryer if space allows) to 350°F (175°C). Drop tablespoon-sized portions of batter into hot oil (do not overcrowd). Fry 3–4 minutes, turning as needed, until evenly golden brown. Drain on paper towels. Keep warm in the oven with the shrimp if desired.

Arrange a portion of fries, a serving of hush puppies, and 6–8 fried jumbo shrimp on each plate. Garnish with chopped parsley if using, add lemon wedges, and serve tartar sauce or cocktail sauce on the side for dipping. Serve immediately while hot and crisp.