Fried Jumbo Shrimp Recipe

Prep shrimp

Pat the shrimp dry with paper towels. If shrimp are very large, make a shallow slit along the belly to remove any remaining vein. Season lightly with 0.5 tsp salt and 0.25 tsp black pepper. Place shrimp in a bowl and pour 1 cup buttermilk over them. Cover and refrigerate for 15–30 minutes to tenderize.

Make batter

In a large bowl whisk together 1 cup all-purpose flour, 0.25 cup cornstarch, 0.25 cup fine cornmeal, 1 tsp baking powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 0.25 tsp cayenne, and 1 tsp salt. Add 0.5 cup cold sparkling water (or club soda) and stir briefly until a slightly thick, lumpy batter forms—do not overmix. If batter is too thick, add up to 2 tbsp more sparkling water to reach a smooth, coatable consistency.

Heat oil

Pour 2 cups vegetable oil into a deep skillet or a heavy-bottomed pot to a depth of about 1.5 inches. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter; it should sizzle and float up within a few seconds.

Coat and fry shrimp

Working in batches of 4–6 to avoid crowding, remove shrimp from buttermilk, allowing excess to drip off. Dip each shrimp into the batter to coat completely, letting the excess batter drip back into the bowl. Carefully slide shrimp into hot oil and fry until golden brown and crisp, about 2–3 minutes per side depending on shrimp size (internal shrimp temperature should be 145°F/63°C and flesh opaque). Use a slotted spoon to transfer cooked shrimp to a wire rack set over a baking sheet; keep warm in a 200°F (95°C) oven if needed. Repeat with remaining shrimp.

Season

Immediately after frying, sprinkle a light pinch of salt over the shrimp while still hot.

Prep potatoes

Cut the potatoes into 1/3–1/2-inch thick sticks for classic fries. Soak the cut fries in cold water for at least 20 minutes (or up to 2 hours) to remove excess starch. Drain and pat completely dry with towels.

Par-fry (optional for crispier fries)

Heat 4 cups vegetable oil in a deep pot to 325°F (160°C). Fry the dried potato sticks in batches for 3–4 minutes until they are cooked through but not browned. Remove with a slotted spoon and drain on paper towels. Let rest for 10 minutes.

Final fry

Increase oil temperature to 375°F (190°C). Fry the par-fried (or raw, if skipping par-fry) potato sticks in batches until golden and crisp, about 2–4 minutes. Drain on paper towels and immediately season with 1 tsp salt. Keep warm while plating.

Make batter

In a bowl, whisk together 1 cup cornmeal, 0.5 cup all-purpose flour, 1 tsp baking powder, 1 tsp sugar, and 0.5 tsp salt. Stir in 0.25 cup finely chopped yellow onion and 1 tbs chopped parsley if using. In a separate small bowl whisk 0.5 cup buttermilk with 1 beaten egg. Pour wet into dry ingredients and stir until just combined; batter should be thick but spoonable. Let rest 5 minutes.

Heat oil

Heat 2 cups vegetable oil (or use the same frying vessel after frying shrimp; maintain 350–365°F/175–185°C).

Fry hush puppies

Drop heaping teaspoonfuls of batter (or use a small cookie scoop) into the hot oil, frying 6–8 at a time without overcrowding. Fry until deep golden brown, about 2–3 minutes, turning once for even color. Transfer to a paper towel–lined plate to drain. Keep warm in a low oven until serving.

In a small bowl whisk together 0.5 cup mayonnaise, 1 tsp Creole or Dijon mustard, 0.5 tsp hot sauce, 1 tbsp sweet pickle relish, 1 tsp fresh lemon juice, 0.25 tsp paprika, 0.25 tsp salt and 0.25 tsp black pepper. Taste and adjust seasoning. Refrigerate for at least 10 minutes to let flavors meld.

Arrange warm fries, hush puppies and 12 pieces of battered jumbo shrimp on a large platter or individual plates. Garnish with chopped parsley and lemon wedges. Serve remoulade on the side for dipping.

Estimated calories for this portion: approximately 1830 kcal (as listed) — actual calories will vary with oil absorption and portion sizes.