Fried Jumbo Shrimp Recipe

Prepare shrimp

Rinse the jumbo shrimp under cold water, pat dry thoroughly with paper towels. Trim if needed but leave tails attached. Place shrimp in a bowl and pour 1 cup buttermilk over them; refrigerate for 20–30 minutes to tenderize and help batter adhere.

Make dry mix

In a shallow bowl or wide plate combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 cup fine cornmeal, 1 tsp baking powder, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp smoked paprika, 1/4 tsp cayenne, 1.5 tsp salt and 3/4 tsp black pepper. Whisk to evenly distribute spices.

Make wet batter

In a separate bowl whisk together the 2 eggs and the reserved buttermilk left in the shrimp bowl (if any). The mixture should be slightly thick but pourable; if too thick, add up to 2 tablespoons water.

Batter and dredge shrimp

Heat oil in a deep, heavy pot or deep fryer to 350°F (175°C). While oil heats, remove shrimp from buttermilk one at a time, letting excess drip. Dip each shrimp into the egg-buttermilk batter, then dredge lightly in the dry flour-cornmeal mixture, pressing to adhere. For extra crispness, double-dip: return to the wet batter briefly and again to the dry mix. Place dredged shrimp on a wire rack until ready to fry.

Fry shrimp

Working in small batches (3–5 shrimp depending on pot size), carefully lower shrimp into the oil. Fry at 350°F for 2.5–3.5 minutes until golden brown and internal temperature reaches 145°F (opaque flesh). Avoid overcrowding to maintain oil temperature. Use a slotted spoon to transfer cooked shrimp to a paper-towel-lined tray or wire rack. Keep warm in a 200°F oven while frying remaining batches.

Prepare potatoes

Cut scrubbed russet potatoes into 1/3- to 1/2-inch fries. Rinse in cold water until water runs clear to remove excess starch, then soak in cold water for 20 minutes.

First fry (blanch)

Heat oil to 325°F (160°C). Drain and thoroughly pat the potatoes dry with kitchen towels. Fry potatoes in batches for 3–4 minutes until soft but not colored. Remove and drain on paper towels.

Finish fries

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp salt. Serve alongside shrimp.

Make batter

In a bowl combine 3/4 cup yellow cornmeal, 1/4 cup all-purpose flour, 1 tsp baking powder, 1 tsp sugar and 1/2 tsp salt. Stir in 1/4 cup finely chopped onion and 2 tbsp chopped scallion. In a separate small bowl whisk 1 egg with 1/4 cup buttermilk, then pour into dry ingredients and stir briefly to just combine; do not overmix. Batter should be thick but spoonable. If too thick, add up to 1 tbsp buttermilk.

Fry hush puppies

Heat oil to 350°F (175°C). Using a small cookie scoop or tablespoon, drop rounded spoonfuls of batter into the hot oil (do not overcrowd). Fry 2–3 minutes, turning as needed, until deep golden brown and cooked through. Remove to paper towels to drain.

While items cook, mix 1/2 cup mayonnaise, 2 tbsp sweet pickle relish, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Taste and adjust seasoning. Refrigerate until ready to serve.

Arrange fries on one side of a plate, place 4–6 fried jumbo shrimp beside them and add 3–4 hush puppies. Spoon a serving of tartar sauce in a small ramekin. Sprinkle chopped parsley over shrimp and hush puppies and serve with lemon wedges for squeezing.