Fried Jumbo Shrimp Recipe

Prepare shrimp

Rinse shrimp under cold water, pat dry thoroughly with paper towels. If tails are on, leaving them provides a handle for eating. Lightly season the shrimp with 1/2 tsp salt and 1/4 tsp black pepper; set aside.

Make batter

In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, and 1/4 tsp cayenne (optional). In a separate small bowl, beat 1 egg lightly and mix with 1 cup cold club soda. Pour the wet mixture into the dry ingredients and whisk just until combined — a few small lumps are fine. Keep the batter chilled in the refrigerator until ready to use (cold batter helps produce a crisp crust).

Prepare dredge and oil

Combine 3/4 cup all-purpose flour with 1/4 cup fine cornmeal (if using) and 1/2 tsp salt in a shallow dish for dredging. Pour 1.5 cups oil into a heavy, deep skillet or pot and heat to 350°F (175°C). Use a thermometer to maintain temperature. Keep a wire rack lined with paper towels ready to drain fried shrimp.

Dredge and fry shrimp

Working in small batches to avoid crowding, toss each seasoned shrimp briefly in the dredge mixture to coat and shake off excess. Dip the dredged shrimp into the chilled batter, allowing excess to drip back into the bowl. Gently place shrimp into the hot oil and fry 2 to 3 minutes until golden brown and the shrimp are opaque (internal temp ~ 120–125°F). Turn once for even color. Remove with a slotted spoon to the rack to drain. Keep finished shrimp warm in a 200°F (95°C) oven while you finish remaining batches.

Safety and tips

Do not overcrowd the pan — it will drop the oil temperature and produce greasy coating. Maintain oil temperature between 330–360°F. Strain and discard oil debris between batches if it becomes dark.

Prep potatoes

Cut potatoes into even 1/4- to 1/2-inch sticks. Soak in cold water for 20–30 minutes to remove excess starch, then drain and pat completely dry with towels.

Fry potatoes

Heat 2 cups oil in a heavy skillet or deep fryer to 325°F (160°C). Blanch potatoes in batches for 3–4 minutes until softened but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry the blanched fries in batches for 2–3 minutes until golden and crisp. Transfer to a tray, season with salt and pepper to taste, and keep warm.

Make 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 bowl, whisk 1 egg with 1/2 cup buttermilk, then pour into the dry ingredients and mix until just combined. The batter should be thick but spoonable; if too thick, add up to 1 tbsp more milk.

Fry hush puppies

Heat 1 to 1 1/2 cups oil in a small pot to 350°F (175°C). Using a small cookie scoop or spoon, drop tablespoonfuls of batter into the hot oil, frying in batches for 2–3 minutes, turning once, until deep golden and cooked through. Remove to a paper towel-lined rack to drain.

Make sauce

In a small bowl, combine 1/2 cup mayonnaise, 2 tbsp dill pickle relish, 1 tbsp lemon juice, and 1/2 tsp hot sauce (optional). Taste and adjust salt if needed. Chill until serving.

Plate and serve

Arrange fries and hush puppies on a plate. Place 4–6 fried jumbo shrimp alongside. Garnish with chopped parsley and lemon wedges. Serve immediately with tartar sauce on the side for dipping.