Fried Jumbo Shrimp Recipe

Prepare shrimp

Rinse shrimp, pat completely dry with paper towels. Leave tails on for presentation; devein and remove shells if not already done.

Marinate

In a bowl combine 1 cup buttermilk and 1 tsp hot sauce (optional). Add shrimp, toss to coat, cover and refrigerate 20–30 minutes. This tenderizes and seasons the shrimp.

Make dry mix and egg wash

In a shallow bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt and 1/2 tsp black pepper. In another bowl beat 1 egg with 2 tablespoons water (egg wash). Place 1/2 cup panko in a separate shallow bowl.

Batter and bread

Working in batches, remove shrimp from buttermilk letting excess drip off. Dredge shrimp in the seasoned flour mixture, then dip into the egg wash, and finally press into panko (for extra crispness) or back into the flour mixture for a lighter crust. Place breaded shrimp on a wire rack for 5 minutes to set.

Heat oil

Pour 4 cups vegetable oil into a heavy-bottomed pot or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, test with a small pinch of batter — it should sizzle and turn golden within 30–45 seconds.

Fry shrimp

Fry shrimp in batches (do not overcrowd) for 2–3 minutes per batch until golden brown and internal temperature is opaque and around 120–130°F for shrimp. Remove with a slotted spoon to a paper towel–lined tray or wire rack. Keep warm in a 200°F (95°C) oven if making multiple batches.

Finish and serve

Sprinkle a light pinch of salt over the fried shrimp while hot. Serve immediately with lemon wedges and the remoulade on the side.

If using oven: Preheat oven per package instructions (typically 425°F/220°C). Toss 1 lb frozen waffle fries with 1 tbs olive oil (optional) in a bowl, then sprinkle 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp onion powder, 3/4 tsp salt and 1/4 tsp black pepper. Spread in a single layer on a baking sheet and bake according to package time until crisp (usually 18–25 minutes), flipping halfway through.

If deep-frying to match shrimp: Heat oil alongside shrimp to 350°F (175°C). Fry fries in small batches until golden and crisp, about 3–5 minutes depending on size. Drain on paper towels and toss immediately with the seasoning mix listed above. Keep warm in a low oven until serving.

Make batter

In a bowl whisk together 3/4 cup cornmeal, 1/2 cup flour, 1 tsp baking powder, 1/4 tsp baking soda, 1 tsp sugar and 1/2 tsp salt. In a separate bowl beat 1 egg with 1/2 cup buttermilk, then stir into the dry ingredients until just combined. Fold in 1/4 cup finely chopped onion and 1 tbs parsley. Batter should be thick but spoonable — if too thick add 1–2 tbs more buttermilk.

Heat oil

Use a separate pot or the same deep fryer (maintain 350°F/175°C). Heat 2 cups vegetable oil (or enough for 1–1.5 inches depth) to 350°F.

Fry hush puppies

Drop batter by rounded tablespoonfuls into the hot oil (use a cookie scoop or two spoons) and fry in small batches for 2–3 minutes per side until deep golden brown. Turn as needed to cook evenly. Remove to paper towels to drain and season immediately with a light sprinkle of salt.

Whisk together 1/2 cup mayonnaise, 1 tsp mustard, 1/2 tsp prepared horseradish, 1/2 tsp hot sauce, 1 tsp lemon juice, 1/4 tsp paprika, 1/4 tsp salt and a pinch of black pepper. Taste and adjust seasoning. Chill until serving.