Southern Fried Shrimp 🍤
Crispy, golden shrimp with a light cornmeal coating — a coastal Southern favorite from places like Louisiana and South Carolina.
🧂 Ingredients
- 1 lb large shrimp, peeled & deveined (tails on or off)
- 1 cup buttermilk
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp cayenne (optional)
- Oil for frying (peanut or vegetable)
🔥 Instructions
- Soak shrimp in buttermilk for 15–30 minutes.
- Mix coating: cornmeal, flour, salt, pepper, paprika, garlic powder, and cayenne.
- Heat oil in a deep skillet or fryer to 350–365°F (175–185°C).
- Dredge shrimp in cornmeal mixture, pressing lightly to coat.
- Fry in batches 2–3 minutes until golden brown and crisp.
- Drain on paper towels. Lightly salt while hot.
🍋 Serve With
- Lemon wedges
- Cocktail sauce or remoulade
- Coleslaw and hush puppies
- Cheese grits or fries
🔑 Tips for Extra Crispiness
- Let coated shrimp rest 5 minutes before frying.
- Don’t overcrowd the pan.
- Serve immediately — fried shrimp are best hot and fresh.
If you’d like, I can also share a spicy Cajun-style version or a lighter pan-fried version.
