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The Ultimate Crispy Fried Shrimp Recipe

A mound of perfectly golden brown, crispy fried shrimp piled high on a white plate, catching sunlight.
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Make restaurant-quality, ultra-crispy fried shrimp at home using this simple technique featuring a buttermilk soak and seasoned coating. This recipe delivers golden, crunchy shrimp every time.

Ingredients

Scale
  • 2 lbs large or jumbo shrimp, peeled and deveined
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Vegetable oil, for frying

Instructions

  1. In a medium bowl, combine the buttermilk, salt, pepper, and cayenne pepper. Add the shrimp and toss to coat completely. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours.
  2. In a separate shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, and onion powder. This is your seasoned coating.
  3. Heat about 2 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 360°F (182°C). Use a thermometer to monitor the temperature; maintaining this heat is key for crunch.
  4. Remove the shrimp from the buttermilk mixture, letting excess drip off slightly. Do not shake off too much liquid; you want some buttermilk residue to help the coating adhere.
  5. Dredge the shrimp thoroughly in the seasoned flour mixture, pressing gently to ensure the coating sticks well. Place the coated shrimp on a wire rack set over a baking sheet. Do not let them sit for long; move them quickly to the hot oil.
  6. Carefully place 6 to 8 shrimp into the hot oil, ensuring you do not overcrowd the pot, which lowers the oil temperature.
  7. Fry for 2 to 3 minutes per side, turning once, until the coating is deep golden brown and crispy.
  8. Remove the fried shrimp with a slotted spoon and place them immediately onto a clean wire rack set over paper towels to drain excess oil.
  9. Repeat with the remaining shrimp, allowing the oil temperature to return to 360°F between batches.
  10. Serve the crispy fried shrimp immediately with your favorite dipping sauce.

Notes

  • For the best crunch, chill the coated shrimp on the wire rack for 10 minutes in the refrigerator before frying. This helps the coating set.
  • If you want a Southern Fried Shrimp style, use a mix of flour and finely ground cornmeal in your dry coating instead of cornstarch.
  • Serve with a simple dipping sauce made from mayonnaise, ketchup, and a dash of hot sauce.

Nutrition

Find it online: https://delishcraze.com/crispy-fried-shrimp-recipe-secrets/