Southern Fried Shrimp

Southern Fried Shrimp is one of those meals that feels right whether you’re cooking for a weeknight dinner or putting together a relaxed weekend spread. The shrimp are coated in a seasoned flour mixture, then fried until deeply golden and crisp on the outside while staying tender and juicy inside.

A simple buttermilk soak gives the shrimp a little tang and helps the coating cling beautifully. The seasoning is savory, peppery, and just spicy enough to keep things interesting without overpowering the sweet flavor of the shrimp.

I like serving these hot from the skillet with lemon wedges and a dipping sauce. They’re also a natural fit for a seafood dinner, a casual family meal, or a Southern-inspired gathering where everyone can grab a few straight from the platter.

Why It Works

The key to good Southern fried shrimp is keeping the shrimp from overcooking. Shrimp need only a few minutes in hot oil, so having everything prepared before you start frying makes the process much easier.

The buttermilk and egg mixture gives the flour something to grab onto, while a combination of flour and cornmeal creates a coating that fries up crisp rather than soft.

Keeping the oil around 350°F (175°C) is important, too. If it’s too cool, the shrimp can absorb excess oil. If it’s too hot, the coating can brown before the shrimp are properly cooked.

Ingredients You’ll Need

Shrimp

Use 1 pound large or jumbo shrimp, peeled and deveined. Leave the tails on if you like the classic fried-shrimp look and an easy handle for dipping.

Buttermilk Mixture

Combine 1 cup buttermilk, 1 large egg, and 1 teaspoon hot sauce. The buttermilk adds tang and helps tenderize the shrimp slightly, while the hot sauce brings gentle heat.

Seasoned Coating

Mix 1 cup all-purpose flour, ½ cup yellow cornmeal, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, and ½ teaspoon black pepper. Add ¼ teaspoon cayenne pepper if you prefer more heat.

For Frying

You’ll need about 3 cups neutral oil, such as vegetable, canola, or peanut oil, for frying.

How To Make Southern Fried Shrimp

Soak The Shrimp

Pat the shrimp dry with paper towels. Whisk the buttermilk, egg, and hot sauce together in a bowl, then add the shrimp and toss until coated.

Let them sit for 15–20 minutes while you prepare the coating and heat the oil.

Prepare The Coating

In a shallow dish, whisk together the flour, cornmeal, paprika, garlic powder, onion powder, salt, pepper, and cayenne if using.

Remove the shrimp from the buttermilk mixture one at a time, allowing excess liquid to drip off. Dredge each shrimp thoroughly in the seasoned flour mixture, pressing gently so the coating adheres.

For an especially crisp crust, let the coated shrimp rest on a wire rack for about 5 minutes before frying.

Fry Until Golden

Heat about 1½ inches of oil in a heavy skillet or Dutch oven to 350°F (175°C). Carefully add the shrimp in batches, making sure not to overcrowd the pan.

Fry for approximately 2–3 minutes per side, depending on their size. They’re ready when the coating is crisp and golden and the shrimp are opaque and curled into a loose C shape.

Transfer them to a wire rack or paper towel-lined plate. Let the oil return to temperature between batches.

FAQs

Can I Use Frozen Shrimp?

Yes. Thaw them completely in the refrigerator, then pat them very dry before soaking. Excess water can make the coating less crisp and cause the oil to splatter.

Should I Leave The Tails On?

That’s entirely up to you. Tails make the shrimp easier to pick up and give them a traditional fried-shrimp appearance, but removing them makes eating a little easier.

Why Is My Coating Falling Off?

The shrimp may be too wet, or the oil may not be hot enough. Let excess buttermilk drip off before dredging and make sure the oil reaches 350°F before adding the shrimp.

Can I Make These Spicy?

Absolutely. Increase the cayenne, add extra hot sauce to the buttermilk, or mix a little Cajun seasoning into the flour.

How Do I Know When Shrimp Are Done?

The shrimp should be opaque throughout and firm but still tender. Avoid waiting for them to curl tightly into an O shape, which is usually a sign they’ve been cooked too long.

Can I Use A Deep Fryer?

Yes. Set it to 350°F (175°C) and fry in small batches until golden and cooked through.

Recipe Variations

Cajun Fried Shrimp

Replace some of the seasoning with your favorite Cajun or Creole seasoning for a bolder, spicier coating.

Extra-Crispy Shrimp

Add an extra coating step by dipping the buttermilk-coated shrimp back into the buttermilk, then into the seasoned flour mixture a second time.

Cornmeal-Forward Shrimp

For a crunchier crust, increase the cornmeal to ¾ cup and reduce the flour to ¾ cup.

Lemon Pepper Shrimp

Add 1 teaspoon lemon pepper seasoning to the coating and serve with plenty of fresh lemon.

Garlic Herb Shrimp

Add ½ teaspoon dried parsley and an extra ½ teaspoon garlic powder to the seasoned flour for a more garlicky version.

Storage

Fried shrimp are best eaten immediately, but leftovers can be refrigerated in an airtight container for up to 2 days. Reheat them in a 400°F (200°C) oven or air fryer for 5–8 minutes until hot and crisp again. Avoid microwaving if possible, since it makes the coating soft.

What To Serve With Southern Fried Shrimp

Serve Southern Fried Shrimp with lemon wedges, homemade tartar sauce, cocktail sauce, or a creamy remoulade for dipping. For a full Southern-style meal, add creamy coleslaw, hush puppies, French fries, potato wedges, cornbread, or a simple green salad. A little hot sauce on the table is always welcome, especially if you like your shrimp with extra kick.

For the crispiest results, don’t rush the frying or crowd the skillet. Give each batch enough room to cook evenly, and keep an eye on the oil temperature between batches.

Most importantly, serve the shrimp while they’re hot. That’s when the coating has its best crunch and the shrimp are at their most tender.

This Southern Fried Shrimp is crispy, golden, and packed with delicious Southern flavor. Coated in a seasoned breading and fried until perfectly crunchy, it’s an easy seafood favorite that’s perfect for a quick dinner, appetizer, or family meal.

Print

Pin

Rate

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4

Ingredients

• 1 lb 450 g large shrimp, peeled and deveined
• 1 cup all-purpose flour
• ½ cup cornmeal
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon Cajun seasoning optional
• 2 large eggs
• ½ cup buttermilk
• Vegetable oil for frying

Instructions

Prepare the shrimp: Pat the shrimp dry with paper towels. This helps the coating stick and keeps the oil from splattering.

Make the coating: In a shallow bowl, combine the flour, cornmeal, paprika, garlic powder, onion powder, salt, black pepper, and Cajun seasoning if using.

Prepare the wet mixture: In another bowl, whisk together the eggs and buttermilk until smooth.

Coat the shrimp: Dip each shrimp into the egg mixture, letting the excess drip off. Then dredge it thoroughly in the seasoned flour mixture, gently pressing the coating onto the shrimp.

Heat the oil: Pour about 2 inches of vegetable oil into a heavy skillet or Dutch oven. Heat to 350°F (175°C).

Fry the shrimp: Working in batches so you don’t overcrowd the pan, carefully add the shrimp to the hot oil. Fry for about 2–3 minutes per side, or until golden brown and the shrimp are cooked through.

Drain: Transfer the fried shrimp to a paper towel-lined plate or wire rack. Let them drain briefly before serving.

Serve: Serve the shrimp hot with cocktail sauce, tartar sauce, lemon wedges, or your favorite Southern dipping sauce.

More Dishes

35+ Pumpkin Recipes

8 Yummy Breakfast Ideas

12 Game Day Recipes

S’more Popcorn {recipe}

Previous Post:

« Applesauce Honey Bread

Next Post:

3-Ingredients French Onion Brisket »

Reader Interactions

Leave a Reply

Cancel reply

Your email address will not be published.

Required fields are marked *

Recipe Rating

Recipe Rating

Comment *

Name *

Email *

Website

Save my name, email, and website in this browser for the next time I comment.

×

Log In

Email Or Username

Password

Remember Me

Forgot Password?

Not registered yet? Create an Account