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Fried Shrimp is the kind of crispy, golden, restaurant worthy treat that makes everyone crowd into the kitchen, with a craggy cornmeal crust and juicy, perfectly seasoned shrimp inside. I learned to make these Southern style after one too many soggy takeout orders, and now the girls request them every Friday with a big bowl of cocktail sauce. They are just as crave worthy as our creamy lemon shrimp.
A double dose of creole seasoning in both the egg wash and the cornmeal coating is what gives these shrimp their bold, can not stop eating flavor.
Fried Shrimp Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 4 minutes
- ⏳ Total Time: 19 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 266kcal
- 🌶️ Flavor Profile: Crispy, savory, and boldly seasoned with a Cajun kick
- ✋ Difficulty: Easy, a quick fry like our crispy blackened catfish
Quick Answer
Whisk eggs with buttermilk, hot sauce, and seasonings, then coat the shrimp in the mixture. Dredge each shrimp in a seasoned flour and cornmeal blend, then fry in 350 degree oil for three to four minutes until golden brown and crispy. Drain on a wire rack, sprinkle with salt, and serve right away.
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Why This Recipe Works
Click to see the technique science
- Cornmeal makes the crust extra crispy. A blend of flour and cornmeal in the coating gives these shrimp that signature craggy, crunchy Southern crust.
- The egg wash helps the coating cling. Buttermilk, egg, and hot sauce create a sticky base so the cornmeal mixture grabs on and fries up thick and crunchy.
- Double seasoning means bold flavor. Seasoning both the wet and dry mixtures ensures every single bite is packed with flavor, not just the surface.
- They fry up in minutes. Shrimp cook fast, so the whole batch is golden and ready in just three to four minutes per round.
- A wire rack keeps them crisp. Draining on a rack instead of paper towels lets air circulate so the bottoms stay crunchy instead of steaming soft.
- Salt right out of the oil. Sprinkling salt on the shrimp the moment they come out of the fryer makes the seasoning stick and taste perfectly seasoned.
Why You’ll Love This Recipe
- They are crispier and more flavorful than any takeout fried shrimp.
- They come together in under twenty minutes from start to finish.
- They are a crowd favorite appetizer or dinner, right alongside our blackened catfish.
Key Ingredients
A handful of pantry staples and fresh shrimp make this crispy favorite. Here is what each one does.
- Extra large shrimp: the juicy star. Leaving the tails on makes them easy to dip and eat.
- Eggs and buttermilk: create the sticky wet base that helps the coating cling and fry up crunchy.
- Flour and cornmeal: the dynamic duo behind that craggy, golden, extra crispy crust.
- Creole seasoning: added to both the wash and the coating for a bold, Cajun kick in every bite.
- Hot sauce and smoked paprika: bring heat, color, and smoky depth, much like the spices in our blackened shrimp.
See recipe card for exact quantities.
Variations and Substitutions
Make this fried shrimp your own with a few easy tweaks.
- Use all purpose flour or panko in place of the cornmeal for a different style of crust.
- Dial the heat up or down by adjusting the hot sauce and adding cayenne to the coating.
- Swap the creole seasoning for Old Bay or a Cajun blend for a different flavor profile.
- Make a quick remoulade or spicy mayo for dipping instead of classic cocktail sauce.
- Love seafood? Try our baked mahi mahi for an easy weeknight dinner.
How to Make Fried Shrimp
- In a large bowl, whisk together the eggs, buttermilk, hot sauce, garlic powder, onion powder, creole seasoning, smoked paprika, and black pepper.
- Add the shrimp to the egg mixture and toss until they are all well coated. Set aside.
- In a separate bowl, stir together the flour, cornmeal, garlic powder, onion powder, creole seasoning, smoked paprika, and pepper.
- Letting the excess egg drip off, dredge each shrimp in the cornmeal mixture, pressing to coat well, then set on a plate.
- Fry the shrimp in batches in 350 degree oil, without crowding, for three to four minutes until golden brown and crispy.
- Drain the shrimp on a wire rack set over a sheet tray, sprinkle immediately with salt, and serve hot.
Recipe Tips & Tricks
- Pat the shrimp dry before coating so the egg wash and cornmeal stick instead of sliding off.
- Keep the oil at 350 degrees. Too cool and the shrimp turn greasy, too hot and the coating burns before the shrimp cook.
- Do not crowd the fryer. Frying in small batches keeps the oil temperature steady for the crispiest results.
- Drain on a wire rack, not paper towels, so air circulates and the crust stays crunchy.
- Salt them right out of the oil, when the surface is hot, so the seasoning sticks like it does on our blackened catfish.
- Serve immediately for the ultimate crunch, since fried shrimp are always best fresh and hot.
Serving Ideas and Suggestions
Fried Shrimp are a star at the table any way you serve them. Pile them on a platter with lemon wedges and a big bowl of cocktail sauce for an easy appetizer, or plate them up for dinner with classic Southern sides.
For a true seafood feast, serve them with hush puppies, coleslaw, and fries, or turn them into a po boy stacked on a toasted roll. They also pair beautifully with our mahi fish tacos for a coastal spread.
Leftovers reheat best in the air fryer or oven to bring back the crunch. Toss any extras over a salad, or serve them alongside our air fryer salmon for a protein packed seafood night.
Fried Shrimp FAQs
A neutral oil with a high smoke point works best. Peanut oil is traditional and adds great flavor, but vegetable, canola, or corn oil all fry up beautifully. Heat it to 350 degrees for the crispiest results.
Soggy fried shrimp usually means the oil was too cool, the fryer was crowded, or they drained on paper towels. Keep the oil at 350 degrees, fry in small batches, and drain on a wire rack to stay crisp.
Yes. Coat the shrimp as directed, spray them well with oil, and air fry at 400 degrees for about eight to ten minutes, flipping halfway, until golden and crisp. They will be lighter but still delicious.
Peel and devein the shrimp but leave the tails on for easy dipping and a pretty presentation. Be sure to pat them very dry so the coating adheres well before frying.
Store leftovers in an airtight container in the fridge for up to two days. Reheat in a 375 degree oven or air fryer for a few minutes to bring back the crunch. Avoid the microwave, which makes them soggy.
Classic pairings include cocktail sauce, remoulade, lemon wedges, hush puppies, coleslaw, fries, and tartar sauce. They are perfect as an appetizer, in a po boy, or as the main event of a seafood dinner.
For another quick and crispy seafood dinner, try our blackened catfish next.
Crispy Southern Fried Shrimp
Ingredients
- peanut oil for frying
- 2 large eggs
- 2 tablespoons buttermilk
- 1 tablespoon hot sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon creole seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 2 pounds extra large shrimp tail on (26-30 count)
For the cornmeal mixture:
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon creole seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- kosher to taste
Instructions
- Preheat your oil in a deep fryer or Dutch oven with oil 3 inches up the sides to 350°F.peanut oil for frying
- In a large bowl, whisk together the eggs, buttermilk, hot sauce, garlic powder, onion powder, creole seasoning, paprika, and black pepper.2 large eggs, 2 tablespoons buttermilk, 1 tablespoon hot sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon creole seasoning, 1/2 teaspoon smoked paprika, 1/4 teaspoon black pepper
- Add the shrimp and coat in the egg mixture, set aside.2 pounds extra large shrimp
- In a medium bowl, stir together the flour, cornmeal, garlic powder, onion powder, creole seasoning, paprika, and pepper.1 cup all-purpose flour, 1/2 cup yellow cornmeal, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon creole seasoning, 1 teaspoon smoked paprika, 1/2 teaspoon black pepper
- Take a shrimp and let the excess egg mixture drip off. Place it into the cornmeal mixture and coat well. Place it on a plate, and continue with the remaining shrimp.
- Once the oil is hot, place the shrimp into the hot oil in batches, do not crowd the fryer. Cook for 3-4 minutes until golden brown.
- Place the shrimp on a wire rack sitting over a sheet tray and immediately sprinkle with salt to taste.kosher to taste
- Repeat with the remaining shrimp and serve immediately.
Notes
- Check the Oil Temperature: Use a candy thermometer or test a small piece of bread. At about 350°F (degrees f), you get a crispy shrimp without it soaking up too much oil.
- Don’t Overcrowd the Pan: Fry in a single layer. If you add too many shrimp at once, they’ll lower the temperature of the oil and turn soggy.
- Season at Every Step: Season both the shrimp and the flour mixture with your favorite spice blend.
- Serve Immediately: The shrimp are best when still hot and crisp.
- Pair with a Sauce: Whether it’s pink sauce, a homemade remoulade, or plain ketchup, a dipping sauce can take your shrimp to the next level.
Nutrition
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