Crispy Southern Fried Shrimp Recipe

If you love shrimp, get ready to meet your new favorite meal: Crispy Southern Fried Shrimp.

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Think of it as the best fried shrimp you’ve ever had at a restaurant—now imagine you can make it easily at home.

These little bites of heaven come out golden brown, crunchy on the outside, and so tender and juicy on the inside, you’ll be licking your fingers clean after every bite.

With a simple seasoning mix and a proper dip in the egg mixture, you’ll create shrimp that will impress anyone who loves good, old-fashioned Southern cooking.

Don’t worry if you’ve never deep-fried anything before. This recipe is easier than you think. 

Plus, these shrimp cook fast, so they’re perfect for a quick dinner when you’re short on time. 

You pick the seasoning, the dipping sauces (like tartar sauce or cocktail sauce), and how crispy you want them.

Serve this Fried Shrimp with a side of hush puppies or coleslaw, and you’ve got yourself a main dish that’ll have everyone asking for seconds. 

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE FRIED SHRIMP:
• FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• WHAT KIND OF SHRIMP ARE THE BEST TO USE?
• DO I HAVE TO USE BUTTERMILK?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Crispy Southern Fried Shrimp Recipe

1. Perfect Crispy Coating: The seasoned flour mixture plus a quick dip in the egg wash makes a crispy coating that locks in the shrimp’s moisture, giving you succulent shrimp every time.
2. Quick Cooking Time: Shrimp are small, and they cook fast in hot oil. This means you’ll have your meal ready in minutes, making it great for a busy night.
3. Simple Ingredients, Big Flavor: Using simple ingredients like garlic powder, onion powder, and a bit of black pepper lets the shrimp’s natural taste shine. It’s a best fried shrimp approach that doesn’t need fancy stuff.

• Shrimp (peeled and deveined)
• Eggs
• Buttermilk
• Hot sauce
• Garlic powder
• Onion powder
• Creole seasoning
• Smoked paprika
• Black pepper
• All-purpose flour
• Yellow cornmeal
• Peanut oil (or canola oil) for frying
• Kosher salt (to taste)

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1. Preheat your oil in a deep fryer or Dutch oven with oil 3 inches up the sides to 350°F. 
2. In a large bowl, whisk together the eggs, buttermilk, hot sauce, garlic powder, onion powder, creole seasoning, paprika, and black pepper.
3. Add the shrimp and coat in the egg mixture, set aside.
4. In a medium bowl, stir together the flour, cornmeal, garlic powder, onion powder, creole seasoning, paprika, and pepper.
5. 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.
6. 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.
7. Place the shrimp on a wire rack sitting over a sheet tray and immediately sprinkle with salt to taste.
8. Repeat with the remaining shrimp and serve immediately.

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WHAT KIND OF SHRIMP ARE THE BEST TO USE?

Look for fresh shrimp or frozen shrimp that have been peeled and deveined.

Jumbo shrimp or large shrimp work great because they’re easier to handle and won’t overcook too quickly.

Just pick the bag of shrimp that looks the best at your grocery store and make sure they’re raw shrimp, not pre-cooked.

Devein shrimp if they’re not already cleaned, and pat them dry for best results.

DO I HAVE TO USE BUTTERMILK?

Buttermilk helps create the best shrimp batter by adding a slight tang and helping the dry ingredients stick.

But if you don’t have it, you can use regular milk with a dash of lemon juice or even an egg wash alone.

Just know the flavor might be slightly different, but it’ll still be delicious and crisp.

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ANY ADDITIONS?

Bring on the flavor! Southern cooking give you a lot of wiggle room to add the things you like.

• Add a pinch of Old Bay seasoning to the flour mixture for a classic seafood flavor.
• Mix a bit of chili powder into the flour mixture for extra heat.
• Squeeze fresh lemon juice over the cooked shrimp before serving for brightness.
• Serve with tartar sauce, cocktail sauce, or honey mustard for dipping.
• Sprinkle chopped fresh parsley or chives on top for a pop of color.
• Use a little bit of cayenne pepper if you want a spicy kick.
• Plate with some lemon wedges so guests can add citrus flavor as they please.
• Enjoy with a side of coleslaw or hush puppies for a full Southern-style feast.
• Try a drizzle of melted butter mixed with garlic powder over the finished shrimp for extra richness.
• Serve over cooked grits or rice for a main dish that’s more filling.

ANY SUBSTITUTIONS?

Yeppers! I love having options and I’m sure you do too.

• Replace buttermilk with regular milk plus a spoonful of vinegar or lemon juice to get a similar tang.
• Use vegetable oil or canola oil instead of peanut oil if that’s what you have on hand.
• Swap all-purpose flour with self-rising flour for a fluffier, lighter coating.
• Try panko bread crumbs instead of cornmeal if you want an even crunchier texture.
• If you can’t find Creole seasoning, use a mix of paprika, salt, pepper, and a pinch of cayenne.
• For a lighter version, try using an air fryer at medium heat instead of deep-frying in inches of oil.

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Refrigerator: Once cooled, place leftover fried shrimp in an airtight container lined with paper towels to absorb any leftover oil.

They should keep for about 2 days.

Reheat them in a toaster oven, regular oven, air fryer, or a pan over medium heat to help them crisp back up.

Freezer: Freeze leftover shrimp in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag.

This way they won’t stick together.

They’ll keep for about 3 months.

To reheat, pop them in an oven or air fryer until heated through and crunchy again.

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Fried Shrimp might just become your new favorite seafood dish.

So, roll up your sleeves, heat that oil, and get ready for shrimp so good, they’ll disappear faster than you can say “pass the hush puppies!”