This Southern Fried Shrimp recipe is easy, delicious, super easy to make. Crunchy on the outside and bursting with flavor. You can make a tasty meal of crispy seafood in 15 minutes, from start to finish.
Not sure about you, but I love shrimp more than anything else, and I think most people would agree. Shrimp is an extremely popular food around the world, and apparently, it has been for thousands of years.
These shrimp are really crispy, and I like shrimp that are fried with just flour better than these. I’m not a fan of a panko or cornmeal coating for fried shrimp.
I have countless shrimp recipes simply because I can’t get enough of it and neither can my family. We like to make Crunchy Honey Walnut Shrimp, Saucy Shrimp, and Honey Garlic Shrimp all the time.
Fried shrimp is one of the most beloved appetizers and entrées, with its irresistible crunch and bold flavors When done right, fried shrimp can be even better than what you get at a restaurant or seafood shack The secret lies in properly preparing the shrimp, setting up an ideal breading station, and frying at just the right temperature.
I love treating my family and friends to homemade fried shrimp. Over the years, I’ve mastered the technique and can now churn out platter after platter of gorgeous golden brown, ultra-crispy shrimp with tender, juicy centers. Here, I’ll share my tried and true method for how to fry shrimp at home. This will work for both jumbo shrimp as well as smaller shrimp.
Step 1: Season the Raw Shrimp
I like to start by seasoning raw, shell-on shrimp with a blend of spices. This allows the seasonings to really penetrate the shrimp as it soaks, leading to tons of flavor. Some of my favorite seasonings for fried shrimp include:
- Cayenne pepper
- Smoked paprika
- Garlic powder
- Onion powder
- Dried oregano
- Dried thyme
- Freshly ground black pepper
- Sea salt
Mix together your desired blend, then toss the raw shrimp right in there, making sure they are evenly coated. The seasoning will help add flavor and complexity as the shrimp fries.
Step 2: Soak in Buttermilk
The next step is to soak the seasoned shrimp in buttermilk. This tenderizes the shrimp and also adheres the breading better later on. Simply place the shrimp in a bowl and cover with buttermilk. Let it soak for at least 10 minutes, or up to 30 minutes. The longer you soak, the more tenderizing effect the buttermilk has.
Step 3: Dredge in Seasoned Flour
As soon as the shrimp come out of the buttermilk bath, it’s time to dredge them in flour. Using all-purpose flour seasoned generously with salt pepper paprika, garlic powder, cayenne, and dried herbs, thoroughly coat each shrimp. Really press the flour mixture onto the surface of the shrimp.
The buttermilk will help the flour mixture cling evenly. Take extra care here, as the thicker and more even the coating, the crunchier your fried shrimp will turn out in the end.
Step 4: Fry at the Right Temperature
Now it’s time for the fun part – frying! Heat at least 2 inches of a neutral oil like vegetable or canola oil to 350°F in a heavy bottomed pot or Dutch oven. Use a deep fry thermometer to monitor the temperature.
Fry the shrimp in batches without overcrowding. I like to fry 4-6 jumbo shrimp or 8-12 smaller shrimp at a time. Add them carefully to avoid splashing yourself with hot oil.
Fry for 2-3 minutes until golden brown and cooked through, flipping halfway. Jumbo shrimp take about 3 minutes total to fry up crispy, while smaller shrimp only need 2 minutes.
Step 5: Drain and Cool
When the shrimp are perfectly golden brown, use a slotted spoon or spider strainer to transfer them to a paper towel lined plate or sheet pan. Allow them to cool for at least 5 minutes before serving.
This step helps absorb excess oil and keeps the coating ultra crispy. Serve the fried shrimp immediately while hot and crispy.
Cooking Tips for Perfect Fried Shrimp
Follow these tips for extra crispy, juicy fried shrimp every time:
- Use raw, shell on shrimp for the most flavor and juiciness. Peel after frying.
- Allow the seasoned shrimp to soak in buttermilk for at least 10 minutes before dredging.
- Use a thermometer and maintain oil temperature at 350°F.
- Work in small batches, frying just a few shrimp at a time.
- Allow shrimp to drain after frying for maximum crispiness.
- Keep cooked shrimp warm in a 200°F oven if serving them all at once.
Serving Suggestions
Homemade fried shrimp really shine when served with some zesty condiments and dips:
- Lemon wedges
- Cocktail sauce
- Remoulade sauce
- Spicy mayo
- Tartar sauce
- Honey mustard
- Ranch dressing
- Ketchup
Crunchy fried shrimp also goes great alongside these classic sides:
- Coleslaw
- Hushpuppies
- French fries
- Onion rings
- Corn on the cob
- Cornbread
- Biscuits
- Mac and cheese
You could also turn your fried shrimp into some delicious creations like po’ boy sandwiches, shrimp burgers, or shrimp tacos. The possibilities are endless!
Common Fried Shrimp Mistakes
If your fried shrimp turn out soggy instead of crispy, there are a few common mistakes that could be to blame:
- Using already cooked shrimp – raw shrimp works best
- Not soaking in buttermilk – skip this tenderizing step and the coating won’t adhere as well
- Skimping on the flour coating – be generous to get a thick, crunchy crust
- Overcrowding – fry in smaller batches to maintain oil temperature
- Frying at the wrong temperature – too low and they’ll be greasy, too high and they’ll burn
- Not draining after – draining is crucial for a crispy texture
Recipe Tips and Variations
- Sauces to serve: If you like to dip your shrimp in sauces, you can serve these fried shrimp with honey mustard, tartar sauce, sriracha mayo, and other sauces. I served it with honey mustard.
- Use raw shrimp—The shrimp should be raw from the store so they can really soak up the smell and taste of the food. It means they’re already cooked if they’re pink in the package. They won’t really soak up any flavor during the preparation process. The right kind of shrimp are the ones that are gray. Be sure they’re deveined and peeled for your convenience.
- Add some cayenne pepper to the recipe to make it spicier.
How to Make Southern Fried Shrimp
- Soak the shrimp. In a large bowl, mix the milk, black pepper, ½ teaspoon of salt, half of the garlic powder, half of the paprika, and half of the oregano. Add in the shrimp and let soak for 10 minutes.
- Cover the shrimp—Once the shrimp are done soaking, shake them to get rid of any extra milk. Put the rest of the spices and flour on a plate, and mix them together. Coat the shrimp well. Make sure you coat the shrimp really well with flour. Coat them several times with the seasoned flour. The shrimp should be hidden by the flour.
- Fry the shrimp. Heat the oil to 375 degrees and fry a handful of shrimp at a time for one to two minutes, or until they are nice and crispy.
- Serve—Let the shrimp cool down a bit, then serve!
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How do you make fried shrimp?
Make the shrimp: With paper towels, pat the shrimp dry. In a large bowl, whisk together the egg whites, cornstarch, and salt until no lumps remain. The mixture will be thick, sticky, and reminiscent of Elmer’s glue. Add the shrimp. Stir gently to coat. Heat a large non-stick skillet or wok over medium-high heat. Add 1 ½ tablespoons of the oil.
What temperature should shrimp be fried at?
Before frying the shrimp, heat the oil to a temperature of 375°F. Once the shrimp go into the oil, the temperature of the oil may come down slightly. Adjust the heat as necessary to keep the oil within a temperature range of 350°F to 375°F. I prefer to use a deep-fry thermometer to keep an eye on the oil’s temperature.
Can you fry frozen shrimp?
Frying the shrimp when partially frozen also keeps them from overcooking while the crumb coating time fries to a golden color. For best results, maintain oil at the optimal 350 F to 375 F temperature. Too high and the outside coating will burn before the inside is fully cooked; too low and they’ll absorb more grease.