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My father ate Southern fried shrimp at the seafood shack on the coast every summer of his life, and he said my mother’s were better than any restaurant’s he ever sat down in. He said it loud enough for the waitress to hear it once, and my mother was so embarrassed she would not look up from her plate. But he was right. Her shrimp were big and juicy inside a thick, craggy, golden coating that crackled when you bit into it, and they came to the table on paper with lemon wedges and a little dish of red cocktail sauce every Friday night.
The problem everybody has with fried shrimp at home is the coating. It slides off in the hot oil, or comes away in one piece the first time you bite, leaving a naked shrimp behind. My mother fixed that with three things: a buttermilk soak, pressing the coating on hard with her hand, and a rest on a rack before the shrimp ever went near the oil. That rest lets the coating turn damp and set like glue. Here is how to keep the coating on the shrimp in the hot oil, and how to fry them crisp, not greasy.
Why this Southern fried shrimp works
- A buttermilk soak. It seasons the shrimp, keeps them juicy, and gives the coating something to cling to.
- Half cornmeal, half flour. Cornmeal brings the Southern crunch, flour helps the coating stick and brown evenly.
- Pressed on firmly. Patting the coating on with your palm packs it onto the shrimp instead of just dusting it.
- A 15 minute rest. The flour soaks up the buttermilk and turns into a paste that holds on through the frying.
- Hot oil, small batches. Oil at 350 degrees sets the crust right away, so the shrimp cook fast and never soak up fat.
Ingredients
Serves 4. The measurements are in US cups with grams in brackets.
For the shrimp
- 1 1/2 pounds large shrimp, peeled and deveined, tails on (680g)
- 1 cup buttermilk (240ml)
- 1 teaspoon hot sauce (optional)
- 1/2 teaspoon fine salt
For the coating
- 3/4 cup fine yellow cornmeal (105g)
- 3/4 cup all-purpose flour (95g)
- 1 1/2 teaspoons fine salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
For frying and serving
- Vegetable or peanut oil, about 1 1/2 inches deep in the pot
- Lemon wedges
- Cocktail sauce or tartar sauce
Large shrimp (21 to 25 per pound) are the easiest to fry evenly. If they are frozen, thaw them in the refrigerator overnight and pat them dry before the buttermilk.
How to make Southern fried shrimp
- Pat the shrimp dry. In a bowl, stir together the buttermilk, hot sauce and salt, add the shrimp, and refrigerate for 20 to 30 minutes.
- In a wide shallow dish, whisk together the cornmeal, flour, salt, pepper, paprika, garlic powder and cayenne.
- Set a wire rack over a baking sheet. Lift the shrimp out of the buttermilk a few at a time and let the extra drip off.
- Drop each shrimp into the coating and press the coating onto both sides firmly with your palm. Shake off only the loose excess and lay it on the rack. Repeat with all the shrimp.
- Leave the coated shrimp on the rack for 15 minutes. The coating will look slightly damp. That means it has set.
- Meanwhile, heat the oil in a heavy pot or deep skillet to 350 degrees (175°C). Set a second rack or a paper-lined plate beside the stove.
- Fry the shrimp in small batches, 6 to 8 at a time, for 2 to 3 minutes, turning once, until deep golden and crisp. Do not crowd the pot.
- Lift them out with a slotted spoon onto the rack and sprinkle with a pinch of salt while hot. Let the oil come back to 350 degrees before the next batch.
- Serve right away with lemon wedges and cocktail sauce.
Tips that make the difference
- Use a thermometer. Oil that is too cool makes greasy shrimp and a coating that falls off.
- Do not move the shrimp for the first minute in the oil. Let the crust set before you turn them.
- An overcooked shrimp is a rubber shrimp. Take them out as soon as the coating is golden.
- Keep finished batches warm on a rack in a 200 degree oven, never piled on a plate where they steam.
Variations
- Extra crunchy. Dip the coated shrimp back in buttermilk and into the coating a second time.
- Spicy. Double the cayenne and add a little Cajun-style seasoning to the coating.
- Fried fish too. The same buttermilk and coating works on catfish fillets or whiting cut into strips.
- Shrimp po’ boy style. Pile the fried shrimp on a soft long roll with shredded lettuce, tomato and remoulade.
Storage and make-ahead
Fried shrimp are best eaten right away.
Leftovers keep in the refrigerator for 2 days. Reheat them on a rack in a 400 degree oven for 6 to 8 minutes to crisp the coating again.
Do not microwave them; the coating turns soft and chewy.
Frequently asked questions
Why does the coating fall off my fried shrimp?
The shrimp were wet, the coating was not pressed on, or they went straight into the oil. Soak in buttermilk, press the coating on firmly and let them rest 15 minutes before frying.
What oil is best for frying shrimp?
A neutral oil with a high smoke point, such as vegetable, canola or peanut oil.
Can I use cornmeal only?
You can, but the coating is grittier and holds on less well. Half flour gives the best crust.
How do I know the shrimp are done?
They turn pink and curl into a loose C shape in 2 to 3 minutes. A tight O means they are overcooked.
Pile them on paper, squeeze over a lemon, and set out the cocktail sauce. Friday night at the seafood shack is right there in your own kitchen.
Southern Fried Shrimp (Buttermilk Soaked, Cornmeal Crust That Stays On)
Crispy Southern fried shrimp like the seafood shack: large shrimp soaked in buttermilk, pressed into a seasoned cornmeal and flour coating, rested so the coating sets, then fried golden in vegetable oil. Served with lemon and cocktail sauce.
Ingredients
- 1 1/2 pounds large shrimp, peeled and deveined, tails on
- 1 cup buttermilk
- 1 teaspoon hot sauce
- 1/2 teaspoon fine salt
- 3/4 cup fine yellow cornmeal
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons fine salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- Vegetable or peanut oil, about 1 1/2 inches deep in the pot
- Lemon wedges
- Cocktail sauce or tartar sauce
Instructions
- Pat the shrimp dry. In a bowl, stir together the buttermilk, hot sauce and salt, add the shrimp, and refrigerate for 20 to 30 minutes.
- In a wide shallow dish, whisk together the cornmeal, flour, salt, pepper, paprika, garlic powder and cayenne.
- Set a wire rack over a baking sheet. Lift the shrimp out of the buttermilk a few at a time and let the extra drip off.
- Drop each shrimp into the coating and press the coating onto both sides firmly with your palm. Shake off only the loose excess and lay it on the rack. Repeat with all the shrimp.
- Leave the coated shrimp on the rack for 15 minutes. The coating will look slightly damp. That means it has set.
- Meanwhile, heat the oil in a heavy pot or deep skillet to 350 degrees (175°C). Set a second rack or a paper-lined plate beside the stove.
- Fry the shrimp in small batches, 6 to 8 at a time, for 2 to 3 minutes, turning once, until deep golden and crisp. Do not crowd the pot.
- Lift them out with a slotted spoon onto the rack and sprinkle with a pinch of salt while hot. Let the oil come back to 350 degrees before the next batch.
- Serve right away with lemon wedges and cocktail sauce.
