The best fried shrimp recipe is dipped in buttermilk, dredged in a light and crispy seasoned flour coating, and fried to golden brown perfection. Prepare this easy dinner or party appetizer on your stovetop in just minutes!
If you love fried seafood, don’t miss this Southern fried catfish, this shrimp dip, and these crispy fried fish sandwiches, or browse our full collection of easy seafood recipes.
Table of Contents
Before You Get Started
- Use medium shrimp (41-50 count per pound). The coating-to-shrimp ratio is better with the smaller shrimp, they cook faster so that the breading doesn’t get too dark, and they’re easy to pop in your mouth (like “popcorn shrimp”)!
- Use self rising flour for a light, airy crust.
- Keep the oil between 350 and 375 degrees for the best texture.
- Fry in batches so the oil temperature stays steady.
How to Fry Shrimp
Step 1: Prepare the Dredging Station
In a shallow bowl, whisk together the self rising flour, salt, Old Bay, and pepper. This seasoned mix gives the shrimp that classic Southern flavor.
Pour the buttermilk into a second shallow bowl. The buttermilk helps the flour cling to the shrimp, adds a slight tang, and tenderizes the shrimp.
** Tip: If you do not have buttermilk, make your own by mixing milk with a splash of lemon juice or vinegar.
Step 2: Heat the Oil
Warm the oil in a Dutch oven or cast iron skillet over medium high heat until it reaches 375°F. Use enough oil so the shrimp float freely as they fry.
** Tip: It always takes longer than I expect to bring the oil up to temperature, so get this started while you bread the shrimp.
** Tip: A thermometer is your best friend for frying. Oil that is too cool makes shrimp greasy, and oil that is too hot burns the coating before the shrimp cook through.
Step 3: Dredge the Shrimp Twice
Pat the shrimp dry. Dip them in the flour mixture, then into the buttermilk, and then back into the flour again. Shake off any excess so the coating stays light.
** Ingredient Note: Frozen shrimp are fine to use. Just thaw completely and pat very dry.
** Note: Each shrimp should have a full coating. It might be a little clumpy or thick in sports, and that’s fine (it gives them nice texture).
Step 4: Fry in Small Batches
Carefully lower a handful of shrimp into the hot oil. Fry for 2 to 3 minutes, just until golden brown. Transfer to a paper towel lined tray and sprinkle with extra salt, if desired. Taste the shrimp before adding extra salt. Your breading may be plenty salty!
** Tip: Keep the finished shrimp warm in a 200°F oven while you fry the remaining batches.
Best shrimp I’ve eaten. Better than a restaurant. Won’t be ordering shrimp out anytime soon. Thanks for sharing!
– Kelly
Serving Suggestions
- Serve with tartar sauce, cocktail sauce, or remoulade.
- Pair with coleslaw, hush puppies, red rice, or fries.
- Add to po boy sandwiches with lettuce and tomatoes.
- Spoon over salads, rice bowls, or grits.
- Make shrimp tacos with cabbage and lime.
Variations
- Add cayenne or hot sauce to the buttermilk for spicy fried shrimp.
- Swap Old Bay for Cajun seasoning, lemon pepper, paprika, garlic powder, onion powder, or celery salt.
- Mix some cornmeal into the flour for a crunchier crust.
- Add shredded coconut to make coconut fried shrimp.
- Use small shrimp to make popcorn shrimp.
- Air fry lightly breaded shrimp for a healthier version.
Storage, Freezing & Make Ahead
- Refrigerate leftovers for up to 2 days.
- Reheat in a 400°F oven or air fryer until crisp.
- Freeze cooked shrimp in a single layer, then transfer to a freezer bag for up to 2 months.
- Thaw in the fridge and reheat in the oven to keep the coating crisp.
Frequently Asked Questions
Why are my fried shrimp soggy?
This usually means the oil was too cool. Make sure the oil stays between 350 and 375 degrees.
Why is my coating falling off?
Too much moisture on the shrimp or handling them too much after dredging can cause the coating to slip off.
Can I use frozen shrimp?
Yes. Thaw fully and pat very dry before dredging.
Why are my shrimp tough?
Shrimp cook quickly. Fry only 2 to 3 minutes so they stay tender.
Can I use different seasonings?
Absolutely. Cajun, Creole, lemon pepper, and other seafood seasoning all work well.
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Fried Shrimp
Equipment
Ingredients
- 2 cups self-rising flour
- Kosher salt
- 1 teaspoon Old Bay seasoning
- ½ teaspoon ground black pepper
- 2 cups buttermilk
- 4 cups peanut oil or vegetable oil, for frying (or more as needed)
- 2 pounds medium shrimp, peeled and deveined
- Optional, for serving: tartar sauce (or other dipping sauce); lemon wedges; fresh parsley
Instructions
- In a shallow bowl, whisk together the self-rising flour, 1 tablespoon salt, Old Bay seasoning, and black pepper. Place the buttermilk in a separate shallow bowl. Pour the oil to a depth of 2-3 inches in a medium Dutch oven or cast iron skillet and warm over medium-high heat until it reaches 375°F.
- Meanwhile, pat the shrimp dry and dredge them in the flour mixture first, then coat with buttermilk, and dredge in the flour mixture again. Shake the shrimp after each coating to get off any excess flour or batter.
- Working in batches, fry shrimp until golden brown (about 2-3 minutes).
- Use a slotted spoon to transfer the shrimp to a paper towel-lined tray. You may need to increase the heat to keep the oil at a steady temperature between 350°F and 375°F as the shrimp fry.
- Keep the fried shrimp warm in a 200°F oven while you fry the remaining batches.
Notes
• Use self rising flour for a light, airy crust.
• Season the flour well so every bite has flavor.
• Keep oil between 350 and 375 degrees for best results.
• Fry in small batches to prevent the oil from cooling down.
• Shake off extra flour to avoid clumpy coating.
• Homemade buttermilk works in a pinch with lemon juice or vinegar.
• Peanut oil fries the crispiest shrimp, but vegetable oil works too.
• Keep cooked shrimp warm in a 200 degree oven while finishing batches.
• Reheat leftovers in an air fryer or oven to restore crispiness. Nutrition information is merely an estimate. Exact nutrition will vary, depending on the amount of coating that adheres to each piece of shrimp and on how much oil is absorbed by the shrimp during the cooking process. Recipe slightly adapted from Paula Deen.
Nutrition
Easily the best shrimp I have ever made in my entire life. Thank you.
– v.
Originally published in September, 2020, this post was updated in December, 2025.
Easily the best shrimp I have ever made in my entire life. Thank you.
Yay! So glad that you enjoyed it, V! It’s one of our favorite meals, too. 🙂
Blair, I was just wondering if you’ve ever done a beer batter for your fried shrimp. My mother used to cook them that way and they were amazing. I do it now, but as I’m sure you already know, nobody does it like momma! Have a great week.
Hi, Aleshia! No, I haven’t! I should definitely try that, though. My kids love this recipe so much that I just always return to it. Beer-battered shrimp would be great too, though. If you have a recipe you love, definitely send it my way!
Our family loves this treat (I rarely ever fry foods).
We dip them in either Hoisin-Mayonnaise (2 tablespoons Hoisin sauce to 1 tablespoon mayonnaise) or Kewpie brand “Sesame-Mayonnaise” sauce.
That’s great, Bunny! Those dips both sound tasty. Love the Asian spin. Thanks for your note!
Best shrimp I’ve eaten. Better than a restaurant. Won’t be ordering shrimp out anytime soon. Thanks for sharing!
Yay! Thank you, Kelly!
Thanks so much for these tips. They turned so great!!
You’re welcome, Audrey! We’re happy to hear the recipe was a success!
NO stars…the absolute worst fried shrimp batter ever. It was a disaster and ruined my shrimp.
We’re sorry to hear this, Bruce. Did the batter not cling to your shrimp, or did you just not enjoy the flavor?