Crispy Fried Shrimp Recipe
The best fried shrimp recipe is dipped in buttermilk, dredged in a light and crispy seasoned flour coating, and fried to golden brown perfection!
Servings 6 - 8 people
- 2 cups self-rising flour
- 1 teaspoon Old Bay seasoning
- ½ teaspoon black pepper
- 2 cups buttermilk
- 4 cups peanut oil or vegetable oil, for frying
- 2 pounds medium shrimp, peeled and deveined
- Optional, for serving: tartar sauce (or other dipping sauce); lemon wedges; fresh parsley
In a shallow bowl, whisk together flour, 1 tablespoon salt, Old Bay seasoning, and black pepper.
Place the buttermilk in a separate shallow bowl.
Pour the oil into a medium Dutch oven or cast iron skillet and warm over medium-high heat until it reaches 375 degrees 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. Season with additional salt, to taste. You may need to increase the heat to keep the oil at a steady temperature between 350 degrees F and 375 degrees F as the shrimp fry.
Keep the fried shrimp warm in a 200 degree F oven while you fry the remaining batches.
- 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.
- Season the shrimp before frying by adding the seasoning to the self-rising flour mixture. You can also season with additional salt and pepper (if necessary), as soon as the shrimp comes out of the oil and is still warm.
- Shake off the excess buttermilk and flour each time you dredge the shrimp to make sure that you just have a light coating on each piece.
- Maintain a consistent oil temperature between 350 degrees F and 375 degrees F for crispy, golden brown shrimp. You may need to adjust the heat to keep the oil within this range.
- Use a spider strainer to place the shrimp in the oil and to remove them at the end of cooking.
- Fry the shrimp in batches so that you don't overcrowd the pan, and gently stir or move them around, as necessary, to prevent them from sticking together.
- To serve a smaller family, cut all of the ingredients in half and fry just 1 pound of shrimp.
- Recipe slightly adapted from Paula Deen.
Serving: 1/8 of the shrimp | Calories: 503kcal | Carbohydrates: 26g | Protein: 29g | Fat: 31g | Saturated Fat: 6g | Cholesterol: 292mg | Sodium: 945mg | Potassium: 203mg | Fiber: 1g | Sugar: 3g | Vitamin A: 106IU | Vitamin C: 5mg | Calcium: 241mg | Iron: 3mg