Ingredients:
Southern Fried Shrimp: Construction, Variations, and Tips
Construction (Base Recipe)
Ingredients:
1 lb large shrimp, peeled and deveined (tails on or off, as preferred)
1 cup all-purpose flour
1/2 cup cornmeal
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp cayenne pepper (optional, for heat)
Salt and black pepper, to taste
2 large eggs
1/4 cup milk or buttermilk
Vegetable oil, for frying
Lemon wedges and tartar sauce, for serving
Instructions:
Prepare the shrimp: Pat the shrimp dry with a paper towel and season lightly with salt and pepper.
Set up the dredging station:
Bowl 1: Combine flour, cornmeal, garlic powder, onion powder, paprika, cayenne, salt, and black pepper.
Bowl 2: Whisk together eggs and milk.
Coat the shrimp: Dip each shrimp into the egg mixture, then into the seasoned flour mixture, pressing gently to coat well.
Heat the oil: In a deep skillet or frying pan, heat about 2 inches of oil to 350°F (175°C).
Fry the shrimp: Fry in batches, being careful not to overcrowd the pan, for 2-3 minutes or until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
Serve: Serve hot with lemon wedges and your favorite dipping sauce.
Variations
Spicy Southern Shrimp:
Add more cayenne pepper or mix hot sauce into the egg wash for extra heat.
Serve with a spicy remoulade or Sriracha mayo.
Coconut Fried Shrimp:
Replace half the cornmeal with shredded coconut for a tropical twist.
Pair with a sweet chili or pineapple dipping sauce.
Panko-Crusted Shrimp:
Substitute the cornmeal with panko breadcrumbs for an extra-crispy texture.
Buttermilk-Brined Shrimp:
Soak the shrimp in buttermilk for 20 minutes before dredging for a tender and flavorful bite.
Beer-Battered Shrimp:
Replace the egg mixture with a batter made from flour, beer, and a pinch of salt for a light and airy coating.
Gluten-Free Option:
Use gluten-free flour and cornmeal or replace with almond flour for dredging.
Tips for Perfect Southern Fried Shrimp
Choose the right shrimp: Use large, fresh shrimp for the best flavor and texture. Frozen shrimp should be thawed and dried thoroughly.
Don’t overcrowd the pan: Fry in small batches to maintain oil temperature and ensure even cooking.
Keep it crispy: Place fried shrimp on a wire rack instead of paper towels to prevent sogginess.
Season generously: Shrimp should be well-seasoned at every stage for maximum flavor.
Check oil temperature: Use a thermometer to maintain a consistent 350°F. Too cool, and the shrimp will absorb oil; too hot, and they’ll burn.
Serve immediately: Fried shrimp are best enjoyed hot and fresh for optimal crunch.
This Southern Fried Shrimp recipe is a quick, flavorful dish that’s sure to impress, whether served as an appetizer, snack, or main course!
Enjoy!
