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Ultimate Crispy Fried Shrimp

A tall stack of golden brown, crispy fried shrimp piled high on a white plate, ready to eat.
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Make perfectly crispy fried shrimp using a simple buttermilk soak and seasoned flour dredge. This recipe yields golden, non-soggy shrimp ideal for appetizers or dinner.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • Vegetable oil, for frying

Instructions

  1. Pat the peeled and deveined shrimp very dry with paper towels. This step helps the coating stick.
  2. In a medium bowl, combine the buttermilk, salt, pepper, paprika, and garlic powder. Add the shrimp and toss to coat. Let the shrimp soak for at least 30 minutes in the refrigerator.
  3. In a shallow dish, whisk together the flour and cornstarch.
  4. Remove the shrimp from the buttermilk mixture, letting excess drip off, but do not wipe it dry.
  5. Dredge each shrimp thoroughly in the flour mixture, pressing the flour onto the shrimp to create a thick coating. Place coated shrimp on a wire rack set over a baking sheet.
  6. Pour about 2 inches of vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil to 375 degrees Fahrenheit (190 degrees Celsius). Use a thermometer to monitor the temperature.
  7. Carefully place 4 to 6 shrimp into the hot oil, ensuring you do not overcrowd the pot. Overcrowding lowers the oil temperature and results in soggy shrimp.
  8. Fry for 2 to 3 minutes, turning once, until the coating is golden brown and crisp.
  9. Remove the fried shrimp with a slotted spoon and place them immediately onto a clean wire rack set over paper towels to drain excess oil.
  10. Repeat with the remaining shrimp, allowing the oil temperature to return to 375 degrees Fahrenheit between batches. Serve hot with your preferred dipping sauce.

Notes

  • For extra crispiness, you can double-dredge: after the first flour coating, dip the shrimp back into the buttermilk briefly, then coat again in the flour mixture.
  • Maintain the oil temperature strictly between 365°F and 375°F for the best texture.
  • Serve immediately with cocktail sauce or a simple lemon aioli.

Nutrition

Find it online: https://tastetaught.com/crispy-fried-shrimp-recipe-easy-southern/