Southern Fried Shrimp

Few recipes capture the spirit of Southern cooking better than fried shrimp. The golden crunch of the coating, the tender juiciness of the shrimp inside, and the bold seasoning that tingles just enough on the tongue—it’s a dish that turns a simple weeknight dinner into a special occasion.

This recipe for Southern Fried Shrimp is not only delicious but also surprisingly easy to make at home. With just a few ingredients and the right equipment, you’ll have a basket of perfectly crispy shrimp that rivals your favorite seafood restaurant.

In this article, I’ll guide you step-by-step through making fried shrimp from scratch, share the essential tools that make it foolproof, and give you plenty of tips, tricks, and serving ideas to make your dish shine.

Why This Southern Fried Shrimp Recipe Works

Perfect Texture: The combination of flour and cornmeal ensures that crunch without being too heavy.

Well-Seasoned Flavor: The spice blend—paprika, garlic, onion, cayenne—balances flavor and heat perfectly.

Quick Cooking: Shrimp cook in just minutes, so you can have dinner ready fast.

Crowd Pleaser: Fried shrimp are universally loved—kids, adults, picky eaters, and seafood lovers alike.

Flexible Recipe: You can fry in a skillet, a Dutch oven, or a deep fryer. You can even adapt it for the air fryer.

Ingredients

For the Shrimp

1 pound large raw shrimp, peeled and deveined (leave tails on if you want)

1 cup buttermilk

1 teaspoon hot sauce (optional, adds a little Southern kick)

For the Coating

1 cup all-purpose flour

1 cup cornmeal (yellow or white works fine)

1 teaspoon paprika

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon cayenne pepper (adjust to taste)

1 teaspoon salt

½ teaspoon black pepper

For Frying

Vegetable oil or peanut oil (enough for at least 2 inches deep in skillet or fryer)

For Serving

Lemon wedges

Cocktail sauce, tartar sauce, or remoulade

Equipment You’ll Need 🛠️

Making perfect Southern Fried Shrimp doesn’t require a professional kitchen, but having the right tools makes it much easier.

Mixing bowls – For soaking shrimp and mixing the dry coating.

Whisk or fork – To stir together seasonings and buttermilk.

Cast-iron skillet – Ideal for frying because it holds heat evenly. A Dutch oven or deep fryer also works.

Candy/oil thermometer – Essential to keep oil temperature between 350–375°F.

Tongs or slotted spoon – For safely turning and removing shrimp from hot oil.

Baking sheet with wire rack – Lets excess oil drip off and keeps shrimp crispy.

Paper towels – For draining, if you don’t have a rack.

Plate or tray – To hold dredged shrimp before frying.

Step-by-Step Instructions

Step 1: Prepare the Shrimp

Peel and devein shrimp. Rinse them quickly under cold water, then pat completely dry.

Dry shrimp fry better because excess water can cause oil to splatter.

Step 2: Soak in Buttermilk

In a bowl, whisk buttermilk with hot sauce.

Add shrimp, making sure each one is submerged. Let them soak for 20–30 minutes.

This not only tenderizes shrimp but also helps the coating stick better.

Step 3: Mix the Coating

In another bowl, combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.

Stir well to evenly distribute spices.

Step 4: Heat the Oil

Pour enough oil into your skillet or fryer to cover shrimp at least halfway.

Heat to 350–375°F, checking with a thermometer.

Keeping oil steady is key—too low and shrimp absorb oil, too high and they burn.

Step 5: Coat the Shrimp

Remove shrimp from buttermilk, letting excess drip off.

Dredge in the flour-cornmeal mixture, pressing gently to coat.

Place coated shrimp on a tray while finishing the rest.

Step 6: Fry the Shrimp

Fry shrimp in small batches, about 2–3 minutes per side.

They’re done when golden brown and crispy. Shrimp cook fast—don’t overdo it.

Use tongs or a slotted spoon to remove them.

Step 7: Drain and Serve

Transfer shrimp to a wire rack or paper towels to drain.

Serve immediately with lemon wedges and dipping sauces.

Tips + Tricks for Success

Use fresh shrimp if possible – Frozen works, but fresh Gulf shrimp will give the most authentic flavor.

Double dredge for extra crunch – After coating once, dip back into buttermilk and then coat again.

Season the coating well – Shrimp are mild, so don’t skimp on flavor in the breading.

Fry in batches – Overcrowding cools the oil and makes soggy shrimp.

Keep them warm in the oven – Place fried shrimp on a baking sheet in a 200°F oven while you finish the rest.

Variations to Try

Spicy Shrimp: Add extra cayenne, chili powder, or Cajun seasoning.

Coconut Fried Shrimp: Swap half the cornmeal for shredded coconut.

Gluten-Free Version: Use gluten-free flour and cornmeal.

Air Fryer Version: Coat shrimp, spray lightly with oil, and cook at 400°F for 8–10 minutes.

Serving Ideas

Southern fried shrimp is versatile. Try serving it in different ways:

Classic Plate: With lemon wedges, cocktail sauce, and coleslaw.

Seafood Feast: Alongside hushpuppies, fried catfish, and French fries.

Shrimp Po’Boy: Pile shrimp into a crusty roll with lettuce, tomato, pickles, and remoulade sauce.

Party Platter: Arrange with multiple dipping sauces for a crowd.

Storage and Reheating

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Reheating: Reheat in a 350°F oven for 8–10 minutes. Avoid microwaving—it makes shrimp rubbery.

Freezer (make-ahead): Coat raw shrimp, freeze on a tray, then transfer to a bag. Fry straight from frozen, just add a minute to cook time.

Frequently Asked Questions

Q: Can I make these ahead of time?
A: Shrimp are best fresh, but you can coat them in advance and fry just before serving.

Q: Which oil is best?
A: Peanut oil gives the best flavor, but vegetable oil works too. Avoid olive oil—it burns too quickly.

Q: Can I use small shrimp?
A: Yes, but they’ll cook even faster—1–2 minutes.

Q: My shrimp got soggy. Why?
A: Oil wasn’t hot enough, or you overcrowded the pan. Keep batches small and temperature steady.

Why You’ll Love This Recipe

Southern Fried Shrimp is more than just a meal—it’s an experience. The sizzling sound of shrimp hitting hot oil, the golden crust that forms almost instantly, and the flavor-packed crunch with every bite all come together to create a true Southern comfort dish.

It’s also a flexible recipe that works for weeknights, parties, or special occasions. Plus, with just a handful of ingredients and some basic equipment, anyone can master it.

Once you try this recipe, it will become a regular on your dinner table.

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