📝 About This Recipe
This recipe delivers the ultimate coastal experience: jumbo shrimp encased in a shatteringly crisp, seasoned crust that yields to succulent, sweet meat. By using a double-dredge method and a seasoned buttermilk soak, we ensure a deep golden hue and a complex flavor profile that rivals the finest seaside shacks. It is the perfect balance of Southern comfort and elevated seafood technique, designed to be the star of any gathering.
🥗 Ingredients
The Shrimp & Marinade
- 1.5 pounds Jumbo Shrimp (peeled and deveined, tails left on)
- 1 cup Buttermilk (full fat preferred)
- 1 tablespoon Hot Sauce (Louisiana-style)
- 1 teaspoon Garlic Powder
The Crispy Coating
- 1.5 cups All-Purpose Flour
- 1/2 cup Yellow Cornmeal (fine ground for extra crunch)
- 1 tablespoon Old Bay Seasoning
- 1 teaspoon Smoked Paprika
- 1/4 teaspoon Cayenne Pepper (optional for heat)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
For Frying & Garnish
- 1 quart Vegetable Oil (for deep frying)
- 2 tablespoons Fresh Parsley (finely chopped)
- 4-6 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Pat the peeled and deveined shrimp completely dry with paper towels. Removing excess moisture is the secret to a coating that sticks.
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2
In a medium bowl, whisk together the buttermilk, hot sauce, and garlic powder. Add the shrimp to the mixture, ensuring they are fully submerged, and let them marinate for 15-20 minutes in the refrigerator.
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3
In a shallow dish or large heavy-duty freezer bag, combine the flour, cornmeal, Old Bay, smoked paprika, cayenne, salt, and black pepper. Whisk or shake well to distribute the spices evenly.
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4
Fill a Dutch oven or a heavy-bottomed deep skillet with about 2-3 inches of vegetable oil. Heat the oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer.
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5
Working in small batches of 5-6, remove the shrimp from the buttermilk, allowing excess liquid to drip off.
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6
Dredge the shrimp in the flour mixture, pressing down firmly to ensure the coating adheres to every nook and cranny. Shake off the excess flour gently.
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7
Carefully lower the shrimp into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and result in greasy shrimp.
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8
Fry the shrimp for 2 to 3 minutes, turning once, until they are a deep golden brown and the tails are curled and crispy.
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9
Use a slotted spoon or spider strainer to remove the shrimp and place them on a wire cooling rack set over a baking sheet. This allows air to circulate and prevents the bottom from getting soggy.
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10
Immediately sprinkle the hot shrimp with a tiny pinch of extra salt while the oil is still wet on the surface.
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11
Allow the oil temperature to return to 350°F (175°C) before starting the next batch.
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12
Once all shrimp are fried, garnish with freshly chopped parsley and serve immediately with lemon wedges.
💡 Chef's Tips
Always use a thermometer to maintain a steady 350°F; if the oil is too cold, the shrimp will be oily, and if too hot, the coating will burn before the shrimp cooks. For an even crunchier crust, try a 'double dredge' by dipping the floured shrimp back into the buttermilk and then back into the flour once more. If you don't have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice to 1 cup of whole milk and letting it sit for 5 minutes. Avoid using pre-cooked shrimp; they will become rubbery and tough when fried. Don't discard the tails! They act as a natural 'handle' for dipping and become delightfully crunchy when fried.
🍽️ Serving Suggestions
Serve with a side of zesty Cajun remoulade or a classic spicy cocktail sauce for dipping. Pair with a crisp, cold Coleslaw and hushpuppies for a traditional Southern fish-fry feel. Stuff these crispy shrimp into a toasted baguette with shredded lettuce and tomato to create a world-class Po' Boy sandwich. Accompany with a chilled glass of Sauvignon Blanc or a light, citrusy craft pilsner to cut through the richness. Serve over a bed of seasoned French fries (Shrimp Basket style) for a crowd-pleasing appetizer.