📝 About This Recipe
Inspired by the coastal snacks of the American South, these bite-sized morsels are a masterclass in texture and flavor. Each tiny shrimp is marinated in a tangy, spiced buttermilk bath before being tossed in a seasoned flour coating that fries up into a shatteringly crisp golden crust. Perfectly addictive and surprisingly elegant, they offer a burst of briny sweetness that makes them the ultimate crowd-pleasing appetizer.
🥗 Ingredients
The Shrimp
- 1 pound Small Shrimp (peeled, deveined, and tails removed (61-70 count))
- 1 cup Buttermilk (full fat preferred)
- 1 tablespoon Hot Sauce (Louisiana-style)
- 1 teaspoon Garlic Powder
The Dredge
- 1.5 cups All-Purpose Flour
- 1/2 cup Cornstarch (for extra crunch)
- 1/4 cup Yellow Cornmeal (fine grind)
- 2 teaspoons Smoked Paprika
- 1 teaspoon Onion Powder
- 1/2 teaspoon Dried Oregano
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1.5 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
Frying and Garnish
- 1 quart Vegetable Oil (for deep frying)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 whole Lemon Wedges (cut into 6 wedges)
👨🍳 Instructions
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1
In a medium mixing bowl, whisk together the buttermilk, hot sauce, and garlic powder until well combined.
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2
Add the cleaned shrimp to the buttermilk mixture, ensuring every piece is fully submerged. Cover and refrigerate for at least 20 minutes (but no more than 1 hour) to tenderize the shrimp.
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3
In a large shallow dish or a heavy-duty gallon-sized zip-top bag, combine the flour, cornstarch, cornmeal, smoked paprika, onion powder, oregano, cayenne, salt, and black pepper. Shake or whisk thoroughly to distribute the spices.
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4
Pour about 2 inches of vegetable oil into a deep cast-iron skillet or a heavy-bottomed Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer.
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5
Set up a wire cooling rack over a baking sheet. This prevents the finished shrimp from getting soggy as they cool.
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6
Working in batches of 10-12, remove the shrimp from the buttermilk, allowing excess liquid to drip off, and drop them into the flour mixture.
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7
Toss the shrimp vigorously in the flour dredge until they are completely and evenly coated. Press the flour onto the shrimp slightly to ensure it sticks.
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8
Shake off any excess flour using a wide-mesh sieve or your hands, then carefully drop the shrimp into the hot oil one by one to prevent sticking.
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9
Fry the shrimp for 2 to 3 minutes, turning once with a slotted spoon, until they are a deep golden brown and floating on the surface.
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10
Use a spider skimmer or slotted spoon to remove the shrimp and transfer them immediately to the prepared wire rack.
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11
Verify the oil temperature returns to 350°F before starting the next batch. Repeat the dredging and frying process until all shrimp are cooked.
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12
While still hot, sprinkle the shrimp with a tiny extra pinch of salt and the freshly chopped parsley.
💡 Chef's Tips
Use a thermometer to maintain a consistent oil temperature; if the oil is too cold, the shrimp will be greasy, and if it's too hot, the coating will burn before the shrimp cooks. Do not overcrowd the pan, as this drops the oil temperature significantly and leads to soggy coating. For the crunchiest results, the cornstarch and cornmeal are essential—don't skip them! If you don't have buttermilk, make a quick substitute by adding 1 tablespoon of lemon juice to 1 cup of whole milk and letting it sit for 5 minutes. Ensure the shrimp are very dry before putting them into the buttermilk to help the marinade cling better.
🍽️ Serving Suggestions
Serve hot in a paper-lined basket with a side of spicy remoulade or classic cocktail sauce. Pair with a crisp, cold pilsner or a chilled glass of Sauvignon Blanc to cut through the richness. Accompany with creamy coleslaw and hushpuppies for a full Southern seafood shack experience. Toss them into toasted brioche buns with shredded lettuce and tomato for 'Popcorn Shrimp Sliders'. Serve over a bed of seasoned fries (Cajun fries work best!) for a decadent 'Shrimp and Chips'.