📝 About This Recipe
Transport yourself to the sun-drenched boardwalks of the Gulf Coast with this quintessential seafood fast-food staple. Our recipe features jumbo shrimp enveloped in a seasoned, double-dredge cornmeal crust that delivers an explosive crunch without masking the sweet, delicate flavor of the sea. Served alongside hand-cut fries and a zesty house-made remoulade, this basket is the ultimate celebration of crispy, golden perfection.
🥗 Ingredients
The Shrimp
- 1.5 pounds Jumbo Shrimp (peeled, deveined, tail-on)
- 1 cup Buttermilk (full fat preferred)
- 1 tablespoon Hot Sauce (Louisiana-style)
The Breading
- 1 cup All-Purpose Flour
- 1/2 cup Yellow Cornmeal (fine grind)
- 2 teaspoons Old Bay Seasoning
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika
- 1/4 teaspoon Cayenne Pepper (optional for heat)
Zesty Remoulade Sauce
- 1/2 cup Mayonnaise
- 1 tablespoon Dijon Mustard
- 1 tablespoon Capers (drained and minced)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Fresh Parsley (finely chopped)
Frying & Garnish
- 1 quart Vegetable Oil (for deep frying)
- 4 pieces Lemon Wedges (for serving)
- 1 pinch Sea Salt (for finishing)
👨🍳 Instructions
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1
In a medium bowl, whisk together the buttermilk and hot sauce. Submerge the cleaned shrimp in the mixture and let them marinate in the refrigerator for 20 minutes to tenderize.
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2
While the shrimp marinate, prepare the remoulade by combining mayonnaise, Dijon, minced capers, lemon juice, and parsley in a small bowl. Chill until ready to serve.
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3
In a shallow dish or large heavy-duty freezer bag, whisk together the flour, cornmeal, Old Bay, garlic powder, smoked paprika, and cayenne pepper.
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4
Fill a large Dutch oven or deep fryer with vegetable oil to a depth of 3 inches. Heat the oil to 375°F (190°C). Use a deep-fry thermometer to ensure accuracy.
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5
Remove a handful of shrimp from the buttermilk, letting the excess drip off, and toss them into the seasoned flour mixture.
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6
Shake the shrimp in the breading until thoroughly coated. Press the flour firmly onto each shrimp to ensure the coating sticks during frying.
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7
Place the breaded shrimp on a wire rack for 5 minutes before frying; this helps the crust set so it doesn't fall off in the oil.
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8
Carefully drop the shrimp into the hot oil in batches of 6-8 to avoid crowding, which drops the oil temperature and leads to greasiness.
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9
Fry the shrimp for 2-3 minutes, turning once, until they are golden brown on the outside and opaque/C-shaped on the inside.
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10
Use a slotted spoon or spider skimmer to remove the shrimp and place them on a paper towel-lined plate or a clean wire rack.
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11
Immediately sprinkle the hot shrimp with a pinch of sea salt while the oil is still wet on the surface.
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12
Repeat the process with the remaining shrimp, ensuring the oil returns to 375°F between each batch.
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13
Line four serving baskets with parchment paper or newspaper-style liners for an authentic fast-food aesthetic.
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14
Divide the shrimp evenly among the baskets, garnish with lemon wedges, and serve immediately with a side of the chilled remoulade.
💡 Chef's Tips
Always use a thermometer; if the oil is too cold, the shrimp will be greasy, and if it's too hot, the breading will burn before the shrimp cooks. Don't overcook the shrimp—they are done when they curl into a 'C' shape; an 'O' shape means they are overdone and rubbery. For an extra-thick crunch, you can do a double-dredge by dipping the floured shrimp back into the buttermilk and then into the flour again. If you don't have buttermilk, make a quick substitute by adding 1 tablespoon of lemon juice to 1 cup of regular milk and letting it sit for 5 minutes. Ensure the shrimp are very dry before the initial buttermilk soak to prevent the breading from becoming gummy.
🍽️ Serving Suggestions
Serve with a side of hot, salted crinkle-cut fries or thick-cut potato wedges. A cold, creamy coleslaw provides the perfect acidic crunch to cut through the richness of the fried seafood. Pair with a crisp Lager or a chilled Sparkling Cider to complement the savory spices. Add a small ramekin of cocktail sauce for those who prefer a tomato-based kick alongside the remoulade. Freshly steamed corn on the cob seasoned with butter and lime makes for a complete 'low country' feel.