Southern Fried Shrimps

Breaded and fried until golden brown and delicious, these Southern Fried Shrimp are tender and juicy with an incredibly crispy crust. Make the best fried shrimp for your next fish fry – you will not be disappointed. Gluten-Free instructions and recipe variations included.

The best fried shrimp batter is made with cornmeal which is what makes this recipe a southern fried shrimp.

Typically a New England-style batter would be made with a flour-based batter that uses beer as its carbonation for a beer-battered shrimp recipe which has a lighter bread coating similar to tempura shrimp which uses carbonated water, flour, and corn starch.

Variations On Fried Shrimp Batter

Panko breadcrumbs – To use panko crumbs omit the cornmeal and instead use 1 cup of all-purpose flour with 1-1/2 cups panko breadcrumbs.

Shrimp Tempura – To make a tempura batter use 1-2/3 cups all-purpose flour, 1-1/2 cups cornstarch, and 2 cups club soda. Whisk [paid link] together until smooth. Dip shrimp in the batter and fry as directed.

Beer Batter Shrimp – Mix use 1-2/3 cups all-purpose flour, 1-1/2 cups cornstarch, and 2 cups of your favorite beer. Whisk [paid link] together until smooth. Dip shrimp in the batter and fry as directed.

Egg-free – Luckily, this egg does not use egg as a binder. It gives the shrimp and eggy flavor. Use the recipe as written.

How Long To Fry Shrimp

Shrimp cook rather quickly so the optimal frying temperature of the oil should be between 350 degrees F and 375 degrees F. The shrimp will cook in just 1-2 minutes, depending on size and oil temperature.

Southern Fried Shrimp Recipe 

Breaded and fried until golden brown and crispy, these Southern Fried Shrimp are tender and juicy with an incredibly flavorful crust. Serve with your favorite dipping sauce.

Course Dinner

Cuisine American

Prep Time 25 mins

Cook Time 2 mins

Servings 4 servings

Calories 564

Ingredients:

• 2 lbs Shrimp , peeled and deveined, tails on (medium, Large, or Jumbo)

• vegetable oil for frying , about 6 cups. Canola, Vegetable, or peanut oils work best.

For the Wet Dredge

• 1/2 cup milk You may also substitute buttermilk, nut milk, water or coconut for dairy free

• 1/4 cup hot sauce , your favorite brand

For the Dry Dredge

• 2 cups all-purpose flour , for GF, use GF AP flour,

• 1/4 cup cornmeal for GF, use GF cornmeal flour,

• 2 teaspoons baking powder for GF, use GF baking powder.

• 1 tablespoon ground black pepper

• 1 tablespoon salt

Optional Dipping Sauces

• Tartar Sauce

Optional Garnishes

• 1 Lemon , cut into wedges

• parsley chopped as a garnish

Instructions:

1. Preheat oil to between 350 degrees F and 375 degrees F.

2. Line a bowl or tray with paper towels and set aside.

3. In a shallow baking dish, whisk together milk (or buttermilk) and hot sauce. In a separate shallow dish, whisk together the flour, cornmeal, baking powder, black pepper, and salt.

4. Dredge the shrimp in the dry mixture first, then into the wet mixture, and finally into the dry mixture again. Shake off any excess flour between each dredging.

5. Deep-fry in small batches being careful not overload the fryer (which drops the oil temperature resulting in oily food). Fry for about 2 minutes or until lightly golden brown.

6. Remove from oil with a slotted spoon and drain on the paper towel lined baking tray. Serve warm.

7. Store any leftovers in the refrigerator for up to 5 days. Reheat in the oven at 350 degrees F for 5-10 minutes to re-crisp outer coating.

Notes

1. You may substitute buttermilk or use 1 tablespoon of lemon juice or white vinegar to milk to make homemade buttermilk for this recipe.
2. Using a thermometer to tell when the oil is at the correct temperature for frying is key. Too cool and the food will absorb the oil.
3. Too hot and the flour will cook quickly leaving the inside undercooked.
4. The temperature of the oil will dip as food is added into the oil, especially if the pan is over-crowded.

What is the Method to fry shrimp?

Deep-fried foods don’t require any special frying machines or deep fryers. All you really need is a good, heavy bottom pot to make pan-fried shrimp. A 5-quart enameled cast-iron Dutch oven is the perfect size for small batch frying and cast iron is perfect for deep frying since it maintains the oil temperature perfectly.

What shrimp is best for Fried Shrimp?

Fresh local shrimp has great flavor but frozen or farm-raised shrimp may also be used. As far as size, it really depends on your intention. For popcorn shrimp, use small shrimp. For a stand alone main meal, I prefer large or extra-large (Jumbo) shrimp.

What is the best oil for Frying Shrimp?

Honestly, there are three to choose from canola, vegetable, or peanut oil. Canola Oil – is an incredibly versatile neutral-flavored cooking oil. It’s great for many different kinds of frying. Similar to vegetable oil in cost, it is an economical choice. Since it has a high smoke point, it can be cooled, filtered, and reused before discarding. Store used oil in an appropriately labeled bottle for up to 1 to 2 months. Before next use, uncap and smell the oil. If there is even a hint of rancidity or any type of “off” note, it’s time to toss it out.

What is the best temp for frying Shrimp?

Shrimp cook rather quickly so the optimal frying temperature of the oil should be between 350 degrees F and 375 degrees F.

How Do you store leftover fried shrimp?

Store any leftovers in an air-tight container or zip-top bag in the refrigerator for up to 5 days.

How Do you reheat fried shrimp?

Reheat in the oven at 350 degrees F for 5-10 minutes to re-crisp outer coating. The air fryer is also great for this and restores the outer coating to a nice crispiness. Set the air fryer to 350 degrees F for 5 minutes.

Can Fried Shrimp be Frozen?

Absolutely. Place cooled shrimp in an air-tight, freezer-safe container or zip-top bag for up to 3 months. Heat from frozen by preheating the oven to 400 degrees F. Arrange frozen shrimp on baking sheet. Bake 18 minutes on middle oven rack. For best results, turn shrimp over after 6 minutes.

Nutritional Info:

Serving: 8oz | Calories: 564kcal | Carbohydrates: 60g | Protein: 56g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 578mg | Sodium: 4456mg | Potassium: 583mg | Fiber: 3g | Sugar: 3g | Vitamin A: 107IU | Vitamin C: 9mg | Vitamin D: 1µg | Vitamin E: 3mg | Vitamin K: 4µg | Calcium: 502mg | Folate: 141µg | Iron: 8mg | Zinc: 5mg