Southern-Fried Shrimp with Homemade Cocktail Sauce

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Southern-Fried Shrimp with Homemade Cocktail Sauce
Southern-Fried Shrimp with Homemade Cocktail Sauce

Southern-Fried Shrimp with Homemade Cocktail Sauce

Ladies and Gents…it doesn’t get much tastier than this:  Southern-Fried Shrimp with Homemade Cocktail Sauce.  Of course, there are many, many ways to prepare shrimp…but this, I think, tops ’em all.  So crunchy, succulent and amazingly flavorful.  Whip up a batch of homemade cocktail sauce, and you and your guests will flip over these incredible crustaceans!

First watch us make the Homemade Cocktail Sauce, then watch us make the Southern-Fried Shrimp.  Then see the recipes below!

Don’t forget to order Louisiana’s favorite hot sauce:  Crystals!!

4.0 from 1 reviews
Southern-Fried Shrimp with Homemade Cocktail Sauce
Prep time
Cook time
Total time
Southern-Fried Shrimp with Homemade Cocktail Sauce is about as delicious as they come. I love using large (or even extra large) shrimp here. The buttermilk and whole-grain batter make them extra crunchy and SO amazingly delicious!
Recipe type: Seafood
Cuisine: Seafood
Serves: 4 - 6
  • 2 dozen large, or extra large, shrimp, peeled and deveined
  • ½ teaspoon, plus 1½ tablespoons Kosher salt
  • ½ teaspoon, plus 1 tablespoon fresh ground black pepper
  • 2 cups all-purpose flour
  • 2 teaspoons of cayenne pepper
  • Oil (I typically use vegetable), for frying
  • 1 cup buttermilk, well-shaken
  • 2 teaspoons of whole-grain mustard
  • Homemade cocktail sauce
  1. Place the shrimp in a medium bowl and season with ½ teaspoon salt and ¼ teaspoon black pepper.
  2. In a separate bowl, whisk together the flour with the remaining 1½ tablespoon of salt, 1 tablespoon of pepper, and the cayenne.
  3. Heat the oil, in a heavy-duty skillet (about 3 - 4 inches deep, or your deep-fryer to 350F) - if you don't have a thermometer, test by tossing a pinch of flour onto the hot oil...if it sinks and doesn't sizzle, it's not ready. If it browns too quickly, it's too hot. You can also try a small piece of bread, using the same guide).
  4. Mix the buttermilk and mustard in a bowl, and the pour over the seasoned shrimp and combine.
  5. Working in batches, use a slotted spoon to remove the shrimp from the buttermilk and transfer to the seasoned flour.
  6. Using a separate dry spoon (or your fingers), toss to evenly coat.
  7. Carefully slip the battered shrimp into the hot oil and fry until golden brown and crisp, about 4 minutes; drain on paper towels.
  8. (Be sure not to overcrowd the fryer with too many shrimp, this lowers the temp of the oil, and the shrimp won't crisp up as nicely as they should).
  9. Serve with homemade cocktail sauce



  • Reply May 7, 2016


    I used Small shrimp that were already thawed in the fridge and I didn’t want them to go to waste. My usual M/O is pancake batter , peeled and paper towel dried shrimp and deep frying, but wanted something a little different.

  • Reply March 18, 2016


    Great recipe. My wife and daughter absolutely enjoyed it. Squirting lemon on the shrimp really brings out the flavor and spices.

    • Reply March 19, 2016


      Awesome, Bobby! So glad to hear. And I agree, lemon brightens so many dishes, including this one. Thanks so much for letting us know how it turned out! Keep coming back and stay in touch!

  • […] Deep Fried:  Southern Fried Shrimp by How to Feed A […]

  • Reply May 23, 2015


    made this tonight for my shrimp-loving husband and got a thumbs up! Served alongside your cocktail sauce it made his evening!

    • Reply May 23, 2015


      Lisa, that’s one of my favorite dishes. Wesley likes it a lot, but it’s one of my absolute favorites…I love the zing in the cocktail sauce, too. So glad you and your husband liked it! Many more recipes to come! Happy Memorial Day Weekend!

  • Reply April 29, 2015


    This looks amazing, of course! And I love your creativity so keep doing what you’re doing.

    • Reply April 30, 2015


      Thank you so much! It’s definitely one of our favorites! Come back and visit often! Best – Kris & Wesley (The Loon)

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