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.

Southern-Fried-Shrimp-recipe

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!

homemade-cocktail-sauce-recipe

First watch us make the Homemade Cocktail Sauce, then watch us make the Southern-Fried Shrimp.  

Then see the Fried Shrimp recipe below and click here to get the Cocktail Sauce recipe!

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

4.0 from 1 reviews
Southern-Fried Shrimp with Homemade Cocktail Sauce
 
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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!
Author:
Recipe type: Seafood
Cuisine: Seafood
Serves: 4 - 6
Ingredients
  • 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
Instructions
  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

 

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