Southern-Fried Shrimp with Homemade Cocktail Sauce.
It just doesn’t get much tastier than this.
Of course, there are many, many ways to prepare shrimp…but this, we think, tops ’em all.
HOW TO PREPARE SOUTHERN-FRIED SHRIMP
So crunchy, succulent and amazingly flavorful.
Hey, watch us show you how easy it is to make this incredible Southern-Fried Shrimp recipe!
The buttermilk and whole grain mustard work beautifully with the seasoned flour to make the most amazing batter for the shrimp.
Not a lot of ingredients, but HUGE on taste and texture!
Each shrimpy gets a nice soaking in the buttermilk / grain mustard sauce and then a wonderful dredging through wonderfully seasoned flour. This is going to make for some incredibly crunchy on the outside and tender on the inside fried shrimp.
Here we go!
SOUTHERN-FRIED SHRIMP EXPLODES WITH FLAVOR
Now, we did tell you these gems would fry up beautifully didn’t we? They only fry for a couple minutes in hot oil, and they turn our to golden perfection.
Just look how delicious these look! And trust us, they’re just as yummy as they look!
HOMEMADE COCKTAIL SAUCE PUTS IT OVER THE TOP
This Southern-Fried Shrimp with Homemade Cocktail Sauce is one of the most popular recipes on the blog, and for good reason. This fried shrimp is good!
We promise you, this recipe delivers the taste and that all-important crunch! They are wonderful with a squirt of fresh lemon just as you bring them to the table.
And to really make it extra special, whip up a batch of Homemade Cocktail Sauce, and you and your guests will flip over these incredible crustaceans!
SOUTHERN-FRIED SHRIMP IS A CROWD-PLEASER!
This is the real deal! One of our all-time favorite ways to cook shrimp. And with the best-ever homemade cocktail sauce. Doesn’t get much better than this!
Now, go and make this incredible Southern-Fried Shrimp with Homemade Cocktail Sauce!
Southern-Fried Shrimp with Homemade Cocktail Sauce
- 2 dozen large, or extra large, shrimp peeled and deveined
- 1/2 tsp Kosher salt plus another 1 & 1/2 tbsp
- 1/2 tsp freshly ground black pepper plus 1 tbsp
- 2 cups all-purpose flour
- 2 tsp cayenne pepper
- Oil (for frying) I typically use vegetable, for frying
- 1 cup buttermilk well-shaken
- 2 tsp whole-grain mustard
- Homemade cocktail sauce
Place the shrimp in a medium bowl and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
In a separate bowl, whisk together the flour with the remaining 1 & 1/2 tablespoons of salt, 1 tablespoon of pepper, and the cayenne.
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).
Mix the buttermilk and mustard in a bowl, and the pour over the seasoned shrimp and combine.
Working in batches, use a slotted spoon to remove the shrimp from the buttermilk and transfer to the seasoned flour.
Using a separate dry spoon (or your fingers), toss to evenly coat.
Carefully slip the battered shrimp into the hot oil and fry until golden brown and crisp, about 4 minutes; drain on paper towels.
(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).
Serve with homemade cocktail sauce