Southern-Fried Shrimp is irresistibly crunchy on the outside, providing a satisfying texture that perfectly contrasts with the tender, juicy shrimp within. This delicious dish is best enjoyed with a homemade tartar sauce or easy cocktail sauce, enhancing the flavors and adding a zesty kick to every bite.
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🍤 The Ingredients
The ingredients for Southern-fried shrimp may be simple and familiar, but together they create an unforgettable taste sensation that is both comforting and delicious. Find ingredient notes (including substitutions and variations) below.
🍶 Variations and Substituions
- Protein – We recommend extra-large shrimp that have been deveined. You’ll need to remove the shells and the tails. This recipe is also excellent for fried oysters or chicken tenders.
- Cream – We find that buttermilk creates a thick, crunchy breading. However, heavy cream, whole milk, or half and half can be substituted. For a texture similar to traditional fish and chips, you can use beer in place of the cream.
- Flavor enhancers – Cayenne pepper and whole grain mustard add a depth of flavor that is traditional. Increase the cayenne for extra heat. Regular yellow mustard or Dijon mustard can be substituted for the whole grain.
- Garnishes – Freshly squeezed lemon will brighten the taste of the fried shrimp, but it is optional. For a pop of color, sprinkle chopped parsley or snipped chives on the shrimp just before serving.
See the recipe card (with video) below for a full list of ingredients and measurements.
Expert Tip
You don’t need to soak the shrimp in the buttermilk for long. Just for about as long as it brings the oil to temperature. If you marinate them too long, they could begin to break down and be mushy.
👩🏼🍳 How To Make Southern-Fried Shrimp
- Step 1: Place the shrimp in a bowl and toss them with salt and pepper.
- Step 2: Pour the buttermilk over the shrimp and toss to coat.
- Step 3: Let excess buttermilk drip from the shrimp and then toss in the seasoned flour.
- Step 4: Fry in hot oil until golden.
- Step 5: Carefully remove from the oil when crispy and drain on paper towels.
- Step 6: Serve at once with homemade cocktail sauce!
🍽️ How To Serve
- We love to serve them how they do in fried fish shacks all around the country: In plastic food baskets lined with checkered wax paper!
- These make a wonderful appetizer before the main course, or as an appetizer at a party or gathering of friends.
- To make it a spectacular meal, serve with homemade French fries and plenty of homemade cocktail sauce and tartar sauce.
Expert Tip
Fry the shrimp until they are a deep golden color. They only take about 4 minutes. Be sure not to overcrowd the pan and allow the oil to get back to frying temperature (350°F) before frying the next batch.
🙋🏽♂️ Frequently Asked Questions
We don’t recommend frying the shrimp in advance because they will lose their crunchy exterior after about 30 to 45 minutes. You can batter them several hours before frying (refrigerated). Remember, they only take a few minutes to fry up perfectly.
The bigger the better. Go with extra-large, or even colossal. You can use smaller shrimp, but don’t make them overly coated with the batter, because you don’t want the batter to overpower the shrimp.
No. Be sure to look for clean, fresh fish, preferably not frozen, if possible. Frozen is fine (and common), just go with a quality brand from Wild Fork or Waterfront.
🔥 Other Fried Fish Recipes
Ready to make the best fried shrimp this side of New Orleans? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Southern-Fried Shrimp with Homemade Cocktail Sauce
Video
Equipment
- Sturdy skillet for frying
- Metal spider or slotted spoon
Ingredients
- 1 lb shrimp large, or extra-large, peeled and deveined
- Salt and pepper
- 1½ cup buttermilk well-shaken
- 2 tablespoon whole-grain mustard
- 1½ cups all-purpose flour
- 1 teaspoon cayenne pepper
- Oil (for frying) I typically use vegetable, for frying
- Homemade cocktail sauce for serving
- Lemon wedges for serving
Instructions
- Place the shrimp in a medium bowl and season with salt and pepper (about ½ teaspoon each). Toss to coat.1 lb shrimp, Salt and pepper
- Mix the buttermilk and mustard in a bowl (or large measuring cup), and then pour over the seasoned shrimp and stir to combine.1½ cup buttermilk, 2 tablespoon whole-grain mustard
- In a separate bowl, whisk together the flour with 1½ teaspoon salt, 1 teaspoon pepper, and the cayenne.1½ cups all-purpose flour, 1 teaspoon cayenne pepper
- Heat the oil in a heavy-duty skillet (about 3 – 4 inches deep, or your deep-fryer to 350°F) – if you don't have a thermometer, test by tossing a pinch of flour into 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).Oil (for frying)
- Working in batches, use a slotted spoon (or your fingers) to remove the shrimp from the buttermilk and transfer them to the seasoned flour. 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. Do this in batches. Don't overcrowd the pan and let the oil get back to 350°F before frying the next batch.
- Serve at once with cocktail sauce and lemon wedeges.Homemade cocktail sauce, Lemon wedges
Notes
Nutrition
POST UPDATE: This post was originally published in February 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in October, 2024!
Sue says
I’m getting ready to try this recipe tomorrow but I was puzzled by the recipe. It says it makes 6 servings and uses 1 dozen shrimp. That’s only 2 shrimp per person. So I watched the video. I think the recipe should be 1 pound of shrimp like you use in the video.
Kris Longwell says
Hi Sue! Sorry for the delayed reply! You are correct! It should be 1 lb of shrimp! We hope you had success with the recipe! Please let us know! and thank you for the heads up! We appreciate that so very much! Best, Kris & Wesley
Sue says
The shrimp were very flavorful. Just enough crispy batter so you could taste the shrimp. I will definitely make this recipe again. And I did use 1 lb of shrimp. Hope your correction helps others.
Kris Longwell says
Fantastic! Thank you so so much for letting us know!!! Have a GREAT weekend!
Gina says
Can I air fry?
Kris Longwell says
Hi Gina, we’ve not tried to air fry these, but my hunch is they wouldn’t do great in an air fryer. The batter (though dredged in flour) is still quite wet, and we’ve never had success with any type of wet(ish) batter in our air fryer! You could bake them and they should crisp up! Hope this helps! Let us know if you make the shrimp and how they turn out! Best, Kris & Wesley
Lisa says
Incredibly good. We made a shrimp hoogie with this recipe using their homemade garlic rosemary aoli!
Kris Longwell says
Hi Lisa! YUM!!!! Shrimp hoagie with the garlic rosemary aioli sounds heavenly! Thank you so so much for sharing and for the wonderful review. That means so much to us! Please stay in touch! Best, Kris & Wesley