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!
Mmmmmmm
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
Ingredients
- 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
Instructions
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Place the shrimp in a medium bowl and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
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In a separate bowl, whisk together the flour with the remaining 1 & 1/2 tablespoons of salt, 1 tablespoon of pepper, and the cayenne.
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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).
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Mix the buttermilk and mustard in a bowl, and the pour over the seasoned shrimp and combine.
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Working in batches, use a slotted spoon to remove the shrimp from the buttermilk and transfer to the seasoned flour.
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Using a separate dry spoon (or your fingers), toss to evenly coat.
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Carefully slip the battered shrimp into the hot oil and fry until golden brown and crisp, about 4 minutes; drain on paper towels.
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(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).
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Serve with homemade cocktail sauce
Recipe Video
Do you know if this could be done in an air fryer? Thank you!
Hi Sue! As much as we love cooking with our air fryer, we have found that wet batter recipes don’t cook as well. They don’t get quite as crisp. But, honestly, I haven’t tried this recipe in our air fryer. We have to do some testing on this, and get back to you with our results. You’ve got our interest piqued!! Best, Kris & Wesley
Oh My!!!! This is the absolute best fried shrimp recipe ever!!! Only one problem……..you will want to eat them all. Very easy to make.
Thank you, Angie!! We agree…it’s very difficult to not eat them all in one short sitting! Thank you for letting us know!! All the best, Kris & Wesley
Bex is Hoosier girl, wifey to Scott, aunt to 7 handsome guys and 2 gorgeous gals, popcorn eater, makeup lover, and target shopper by day. She has a passion for frugally creating pretty things from the inside out and sharing those with others. When she sees a recipe, she instantly wants to know how to make it healthier … unless it’s cake or popcorn then she just wants to eat it. And when she sees a neglected piece of furniture or décor she instantly wants to show it some love and make it as pretty as it used to be. Bex blogs over at Butcher’s Niche about all things cooking, crafting, fashion, beauty, and life.
What can I use instead of mustard…my husband absolutely dislikes mustard
Hi Filomena, so sorry for the delayed response. We have been in the midst of moving for the past couple weeks, so things have been crazy! Actually, you could just leave the mustard out completely and it will still be delicious. Hope this helps and let us know if you give it a try. This is one of our all-time favorite dishes! Best, Kris & Wesely
I used Asiago and Cracked Peppercorn dressing (same amount as the mustard) and it was delicious, this recipe is amazing first time I have gotten a wonderful coating and crisp to my breading!
Does it have to be buttermilk,will regular milk be sufficient?
Hi there! Milk will give you a nice batter for the shrimp, for sure. But the buttermilk gives a thicker batter, which in the end gives more of that notorious crunch. Plus, we think the buttermilk really adds a wonderful taste to the overall dish. But, if you prefer milk, it will absolutely work! We’d suggest whole milk, if possible. Let us know if you make it and how it turns out and what you think. This is one of our all-time favorites! Best, Kris & Wesley
Ok,thank you! I’m in the process of making it now.
I avoided buttermilk cause I couldn’t buy it in smaller amounts! Things don’t taste as good. Found out you can freeze it. I froze it in a silicone ice cube tray then put them in a baggie. It made about a 1/4 cup block. Defrost and whip it back together (cause it separates a little) and it works great! Love the taste difference!
This looks so tasty. I love shrimp! Got to try your recipe this weekend. Thanks!
It’s super yummy! Let us know how it turns out!! Thank you!!
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.
Great recipe. My wife and daughter absolutely enjoyed it. Squirting lemon on the shrimp really brings out the flavor and spices.
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!
made this tonight for my shrimp-loving husband and got a thumbs up! Served alongside your cocktail sauce it made his evening!
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!
This looks amazing, of course! And I love your creativity so keep doing what you’re doing.
Thank you so much! It’s definitely one of our favorites! Come back and visit often! Best – Kris & Wesley (The Loon)