This is one of our most popular recipes on the blog, and for good reason. It’s easy and scrumptious.
We love a fine breading for shrimp, similar to the breading for our New England-Style Crab Cakes, but there is something incredibly satisfying about the extra-crunchy batter for this Southern delight. The homemade cocktail sauce and fresh lemon wedges put this basket of deliciousness over the top! And it comes together in no time at all!
How to Make Southern-Fried Shrimp
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The Ingredients You Will Need
When you dig into this fried shrimp, you will be amazed that such a handful of ingredients will produce such amazing flavor and texture. Here’s what you’ll need to have on hand:
Shrimp – We think large shrimp, even extra-large or jumbo, work best. Go for quality. Gulf shrimp are wonderful!
Seasonings – Salt and pepper is all you need for the shrimp.
Flour – All-purpose.
Cayenne pepper – Add extra for more spice level.
Buttermilk – Well shaken.
Mustard – Whole grain, or Country-Style is recommended. Dijon will work, but not be quite as flavorful.
Oil – Vegetable or shortening, for frying.
Cocktail sauce – Homemade is best
Lemon wedges – For serving.
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 marinad=te them too long, they could begin to break down and be mushy.
Tips for Making Perfect Southern-Fried Shrimp
Marinate for Flavor and Tenderness – Soak the shrimp in the buttermilk and stone ground mustard for about 30 minutes (up to 1 hour). This not only infuses the shrimp with flavor but also helps tenderize them, resulting in a juicy and flavorful bite. Don’t marinate for over an hour.
Season According To Taste – We add just enough cayenne pepper to give the shrimp a bit of kick, but not too much. If you prefer things spicier, double the amount of cayenne. Remember the cocktail sauce has a little kick to it, too.
Maintain the Right Oil Temperature – Heat oil in a deep fryer or heavy skillet to about 350°F (175°C) before frying the shrimp. This temperature is crucial for achieving a crispy exterior without overcooking the shrimp. Fry in small batches to maintain the oil temperature.
Serve At Once – This shrimp is best fresh out of the fryer, nice and crispy. They are still good once they cool off, but they will lose some of their crispiness. The homemade cocktail sauce is essential for the best flavor.
EXPERT TIP: Be sure to allow most of the marinade to drip from the shrimp before adding to the seasoned flour. You can toss in the flour again as it becomes absorbed by the clinging marinade on the shrimp.
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 them with homemade french fries and plenty of homemade cocktail sauce and tartar sauce.
EXPERT TIP: Fry the shrimp until they are 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.
Other Fried Fish RecipesTo Try
We just love fried fish. It’s comfort food at its very best. Here is a collection of some of our favorites that we are certain you and your family will love, too!
- Classic Fish and Chips
- Fried Oyster BLT
- New England-Style Crab Cakes
- Fried Littleneck Clams and Oysters
- Best-Ever Fried Fish Sandwich
- Fried Catfish Po-Boy
- Fried Calamari with Marinara
These are all amazing in their own way, but in the meantime, are these gems calling your name?
Practically everyone loves fried shrimp, and this version is about as good as they come!
They are fun, festive, and addictively delicious!
Don’t forget to make the homemade cocktail sauce and prepare for rave reviews!
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
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 tbsp whole-grain mustard
- 1½ cups all-purpose flour
- 1 tsp 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 tsp 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 tbsp whole-grain mustard
- In a separate bowl, whisk together the flour with 1½ tsp salt, 1 tsp pepper, and the cayenne.1½ cups all-purpose flour, 1 tsp 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 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).Oil (for frying)
- Working in batches, use a slotted spoon (or your fingers) to remove the shrimp from the buttermilk and transfer it 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!
This thank you is long overdue. This is my favorite recipe and we have eaten this at least every other Friday for the past two years. We use a 20 ounce bag of shrimp and there is enough breading for that. We serve it with cole slaw and a beer. Thank you so much! Can’t wait for Friday.
Hi Michelle! We can’t even begin to tell you how happy this makes us! We are thrilled you have been enjoying the Southern shrimp recipe every other Friday!!! That is AWESOME! Thank you so so much for sharing! Stay in touch! Kris & Wesley
Delicious! I made these tonight on a whim. I didn’t expect much because all the other recipes I’ve tried have been “just ok”. This is the recipe I’ve been looking for! They were amazing! My new go too. I made two pounds and my family was searching the kitchen for more after dinner. Thank you for sharing this amazing recipe.
Hi Amy!! Woo hoo! We are so so thrilled you made the fried shrimp and you and the family loved it! That makes us so happy! Thank you so so much for sharing and for the GREAT review! That truly means so much to us! Stay in touch! xoxo Kris & Wesley
Are you using cooked or raw shrimp I looked all over and I cant find where it says it
Tyvm
Deborah
Hi Deborah! Raw shrimp. Hope this helps!
Ty, yes it does
Excellent taste, but next time I’ll reduce the amount of salt because of high blood pressure. This is a keeper.
My goodness. Soooo good. I am in prawn heaven. Thanks so much for the crispy,tasty recipe. A keeper for sure.
HI Sandra! Woo hoo!! So glad you loved the fried shrimp recipe! And love prawns!!! Thanks so much for letting us know and for the fantastic review! That means the world to us! All the best, Kris & Wesley
Made these once with many other items for a summer event and they were delicious. What would you recommend as side dishes if this was the main dish of the meal?
Hi Kendra! Thank you and we are so glad you had success with the fried shrimp! Here are some good sides that come to mind: Ultimate Mac n Cheese, Coleslaw, French Fries, Slow-Cooker Corn on the Cob, Cajun Dirty Rice. Let us know if you need any other suggestions or have any other questions. And let us know how it all turns out! All the best, Kris & Wesley
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!
You can “make” your own buttermilk by adding vinegar or lemon juice to milk. Google it for a wide range of recipes.
I bought from our local store dried buttermilk so whenever you need that 1/4 cup you just whip it up and there is no waste
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)