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!
Michelle says
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.
Kris Longwell says
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
Amy says
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.
Kris Longwell says
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
Deborah Leighton says
Are you using cooked or raw shrimp I looked all over and I cant find where it says it
Tyvm
Deborah
Kris Longwell says
Hi Deborah! Raw shrimp. Hope this helps!
Deborah Leighton says
Ty, yes it does
Basia says
Excellent taste, but next time I’ll reduce the amount of salt because of high blood pressure. This is a keeper.
Sandra Duke says
My goodness. Soooo good. I am in prawn heaven. Thanks so much for the crispy,tasty recipe. A keeper for sure.
Kris Longwell says
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
Kendra says
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?
Kris Longwell says
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
Sue says
Do you know if this could be done in an air fryer? Thank you!
krislongwell says
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
Angie says
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.
krislongwell says
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
click here says
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.
Filomena says
What can I use instead of mustard…my husband absolutely dislikes mustard
krislongwell says
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
Clare says
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!
Ms. J says
Does it have to be buttermilk,will regular milk be sufficient?
krislongwell says
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
Ms. J says
Ok,thank you! I’m in the process of making it now.
Alice says
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!
Liz says
You can “make” your own buttermilk by adding vinegar or lemon juice to milk. Google it for a wide range of recipes.
Deborah Leighton says
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
ufabet says
This looks so tasty. I love shrimp! Got to try your recipe this weekend. Thanks!
krislongwell says
It’s super yummy! Let us know how it turns out!! Thank you!!
Calvin says
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.
Bobby says
Great recipe. My wife and daughter absolutely enjoyed it. Squirting lemon on the shrimp really brings out the flavor and spices.
krislongwell says
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!
Lisa says
made this tonight for my shrimp-loving husband and got a thumbs up! Served alongside your cocktail sauce it made his evening!
krislongwell says
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!
SBO says
This looks amazing, of course! And I love your creativity so keep doing what you’re doing.
krislongwell says
Thank you so much! It’s definitely one of our favorites! Come back and visit often! Best – Kris & Wesley (The Loon)