Southern-Fried Shrimp with Homemade Cocktail Sauce
Servings: 6 people
Calories: 458kcal
Southern-Fried Shrimp with Homemade Cocktail Sauce is about as delicious as they come. We love using large (or even extra-large) shrimp here. The buttermilk and whole-grain mustard batter make them extra crunchy and SO amazingly delicious!
Print Recipe
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 tbsp 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 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 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
Video
Notes
NOTE: Watch the video near the top of the recipe for visual guidance.
Don't let the shrimp marinate in the buttermilk mustard for more than 1 hour.
These are best served piping hot, but are still delicious after they've cooled down. They can be reheated in a low-temp oven (275°F) until heated through and somewhat crispy (they will lose the crispiness after a few hours).
Leftovers can be kept in an air-tight container in the fridge for a couple of days.
Nutrition
Calories: 458kcal | Carbohydrates: 34g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 258mg | Potassium: 111mg | Fiber: 1g | Sugar: 2g | Vitamin A: 316IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg