Crispy Southern Fried Shrimp

Fried shrimp is crispy, golden, and absolutely irresistible comfort food! With a simple buttermilk marinade and perfectly seasoned flour coating, you’ll get restaurant quality shrimp right in your own kitchen. This recipe uses everyday ingredients like buttermilk, flour, and basic spices to create the crunchiest, most flavorful shrimp you’ve ever tasted.

Love More Shrimp Recipes? Try My Easy Blackened Shrimp or this Salt and Pepper Shrimp next.

Why You’ll Love This Recipe

Golden, crispy, and irresistibly crunchy, this Fried Shrimp is a classic favorite that never goes out of style. Juicy shrimp are coated in a perfectly seasoned batter and fried until light and crisp on the outside, tender on the inside. Easy to make and always a hit, it’s the perfect appetizer or main dish for any seafood lover.

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Ingredient List

Shrimp & Breading:

• 1½ pounds (≈680 g) large raw shrimp, peeled and deveined (tails on or off, your preference)
• 1 cup buttermilk
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon onion powder
• ½ teaspoon cayenne pepper (optional, for heat)
• Oil for frying (vegetable, canola, or peanut)

Optional Dipping Sauce:

• ½ cup mayonnaise
• 2 tablespoons ketchup or barbecue sauce
• 1 tablespoon lemon juice
• 1 teaspoon hot sauce (optional)
• Pinch of paprika or garlic powder

Friendly Notes: No buttermilk? Mix 1 cup regular milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes. For a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free flour blend or cornmeal for extra crunch!

Why These Ingredients Work

The buttermilk is your secret weapon here—its acidity tenderizes the shrimp while adding a subtle tang, and it creates the perfect sticky base for the breading to cling to.

The flour coating gives you that satisfying crunch, while the blend of garlic powder, paprika, and black pepper adds layers of savory, slightly smoky flavor without overwhelming the delicate sweetness of the shrimp.

The cayenne pepper is optional, but if you like a little kick, it wakes everything up! And that oil temperature? It’s what makes the difference between soggy and spectacularly crispy.

Essential Tools and Equipment

• Large mixing bowl (for the buttermilk marinade)
• Shallow dish or pie plate (for the seasoned flour)
• Deep skillet or Dutch oven (for frying)
• Cooking thermometer (to monitor oil temperature)
• Slotted spoon or tongs (for safe removal)
• Paper towels and a cooling rack or plate (for draining)
• Small bowl (if making the dipping sauce)

How To Make Crispy Fried Shrimp

Step 1: Prep the Shrimp

Pat the shrimp completely dry with paper towels—this is important! Any excess moisture will prevent the breading from sticking properly. Place the shrimp in a large bowl and pour the buttermilk over them. Toss gently to coat every piece. Let them marinate for 10–15 minutes while you get everything else ready. This short soak makes such a difference!

Step 2: Make the Breading

In a shallow dish or pie plate, combine the flour, salt, black pepper, garlic powder, paprika, onion powder, and cayenne pepper if you’re using it. Stir everything together really well so the spices are evenly distributed throughout the flour. You want every bite to be perfectly seasoned!

Step 3: Heat the Oil

Pour enough oil into your deep skillet or Dutch oven so it’s about 2–3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, drop a tiny pinch of flour into the oil—if it sizzles immediately, you’re ready to go! This temperature is crucial—it’s the sweet spot for crispy, not greasy shrimp.

Step 4: Bread the Shrimp

Working with a few shrimp at a time, lift them from the buttermilk and let the excess drip off. Drop them into the seasoned flour and press gently, making sure the flour sticks to all sides. Give them a little shake to remove any loose flour, then place them on a tray or plate. Don’t stack them or they’ll stick together!

Step 5: Fry to Golden Perfection

Carefully place the breaded shrimp into the hot oil—don’t crowd the pan or the temperature will drop and your shrimp will get soggy. Fry in batches for about 2–3 minutes, turning once halfway through, until they’re golden brown and gorgeous. Use a slotted spoon or tongs to transfer the cooked shrimp to a paper-towel-lined plate to drain. That first bite? Pure magic.

Step 6: Make the Optional Dipping Sauce

While the shrimp are draining, whip up this quick sauce. In a small bowl, mix together the mayonnaise, ketchup or barbecue sauce, lemon juice, hot sauce if you like a kick, and a pinch of paprika or garlic powder. Stir until smooth and creamy. This tangy, slightly spicy sauce is the perfect complement to the crispy shrimp!

You Must Know

The oil temperature is EVERYTHING. If it’s too cool, your shrimp will absorb oil and turn out greasy. If it’s too hot, they’ll brown on the outside before cooking through. Keep that thermometer handy and adjust the heat as needed between batches. Trust me on this one—it makes all the difference between good fried shrimp and absolutely incredible fried shrimp.

Personal Secret: I always season my shrimp with a little extra pinch of salt right as they come out of the oil while they’re still glistening hot. That final touch of seasoning on the crispy exterior is what takes these from delicious to unforgettable!

Pro Tips & Cooking Hacks

• Don’t skip the buttermilk soak—it’s what makes the shrimp tender and helps the breading stick like glue.
• Pat the shrimp DRY before the buttermilk bath. Wet shrimp means watery buttermilk, which means soggy breading.
• Work in small batches. I know it’s tempting to fry everything at once, but crowding drops the oil temperature and you’ll end up with limp, greasy shrimp instead of crispy golden ones.
• Skim the oil between batches to remove any floating bits of breading that can burn and make your oil taste bitter.
• Use a cooling rack instead of paper towels if you have one—it keeps the bottoms crispy while excess oil drips away.
• Season generously! That flour mixture is your flavor base, so don’t be shy with the spices.

Flavor Variations & Suggestions

• Cajun Style: Add 1–2 teaspoons of Cajun seasoning to the flour mixture for a Louisiana-style kick.
• Lemon Pepper: Replace the regular black pepper with lemon pepper seasoning and add extra lemon zest to the breading.
• Coconut Crusted: Mix ½ cup shredded coconut into the flour for a tropical twist that’s absolutely divine.
• Extra Spicy: Double the cayenne and add a dash of hot sauce to the buttermilk marinade.
• Herb Garden: Mix in fresh chopped parsley, dill, or thyme to the flour for a fresh, herby flavor.
• Asian-Inspired: Add ginger powder and a touch of sesame oil to the buttermilk, and serve with sweet chili sauce.

Make-Ahead Options

Breading Prep: You can bread the shrimp up to 2 hours ahead. Arrange them in a single layer on a baking sheet, cover with plastic wrap, and refrigerate until you’re ready to fry.

Freezing Uncooked: Bread the shrimp completely, then freeze them in a single layer on a baking sheet. Once frozen solid, transfer to a freezer bag for up to 2 months. Fry directly from frozen, adding just 1–2 extra minutes to the cooking time.

Dipping Sauce: Make the sauce up to 3 days ahead and store it covered in the refrigerator. The flavors actually get better as they meld together!

Recipe Notes & Baker’s Tips

• Shrimp Size Matters: Large shrimp (21–25 count per pound) work best for this recipe. Smaller shrimp cook so quickly they can overcook, while jumbo shrimp may need an extra minute in the oil.
• Fresh vs. Frozen: Both work great! If using frozen, thaw completely in the refrigerator overnight and pat extra dry before starting.
• Tails On or Off? It’s purely personal preference. Tails on looks prettier and gives you a handle for dipping, but tails off makes eating easier.
• That Paprika Glow: The paprika isn’t just for flavor—it gives the shrimp that beautiful golden-red color that makes them look so appetizing.

Serving Suggestions

Serve these beauties hot and fresh with classic Southern sides like creamy coleslaw, crispy French fries, or buttery cornbread. Add some hush puppies if you’re really going for that fish shack vibe! Don’t forget the lemon wedges for squeezing—that bright citrus cuts through the richness perfectly.

For dipping, offer tartar sauce, remoulade, cocktail sauce, or that quick mayo-based sauce from the recipe. I also love setting out hot sauce for people who like extra heat. And here’s a fun idea: serve them in paper-lined baskets with plenty of napkins for a casual, beachy feel that makes any weeknight feel like a celebration!

How to Store Your Fried Shrimp

Room Temperature: Fried shrimp are best enjoyed hot and fresh, but they’ll stay good at room temperature for about 2 hours—perfect for a party spread!

Refrigerator: Store cooled fried shrimp in an airtight container in the refrigerator for up to 2 days. I’ll be honest though—they lose some of their crispiness when chilled.

Reheating: To bring back that crunch, spread the shrimp on a baking sheet and bake at 425°F (220°C) for 8–10 minutes. The oven works so much better than the microwave, which just makes them rubbery.

Freezer: You can freeze cooked fried shrimp for up to 1 month in a freezer-safe container, though the texture won’t be quite the same. Better yet, freeze them breaded but uncooked (see Make-Ahead section) and fry fresh when you’re ready!

Allergy Information

Common Allergens:

• Shellfish (shrimp)
• Dairy (buttermilk)
• Gluten (all-purpose flour)
• Eggs (if your dipping sauce variations include them)

Substitutions:

• Dairy-Free: Replace buttermilk with unsweetened almond milk or coconut milk mixed with 1 tablespoon lemon juice or vinegar.
• Gluten-Free: Use a 1:1 gluten-free flour blend, rice flour, or cornmeal. Cornmeal gives an extra-crunchy texture that’s amazing!
• Nut-Free: Use vegetable or canola oil instead of peanut oil for frying.

Always check that your ingredients are processed in allergen-free facilities if you have severe allergies.

Questions I Get Asked A Lot

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure you thaw them completely in the refrigerator overnight (or under cold running water for a quick thaw). The key is to pat them REALLY dry with paper towels before the buttermilk bath, since frozen shrimp tend to hold more water. Extra moisture is the enemy of crispy breading!

My breading keeps falling off in the oil—what am I doing wrong?

This usually happens when the shrimp are too wet or you’re not pressing the flour firmly enough onto the shrimp. Make sure you pat the shrimp dry before the buttermilk, let excess buttermilk drip off before flouring, and really press that flour coating on. Also, let the breaded shrimp rest for 5 minutes before frying—this helps the coating set!

Can I bake these instead of frying?

You can! Arrange the breaded shrimp on a greased baking sheet, spray them lightly with cooking oil, and bake at 425°F (220°C) for 10–12 minutes, flipping halfway through. They won’t be quite as crispy as fried, but they’re still delicious and much lighter.

How do I know when the shrimp are cooked through?

Shrimp cook super fast—they’re done when they turn pink and opaque and the breading is golden brown. At 350°F, this takes just 2–3 minutes. Overcooked shrimp get rubbery, so watch them carefully! If you’re nervous, cut one open to check—the inside should be white and opaque, not translucent.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear about your crispy creations—and if you added your own special twist, tell me about it!