Description
This easy fried shrimp recipe delivers restaurant-quality results at home with a simple buttermilk marinade and perfectly seasoned breading. Large shrimp are soaked in tangy buttermilk, coated in a flavorful flour mixture with garlic powder, paprika, and optional cayenne, then fried to golden perfection. Crispy on the outside, tender on the inside, and ready in under 30 minutes.
Ingredients
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
Instructions
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!
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!
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.
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!
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.
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!
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Southern American