Fried Shrimp with co*cktail Sauce (2024)

These golden fried shrimp are perfectly crisp on the outside, moist and tender on the inside, and totally greaseless. Plus they are easy to make, and guaranteed to be irresistible!

Serve these fried shrimp with lemon wedges and the easy-to-make co*cktail sauce recipe below for a dinner that will satisfy everyone at your table.

Essential Ingredients

Shrimp: Buy the freshest shrimp you can for this recipe. I like to use extra-large shrimp, which are usually 24 - 30 count per pound. Alos, I prefer buytin them fresh, not frozen, and wild Gulf.

Oil: What's important is to choose an oil that has a smoking point well over the frying temperature. Most deep-frying recipes call for temperatures from 350° to 365-375°F; peanut, canola, corn and safflower oils are good choices as they won't smoke or break down until they reach 425°F. I fry nearly everything at 365°F. If the oil goes above 375°, you risk burning the outside of the food before it's cooked through.

Buttermilk: Buttermilk is a key ingredient in many recipes—from pancakes to fried chicken—and for good reason. Being acidic, buttermilk not only gives baked goods a smooth tang but also lift when combined with a basic (or alkaline) ingredient such as baking soda.

Cajun seasoning: I like using a Cajun seasoning in the flour mixture, as it adds lots of great flavor easily. If you don't have it on hand, it can be made by mixing: 1 teaspoon salt, ½ teaspoon cayenne pepper, ½ teaspoon black pepper, ½ teaspoon garlic powder, ¼ teaspoon dried oregano, and ¼ teaspoon paprika.

How to make fried shrimp

1. In a large bowl, mix the buttermilk and Cajun seasoning. Add the shrimp, cover and let stand for at least 30 minutes, or up to 1 hour.

2. In a shallow pie plate or bowl add flour, salt, pepper, paprika, and garlic powder, stir until thoroughly combined

3. Add enough oil to a large Dutch oven or a heavy cast iron pan until its at least 2½ to 3 inches deep (1 to 2 quarts).Clip a deep-fry thermometer to the side of the pot, and heat oil to 365°F over medium high heat.

4. While the oil is heating, drain off excess buttermilk from the shrimp. Toss the shrimp in the flour mixture to evenly coat.Place the coasted shrimp on one of the baking sheets.(Having all the shrimp coated before you start frying allows for a quicker workflow.)

5. Fry the shrimp in batches until golden brown and cooked through, 1 to 2 minutes. Carefully remove the shrimp with a large slotted spoon or spider utensil and let the excess oil drip back into the pot.

6. Set the shrimp on the rack over the baking sheet to drain.Serve hot, with co*cktail sauce for dipping, and lemon wedges.

Recipe Tips

• To peel and devein shrimp, cut a slit on the top side of the shrimp running from the base of the tail to the end.Peel shells from shrimp, leaving the tail. Remove the black mud vein, and rinse thoroughly.

• If you don’t have buttermilk on hand, make it by mixing 2 cups of whole milk with 2 tablespoons of white vinegar.

• Foods fry best when they're surrounded by hot oil. A large amount of oil in your pot will actually help keep foods from becoming greasy, as they'll fry faster and absorb less fat. Also, the larger the quantity of oil, the easier it is to maintain the high temperatures necessary for perfect frying; the oil temperature won't be lowered much when you add the food.

• Use an accurate deep-fry thermometer and constantly monitor the heat. It's important to keep the temperature from dropping below 340°F, the point at which the foods would begin to absorb oil.

• You can make the co*cktail sauce up to 3 days ahead, keep it covered in the refrigerator and bring to room temperature before serving.

Recipe FAQs

If you’ve tried this Fried Shrimp recipe or any other recipes on our site, please leave a comment and rating below. We love hearing from you!

More recipes to try

Sign-up for The Flavor Journal Newsletter and Get a Free e-book!

Let's connect!

Be sure to FOLLOW USonFACEBOOK,INSTAGRAM andPINTEREST Many thanks!