Description
This Crispy Fried Shrimp recipe delivers restaurant-quality, perfectly golden and crunchy shrimp that are juicy on the inside. Marinated in buttermilk and hot sauce then coated in a flavorful flour and cornstarch blend, these shrimp make a delicious appetizer or main course served with lemon wedges and your favorite dipping sauce.
Ingredients
Scale
Shrimp Marinade
- 1 pound large shrimp, peeled and deveined, tails on
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
Coating
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Frying
- Vegetable oil, for frying (about 2-3 inches deep)
Serving
- Lemon wedges
- Dipping sauce such as cocktail sauce, spicy mayo, or tartar sauce (optional)
Instructions
- Marinate the shrimp: In a medium bowl, combine the buttermilk and hot sauce, if using. Add the shrimp and toss to coat evenly. Cover and refrigerate for 15 to 30 minutes to allow flavors to infuse and tenderize the shrimp.
- Prepare the coating: In a shallow dish, whisk together flour, cornstarch, garlic powder, paprika, salt, and black pepper to create a flavorful, crispy coating mix.
- Coat the shrimp: Remove shrimp from the buttermilk marinade, letting excess drip off. Dredge each shrimp in the flour mixture, pressing gently to ensure it sticks well. Shake off any excess flour for an even, light coating.
- Heat the oil: Pour 2 to 3 inches of vegetable oil into a deep skillet or saucepan and heat over medium-high until it reaches 350°F (175°C). Use a thermometer for accuracy to achieve crispiness without greasiness.
- Fry the shrimp: Working in batches to avoid overcrowding, carefully add the coated shrimp to the hot oil. Fry for 2 to 3 minutes until golden brown and crisp on the outside and cooked through inside.
- Drain and keep warm: Use a slotted spoon to remove fried shrimp and transfer to a paper towel-lined plate or wire rack placed in a warm oven (200°F) to drain excess oil and keep crispy while cooking remaining batches.
- Serve: Serve the piping hot crispy shrimp immediately with lemon wedges and your choice of dipping sauces like classic cocktail sauce, tangy tartar sauce, or spicy mayo for dipping.
Notes
- To maintain maximum crunchiness, place fried shrimp on a wire rack in a warm oven (200°F) as you fry the remaining batches instead of stacking them on paper towels.
- For extra crispy shrimp, double-dip by dipping the shrimp back into the buttermilk and flour mixture before frying the second time.
- Monitor oil temperature closely for even frying and to avoid greasy shrimp.
- Serve shrimp immediately for best texture, as they are best enjoyed hot.
