Southern-Fried Shrimp with Homemade Cocktail Sauce

Name: Southern-Fried Shrimp with Homemade Cocktail Sauce
Prep time: 15 min
Cook time: 8 min
Total time: 38 min
Yield: 6 people
Ingredients: 1 lb Shrimp; salt and pepper; 1½ cup buttermilk; 2 tablespoon whole-grain mustard; 1½ cups all-purpose flour; 1 teaspoon cayenne pepper; Oil (for frying); Homemade Cocktail Sauce; Lemon wedges

User Reviews

4.9

39 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
15 mins
Total Time
38 mins
Servings
6 people
Calories
458 kcal
Cuisine
American

Southern-Fried Shrimp with Homemade Cocktail Sauce

Kaitlin Leblanc

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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!

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Ingredients

Servings

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

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Instructions

Place the shrimp in a medium bowl and season with salt and pepper (about ½ teaspoon each). Toss to coat.
Mix the buttermilk and mustard in a bowl (or large measuring cup), and then pour over the seasoned shrimp and stir to combine.
In a separate bowl, whisk together the flour with 1½ teaspoon salt, 1 teaspoon pepper, and the cayenne.
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).
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.

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
NOTE:
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 Information

Show Details

Calories 458kcal (23%) Carbohydrates 34g (11%) Protein 6g (12%) Fat 14g (22%) Saturated Fat 4g (20%) Cholesterol 5mg (2%) Sodium 258mg (11%) Potassium 111mg (3%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 316IU (6%) Vitamin C 1mg (1%) Calcium 52mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 458 kcal

% Daily Value*

Calories	458kcal	23%
Carbohydrates	34g	11%
Protein	6g	12%
Fat	14g	22%
Saturated Fat	4g	20%
Cholesterol	5mg	2%
Sodium	258mg	11%
Potassium	111mg	2%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	316IU	6%
Vitamin C	1mg	1%
Calcium	52mg	5%
Iron	2mg	11%