4.9 from 39 votes
Southern-Fried Shrimp with Homemade Cocktail Sauce
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!
Prep Time
15 mins
Cook Time
15 mins
Additional Time
15 mins
Total Time
38 mins
Servings: 6 people
Calories: 458 kcal
Cuisine:
American
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.