Southern-Style Fried Shrimp
User Reviews
4.9
14 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
6 mins
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Total Time
26 mins
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Servings
10 servings
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Calories
276 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Southern-Style Fried Shrimp
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These Southern-Style Fried Shrimp are so juicy and tender, with the crispiest crust.
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Ingredients
- 2 lbs. raw Shrimp medium size, roughly 40-50 count/lb, peeled and deveined, tails removed
- 1/2 tsp black pepper
- 1/2 tsp Seafood Seasoning like Old Bay
- peanut oil canola or vegetable oil are good substitutes, for frying
Dry Breading
- 2 1/2 cups all-purpose flour
- 1/2 cup cornmeal finely ground, yellow
- 3 1/2 tsp baking powder
- 2 1/2 tsp Seafood Seasoning like Old Bay
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp cumin ground
Wet Breading
- 2 large egg
- 1 1/2 cups buttermilk
Instructions
Prepare to fry
- Add several inches of oil to a large heavy bottomed pot, like a dutch oven, and heat over MED heat until it reaches 350°F.
- Line a rimmed baking sheet with wax paper, then set aside. Line another rimmed baking sheet with paper towels and top with a wire cooling rack. Set aside.
- In a shallow mixing bowl, add flour, baking powder, salt, cornmeal, 2 1/2 tsp seafood seasoning, garlic powder, onion powder, smoked paprika, and cumin and whisk together.
- In another shallow mixing bowl, add eggs and whisk, then whisk in buttermilk.
Bread Shrimp
- Pat shrimp dry and season with 1/2 tsp seafood seasoning and black pepper and set aside.
- Bread shrimp, one at a time, by adding to the flour mixture, then turning to coat all sides.
- Next, add the shrimp to the egg/buttermilk mixture, turning to coat all sides and letting the excess drip off.
- Next add the shrimp back to the flour mixture, turning and patting to thoroughly coat all sides.
- Finally, add the breaded shrimp to the wax paper lined baking sheet. Repeat with all remaining shrimp.
Fry Shrimp
- Fry the shrimp in batches so as to not overcrowd the pot, for about 2-3 minutes, until golden brown. Cooking time may change slightly depending on the size of the shrimp. Adjust heat periodically, as needed, to maintain the 350°F frying temperature.
- Remove shrimp using a frying spider or slotted spoon and transfer to the baking sheet topped with a cooling rack.
- Repeat with remaining batches of shrimp, until all are fried. Serve immediately, with cocktail sauce and/or remoulade sauce.
Notes
- Calorie count doesn't include the oil, as that amount will vary from individual to individual.
- Prep time does not include the time for the oil to come up to temperature, as this will vary from individual to individual.
- Using a candy or frying thermometer (or even an instant read one) is highly recommended to ensure proper oil temperature.
- When adding shrimp to hot oil, gently lower the shrimp until the bottom end is in the oil a bit, then gently lay it down in the oil, moving your hand away from you. This causes the shrimp to drop away from you as well, and saving you from any oil splashes that could potentially happen.
- Avoid overcrowding the pan when frying. Overcrowding causes the oil’s temperature to drop too low, which means the shrimp will end up soggy, oily, and not cook evenly.
- To remove shrimp from the hot oil, I highly recommend a spider, but a slotted spoon will do.
Nutrition Information
Show Details
Calories
276kcal
(14%)
Carbohydrates
33g
(11%)
Protein
25g
(50%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
270mg
(90%)
Sodium
992mg
(41%)
Potassium
347mg
(7%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
180IU
(4%)
Vitamin C
4mg
(4%)
Calcium
252mg
(25%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 25g | 50% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 270mg | 90% |
| Sodium | 992mg | 41% |
| Potassium | 347mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 252mg | 25% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
14 reviews
Excellent
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