Crispy Fried Shrimp: My Favorite Southern-Style Recipe

There are few things more satisfying than perfectly fried shrimp. That golden, crispy coating on the outside and the juicy, tender shrimp on the inside is a combination that’s hard to beat. This Fried Shrimp recipe is my absolute favorite, and it’s a staple in my home whenever I’m craving a little taste of Southern comfort. It’s a simple recipe, but it’s all about getting the technique right for that ideal crunch and flavor.

I’ve made this recipe for everything from casual weeknight dinners to big family gatherings, and it’s always a huge hit. The secret is a well-seasoned dredge and a hot oil bath. Once you master the simple steps, you’ll be making restaurant-quality fried shrimp right in your own kitchen.

Why I Love This Recipe

I love this recipe because it’s a testament to the fact that simple ingredients can produce extraordinary results. The key is in the layers of flavor. The shrimp are seasoned perfectly before being coated in a seasoned flour and cornmeal mixture that gives them that beautiful golden color and satisfying crunch. The short time in the hot oil ensures the shrimp stay incredibly juicy and tender. It’s a fast, easy, and delicious way to enjoy seafood, and it’s a recipe that never fails to bring a smile to everyone’s face.

Ingredients

  • 2 lbs large raw shrimp, peeled and deveined (tail on or off, your preference)
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 tbsp Cajun seasoning (or a blend of paprika, garlic powder, onion powder, and a pinch of cayenne)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 large eggs, beaten
  • 1/4 cup milk
  • Vegetable oil, for frying

Swaps and Notes

  • Shrimp: Use large, raw shrimp for the best results. You can buy them already peeled and deveined to save time. Whether you leave the tail on or take it off is up to you! I like to leave it on for presentation and as a handle for dipping.
  • Seasoning: A good quality Cajun seasoning is perfect for this, but you can easily make your own. The blend of spices adds a lovely flavor to the coating.
  • Cornmeal: The cornmeal is key to that classic Southern fried crunch. Don’t skip it!
  • Oil: Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil.

How to Make Crispy Fried Shrimp

  1. Prep the Shrimp: Pat the peeled and deveined shrimp dry with a paper towel. This helps the coating stick better.
  2. Set Up the Dredging Station: Create a simple three-bowl dredging station. In the first bowl, whisk together the flour, cornmeal, Cajun seasoning, salt, and pepper. In the second bowl, beat the eggs and milk together. In the third bowl, you can use the seasoned flour mixture again, or have an empty bowl for the coated shrimp.
  3. Dredge the Shrimp: Take each shrimp and first dip it in the egg wash, letting any excess drip off. Then, dredge it in the flour mixture, making sure it’s completely coated. Gently shake off the excess flour. Place the coated shrimp on a plate or wire rack while you finish coating the rest.
  4. Heat the Oil: Pour about 2-3 inches of vegetable oil into a heavy-bottomed pot or Dutch oven. Heat the oil to 350°F (175°C). Use a thermometer to ensure the temperature is just right.
  5. Fry the Shrimp: Carefully place the shrimp into the hot oil, working in batches to avoid crowding the pot. Fry for 2-3 minutes per side, or until golden brown and crispy. The shrimp will cook very quickly.
  6. Drain and Serve: Use a slotted spoon to remove the fried shrimp from the oil. Place them on a plate lined with a paper towel to drain any excess oil. Serve immediately while they’re hot and crispy.

Tips for Success

  • Pat the Shrimp Dry: A dry shrimp is a happy shrimp! This simple step ensures the batter sticks and the final product is extra crispy.
  • Don’t Crowd the Pot: Frying in batches is crucial. Crowding the oil will lower its temperature, resulting in soggy, greasy shrimp instead of crispy ones.
  • Maintain Oil Temperature: Use a thermometer to monitor the oil temperature. If it gets too hot, the coating will burn before the shrimp are cooked. If it’s too cool, the shrimp will absorb too much oil.

Serving Suggestions and Pairings

These fried shrimp are perfect with a squeeze of fresh lemon and a side of cocktail sauce or tartar sauce. They’re also fantastic as a main dish served with coleslaw and hush puppies. For a great appetizer spread, you could serve them with a warm dip like my Beer Cheese Dip.

Storage and Leftover Tips

Fried shrimp is best enjoyed immediately. If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and heat in a 350°F oven for 5-10 minutes until they’re crispy again.

More Recipes You Will Love

If you’re a fan of comforting, home-cooked meals, you’ll want to check out some of these other favorites:

Final Thoughts

This Fried Shrimp recipe is a classic for a reason. It’s a simple, delicious, and deeply satisfying dish that will transport you straight to the Southern coast. The key is in the details, and once you get them right, you’ll be making this recipe on repeat.

If you give this recipe a try, I’d love to hear about it! What’s your favorite dipping sauce to go with fried shrimp? Let me know in the comments below!