Crispy Golden Fried Shrimp

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Crispy Golden Fried Shrimp

  • Prep time: 20 minutes

  • Cook time: 10 minutes

  • Serves: 3–4 people

Ingredients

The Shrimp & Marinade

  • 1 lb Large shrimp (peeled and deveined, tails on or off per preference)

  • 1 cup Buttermilk

  • 1 tsp Hot sauce (optional, for a tiny kick)

  • 1/2 tsp Garlic powder

The Breading (The “Secret” for Crunch)

  • 1 ½ cups All-purpose flour

  • ½ cup Cornstarch (this makes it extra crispy)

  • 1 tsp Baking powder

  • 1 tbsp Cajun or Old Bay seasoning

  • 1 tsp Salt

  • ½ tsp Black pepper

  • ½ tsp Dried parsley (for those green flecks seen in the photo)

For Frying

  • Neutral oil (Vegetable, Canola, or Peanut oil)

  • Lemon wedges and fresh parsley for garnish

Instructions

  1. Marinate: In a bowl, whisk together the buttermilk, hot sauce, and garlic powder. Add the shrimp and toss to coat. Let them sit for at least 15 minutes (this helps the breading stick).

  2. Prepare the Dredge: In a separate shallow dish or a large Ziploc bag, whisk together the flour, cornstarch, baking powder, Cajun seasoning, salt, pepper, and dried parsley.

  3. Heat the Oil: Fill a heavy-bottomed pot or deep skillet with about 2 inches of oil. Heat to 350°F (175°C).

    Tip: If you don’t have a thermometer, dip the end of a wooden spoon in; if it bubbles steadily, it’s ready.

  4. Bread the Shrimp: Remove a few shrimp from the buttermilk, letting the excess drip off. Toss them in the flour mixture, pressing firmly so the coating sticks to every nook and cranny. Shake off the heavy excess.

  5. Fry in Batches: Carefully drop the shrimp into the hot oil. Do not overcrowd the pan. Fry for 2–3 minutes until they are a deep golden brown and curled into a “C” shape.

  6. Drain: Remove with a slotted spoon and place on a wire rack (preferable for air circulation) or paper towels to drain.

  7. Serve: Dust with a little extra fresh parsley and serve immediately with lemon wedges and your favorite dipping sauce.

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