Fried Shrimp Recipe

Rinse the shrimp under cold water and pat dry with paper towels. If frozen, thaw completely and drain well. Trim tails if desired but keep tails on for presentation if you prefer.

In a bowl, whisk together the buttermilk, hot sauce, 1 tsp salt, and 1 tsp black pepper. Add the shrimp and stir to coat. Cover and refrigerate for at least 20 minutes and up to 2 hours. The buttermilk tenderizes and flavors the shrimp.

While shrimp marinates, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 1/2 tsp salt, and 1/2 tsp black pepper in a shallow wide bowl or rimmed baking sheet. Whisk to evenly distribute spices.

If using the egg wash for a thicker, more secure coating: beat the egg with 1 tablespoon milk or water in a shallow dish. Set next to the flour mixture.

Dredging the shrimp

Remove shrimp from buttermilk one at a time allowing excess to drip off. If using egg wash, dip shrimp into egg, then into the flour mixture, pressing lightly so the coating adheres. If skipping egg wash, dredge shrimp directly in the flour mixture, pressing to coat. Place breaded shrimp on a wire rack and let rest 5–10 minutes to help the coating set.

Pour oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches (about 3–4 cups for a medium pot). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle and brown in about 30 seconds.

Fry the shrimp in small batches so oil temperature stays steady. Gently lower 4–6 shrimp into the oil and fry for 2–3 minutes until golden brown and cooked through (shrimp should be opaque and slightly firm). Use a slotted spoon to transfer to a paper towel-lined tray or wire rack to drain. Repeat with remaining shrimp.

If deep-frying fries in oil as well: when shrimp are finished, bring oil temperature to the fries' recommended temperature (typically 350–375°F / 175–190°C). Fry fries according to package or recipe instructions until golden and crisp. Drain on paper towels and season immediately with 1 tsp salt.

If using frozen fries and baking instead of frying: preheat oven to 425°F (220°C). Spread fries in a single layer on a baking sheet, bake according to package instructions (usually 15–25 minutes), turning halfway, until golden and crisp. Season with salt.

Arrange a portion of fries on each plate (suggested serving below). Place 6–8 fried shrimp beside the fries. Garnish with lemon wedges and a sprinkle of chopped parsley if using. Serve immediately with tartar sauce or cocktail sauce on the side for dipping.

Optional: squeeze lemon over shrimp just before eating for extra brightness.