Fried Shrimp Savannah Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Reserve tails on or off according to preference. If shrimp are large, make a shallow cut along the belly to remove vein if needed; rinse and pat completely dry.

Seasoning and dredge setup

In a shallow bowl, whisk together the 3 tbs all-purpose flour, 2 tbs cornstarch, 3 tbs breadcrumbs, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. In a second shallow bowl whisk the egg with 1/4 cup buttermilk until smooth to make an egg wash.

Breading the shrimp

Working in batches of 6–8 shrimp, lightly toss shrimp in the dry flour mixture so they are evenly coated, then dip into the egg wash, letting excess drip off, and return to the dry mixture for a light second coat. Place breaded shrimp on a wire rack while you heat the oil. Ensure each shrimp has an even, light coating; do not pack on too much breading.

Heat 4 cups neutral oil in a deep skillet, Dutch oven or heavy pot to 350°F (175°C). If you don't have a thermometer, test with a single breaded shrimp — it should sizzle immediately and fry steadily without smoking.

Fry shrimp in batches (do not overcrowd) for 1.5–2.5 minutes per batch, until coating is golden and shrimp are opaque and just cooked through. Smaller shrimp will take less time; large shrimp may need up to 3 minutes. Use a slotted spoon or spider to transfer to a paper towel–lined tray or wire rack to drain. Keep cooked shrimp warm in a low oven (200°F / 95°C) if desired while finishing remaining batches.

When all shrimp are fried, briefly rest on the rack for 1–2 minutes to firm the crust before serving so it stays crisp.

If using frozen fries: bake or fry according to package instructions. For oven method, toss fries with 1 tbs oil and 1/2 tsp salt, spread in a single layer on a sheet and bake at 425°F (220°C) for 18–25 minutes, turning once, until golden and crisp.

If frying fresh fries: heat oil to 325°F (160°C) and fry blanched cut potatoes for 3–5 minutes until soft but not brown; drain and rest. Increase oil to 375°F (190°C) and fry again 2–4 minutes until golden and crisp. Drain on paper towels and season with 1/2 tsp salt.

Combine 1/2 cup ketchup, 1 tsp horseradish, 1 tbs lemon juice, 1/2 tsp Worcestershire and 1/4 tsp hot sauce in a small bowl. Stir until smooth and refrigerate until ready to serve. Taste and adjust heat or acidity to preference.

Whisk together 1/2 cup mayonnaise, 2 tbs finely chopped sweet pickles, 1 tsp chopped capers (if using), 1 tsp lemon juice and 1 tsp minced parsley. Season with 1/4 tsp salt and 1/8 tsp black pepper. Chill at least 15 minutes so flavors meld; stir before serving.

Arrange fries and fried shrimp on a platter or individual plates. Garnish with lemon wedges and chopped parsley. Serve immediately with cocktail sauce and tartar sauce on the side for dipping.

Recommended plating: place a mound of fries, top with a neat fan of 6–8 shrimp (FANTAILS), add two small ramekins with the sauces, and a lemon wedge per plate.