Crispy Southern Fried Shrimp with Buttermilk Cornmeal Crunch

For the Seasoned Flour & Cornmeal Coating

• 1 cup all-purpose flour

• ¾ cup fine yellow cornmeal

• 2 teaspoons paprika (sweet or smoked)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon cayenne pepper (adjust to taste)

For Frying

• Neutral oil for frying (peanut, canola or sunflower)

• Lemon wedges, to serve

Optional Dipping Sauce (Quick Southern Remoulade)

• ½ cup mayonnaise

• 1 tablespoon Dijon or yellow mustard

• 1 tablespoon ketchup

• 1 tablespoon finely chopped pickles or relish

• 1 teaspoon hot sauce

• ½ teaspoon smoked paprika

• Salt and pepper to taste

Instructions

1. Prep and Marinate the Shrimp

1. Rinse the shrimp under cold water and pat them very dry with paper towels.

2. In a medium bowl, combine the buttermilk, hot sauce and salt.

3. Add the shrimp, stir to coat, and cover.

4. Let the shrimp marinate at least 20–30 minutes in the fridge (up to 2 hours).

   • This step adds flavor and helps the coating stick while keeping the shrimp juicy.

2. Mix the Southern-Style Coating

1. In a shallow dish or large bowl, mix together:

   • Flour, cornmeal, paprika, garlic powder, onion powder, salt, black pepper and cayenne.

2. Taste a pinch of the dry mix (just the seasoning) and adjust salt or spice if needed.

   • This is your chance to make it more or less spicy.

3. Dredge the Shrimp

1. Remove a handful of shrimp from the buttermilk, letting the excess drip off.

2. Toss the shrimp in the flour–cornmeal mixture, pressing lightly so each shrimp is fully coated.

3. Transfer coated shrimp to a wire rack or plate.

4. Repeat with the remaining shrimp.

   • Letting them sit 5–10 minutes helps the coating stick better when frying.

4. Heat the Oil

1. Pour oil into a deep skillet, Dutch oven, or heavy pan to a depth of about 2–3 cm (1 inch).

2. Heat over medium-high heat until the oil reaches about 350°F / 175°C.

   • If you don’t have a thermometer, drop in a tiny pinch of the flour mixture:

     • If it sizzles and bubbles immediately (without burning), the oil is ready.

5. Fry the Shrimp

1. Fry the shrimp in small batches so the pan isn’t crowded.

2. Carefully place coated shrimp into the hot oil, one by one.

3. Fry for 2–3 minutes, turning once, until the coating is deep golden and the shrimp are opaque and curled.

4. Use a slotted spoon to transfer the shrimp to a plate lined with paper towels or a wire rack.

5. Sprinkle with a pinch of salt as soon as they come out of the oil.

Repeat with remaining shrimp, letting the oil return to temperature between batches.

6. Make the Quick Remoulade (Optional but Delicious)

1. In a small bowl, combine mayonnaise, mustard, ketchup, chopped pickles or relish, hot sauce and smoked paprika.

2. Mix well and season with salt and pepper to taste.

3. Chill until serving.

7. Serve Your Southern Fried Shrimp

Serve the shrimp piping hot with:

• Lemon wedges

• Your remoulade or favorite dipping sauce

• Coleslaw, French fries, potato wedges, creamy grits, or a simple salad

Garnish with a little chopped parsley if you like a fresh green touch on top.

Tips & Variations

• Extra crispy: Double-dip the shrimp—first in the flour mixture, then back into a bit of buttermilk, then into the coating again.

• Spice level:

  • For mild shrimp, skip the cayenne and use only paprika.

  • For hot-and-spicy, add more cayenne or a pinch of chili flakes.

• No buttermilk? Mix regular milk with 1 tablespoon of lemon juice or vinegar and let sit 5 minutes, or use plain yogurt thinned with a bit of water.

• Air-fryer version:

  • Spray coated shrimp lightly with oil.

  • Cook in a preheated air fryer at 400°F (200°C) for 6–8 minutes, turning halfway, until crispy and cooked through.

• Sandwich idea: Stuff the fried shrimp into a toasted roll with lettuce, tomato, pickles and remoulade for a Southern shrimp po’ boy style sandwich.