Kickin' Fried Shrimp

Course Appetizer, Main Course

Cuisine American, Southern

Keyword kickin-fried-shrimp, southern-fried-shrimp

Prep Time 15

Cook Time 6

Total Time 21

Servings servings

Calories 472kcal

Author Melissa Sperka

2 lb medium-large raw shrimp peeled, deveined, tails removed
2 1/2 cup self-rising flour
1/2 cup plain yellow cornmeal
3 1/2 tsp seafood seasoning divided use i.e. Seafood Magic, Old Bay, Cajun-Creole seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground cumin
2 large eggs beaten
1 1/2 cup whole buttermilk
6 cups vegetable or peanut oil for frying

Season the shrimp with 1/2 tsp seafood seasoning and set aside.
In a medium mixing bowl use a whisk to sift together the self-rising flour, cornmeal, 3 tsp seafood seasoning, garlic powder, onion powder, and ground cumin.
In a separate bowl whisk together 2 large eggs and 1 1/2 cups whole buttermilk.
Dredge:
1st Toss the seasoned shrimp with 1/3 cup of the seasoned flour-cornmeal breading.
2nd Dip each piece in the buttermilk-egg wash.
3rd Toss in the seasoned flour-cornmeal breading shaking off any excess.
Spread out into a single layer on a sheet pan so they won't clump.
Heat 4-inches of oil in a dutch oven or heavy bottomed saucepan to 350°F. Do not overfill the pot.
Fry the shrimp in batches for 2-3 minutes, depending on the size of the shrimp, until golden brown and crispy. (Adjust the heat periodically to maintain the temperature of the oil while frying.)
Use a stainless steel spider or a slotted spoon to remove the crispy shrimp to a paper towel lined sheet pan to drain. Keep warm.
Sprinkle with additional seafood seasoning after frying, then serve immediately with your favorite seafood sauces.

- Shrimp: For this recipe I recommend using a medium-large size shrimp that have been peeled, deveined and tails removed. When in doubt go larger.

- Seafood: You can use this seafood breading to make a variety of seafood like fried fish fillets, calamari, tilapia, cod or catfish.

- Flour: Self-rising flour has salt and baking powder included which adds to the crispiness of the breading. If you choose to use all purpose flour, add 1/2 tsp seasoned salt and 1/2 tsp baking powder.

- Seafood Seasoning: You can use Seafood Magic, Old Bay Seasoning or a Cajun-Creole seasoning to season the breading. You can also add a pinch of cayenne pepper for spice.

- Salt: The salt in the flour and in the seafood seasoning makes it unnecessary to add additional salt to the breading. If needed, you can adjust to your taste.

- Three Step Dredging Technique: This recipe uses a three part dredging system and each layer serves a purpose. First, you coat the shrimp with seasoned flour, then into a buttermilk egg mixture and dip the shrimp into the flour cornmeal breading. Gently shake any excess breading from the shrimp before dropping into the hot oil to fry until golden brown.

- Frying Options: If you have a deep fryer, use it! Any deep pot, Dutch oven or fryer will do.

- Best Seafood Sauces for Shrimp: I highly recommend making a batch of comeback sauce, tartar sauce or cocktail sauce to serve on the side. Don't forget the coleslaw and hush puppies!