Southern Fried Shrimp – Crispy, Golden & Bursting with Flavor
Nothing beats a basket of hot, crunchy Southern fried shrimp. This recipe gives you perfectly seasoned shrimp with a light, crispy coating and juicy, tender centers. It’s simple, quick, and has that old-school Southern flavor that reminds you of beachside seafood shacks and family fish-fry nights. Serve it with tartar sauce, cocktail sauce, or a squeeze of fresh lemon, and watch everyone devour it in minutes!Air fryer🦐 Ingredients
For the Shrimp
1 lb (450g) large shrimp, peeled and deveined
1 cup buttermilk
1 tbsp hot sauce (optional but recommended)
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp black pepper
½ tsp salt
For the Coating
1 ½ cups all-purpose flour
½ cup cornstarch (makes them extra crispy)
1 tsp Old Bay or Cajun seasoning
1 tsp paprika
½ tsp cayenne (optional for heat)
½ tsp salt
½ tsp black pepper
Garlic press
For Frying
Oil for deep frying (vegetable, peanut, or canola)👩🍳 Instructions
Prepare the Shrimp:
Pat the shrimp dry with paper towels. This helps the coating stick and keeps the texture crisp instead of soggy. Place the shrimp in a bowl.
Season the Buttermilk:
In a separate bowl, whisk together the buttermilk, hot sauce, garlic powder, onion powder, paprika, black pepper, and salt. Pour this mixture over the shrimp, making sure they’re fully coated. Refrigerate for 15–30 minutes to soak up the flavors.
Make the Crispy Coating:
In a shallow dish, combine the flour, cornstarch, Old Bay or Cajun seasoning, paprika, cayenne, salt, and black pepper. Mix everything well so the seasoning is evenly distributed.
Coat the Shrimp:
Remove shrimp from the buttermilk mixture, letting excess drip off. Toss them in the flour mixture, pressing lightly so the coating adheres. For extra crunch, dip back into buttermilk and into the flour again (double dredge).
Heat the Oil:
Fill a deep skillet or pot with about 2 inches of oil. Heat to 350°F (175°C). The oil is ready when a pinch of flour sizzles immediately.
Fry the Shrimp:
Carefully drop shrimp into the hot oil in small batches. Do not overcrowd the pot. Fry for 2–3 minutes, flipping once, until golden brown and crispy.
Drain:
Remove with a slotted spoon and place on a wire rack or paper towels. Sprinkle lightly with salt while they’re hot.
Serve:
Enjoy with lemon wedges, tartar sauce, cocktail sauce, or remoulade. These are best eaten fresh and hot!sauce
🌶️ Tips for the Best Southern Fried Shrimp
Cornstarch makes the coating shatter-crispy.
Soaking in buttermilk tenderizes the shrimp without making them mushy.
Season every layer—the marinade AND the flour—to ensure rich flavor.
Don’t overcook; shrimp cook fast and stay juicier when fried only until golden.
