Buttermilk Fried Shrimp
Crispy, seasoned shrimp coated in a spiced buttermilk batter and fried to golden perfection. Served with optional rémoulade sauce, this Southern-style dish combines the perfect blend of herbs and spices with succulent shrimp.
Ingredients
- •2½ teaspoons kosher salt
- •1 teaspoon cayenne pepper
- •1 teaspoon garlic powder
- •1 teaspoon paprika
- •½ teaspoon dried oregano
- •½ teaspoon dried thyme
- •½ teaspoon freshly ground black pepper
- •½ teaspoon onion powder
- •4 cups vegetable oil
- •1½ pounds medium shrimp
- •1 cup buttermilk
- •1½ cups all-purpose flour
- •1 cup cornmeal
- •to taste Rémoulade Sauce
- •to serve
Cooking Instructions
- 1.
Whisk salt, cayenne, garlic powder, paprika, oregano, thyme, black pepper, and onion powder in a small bowl to blend.
3 min
- 2.
Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2". Heat over medium heat to 350°F.
10 min
- 3.
Meanwhile, place shrimp and 2 tablespoons spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.
5 min
- 4.
Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.
20 min
- 5.
Serve shrimp with rémoulade sauce.
2 min
