The Best Southern Fried Shrimp Recipe – The Ultimate Guide to Deep Fried Shrimp

Breaded and fried until golden brown and delicious, these Southern Fried Shrimp are tender and juicy with an incredibly crispy crust. Make the best fried shrimp for your next fish fry – you will not be disappointed. Gluten-Free instructions and recipe variations included.

The best fried shrimp batter is made with cornmeal which is what makes this recipe a southern fried shrimp.

Typically a New England-style batter would be made with a flour-based batter that uses beer as its carbonation for a beer-battered shrimp recipe which has a lighter bread coating similar to tempura shrimp which uses carbonated water, flour, and corn starch.

Fried Shrimp Ingredients

** See the full, printable recipe card below for full measurements and instructions. **

• Shrimp, peeled and deveined, tails on (Medium, Large, Jumbo)
• Oil for frying

For the Wet Dredge

• Milk (optional, see notes below)
• Hot sauce (your favorite brand, optional)

For the Dry Dredge

• All-purpose flour, for GF, use GF AP flour, like Bob’s Redmill.
• Cornmeal for GF, use GF cornmeal flour, like Bob’s Redmill.
• Baking powder for GF, use GF baking powder. Read the label – not all are GF.
• Ground black pepper
• Salt

Optional Garnishes

• Lemon, fresh, cut into wedges
• parsley chopped as a garnish

Tools

Deep-fried foods don’t require any special frying machines or deep fryers. All you really need is a good, heavy bottom pot to make pan-fried shrimp.

A 5-quart enameled Dutch oven [paid link] is the perfect size for small batch frying and cast iron is perfect for deep frying since it maintains the oil temperature perfectly.

Be sure to use a candy thermometer [paid link] to tell when the oil is at the correct temperature for frying. Too cool and the food will absorb the oil. Too hot and the flour will cook quickly leaving the inside undercooked.

Variations on Fried Shrimp Batter

Panko breadcrumbs – To use panko crumbs omit the cornmeal and instead use 1 cup of all-purpose flour with 1-1/2 cups panko breadcrumbs.

Shrimp Tempura – To make a tempura batter use 1-2/3 cups all-purpose flour, 1-1/2 cups cornstarch, and 2 cups club soda. Whisk [paid link] together until smooth. Dip shrimp in the batter and fry as directed.

Beer Batter Shrimp – Mix use 1-2/3 cups all-purpose flour, 1-1/2 cups cornstarch, and 2 cups of your favorite beer. Whisk [paid link] together until smooth. Dip shrimp in the batter and fry as directed.

Egg-free – Luckily, this egg does not use egg as a binder. It gives the shrimp and eggy flavor. Use the recipe as written.

Dairy-Free – To make this recipe without milk or dairy, you can substitute the milk for water.

Gluten-free – to make this recipe gluten-free, use gluten-free all-purpose flour. I prefer Bob’s Red Mill brand GF flour.

Cornmeal-free – to make this recipe without cornmeal, omit the cornmeal and use seasoned breadcrumbs of equal measure in its place.

Oven-fried Shrimp without Batter – to make shrimp without batter, roast them in the oven. Try this Roasted Buffalo Shrimp recipe.

How long to fry Shrimp

Shrimp cook rather quickly so the optimal frying temperature of the oil should be between 350 degrees F and 375 degrees F. The shrimp will cook in just 1-2 minutes, depending on size and oil temperature.

Best Oil for Fried Shrimp

• Canola Oil – is an incredibly versatile neutral-flavored cooking oil. It’s great for many different kinds of frying. Similar to vegetable oil in cost, it is an economical choice. Since it has a high smoke point, it can be cooled, filtered, and reused before discarding.
  • Store used canola oil in an appropriately labeled bottle for up to 1 to 2 months. Before next use, uncap and smell the oil. If there is even a hint of rancidity or any type of “off” note, it’s time to toss it out.
• Vegetable Oil – is usually a mix of different plant-derived oils blended together making it very cost-effective. It has a neutral flavor and a high smoke point for frying.
• Peanut Oil – Peanut Oil has a neutral taste and a high smoking point of nearly 400°F. For these reasons, it is considered one of the best oil for frying. However, peanut oil is quite costly in comparison to canola and vegetable oil.

How to fry Shrimp

** See the full, printable recipe card below for full measurements and instructions. **

One of the first seafood recipes I learned to cook was how to make fried shrimp. It’s pretty simple to do and takes just a few minutes. Once you set up your dredge and get a system down, the process goes pretty fast.

1. Prepare the Oil: Preheat oil to between 350 degrees F and 375 degrees F. Line a bowl or tray with paper towels and set aside.
2. Prepare the Dredge: In a shallow baking dish, whisk [paid link] together milk (or buttermilk) and hot sauce. In a separate shallow dish, whisk [paid link] together the flour, cornmeal, baking powder, black pepper, and salt.
3. Coat the Shrimp: Dredge the shrimp in the dry mixture first, then into the wet mixture, and finally into the dry mixture again. Shake off any excess flour between each dredging.
4. Fry: Deep-fry in small batches being careful not overload the fryer (which drops the oil temperature resulting in oily food). Fry for about 2 minutes or until lightly golden brown.
5. Drain: Remove from oil with a slotted spoon and drain on the paper towel lined baking tray. Serve warm.

The Best Side Dishes for Deep Fried Shrimp

Fried shrimp is pretty versatile and tastes great with many side dishes or as a stand-alone dish. As a meal, pair this with Coleslaw, Potato Salad, Air Fryer French Fries, or Boston Baked Beans.

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Southern Fried Shrimp

Ronda Eagle | Kitchen Dreaming

Looking for tips and tricks for making the perfect fried shrimp? Get all the best recommendations for selecting the right oil, cooking vessel, variations, cooking times, shrimp dipping sauces, alternate cooking methods, and serving suggestions. Get all your Fried Shrimp FAQs answered! Breaded and fried until golden brown and crispy, these Southern Fried Shrimp are tender and juicy with an incredibly flavorful crust. Serve with your favorite dipping sauce.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 2 minutes mins

Course Dinner

Cuisine American

Servings 4 servings

Calories 564 kcal

Ingredients

  

1x2x3x

• 2 lbs Shrimp , peeled and deveined, tails on (medium, Large, or Jumbo) [See FAQs below]
• vegetable oil for frying , about 6 cups. Canola, Vegetable, or peanut oils work best. [See FAQs below]

For the Wet Dredge

• 1/2 cup milk You may also substitute buttermilk, nut milk, water or coconut for dairy free [See Note 1]
• 1/4 cup hot sauce , your favorite brand

For the Dry Dredge

• 2 cups all-purpose flour , for GF, use GF AP flour, like Bob's Redmill.
• 1/4 cup cornmeal for GF, use GF cornmeal flour, like Bob's Redmill.
• 2 teaspoons baking powder for GF, use GF baking powder. Read label – not all are GF.
• 1 tablespoon ground black pepper
• 1 tablespoon salt

Optional Dipping Sauces

• Tartar Sauce
• Seafood Cocktail Sauce
• Marie Rose / Fry Sauce
• Big Mac Sauce

Optional Garnishes

• 1 Lemon , cut into wedges
• parsley chopped as a garnish

Instructions

 

• Preheat oil to between 350 degrees F and 375 degrees F. [See Note 2]
• Line a bowl or tray with paper towels and set aside.
• In a shallow baking dish, whisk together milk (or buttermilk) and hot sauce. In a separate shallow dish, whisk together the flour, cornmeal, baking powder, black pepper, and salt.
• Dredge the shrimp in the dry mixture first, then into the wet mixture, and finally into the dry mixture again. Shake off any excess flour between each dredging.
• Deep-fry in small batches being careful not overload the fryer (which drops the oil temperature resulting in oily food). Fry for about 2 minutes or until lightly golden brown.
• Remove from oil with a slotted spoon and drain on the paper towel lined baking tray. Serve warm.
• Store any leftovers in the refrigerator for up to 5 days. Reheat in the oven at 350 degrees F for 5-10 minutes to re-crisp outer coating.

Notes

1. You may substitute buttermilk or use 1 tablespoon of lemon juice or white vinegar to milk to make homemade buttermilk for this recipe.
2. Using a thermometer to tell when the oil is at the correct temperature for frying is key. Too cool and the food will absorb the oil. Too hot and the flour will cook quickly leaving the inside undercooked. The temperature of the oil will dip as food is added into the oil, especially if the pan is over-crowded.

FAQs

What is the Method to fry shrimp?

Deep-fried foods don’t require any special frying machines or deep fryers. All you really need is a good, heavy bottom pot to make pan-fried shrimp. A 5-quart enameled cast-iron Dutch oven is the perfect size for small batch frying and cast iron is perfect for deep frying since it maintains the oil temperature perfectly.

What shrimp is best for Fried Shrimp?

Fresh local shrimp has great flavor but frozen or farm-raised shrimp may also be used. As far as size, it really depends on your intention. For popcorn shrimp, use small shrimp. For a stand alone main meal, I prefer large or extra-large (Jumbo) shrimp.

What is the best oil for Frying Shrimp?

Honestly, there are three to choose from canola, vegetable, or peanut oil. Canola Oil – is an incredibly versatile neutral-flavored cooking oil. It’s great for many different kinds of frying. Similar to vegetable oil in cost, it is an economical choice. Since it has a high smoke point, it can be cooled, filtered, and reused before discarding. Store used oil in an appropriately labeled bottle for up to 1 to 2 months. Before next use, uncap and smell the oil. If there is even a hint of rancidity or any type of “off” note, it’s time to toss it out.

What is the best temp for frying Shrimp?

Shrimp cook rather quickly so the optimal frying temperature of the oil should be between 350 degrees F and 375 degrees F.

Ho long to cook Fried Shrimp?

Depending upon size and oil temperature, the shrimp will cook in just 1-2 minutes.

How Do you store leftover fried shrimp?

Store any leftovers in an air-tight container or zip-top bag in the refrigerator for up to 5 days.

How Do you reheat fried shrimp?

Reheat in the oven at 350 degrees F for 5-10 minutes to re-crisp outer coating.
The air fryer is also great for this and restores the outer coating to a nice crispiness. Set the air fryer to 350 degrees F for 5 minutes.

Can Fried Shrimp be Frozen?

Absolutely. Place cooled shrimp in an air-tight, freezer-safe container or zip-top bag for up to 3 months. Heat from frozen by preheating the oven to 400 degrees F. Arrange frozen shrimp on baking sheet. Bake 18 minutes on middle oven rack. For best results, turn shrimp over after 6 minutes.

Nutrition

Serving: 8ozCalories: 564kcalCarbohydrates: 60gProtein: 56gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 578mgSodium: 4456mgPotassium: 583mgFiber: 3gSugar: 3gVitamin A: 107IUVitamin C: 9mgVitamin D: 1µgVitamin E: 3mgVitamin K: 4µgCalcium: 502mgFolate: 141µgIron: 8mgZinc: 5mg

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