Perfect Southern fried shrimp are crisp outside, juicy inside, and ready in about 30 minutes. A seasoned cornmeal coating gives each shrimp extra crunch and a hint of heat.
Perfect Southern Fried Shrimp
Large shrimp coated in a seasoned flour-and-cornmeal crust, then fried quickly until crisp, golden, and juicy.
Servings 6 servings
Ingredients
- 2.2 pounds large raw shrimp peeled and deveined
- 2 large eggs beaten
- 1 cup whole milk
- 2 tablespoons hot sauce
- 3/4 cup all-purpose flour
- 2/3 cup cornmeal
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- Vegetable oil for frying
Instructions
- Pour vegetable oil into a wide, deep skillet to a depth of about 2 inches. Heat the oil to 370°F (188°C).
- Whisk the eggs, hot sauce, and milk together in a large bowl. Add the shrimp and toss until evenly coated.
- In a separate shallow dish, whisk together the flour, cornmeal, salt, black pepper, and cayenne.
- Working with 5–8 shrimp at a time, lift them from the milk mixture and let the excess drip off. Dredge thoroughly in the flour mixture.
- Carefully add the coated shrimp to the hot oil without crowding the skillet. Fry for about 3 minutes, turning if needed, until golden, crisp, and opaque.
- Remove with a slotted spoon and drain on a wire rack or paper-towel-lined baking sheet.
- Allow the oil to return to temperature between batches and serve the shrimp hot.
Keep Fried Shrimp Crisp
Fry in small batches, let the oil return to 370°F between batches, and drain the shrimp on a wire rack instead of stacking them.