Description
Kickin’ Southern Fried Shrimp are crispy, golden, and packed with bold Southern flavor. Juicy shrimp are double-dredged in a seasoned cornmeal flour coating, then fried until perfectly crunchy on the outside and tender on the inside. This is classic comfort food that’s perfect as an appetizer, snack, or main dish.
Introduction
Southern fried shrimp are all about texture and seasoning. The combination of milk (or buttermilk), hot sauce, and a well-spiced flour-cornmeal coating creates shrimp that are flavorful all the way through. Quick to fry and impossible to resist, this recipe is a guaranteed crowd-pleaser for family meals or gatherings.
Why You’ll Love This Recipe
It delivers ultra-crispy shrimp with real Southern flavor. The hot sauce adds a gentle kick without overpowering. The recipe is simple, reliable, and perfect for both beginners and experienced cooks. It works beautifully for parties, game nights, or weekend dinners.
Ingredients
For the Shrimp
2 lbs medium shrimp, peeled and deveined
Vegetable oil for frying (about 48 oz)
For the Wet Mixture
1 ½ cups milk or buttermilk
1 cup hot sauce (such as Texas Pete)
For the Seasoned Coating
2 cups all-purpose flour
¼ cup cornmeal
1 tablespoon baking powder
2 tablespoons ground black pepper
1 tablespoon salt
Instructions
Prepare for Frying
Heat the vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Line a tray or large bowl with paper towels and set aside for draining.
Make the Dredging Stations
In a shallow dish, whisk together the milk (or buttermilk) and hot sauce.
In a second shallow dish, whisk together the flour, cornmeal, baking powder, black pepper, and salt until evenly combined.
Coat the Shrimp
Dredge each shrimp first in the dry flour mixture, shaking off excess.
Dip it into the milk and hot sauce mixture.
Return the shrimp to the dry mixture for a second coating, pressing lightly so the coating sticks well.
Fry the Shrimp
Carefully add shrimp to the hot oil in small batches to avoid overcrowding.
Fry for about 2 minutes, or until lightly golden brown and crispy.
Remove with a slotted spoon and place on the paper towel–lined tray to drain.
Serve
Serve immediately while hot and crispy.
Variations
Use cayenne pepper or smoked paprika for extra heat.
Swap cornmeal for panko breadcrumbs for a crunchier texture.
Add garlic powder or onion powder to the flour for deeper flavor.
Tips for Best Results
Keep oil at a steady 350°F to prevent greasy shrimp.
Do not overcrowd the fryer, as this lowers oil temperature.
Pat shrimp dry before dredging to help the coating stick better.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat in the oven at 350°F for 5–10 minutes to re-crisp the coating. Avoid microwaving for best texture.
Serving Suggestions
Serve with cocktail sauce, tartar sauce, or spicy remoulade.
Pair with coleslaw, fries, or hush puppies for a full Southern-style meal.
Great for shrimp po’ boys or wraps.
FAQs
Can I use frozen shrimp?
Yes, just thaw completely and pat dry before coating.
Can I make these less spicy?
Absolutely. Reduce the amount of hot sauce or use a mild one.
Can I air-fry these shrimp?
They can be air-fried, but the texture will be slightly less crispy than deep-fried. Spray generously with oil and cook at 400°F until golden.
Conclusion
Kickin’ Southern Fried Shrimp are crispy, flavorful, and irresistibly good. With simple ingredients and quick cooking time, this recipe delivers classic Southern comfort in every bite. Once you try them, they’re sure to become a favorite you make again and again.