Bite-sized, golden-fried shrimp with a crunchy coating—perfect as an appetizer, snack, or salad topper!
📝 Ingredients
For the Shrimp
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1 lb (450g) small shrimp, peeled & deveined (51/60 count)
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1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
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1 tsp hot sauce (optional)
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1 tsp Old Bay seasoning (or Cajun spice)
For the Coating
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1 cup all-purpose flour
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½ cup cornstarch (for extra crunch)
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1 tsp garlic powder
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1 tsp paprika
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½ tsp salt
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½ tsp black pepper
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Oil for frying (vegetable, canola, or peanut oil)
For Serving
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Lemon wedges
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Cocktail sauce
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Tartar sauce
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Spicy mayo (mix mayo + sriracha)
👩🍳 Instructions
1. Prep the Shrimp
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Pat shrimp dry with paper towels.
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In a bowl, mix buttermilk, hot sauce, and Old Bay. Add shrimp and marinate 15-30 mins (or skip for a quicker version).
2. Make the Coating
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In a separate bowl, whisk flour, cornstarch, garlic powder, paprika, salt, and pepper.
3. Coat the Shrimp
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Drain shrimp from buttermilk (no need to rinse).
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Toss shrimp in the flour mixture, pressing lightly to adhere. Shake off excess.
4. Fry to Perfection
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Heat oil to 375°F (190°C) in a deep pot or skillet.
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Fry shrimp in batches for 1.5-2 mins until golden brown. Don’t overcrowd!
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Drain on a wire rack or paper towels.
5. Serve Immediately
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Sprinkle with extra Old Bay or salt if needed. Serve with lemon and dipping sauces!
💡 Pro Tips
✔ Extra crispy? Double-coat: Dip floured shrimp back in buttermilk, then flour again.
✔ Air fryer option: Spray with oil, cook at 400°F (200°C) for 6-8 mins, shaking halfway.
✔ Baked version: Spray with oil, bake at 425°F (220°C) for 10-12 mins.
🌮 Serving Ideas
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Shrimp tacos with slaw & lime crema.
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Over a salad with ranch dressing.
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As a party appetizer with remoulade sauce.
Crispy, juicy, and addictive!