Fried Shrimp

5 from 9 votes

These golden fried shrimp are perfectly crisp on the outside, moist and tender on the inside, and not greasy. Serve them with lemon wedges and the easy cocktail sauce recipe below for a dinner that's simply irresistible. You can make the cocktail sauce up to 3 days ahead.

Prep Time5

Cook Time5

Marinate30

Course: dinner

Cuisine: American

Servings: servings

Calories: 720kcal

Author: Kathy Kingsley

Ingredients

1 lb. uncooked extra-large shrimp, peeled and deveined
2 cups buttermilk
1 Tbs. Cajun seasoning
2 cups all-purpose flour
1 tsp. salt
½ tsp. freshly ground black pepper
½ tsp. smoked paprika
½ tsp. garlic powder
Vegetable oil for frying
Lemon wedges, for serving

Cocktail Sauce

1 cup ketchup
2 Tbs. horseradish (fresh or prepared); more to taste
2 tsp. fresh lemon juice
Hot sauce to taste

Instructions

Pat the shrimp dry with paper towels.
In a large bowl, mix the buttermilk and Cajun seasoning. Add the shrimp, cover and let stand for at least 30 minutes, or up to 1 hour.
In a shallow pie plate or bowl, mix the flour, salt, pepper, paprika, and garlic powder, until thoroughly combined
Prepare two baking sheets by placing a cooling rack on top of each; one for the uncooked coated shrimp, and the other to drain the shrimp after frying.
Add enough oil to a large heavy Dutch oven to measure 2½ to 3 inches, about 1 to 2 quarts of oil. Using a deep-fry thermometer, heat the oil to 375°F over medium high heat.
While the oil is heating, dredge the shrimp in the seasoned flour mixture, by draining off excess buttermilk and coating the shrimp evenly with the flour mixture. Place the coated shrimp on one rack on a baking sheet. (Having all the shrimp coated before frying allows for a quicker workflow.)
Fry the shrimp in batches in the hot oil until golden brown, 1 to 2 minutes, or until cooked through. Carefully remove the shrimp with a large slotted spoon or spider utensil, letting the excess oil drip back into the pot.
Drain the shrimp briefly on the other rack set over a baking sheet. Serve hot, with cocktail sauce for dipping, and lemon wedges

Cocktail Sauce

Combine the ketchup, horseradish, lemon juice, and hot sauce. Refrigerate for at least 45 minutes to let the flavors develop. Bring to room temperature before serving.

Notes

Leftovers can be stored in the refrigerator in an air-tight container for up to 2 days. Shrimp can be reheated in the oven or air fryer. Any leftovers need to be reheated to 165°F.

Store the cocktail sauce in an airtight container in the refrigerator for up to 5 days.

Nutrition