Cooktop Cove: How to make crispy Southern fried shrimp
By Emily Monaco
Battered and fried shrimp are a delicious appetizer that can leave you craving more, so it's no wonder they're sometimes compared to popcorn. The recipe below seasons them just right so they're full of flavor and just the right amount of kick.
Choose smaller shrimp for this recipe to make sure they cook through fully without burning the coating. It also makes them easier to eat as a finger food. Serve them as is or with your favorite marinara or cocktail sauce for dipping.
Crispy Southern Fried Shrimp
6
5 minutes
10 minutes
15 minutes
2 cups self-rising flour
1/2 cup yellow cornmeal
2 tablespoons cajun seasoning
2 eggs
1 cup hot sauce
1-1/2 cups buttermilk
Frying oil
2 pounds shrimp, deveined, tails removed
Whisk together the dry ingredients. Distribute in two soup plates.
Combine the eggs, hot sauce and buttermilk; whisk well to combine.
Heat several inches of frying oil in a pot at least twice as high as the level of the oil. Use a thermometer to ensure the oil reaches 350 degrees F.
Working in batches, dredge the shrimp first in one dish of dry mixture, then in the egg mixture, and then in the second dish of dry mixture.
Place into the fryer and fry 2 to 3 minutes, until crispy. Set on a plate lined with paper towels.
Continue until all the shrimp have been cooked. Serve hot.
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