Crispy Fried Shrimp

Course: Appetizer, Main Course

Cuisine: North American

Prep Time: 10

Cook Time: 15

Marinating Time: 2

Servings: servings

Calories: 680kcal

Author: Lord Byron's Kitchen

Looking for crunch factor? Look no further! Crispy Fried Shrimp have perfectly cooked succulent shrimp on the inside and a big-bite worthy crunch on the outside. This is most definitely a repeat recipe!

Print Recipe

Ingredients

1 pound jumbo shrimp, deveined, peeled, tails left on
2 cups buttermilk
2 large eggs
1 tablespoon Old Bay Seasoning
2 cups corn flake crumbs
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
vegetable or canola oil for frying

Instructions

In a shallow dish, such as a pie plate, beat the buttermilk, eggs, and Old Bay Seasoning together.
Add the shrimp in a single layer, being sure the completely submerge the shrimp into the buttermilk mixture.
Cover well and refrigerate for a minimum of 2 hours.
When you’re ready to fry the shrimp, set up a work station. First, pour about 4 inches of oil into a heavy bottomed pot. Turn on the heat and bring the oil to 350 degrees F.
Set a baking sheet with a wire cooling rack on it next to the pot.
Working with one shrimp at a time, pick it up by the tail and gently shake off the excess buttermilk and egg mixture. Transfer the shrimp to the dry ingredients mixture and coat the shrimp well. Place the coated shrimp onto a plate and continue to do this until all of the shrimp are ready to fry.
Once the oil is hot enough, it’s time to fry the shrimp. Hold the shrimp by the tail and lower them one at a time into the oil. Don’t overcrowd the pot. Fry them off about four or five at a time. Shrimp fries really quickly. They only need about three or four minutes and they’re done!
Serve immediately with lemon and dipping sauce, if desired.

Nutrition