These southern fried shrimp are darned good shrimp. I love shrimp, cooked any way you can imagine. Fried or boiled are my favorites. One of my favorite ways to devour shrimp is on a po boy sandwich. Tender with just a bit of coating and plenty of spicy flavor, I cannot stop devouring them shrimp after shrimp. I was already a borderline shrimp addict before these came along.
If you can’t find Tony Cachere’s fish fry in your grocery store you can use other fish fry mixes or just substitute all-purpose flour that has been seasoned with salt and pepper. You want the good stuff for these southern fried shrimp.
If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.
Southern Fried Shrimp
- Place shrimp into a resealable container or baggie.
- In a large bowl whisk together the buttermilk and mustard.
- Pour mixture in with the shrimp, seal, and shake gently to coat.
- Refrigerate for 1 hour.
- Whisk together the fish fry mix and cayenne.
- Heat 3″ of oil in a Dutch oven to 325 F.
- Working in batches, remove shrimp from container. Shake off excess marinade then transfer to the fry mix. Roll and coat. Shake off an excess coating and place in hot oil.
- Fry shrimp 1 1/2 minutes per side then transfer to a wire rack or paper towel-lined plate to drain and cool.
- Serve with your favorite dipping sauce or on a po boy.
Nutritional values are approximate.