This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see the disclosure for more information.
Sign up for notification for new posts!
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.
Spicy Crunchy Deliciousness
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.
I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.
Also try my copycat of Applebee’s Sriracha shrimp, Bayou fried shrimp, coconut fried shrimp and my copycat of Bonefish Grill’s Bang Bang shrimp. Did I mention how much I love fried shrimp?
Southern Fried Shrimp
Ingredients
- 3 pounds shrimp large, raw, shelled, deveined. Leave the tails on if desired, but remove the tails if using for po boys.
- 2 cups buttermilk
- 1 tablespoon Creole mustard
- 2 all-purpose flour
- 2 teaspoons cayenne pepper or more
- Vegetable oil for frying
Instructions
- 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 any 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.
Notes
Nutrition
Nutritional values are approximate.
