Where have I been that I have not been sprinkling my fried shrimp with Old Bay seasoning? Now I can’t stop doing it, and I have no intention of stopping either. These kickin’ fried shrimp are really great. But, they’re amazing with that just a bit more Old Bay at the end. I couldn’t get enough of these. What wonderful coating and flavor!
The coating on these kickin’ fried shrimp is perfect. It’s a tad crunchy. It’s crazy delicious. And it sticks to the shrimp. Man, there’s nothing worse than picking up a piece of fried shrimp only to have the batter fall off. That’s a recipe for sadness right there.
I used medium shrimp for this dish. You could use large shrimp instead if you want to serve them more as a main dish. Or you could use smaller for an appetizer.
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.
Also try my Bayou fried shrimp.
Kickin’ Fried Shrimp
- Heat 3-4" of oil to 350 F in a Dutch oven or deep fryer.
- Place shrimp in a large bowl and season with 1/2 teaspoon Old Bay. Toss to coat.
- In a medium bowl whisk together the flour, cornmeal, remaining Old Bay, garlic powder, onion powder and cumin.
- In a shallow bowl or pie plate whisk together the eggs and buttermilk.
- Add shrimp to the flour mixture and coat well. Shake off excess.
- Dip shrimp in the egg mixture. Shake off excess.
- Return shrimp to the flour mixture and coat well. Shake off excess.
- Working in batches, fry the shrimp 3-4 minutes or until golden brown, turning once.
- Remove to a paper towel-lined plate to drain.
- If desired, sprinkle a bit more Old Bay over the shrimp before serving with your favorite cocktail sauce.
Nutritional values are approximate.