The flavor of these fried shrimp is absolutely fantastic. The Gullah seasoning originates from the islands off South Carolina and is inspired by Creole tastes. It’s what makes these shrimp soooo very good. I served them in a basket with some homemade fries. Food is always better when served in a basket. I learned that long ago.
You’ll have plenty of leftover Gullah seasoning after making a basked of fried shrimp. That’s a good thing. Save it for more shrimp or use it in any recipe that calls for Creole seasoning. It’s also great for sprinkling on the fries you’ll want to make with these shrimp.
I’m convinced that everything tastes better when it’s served in a basket. My roadside shrimp basket is further proof.
Also try my batter-fried shrimp.
Fried Shrimp Basket
For the Gullah Seasoning (makes more than you'll need)
- 4 tablespoons paprika
- 3 tablespoons kosher salt
- 2 tablespoons dried basil
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons dried oregano
- 2 tablespoons ground white pepper
- 2 tablespoons dried thyme
- 1 tablespoon sugar
- 1 teaspoon cayenne pepper
For the shrimp
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 pound large shrimp peeled and deveined
- canola oil for frying
For the Gullah Seasoning
- Place all ingredients into a owl and whisk to comibne. Transfer to a resealable airtight container.
For the shrimp
- Heat 3" of oil to 350 F in a deep fryer or Dutch oven.
- Place a wire rack over a baking sheet.
- In one bowl combine the flour and 1 1/2 tablespoons of the Gullah seasoning.
- In another bowl place the buttermilk.
- Working in batches, dip the shrimp first in the buttermilke, then in the flour. Coat completely then shake off any excess. Place on the wire rack.
- Place a wire rack over another baking sheet.
- Fry the shrimp until golden brown, 1-2 minutes per side. Remove to the rack to drain.
- Serve immediately with hot fries.
Nutritional values are approximate.