This is my kind of eats. Roadside seafood fried shrimp is exactly what I would order from any highway joint, traveling the back roads. If you drive by those mom-and-pop diners on the way to some chain restaurant, you’re missing out. Crispy fries, battered and fried shrimp and plenty of ketchup (and cocktail sauce please!) and I’m one happy guy.
The original recipe for this roadside seafood fried shrimp recipe came from a (now closed) restaurant in Charleston, SC. I scaled it down a bit. I like a little spiciness, so I’d be tempted to add more hot sauce next time. If you don’t have blackened seasoning, Creole or Cajun seasoning make for a great substitute. You want to really season the seafood breading well.
Yes, the serving size does say this recipe feeds four. I personally love shrimp so much that I’d be more inclined to say it serves two. At most. And since there’s just the two of us, I used my Fry Daddy fryer to make these. It’s small, uses little oil and does a knock-out job on shrimp and anything else!
Also try my Old Bay Southern fried shrimp and my Mac and Ernie’s fried shrimp, too!
Roadside Seafood Fried Shrimp
Ingredients
- 1 cup buttermilk
- 2 tablespoons hot sauce such as Frank’s
- 1 tablespoon blackened seasoning
- 1 large egg
- 1 cup seafood breading
- 1 pound shrimp medium size, peeled, deveined
Instructions
- Heat vegetable oil in a deep fryer or Dutch oven to 350 F.
- In a pie plate or medium bowl, whisk together the buttermilk, hot sauce, blackened seasoning and the egg.
- Place the seafood breading in another pie plate or shallow bowl.
- Working in batches if needed, place the shrimp into the buttermilk mixture and coat well.
- Remove the shrimp and shake off any excess coating. Transfer to the breading and toss to coat.
- Remove the shrimp and shake off any excess breading.
- Place in the hot oil and fry 2-3 minutes or until done (they float to the top and turn pink). Remove to a paper towel-lined plate to drain. Serve.
Nutrition
Nutritional values are approximate.
