Shrimp, Fried - Master Cookbook Recipe # 396

Name: Shrimp, Fried - Master Cookbook Recipe # 396
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Yield: 2-3 people
Cuisine: Southern
Ingredients: Fresh Shrimp (peeled and deveined); Whole Buttermilk; 1 cup Self-Rising Flour; Seasoning of your choice (Old Bay or Cajun seasoning works great); Salt & Black Pepper; Corn Oil (for frying)

There is nothing quite like fresh, golden-fried shrimp made the Southern way. This recipe uses a buttermilk soak and self-rising flour to create a light, airy, and incredibly crispy coating. By letting the breaded shrimp rest before they hit the oil, you ensure that the crust stays perfectly attached, giving you that satisfying crunch in every single bite.

This is recipe #396 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 4 minTotal time: 19 min Rest Time: 5 min

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Ingredients

Fresh Shrimp (peeled and deveined)
Whole Buttermilk
1 cup Self-Rising Flour
Seasoning of your choice (Old Bay or Cajun seasoning works great)
Salt & Black Pepper
Corn Oil (for frying)

Instructions

Season: Pat the shrimp completely dry with paper towels. Sprinkle them generously with your choice of seasoning, salt, and black pepper.
Buttermilk Soak: Lightly coat the seasoned shrimp in whole buttermilk. You don't need them swimming in it; just a good coating to help the flour stick.
Dredge: Place the self-rising flour in a shallow dish or pie plate. Toss the shrimp in the flour, pressing it firmly into each one to ensure they are well-coated.
The Secret Rest: Place the breaded shrimp on a wire rack or plate and let them rest for 5 minutes. This allows the buttermilk and flour to form a "glue" that creates a superior crust.
Fry: Heat 1/2-inch of corn oil in a skillet until hot. Carefully add the shrimp in a single layer. Fry for about 2 minutes per side until they are a beautiful golden brown.
Drain: Remove the shrimp and let them drain on paper towels to stay crispy.

Notes

Tammy’s Tips

The biggest mistake folks make with fried shrimp is skipping the rest time! That 5-minute wait is what keeps your breading from falling off in the grease. Also, be careful not to overcook them,shrimp cook very fast, and as soon as they turn golden and opaque, they are ready. If you cook them too long, they'll get tough, and we want them tender and sweet under that crispy crust!