Crispy Golden Fried Shrimp

Crispy fried shrimp with rich, tangy remoulade sauce is the ultimate seafood treat. From tailgates to family dinners, this dish always grabs attention with its irresistible crunch and vibrant flavor combo. The shrimp are first coated in a boldly seasoned batter, double-breaded for extra crunch, then quickly fried until golden. Dunk each shrimp into the creamy homemade remoulade and you have a meal or appetizer that disappears fast at any gathering.

I made this fried shrimp one year for New Years Eve and it instantly became a family must for every holiday or celebration after. There is just something about the crispiness and that zippy sauce that everyone craves.

Ingredients

• Shrimp: fresh or thawed shrimp give the sweetest bite so check for firm texture and mild scent
• All purpose flour: provides the first layer for clinging breading
• Buttermilk: tenderizes the shrimp and helps the coating stick tightly
• Eggs: bind the batter for crispy results
• Hot sauce: a dash in the batter brings just enough heat without overpowering
• Garlic powder: adds savory depth to both the batter and shrimp
• Onion powder: for richness and a subtle background flavor
• Cajun seasoning: delivers boldness and a bit of Southern flair
• Italian breadcrumb: builds the first crisp layer for classic crunch
• Panko breadcrumb: makes things even crunchier with a light airy texture
• Grated parmesan cheese: toss this in with the breadcrumbs for a big hit of umami
• Remoulade dipping sauce: creamy zesty and the perfect pairing to the hot fried shrimp
• Lemon wedges: brighten up everything simply squeeze over right before eating
• Vegetable or peanut oil: look for neutral high heat oil for safely frying to golden brown

Step-by-Step Instructions

Prepare the batter:

In a large mixing bowl combine flour garlic powder onion powder Cajun seasoning eggs buttermilk and hot sauce Whisk until the mixture turns smooth and thick like a pancake batter This helps the coating stick and packs flavor right onto the shrimp

Make the coating:

In a deep wide dish stir Italian breadcrumbs panko breadcrumbs and grated parmesan together Use clean hands or a fork to mix thoroughly for consistent crispiness

Coat the shrimp:

Pat shrimp dry with paper towels to help the batter cling Dip first into the seasoned batter swirling until completely covered Transfer immediately to the breadcrumb mixture and press gently to ensure every spot is coated

Heat the oil:

Pour vegetable or peanut oil into a deep fryer or deep heavy pot until at least two inches deep Heat over medium high heat with a thermometer clipped to the pot Watch closely for the temperature to hit three hundred fifty to three hundred seventy five degrees Fahrenheit This preheating step is vital for crisp shrimp and minimizing oil absorption

Fry to perfection:

Using tongs gently lower coated shrimp into the hot oil Work in small batches to avoid cooling the oil Fry about two to three minutes until golden brown and floating Remove each batch as soon as the coating looks crisp and deep gold

Drain and season:

Carefully transfer fried shrimp onto a paper towel lined plate while still hot Sprinkle a light pinch of salt over each batch to lock in flavor while the surface is still glistening

Serve and enjoy:

Arrange crispy shrimp on a platter Serve alongside the homemade remoulade dipping sauce and fresh lemon wedges Squeeze lemon over right before dunking for the best balance

Pin

Shrimp is my top pick for frying because it cooks so quickly and always draws a crowd My kids love to help dip and bread the shrimp and family game nights just are not the same without a big platter of these piping hot bites

Storage Tips

Let fried shrimp cool completely before storing them in an airtight container Layer with wax paper to keep the coating crisp Store in the fridge for up to two days or freeze for up to two months For best results reheat in a preheated oven at four hundred degrees or in an air fryer until hot and sizzling again

Ingredient Substitutions

Try chicken tenders if you are out of shrimp for a different but still tasty result Gluten free flour and breadcrumbs work well for allergies Adjust the spices in the batter to suit your heat preferences Cajun seasoning can be swapped for Old Bay or your favorite blend

Serving Suggestions

Stuff a handful of these shrimp in toasted baguette with lettuce for a classic po boy Add them over simple greens with extra remoulade for a hearty salad Plate them up with extra lemon and sweet corn as a main dish Shrimp sliders make a fun party snack when tucked into soft rolls

Cultural History

Fried shrimp is deeply rooted in Southern US tradition notably a staple in coastal Louisiana and along the Gulf Coast It is a classic in seafood boils fish fries and New Orleans style restaurants The combination of crunchy breading and zingy remoulade reflects the region's French and Creole influences

Recipe FAQs

→ How do I get the shrimp extra crispy?

Make sure the oil is hot (350-375°F), coat the shrimp thoroughly in both batter and breadcrumbs, and avoid overcrowding the fryer to ensure even cooking.

→ Can I use frozen shrimp?

Yes, but thaw and pat them dry before battering and frying to keep the coating crisp and intact.

→ What's the best oil for frying shrimp?

Vegetable or peanut oil works well due to their high smoke points and neutral flavors.

→ Is it possible to make these shrimp less spicy?

Absolutely—reduce or omit the hot sauce and Cajun seasoning for a milder flavor profile.

→ Can I bake the shrimp instead of frying?

Yes, place battered shrimp on a baking sheet, spray lightly with oil, and bake at 425°F until golden and crisp, though they won't be quite as crunchy as fried.

→ What can I use as a dipping sauce alternative?

Cocktail sauce, tartar sauce, or even a squeeze of fresh lemon can complement the shrimp perfectly.