This easy-to-follow recipe will have you cooking up perfectly golden, crunchy shrimp that are sure to be a hit at any gathering. Start by thoroughly rinsing your shrimp under cold water. Pat them dry with paper towels to remove excess moisture. In a medium bowl, combine the shrimp with buttermilk. This step helps to tenderize the shrimp and adds a subtle tanginess.

In a shallow dish, mix the flour, cornmeal, salt, black pepper, paprika, garlic powder, and cayenne pepper. This dry mixture will give the shrimp their delicious crispy coating. In another shallow dish, beat the eggs until they are well combined. Remove the shrimp from the buttermilk, letting any excess drip off. Dredge each shrimp in the flour mixture, ensuring it’s evenly coated. Shake off any excess flour.

Dip the floured shrimp into the beaten eggs, allowing any excess to drip off. Finally, dredge the shrimp again in the flour mixture, pressing lightly to ensure a good coating. In a large, deep skillet or Dutch oven, pour in enough vegetable oil to cover the shrimp (about 2 inches deep). Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to maintain the correct temperature for perfect frying.

Carefully add the shrimp to the hot oil in batches, making sure not to overcrowd the pan. Fry each batch for about 2-3 minutes, or until the shrimp are golden brown and crispy. Use a slotted spoon or tongs to remove the shrimp from the oil and transfer them to a plate lined with paper towels to drain any excess oil. While the shrimp are still hot, season them lightly with additional salt if desired.

Serve the fried shrimp immediately, garnished with lemon wedges and fresh parsley. Serve your crispy fried shrimp with your favourite dipping sauces, like cocktail sauce, garlic aioli, or spicy remoulade.

Tips for the Best Fried Shrimp

  1. Use fresh shrimp: Fresh, high-quality shrimp will give the best flavour and texture.
  2. Keep the oil hot: Maintain the oil temperature at around 350°F for crispy results. If the oil is too cool, the shrimp will absorb more oil and become greasy.
  3. Don’t overcrowd the pan: Fry the shrimp in small batches to ensure they cook evenly and stay crispy.
  4. Serve immediately: Fried shrimp are best enjoyed hot and fresh out of the fryer.


  • 1 lb (31 to 40 shrimp) large shrimp (peeled and deveined)
  • 1 cup (120 grams/ 4.2 oz) all-purpose flour
  • 1 cup (150 grams/ 5.2 oz) cornmeal (for extra crunch)
  • 2 large eggs
  • 1 cup (236ml) buttermilk
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • Vegetable oil (for frying)
  • Lemon wedges (for serving)
  • Fresh parsley (for garnish)