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Epicurious

Buttermilk Fried Shrimp

Buttermilk fried shrimp on a sheet tray with a strainer next to it.
Photo by Chelsea Kyle, Food Styling by Anna Stockwell

This classic New Orleans-style shrimp is dipped in buttermilk then coated in cornmeal before frying for a flavorful crunchy exterior.

Recipe information

  • Yield

    Serves 4

Ingredients

2

1/2 teaspoons kosher salt

1

teaspoon cayenne pepper

1

teaspoon garlic powder

1

teaspoon paprika

1

/2 teaspoon dried oregano

1

/2 teaspoon dried thyme

1

/2 teaspoon freshly ground black pepper

1

/2 teaspoon onion powder

Vegetable oil for frying

1

1/2 pounds medium shrimp (about 36), peeled, deveined

1

cup buttermilk

1

1/2 cups all-purpose flour

1

cup cornmeal

Rémoulade Sauce (optional), to serve

Need to make a substitution?

Preparation

  1. Step 1

    Whisk salt, cayenne, garlic powder, paprika, oregano, thyme, black pepper, and onion powder in a small bowl to blend.

    Step 2

    Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2". Heat over medium heat to 350°F.

    Step 3

    Meanwhile, place shrimp and 2 tablespoons spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.

    Step 4

    Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.

    Step 5

    Serve shrimp with rémoulade sauce.

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