Serves 4
30 min
Buttermilk Fried Shrimp
Recipe GLPR2d23a11d47fca7
Tender shrimp seasoned with warm spices, dipped in buttermilk, and coated in a crispy flour and cornmeal crust. Fried until golden brown and served with rémoulade sauce for a delicious seafood main course.
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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
1 1/2 pounds medium shrimp, peeled and deveined
1 cup buttermilk
1 1/2 cups all-purpose flour
1 cup cornmeal
2 tablespoons vegetable oil for coating seasoned shrimp
Vegetable oil for deep frying (about 2 inches)
Rémoulade sauce for serving
Directions
In a small bowl, whisk together kosher salt, cayenne pepper, garlic powder, paprika, dried oregano, dried thyme, freshly ground black pepper, and onion powder. Set the spice mixture aside.
Pour enough vegetable oil into a heavy wide pot to reach a depth of 2 inches. Attach a deep-fry thermometer to the side of the pot and heat the oil over medium heat to 350°F.
While the oil heats, place the peeled and deveined shrimp in a medium bowl. Add 2 tablespoons of the spice mixture and toss to coat evenly. Pour buttermilk into a separate medium bowl. In another medium bowl, whisk together the all-purpose flour and cornmeal until combined.
Once the oil reaches 350°F, working in batches, dip each seasoned shrimp briefly into the buttermilk, then immediately coat it generously with the flour-cornmeal mixture, shaking off any excess. Carefully place the coated shrimp into the hot oil.
Fry the shrimp for about 4 minutes per batch, stirring occasionally, until the coating is golden brown and the shrimp are cooked through (internal temperature of 145°F). Using a slotted spoon, transfer the fried shrimp to paper towels to drain.
Serve the hot buttermilk fried shrimp with rémoulade sauce on the side.
