Fried Shrimp

Total Time:
20 min
10 min
10 min

4 servings

  • 1 cup milk
  • 1 cup buttermilk
  • 1 cup hot sauce
  • 2 cups self-rising flour
  • 1/4 cup self-rising cornmeal
  • 2 tablespoons coarse ground black pepper
  • 3 tablespoons salt
  • 2 pounds medium shrimp, peeled and deveined with tails left on
  • Peanut oil, for frying

Preheat oil to 375 degrees F.

Line a baking tray with paper towels and set aside. In a shallow baking dish, whisk together milk, buttermilk and hot sauce. In a separate shallow baking dish, whisk together flour, cornmeal, pepper and salt. Make sure your shrimp are dry and dredge in the dry mixture first, then wet mixture and finally the dry mixture again. Shake off excess between each dredging.

Deep-fry in batches, but do not overload the fryer. Fry for 2 minutes or until golden brown. Remove from oil with a slotted spoon and drain on the paper towel lined baking tray. Serve warm.

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Pairs Well With
Sparkling Wine

Anything with bubbles

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4.2 60
I didn't have buttermilk, so I substituted regular milk and added a TBSP of vinegar. Worked great. A little on the salty side. Used canola oil instead of peanut oil. Overall, excellent! item not reviewed by moderator and published
This was SO flavorful, crispy and amazing! Best fried shrimp I've ever made/ate. item not reviewed by moderator and published
I made it just as recipe called except I adjusted the salt not knowing about the reviews. The shrimp were beautiful and wonderfully crisp. I thought the hot sauce would be over the top spicy.... but it wasn't. WHEN I make it next time, I might add Old Bays,omitting salt completely,for a pumped up flavor. This recipe is a KEEPER! Yes it is messy- But, hey, You're Frying Shrimp! (I believe the secret to the crispiness is in the self rising flour.) item not reviewed by moderator and published
I thought the shrimp turned out deliciously. However, you should know,the prep session is VERY MESSY and they didn't get messy at all.My hands stayed gooey from the double dipping. I only used 2 tablespoons of salt because 3Tbsps , sounded like a lot of salt to add. The 2 Tbsp was TOO MUCH. You will not need that much salt. The shrimp were very crunchy and looked amazing. I wish I would have added less salt, then I would have scored the recipe 5 stars. item not reviewed by moderator and published
I used an egg instead of the milk combo. I also didn't have any self-rising cornmeal, so I subbed cornbread mix instead. I didn't have a problem with the amount of salt, because I always eyeball how much salt I add anyways. Also, you have to make sure you take out the shrimp as soon as the batter browns or it will turn rubbery. Overall, very delicious shrimp! I wouldn't describe it like fish fry at all. item not reviewed by moderator and published
yes cut back on the salt...ruined a whole bag of shrimp because way way way too salty I would say 1 tablespoon is plenty... item not reviewed by moderator and published
So Good! item not reviewed by moderator and published
I thought while making this that the salt level seemed very high, and boy was it! And I'm not one of those low sodium kind of guys. Wish I would've read some reviews first. There were other issues as well. The dry ingredients were not enough for double dredging 2lb of medium shrimp and it took much longer than 2 minutes for the shrimp to brown which means they would up horribly overcooked. Also the taste reminded me more of a fish fry than a shrimp coating. I think it would make a good fish fry, minus about 2 1/2 tablespoons of salt, but not so good for shrimp item not reviewed by moderator and published
I paid attention to the reviews and cut the salt down. OMG!! The shrimp were absolutely delicious! I don't need to look for another fried shrimp recipe, this is the one for me. I ended up reducing my flour mixture in half as some had suggested and found I was running a little low towards the end. Instead of making more, I just fried some of them without dredging through the spicy milk and skipped the 2nd coating of the dry mix. We enjoyed the shrimp both ways! item not reviewed by moderator and published
I love this recipe I make it all of the time only thing I changed was I use 1 tablespoon of salt instead of 3 and I make my own dipping sauce item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen