Fried Shrimp

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
Directions

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.


CATEGORIES:
View All

Pairs Well With
Sparkling Wine

Anything with bubbles

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.1 62
Awful, this dish got me into hospital. Fried flour is very toxic. item not reviewed by moderator and published
This recipe is awful! Absolutely bad. The amount of salt should have told me to stay away. When I saw the 3tbsp, I said to myself "H*ly Sh*t!". I still put the 3tbsp against my own better judgement trusting in Mrs. Deen. Wasted 3lbs of shrimp. Made the shrimp for poboys and tasted the overpowering taste of salt through thick slices of Walmart french bread, liberal swipe of mayo, mustard, iceberg lettuce, tomato, and pickles. Horrible recipe. Would vote zero if I could. item not reviewed by moderator and published
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
Don Landry of Don's seafood makes the best fried shrimp of all, in Louisiana item not reviewed by moderator and published
Way too salty! You definitely have to modify this recpie by cutting back on the salt...but they look pretty item not reviewed by moderator and published
This was outstanding, but needed to be modified- especially the salt, as others had said. I listened to another reviewer, and used 1/2 of dry and wet ingredients and each batter was plenty. I had 2 lbs of ex lg shrimp. I used 1 TBLSP salt, but will half that again the next time. Hot sauce is very high in salt, so that probably added to the saltiness. I didn't have peanut oil or a thermometer. Used grapeseed oil in a small fry pan, about 2 cups. Fried 6 shrimp at a time. A dozen pp, with yellow rice was plenty for dinner, along with a bowl of clam chowder. I fried about 3 minutes- since my shrimp were larger. Very tasty, light-delicious. . item not reviewed by moderator and published
I love this recipe item not reviewed by moderator and published
agree with previous poster. FABULOUS!!!! (omitted 1 tablespoon of salt - 2 instead of 3 item not reviewed by moderator and published
Fabulous... Thanks Paula. item not reviewed by moderator and published
Way better then i imagined. Try it. Your whole fam will love it just like mine does! item not reviewed by moderator and published
Me again...I use the reviews to help me get it JUST RIGHT. I read what ev1 had2say and I went with half both the milks, flour, cornmeal, & HITsauce (which didnt make it hot, but gave it a nice lil twang/zing. Using half the ingredients made it perfect for 2lbs of shrimp, so I didnt have any batter leftover. (technically, I had a lil over 2&1/2lbs. The hot sauce made it a huge HIT for us!!! I think the 3tbsp of salt might be a typo though. Maybe it was meant2b 3Tsp's. IDK??? I used 1tbsp. I did change the pepper to taste. The batter was PERFECTO!!! It made them like...light, crispy, and oh so tasty. The shrimp was the perfect texture and actually sorta light/juicy. This is not at all the kind of batter that u want to peel some off to cut the thickness of the breading so u can taste the shrimp (or whatever. Sry for the looooong review, but when its a HIT, its a HIT!!! FANTASTIC RECIPE! Definitely a keeper!!! item not reviewed by moderator and published
Everyone LOVED the shrimp! I didn't add a whole lot of hot sauce (personal preference but it still came out great! item not reviewed by moderator and published
This made some of the best shrimp we have ever had - the coating is crunchy while the shrimp are still moist and tender. item not reviewed by moderator and published
Definitely restaurant quality. One of the best I've tried. The hot sauce makes it. The batter is light and very crisp. A keeper. item not reviewed by moderator and published
So good, so easy...loved this recipe! item not reviewed by moderator and published
I took the advice of other reviewers and halved the salt in the recipe. The results were delicious- the batter was nice and crispy and adhered to the shrimp really well. item not reviewed by moderator and published
Do recipe authors on this site ever correct mistakes or apologize for them? Seems to me they would at least review their own reviews. item not reviewed by moderator and published
Someone recommended this recipe to me and I loved it except--I had to make this twice. The first time I made it I automatically decreased the salt 1 T. as I could see that it had an insane amount of salt to begin with; still too much and I increased the hot sauce 1/4 cup. Also there was waaay too much left over batter and flour mixture (I hate to waste. The second time I made it I only used 1 tsp. of salt and cut everything in half except the hot sauce and the shrimp. I used 3/4 cup of the hot sauce(according to our taste. Also I used half canola oil and half peanut oil (peanut oil is very expensive around here. I found no extreme difference in the taste. It came out much better. I hope FN test cooks will review this recipe and revise it as food ain't cheap these days and most people can't afford to throw it away. Thanks for "listening". :o item not reviewed by moderator and published
This shrimp is amazing! I have made it 3 or 4 times! The salt should be cut in half. I would avise to cut your dry ingredients in half so it all doesn't get wet at once! The results are well worth the mess! I sprinkle flour on a platter and stage the battered pieces there until I fill it up. It gives the batter time to set up a bit before frying. I think it improves the results. I use the same method for chicken wings. The batter sticks better. item not reviewed by moderator and published
I agree with everyone who has reviewed this dish. Great recipe but too much salt...I always tell myself I will read the reviews before making the recipe but always get excited and don't read them until after I am done. Love the spin with the hot sauce. Will have to cut the salt in half if not more... Can't wait to try it again item not reviewed by moderator and published
The shrimp were awesome and will make them again, but have to adjust the salt amount. They were too salty for me....I think next time I will just salt them once I am done cooking them....otherwise YUMMERS!!! item not reviewed by moderator and published
This is the very best shrimp recipe I have ever had. The seasoning is perfect and the shrimp comes out golden brown. My entire family loved it. item not reviewed by moderator and published
Oh, this is a great recipe! As warned, I cut way back on the salt. The shrimp were not greasy, just perfect. The only thing missing is some kind of dipping sauce. I tried tartar sauce, but it just didn't fit the bill. I'm thinking maybe a tomato based sauce, or a sweet and sour chili?? item not reviewed by moderator and published
Just sat on the couch feeling nice and full -- yummy shrimp. I didn't use a cup of hot sauce as I knew my hubby would put it on before eatting. Shrimp was perfectly crunchy. Will definitely use this recipe again Thanks Paula item not reviewed by moderator and published
Great spin on the fried shrimp recipe that I have used for years. I have to agree with everyone else on the salt. I think that has to be a typo. The hot sauce is a nice touch. I never thought about adding that, but it was nice to have the shrimp a little spicy on the poboy bread. item not reviewed by moderator and published
This recipe would be great if the salt wasn't so much .. When I was putting the salt in I thought it was too much and sure enough when I tasted it .. it was too much. Nonetheless it was delicious. Just do 3 teaspoons instead of the 3 tablespoons (thats what I plan on doing next time). item not reviewed by moderator and published
Wayyy to salty, the mixture of cormeal and flour is ok, BUT leave out the salt altoghter, the hot sauce and self rising corn meal has enough salt, I will try it again but i will add more buttermilk, other than that it was okay. Rose in chicago item not reviewed by moderator and published
i love making shrimp for my cousin because they love them like i do. item not reviewed by moderator and published
I make this shrimp recipe for my family ALL of the time and everyone loves it. I did half the portions of milk, buttermilk, and hot sauce and I used 1 T of salt instead of 3 and it is always a hit. Great! item not reviewed by moderator and published
I LOVE PAULA DEEN. I really believe there may have been a typo with 3 tablespoons. It would have been great, if it werent for the salt. I am not saying don't try to make this recipe, but I am saying omit or put a less amount of salt. I will be attempting this again, and when I remake it I will write another review. item not reviewed by moderator and published
I recently remade this recipe with maybe 1/2 teaspoon of salt. Much better than the original recipe. Very good with less salt. item not reviewed by moderator and published
Ok before you bash me for this comment, let me first say that Paula Deen is my nizzle foshizzle! I love her. Ok I got that out the way. As for this recipe, I don't if the combination of ingredients is perfect for what we're trying to accomplish...and that's a great tasting fried piece of shrimp baby! After following the recipe to the letter, I found myself wanting. The hot sauce is the overpowering key in this heavy battered recipe. So just hear me out and if you're feeling a little shrimpish.....and bored, give my recipe a try. Ok so this is based on 15-20 pieces of shrimp. I try to cook in small portions because I cook a lot of variety and food seems to get wasted when you add a new dish to your household menu. First let's start with the sauce; 1 egg 1/2 stick of margarine/butter 1/4 cup of milk Mix it up and set it aside Now the mix; 1/2 to 3/4 cup of flour 3-4 shakes of Garlic Salt 2-3 shakes of Tony Chachere's Original Creole Seasoning 4 shakes Parsley flakes Now the shrimp; I used large raw deveined shrimp. I peeled off the shells myself. Stove top blazing on 8 which is about a little above medium high cooking with vegetable oil, I run each shrimp through the mix first, then the sauce and back through the mix then I drop it in the skillet. Let each cook about 2-3 minutes then remove and place on paper towel to dry and drain the rest of the veggie oil. The end result is....well let's just say AWESOME! I took out the cornmeal and buttermilk and hot sauce from the original recipe because it overpowers the natural flavor raw shrimp produces as it's being cooked. What you end up with is a nice seasoned flaky crust surrounding a succulent shrimp center. So give it a try. I'm sure the critics will have something to say but that's fine. For those that will embark on my recipe, let me know how it turns out! The Undercover "Chef" Brother item not reviewed by moderator and published
LOVED THIS RECIPE...IT WAS VERY GOOD. item not reviewed by moderator and published
I just made them and I have to say they are FABULOUS. I added some old bay seasoning, crushed red pepper and garlic powder. I will definitely try more Paula Deen recipe. item not reviewed by moderator and published
I followed the recipie with 2 T of salt, made one batch and tasted one. It was too salty. I started over with a new batch of flour mixture with only a pich of salt and it turned out great. I will make this again (maybe no salt) item not reviewed by moderator and published
I saw the rerun of this episode on Saturday night and couldn't get the shrimp out of my mind. I used seasoned salt (1 T.) rather than the salt listed ... and half of each of the liquids ... these were AWESOME! The coating was light and crispy ... the biggest hassle was peeling the shrimp, which wasn't really a hassle ... well worth it. There's a nice bite to the shrimp, but it's not over-powering! Try them! You won't regret it! item not reviewed by moderator and published
I just printed this recipe to make tomorrow and I'm so glad Linda's review was listed first...You saved me the hassel of messing this wonderful shrimp dish up due to the salt content.... Way to go !!! Thanks Linda !!! Tina Riverside, CA 09-12-09 item not reviewed by moderator and published
I just watched the episode and Paula only used 1 Tbls of salt not 3 Tbls, so the recipe is incorrect as printed. item not reviewed by moderator and published
I ONLY have kosher salt in the house, so yes, that's what I used, but this was so salty toatally inedibel. DO NOT WASTE YOUR $$$$! item not reviewed by moderator and published
Very good recipe. I seasoned my shrimp with garlic powder, cayenne pepper, black pepper, salt, and paprika. This recipe is definitely a keeper item not reviewed by moderator and published
My husband LOVED this recipe he had me cooking over 4lbs for him and his friends they called them PAULA Shrimp we loved it thanks Paula your are the best! item not reviewed by moderator and published
Reduce salt to 1 tsp. Reduce the liquid bath to 1/4 c each milk, hot sauce, buttermilk (or plain yogurt) Only cook for 2 min at 375 (oil needs to be hot). Delicious! Yes, reduce the salt by one third. item not reviewed by moderator and published
This recipe was way too salty. There must have been a misprint. 3 tablespoons is WAY too much. The only time one should use that much salt is to kill a slug! My husband and I tried this recipe and he thought it was strange that it called for so much salt, he actually thought I had a typo on the paper. We ended up peeling the breading off the shrimp for the most part. Also we seemed to waste soooo much of the liquid mixture. The next time we try this recipe we will cut the liquids in half. Yes, we should have read the reviews, but I figured hey it's the Food Network, hey it's Paula Deen, and it WAS rated 5 stars....next time we'lll know better. item not reviewed by moderator and published
I used very little salt, honestly 3 tbsp is alot of salt. I didn't use any hot sauce as my hubby doesn't like spicy food. I did use pepper and garlic and herb seasoning in my flour mix. However I think i will cut down on the amount of milk and buttermilk. I threw away the majority of it. Did anyone else have this problem? Seems like alot of milk waisted. I will half it next time. But they were very good and had a good crunch to them. item not reviewed by moderator and published
this shrimp recipe is excellent. However, i did make a change based on some of the other reviews about the high level of salt. instead of adding hot sauce to the buttermilk mixture, i sprinkled the shrimp with ground red pepper for the spiciness. i followed all other directions exactly. my family loved it! i will definitely make this many times again & again. item not reviewed by moderator and published
...salt content. I used kosher salt, and the breading was too salty. Luckily, I tasted one before I began my second batch. Other than that the recipe was perfect. I advise everyone to reduce the salt by at least one tablespoon. item not reviewed by moderator and published
good and easy recipe,I used kosher salt ,next time I will use more hot sauce to give it more kick,love you Paula ! item not reviewed by moderator and published
This recipe was delicious. The batter was so light and not heavy or oily on the shrimp. Next time I would add a little more hot sauce to give the shrimp more of a kick. I will be sure to make these shrimp again! item not reviewed by moderator and published
These were the best shrimp we've had! I prepared for a friends birthday dinner and he loved them! "Good as hell!!" I did reduce the amount of salt and hot sauce but other than that followed the recipe to the letter. thanks Paula!!! item not reviewed by moderator and published
The recipe was easy to make. However, I found that 3 tablespoons of salt was way too much. I could only stand to eat a few because they were just too salty. (I hate to waste food & money. I used Crystal hot sauce which contains salt, so perhaps that added to the problem. Also Crystal was not hot enough. If you like it spicy, I would add some cayenne or use a hotter hot sauce. I would definitely make again with slight modifications. item not reviewed by moderator and published
This recipe was sooo esasy to preparte, and it was a little fun. I don't think I have ever made anything by Paula Dean that I didn't like. KUDOS! item not reviewed by moderator and published
Loved the recipe; however, I cut the salt down to 2 T. After it was fried, I would have left the salt out entirely. I used Frank's for the hot sauce and it had salt in it. I like salt, but it was too salty even for me. item not reviewed by moderator and published
Easy to prepare and YUM!!!!!!! item not reviewed by moderator and published

This recipe is featured in:

Summer Parties