Buttermilk French Fried Shrimp with Remoulade

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 2 to 4 servings
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1/2 cup mayonnaise

1 teaspoon chopped capers 

1 teaspoon Louisiana-style hot sauce 

1 teaspoon fresh lemon juice 

1 teaspoon Worcestershire sauce

1 scallion, finely chopped 


1 1/4 pound large shrimp, peeled and deveined with tail still attached

1/4 cup all-purpose flour 

1 teaspoon paprika 

Kosher salt 

1/2 cup buttermilk 

1 large egg 

1 cup French fried onions, finely crushed

1 cup panko breadcrumbs 

Vegetable oil, for shallow frying 

Ketchup, for serving 


  1. For the remoulade: Stir together the mayonnaise, capers, hot sauce, lemon juice, Worcestershire sauce and scallions in a small bowl; refrigerate until ready to serve.
  2. For the shrimp: Toss the shrimp with the flour, paprika, and 1/2 teaspoon salt in a large bowl. Whisk the buttermilk and egg together in a medium bowl. Mix the French fried onions and panko in a shallow bowl. Working one at a time, shake the excess flour off the shrimp, and then dip to coat in the buttermilk. Let the excess buttermilk drip off, and then coat thoroughly in the onion-panko mixture. Place on a parchment-lined baking sheet and repeat with the remaining shrimp. 
  3. Fill a large deep skillet with about 1/2 inch of oil and heat over medium-high heat until it registers 375 degrees F on a deep-fry thermometer. Add half of the shrimp and fry, turning once, until golden brown on both sides and just cooked through, about 3 minutes. Transfer to a paper-towel-lined plate to drain. Return the oil to 375 degrees F and repeat with the remaining shrimp. Sprinkle with salt while hot out of the fryer. 
  4. Serve immediately with the remoulade and ketchup.