Tens of thousands of people a year ask the internet How to Fry Cooked Shrimp. Previously, I would advise anyone to buy uncooked shrimp if they want to batter and fry them. But then I made this crazy delicious, double-coated fried shrimp recipe and I can't get it out of my mind. You're going to love it!
One of my fondest food memories from childhood involved the buttermilk fried shrimp at Cracker Barrel. When I was testing the breading for this recipe, that's the flavor and texture I was looking to replicate. The cornstarch in the breading mixture creates an ultra-light and crispy coating, well seasoned and ready for a dunk in spicy aioli or homemade tartar sauce.
If you're looking for more easy shrimp recipes, try Crispy Shrimp in Hot Honey Lemon Pepper Sauce or Portuguese Garlic Shrimp.
What you'll need for this recipe:
Before we get to the step by step directions, a few notes about the ingredients.
Shrimp: use cooked or raw shrimp for this recipe, and tails on or off.
Buttermilk: adds the perfect tang to our breading. Substitute milk and lemon juice, if needed.
Seasoning: salt, pepper, cayenne and paprika round out our spices. Substitute your favorite seafood seasoning mix, if you'd like.
Full ingredient list and measurements included in the printable recipe card below.
Step by step instructions:
1. Season flour mix
Combine the dry ingredients, including self-rising flour, cornstarch, salt, paprika, black pepper, sugar and cayenne (if using) in a shallow dish. Stir well to mix the spices throughout the flour.
2. Prep shrimp
Use paper towels to ensure the shrimp dry before coating. Pour buttermilk over the cooked shrimp. Set aside for a few minutes while you heat the oil.
3. Coat shrimp
Preheat a Dutch oven or cast iron skillet on the stove over medium high heat. Add the oil (canola, peanut oil or vegetable oil - any neutral oil with a high smoke point) enough to get about 2-3 inches of oil in the pan. You are aiming for an oil temperature of 400℉.
Once the oil is almost to temperature, prepare your dredging station and begin coating the shrimp.
Transfer the buttermilk-soaked shrimp to the flour mixture, coating well.
Now move the shrimp back into the buttermilk for a quick dunk, and finally, back into the flour. Be sure to really pack the seasoned flour all over the shrimp. This double-dipped coating will fry quickly, so get ready!
4. Fry seafood
Carefully lower the shrimp into the hot oil and fry for about 60 seconds, until the coating is golden brown. The shrimp are already fully cooked, so we are just looking to cook the breading and heat the shrimp through.
5. Serve and enjoy
Using a slotted spoon, remove the shrimp from the hot oil and place the crispy shrimp on a cooling rack over a baking sheet to drain of excess oil while you fry the remaining shrimp.
Transfer shrimp from the cooling rack to a plate or basket. Serve with a squeeze of lemon juice and spicy aioli dipping sauce.
FAQ's and Serving Suggestions:
I usually have medium or large shrimp in the house - the medium, tail-off shrimp I used in this recipe fried up beautifully. But I'm sure jumbo shrimp would work, as well. Smaller shrimp will also work - particularly if you remove the tails. They will fry up more like popcorn shrimp.
Parmesan Truffle French Fries, Napa Coleslaw and hush puppies would be the perfect sides for this southern fried shrimp recipe. But you could also use the deep-fried shrimp in crispy shrimp tacos with a side of Mexican Caesar Salad and Pickled Onions.
Precooked shrimp do not need much time to fry since they are already cooked and just need to be heated through. Generally, frying for 1-2 minutes is sufficient to achieve a crispy exterior while keeping the shrimp tender. Keep a close eye on them to avoid overcooking.
I don't recommend olive oil for deep frying. But vegetable oil, canola, sunflower or peanut oil would all work.
Almost anything on your condiment shelf! Tartar Sauce, cocktail sauce, Mardi Gras Mustard, Remoulade, French fry sauce and Spicy Aioli are all great options for a fried shrimp main course or appetizer.
For sure! Keep your oil temperature at 375℉ and cook the shrimp for about 2-3 minutes to ensure they are cooked through.
Because we are working with already-cooked shrimp at the start of this recipe, I would not recommend reheating any leftover shrimp for a third time. So eat up!
How to Fry Cooked Shrimp
- Total Time: 20 minutes
- Yield: 2-3 servings
Description
Who knew that already cooked shrimp could be breaded and fried into this savory, crispy basket of deliciousness? Save this one to your Pinterest board and your best homemade fried shrimp is right around the corner.
Ingredients
1 pound cooked shrimp, tails on or off
1 cup buttermilk
1 cup self-rising flour
4 teaspoons cornstarch
1 ½ teaspoons sea salt
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon sugar
½ teaspoon cayenne, optional
Neutral oil, for frying
Instructions
- Combine self-rising flour, cornstarch, salt, paprika, black pepper, sugar and cayenne (if using) in a shallow dish. Stir well.
- Pour buttermilk over the cooked shrimp and set aside.
- Preheat a Dutch oven or cast iron skillet on the stove over medium high heat. Add neutral oil to the pan (enough to have 2-3 inches of oil in the pan) and heat, aiming for 400℉. Once the oil is almost to temperature, toss your buttermilk-soaked shrimp into the the seasoned flour mixture, coating well. Now move the shrimp back into the buttermilk for a quick dunk, and finally, back into the flour Really pack the seasoned flour all over the shrimp. This double-dipped coating will fry quickly, so get ready!
- Carefully lower the shrimp into the oil and fry for about 60 seconds, until the coating is golden brown. The shrimp is already fully cooked, so we are just looking to cook the breading and heat the shrimp through.
- Using a slotted spoon, remove from the oil and place the crispy shrimp on a cooling rack to drain if you are making a second batch. If eating immediately, remove from pan to a plate or basket. Serve with lemons and side of spicy aioli for dipping.
Notes
Really pack the seasoned flour all over the shrimp. This double-dipped coating will fry quickly, so get ready!
Do not overcook shrimp as it is already cooked.
- Prep Time: 15
- Cook Time: 5
- Category: Lunch, Dinner, Appetizers
- Method: Stovetop
- Cuisine: American, Seafood
Brenda Bumgardner
Should the shrimp be thawed first?
Christina Jolam
Yes! Thaw the shrimp and dry it well before coating.