What size of shrimp works best with this recipe?

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.

What should I serve with these crispy fried 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 .

Can I use olive oil to fry shrimp?

I don't recommend olive oil for deep frying. But vegetable oil, canola, sunflower or peanut oil would all work.

What kind of dipping sauce works best with these shrimp?

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.

Can I use this breading mix with raw shrimp?

For sure! Keep your oil temperature at 375℉ and cook the shrimp for about 2-3 minutes to ensure they are cooked through.

How to store leftover fried shrimp?

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

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

Scale

1 pound cooked shrimp, tails on or off

1 cup buttermilk

1 cup self-rising flour

4 teaspoons cornstarch

1 1/2 teaspoons sea salt

1 teaspoon paprika

1/2 teaspoon black pepper

1/2 teaspoon sugar

1/2 teaspoon cayenne, optional

Neutral oil, for frying

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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: Appetizers, Dinner, Lunch
Method: Stovetop
Cuisine: American, Seafood