This Southern Fried Shrimp recipe is easy, delicious, super easy to make. Crunchy on the outside and bursting with flavor. In about 15 minutes, from start to finish, you’ll have a tasty meal of crispy seafood ready to go.I don’t know about you, but I’m obsessed with shrimp and a good majority of people would agree with me. Shrimp is an extremely popular food around the world, and apparently, it has been for thousands of years.
These shrimp are super crispy and I don’t know about you but I prefer shrimp fried with just flour. I’m not a fan of a panko or cornmeal coating for fried shrimp. I have countless shrimp recipes simply because I can’t get enough of it and neither can my family. Some of our favorites we like to make often are Crunchy Honey Walnut Shrimp, Saucy Shrimp, and Honey Garlic Shrimp.
2 large eggs, beaten
1 cup whole milk
2 tablespoons chile hot sauce (such as Cholula)
2 pounds large peeled, deveined raw shrimp
3/4 cup (about 3 1/4 oz.) all-purpose flour
2/3 cup (about 2 7/8 oz.) cornmeal
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
For serving: lemon wedges, cocktail sauce, rémoulade (optional)
Step 1 Pour oil to a depth of 2 inches in a large deep skillet; heat over medium-high to 370°F. While oil heats, whisk together eggs, milk, and hot sauce in a shallow dish; add shrimp to the mixture, and toss to coat. Whisk together flour, cornmeal, salt, black pepper, and cayenne pepper in a separate shallow dish.
Step 2 Remove 6 to 8 shrimp from egg mixture, shaking excess off; dredge in flour mixture. Place dredged shrimp in hot oil; fry until coating is golden and crisp, about 2 minutes. Remove with a slotted spoon to a baking sheet lined with paper towels. Repeat with remaining shrimp, bringing oil back to 370°F over medium-high heat before adding each batch of shrimp.
Step 3 Serve fried shrimp with lemon wedges, cocktail sauce, and rémoulade if desired.