Buttermilk Fried Shrimp

shrimp

YIELD

n/a

TOTAL TIME

n/a

DIFFICULTY

n/a

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on print
Print
Share on email
Email

[vc_row][vc_column][vc_column_text]

We made fried chicken recently, so that got us thinking about other things we could bread and fry and shrimp was a natural next choice. These are very easy to make. You don't need a deep fryer either, a dutch oven or any other wide pot is perfect here. Be careful not to overcook the shrimp!

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 4 servings
TIME: 30 minutes[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]

[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS

  • 2 1/2 teaspoons kosher salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon onion powder
  • Vegetable oil for frying
  • 1 1/2 pounds medium shrimp (about 36), peeled, deveined
  • 1 cup buttermilk
  • 1 1/2 cups all-purpose flour
  • 1 cup cornmeal

[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]Whisk salt, cayenne, garlic powder, paprika, oregano, thyme, black pepper, and onion powder in a small bowl to blend.

Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2″. Heat over medium heat to 350°F.

Meanwhile, place shrimp and 2 tablespoons spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.

Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584215403674{margin-top: 25px !important;}”][vc_column][vc_separator color=”custom” border_width=”3″ accent_color=”#ffffff”][/vc_column][/vc_row]

Send this to a friend