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Buttermilk Fried Shrimp Recipe - Yummy!

Updated on August 30, 2013

Fried Shrimp

Looking for a great buttermilk fried shrimp recipe? Hmmm...southern food, like fried chicken, BBQ, biscuits, mustard greens, and fried shrimp. I was thinking this morning...what do I know a lot about? What kind of hubs can I produce from my life experiences - ones I can write without doing any research, and ones that I think people will enjoy? Well, I know a little about a myriad of topics, but one thing I know LOTS about is being Southern and about southern cooking. Not to brag, but I’m a very good cook, and seafood is sort of my specialty. I have a lot of experience with cooking finned fishes, crab, oysters, and shrimp, and I do it quite often. All these foods are great baked, broiled, and grilled, but for real southern flavor, they’re better battered and fried. And in my humble opinion, buttermilk fried shrimp are the best fried shrimp on the planet. In just a minute, I’ll share my buttermilk fried shrimp recipe with you.

We love fried shrimp!
We love fried shrimp! | Source

Culinary Arts

I’m not sure I really fit into the culinary arts category. Mine creations are more like the southern version. I don’t cook fancy. I come from a long line of "Old South" families. They hailed from Charleston, Savannah, and other parts of the Low Country. My maternal grandmother was the quintessential Southern lady, and my great-great grandfather fought in the Civil War. One of the family's slaves was loaned to help build Fort Sumter - but that's a story for another time. This hub is the first of my "Southern Culinary Arts" series. I've decided to have my own online cooking classes and my own online cooking school!

For those of my readers who are interested in southern food but aren’t skilled in cooking it, I hope my online cooking classes will help them improve in the kitchen. For those who already know how to cook, it never hurts to get ideas from other cooks. I do it all the time!

This Buttermilk Fried Shrimp recipe gets much of its flavor from buttermilk.
This Buttermilk Fried Shrimp recipe gets much of its flavor from buttermilk. | Source

Buttermilk Fried Shrimp

If you’ve never enjoyed buttermilk fried shrimp cooked in someone’s kitchen or back yard, you don’t know what you’re missing. I’m serious. I don’t like to drink buttermilk, but it gives an awesome flavor to other foods. This is a great recipe for fried shrimp. It's my original recipe, perfected through trial and error. These are the best fried shrimp I've ever eaten - anywhere. I hope you enjoy them, too!

Start with raw shrimp in the shell. White shrimp are best. Don't use tiger shrimp for frying. I've found that the medium shrimp are the best to fry. The jumbo shrimp just don't have as much flavor, and the small ones are just too much work to peel and devein. Also, the small ones are easy to overcook when frying.

Some people prefer cracker meal or cornmeal for coating, but I find that the flour adheres better to the shrimp, and they turn out less greasy will flour. If you like, you can use half flour and half corn meal. I also like to add a little red pepper to the mix. Sometimes I add Cajun or Creole seasoning, depending on who will be eating the shrimp.

You’ll need to use the right oil for frying, too, and the oil needs to be at the right temperature. If you’re not used to cooking fried shrimp, use a thermometer to make sure your oil isn’t too hot or not hot enough. Use peanut oil at 370 degrees.

Peel and devein shrimp. Rinse under cool water.
Peel and devein shrimp. Rinse under cool water. | Source
Dry on paper towels.
Dry on paper towels. | Source
Dip shrimp in buttermilk and egg. Shake in flour mixture.
Dip shrimp in buttermilk and egg. Shake in flour mixture. | Source
Fry shrimp a few at a time.
Fry shrimp a few at a time. | Source
Buttermilk Fried Shrimp and hushpuppies
Buttermilk Fried Shrimp and hushpuppies | Source

Rate my fried shrimp recipe. Thanks!

3.7 stars from 9 ratings of Buttermilk Fried Shrimp

Cook Time

Prep time: 15 min
Cook time: 10 min
Ready in: 25 min
Yields: Makes about four servings of fried shrimp.

Ingredients

  • 1 pound medium shrimp
  • 1 cup whole or low fat buttermilk
  • 1 egg
  • 1 cup self-rising flour
  • 1/2 cup buttermilk cornmeal (or regular cornmeal)
  • 1 teaspoon salt
  • 1 teaspoon cayenne
  • 1 teaspoon lemon pepper
  • 1 teaspoon sugar
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • peanut oil

Instructions

  1. Peel and devein the shrimp and rinse in cold running water. Remove tails or leave them on – that’s up to you. Dry on paper towels.
  2. Peel and devein the shrimp and rinse in cold running water. Remove tails or leave them on – that’s up to you. Dry on paper towels.
  3. Pour a cup of whole buttermilk into a large bowl, and add one beaten egg. Whisk to combine. Place the shrimp in the milk bath.
  4. Into a gallon ziploc bag, mix together self-rising flour, cornmeal, salt, cayenne, lemon pepper, sugar, onion powder, and garlic powder.
  5. Into a heavy Dutch oven, pour your cooking oil – about 2 inches. I like to use peanut oil. Heat it on medium to medium-high heat, depending on your stove. To test when the oil is ready, use a thermometer. Otherwise, sprinkle a drop of water into the oil. If it sizzles immediately, the oil is hot enough for frying.
  6. Drop a few shrimp at the time into the bag and shake until the shrimp are well coated. Shake the extra flour off each shrimp as you remove them from the bag. Place them in the oil without over-crowding. Brown both sides of the shrimp, cooking for about three minutes per batch. Remove onto a platter with several layers of absorbent paper towels, or drain on wire racks. Serve your buttermilk shrimp with cocktail sauce or tartar sauce.

Comments

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    • habee profile image
      Author

      Holle Abee 7 years ago from Georgia

      Paula, your book is awesome! I'm honored that you visited my article! I'm a Southern cook, also.

    • profile image

      paula oandasan 7 years ago

      hi..thanks for listing my cookbook "there's not a healthy recipe in this whole damn book, a guide to southern comfor food". hope if you read it, you enjoyed it. thanks again

    • habee profile image
      Author

      Holle Abee 7 years ago from Georgia

      Steph, you'd make a good southerner!

    • habee profile image
      Author

      Holle Abee 7 years ago from Georgia

      We went to Red Lobster yesterday, and I ordered the buttermilk shrimp. When the waiter brought out regular shrimp, I told him that's not what I had ordered, and to take them back and bring the buttermilk shrimp. The manager came out soon and asked me what I had ordered. I told her buttermilk shrimp, and informed me that they don't serve buttermilk shrimp! I meant beer-battered shrimp! Buckie, this contest is clouding my mind!!

    • stephhicks68 profile image

      Stephanie Hicks 7 years ago from Bend, Oregon

      Yummy - looks absolutely delicious! Fried anything is my favorite. :)

    • akirchner profile image

      Audrey Kirchner 7 years ago from Washington

      Just saw this and don't think I got this on my postings, when my email was out yet again! Anyhow - it looks delicious....I could gain 10 pounds just reading these things....maybe I have!

    • habee profile image
      Author

      Holle Abee 7 years ago from Georgia

      Yum, Quildon!

    • quildon profile image

      Angela Joseph 7 years ago from Florida

      Another great recipe, habee. I'm going to make mine with the creole seasoning.

    • habee profile image
      Author

      Holle Abee 8 years ago from Georgia

      CC, glad you liked the shrimp! I made them last night for dinner. Yum!

    • profile image

      C.C 8 years ago

      I did this recipe today for lunch. Yummy! I had it with cocktail sauce...The best tasting shrimp Ive had in a while.

    • profile image

      susan 8 years ago

      hi , susan so you be a yours finests two month at top lushes and plentyfully were is the homemade mack and cheese from scrath. susan been your you wold jello about us southern fishing pro's hee,' hee', fishing are luv u next door neibors

    • habee profile image
      Author

      Holle Abee 8 years ago from Georgia

      Well, Joey, I have been accused of being a little crazy. But that's how I always test my oil! And I've never been burned. I use only one or two drops.

      Thanks for reading!

    • profile image

      joey 8 years ago

      NOOOOOOOOOOOOOOOOOOOO!!! dont EVER test your oil by sprinkling water in it!!! Are you insane??

    • habee profile image
      Author

      Holle Abee 8 years ago from Georgia

      No, I didn't know that! There should be a law...lol! I cook with my great-grandmother's black iron skillet! I often wonder how many meals that pan has cooked.

    • rmcrayne profile image

      rmcrayne 8 years ago from San Antonio Texas

      I went to OT school in Charleston at MUSC. This sounds really good. Did you know you can't use cast iron on glasstop/smooth top stoves? We have a new thick bottomed Hamilton Beach skillet that does a great job frying cubed steak though, so I'm sure it would do the shrimp justice.

    • habee profile image
      Author

      Holle Abee 8 years ago from Georgia

      Great minds, Owl, great minds. lol! I'd never thought about the yellow coloring.

      Hi, Ethel. I like to try new recipes and dishes, too. Unfortunately, hubby isn't quite as adventurous. lol!

      Okay, HH - I really want you to try this recipe. It's one of my faves!

    • Hello, hello, profile image

      Hello, hello, 8 years ago from London, UK

      Oh. habee, you open a whole new world of cooping up for me. Thank you so much. I like different dishes. It gets on my nerves when I have to cook always the same. Keep writing.

    • ethel smith profile image

      Eileen Kersey 8 years ago from Kingston-Upon-Hull

      These recipes are great. I like to experiment with different foods and after the usual Christmas nosh such foods sound srummy

    • platinumOwl4 profile image

      platinumOwl4 8 years ago

      I will try your recipe for buttermilk shrimp. Apparently, we were experimenting at the same time. I like yourself discovered that jumbo shrimp don't do well in the skillet and the small ones are in fact way to much trouble. When I cook and serve my shrimp I serve them around lettuce, tomato,pickle and a boiled egg sliced. I also add a little yellow food color to the egg bath it brighten the presentation.

    • habee profile image
      Author

      Holle Abee 8 years ago from Georgia

      You're more than welcome, Pop!

    • breakfastpop profile image

      breakfastpop 8 years ago

      Great recipe. Thanks so much.

    • habee profile image
      Author

      Holle Abee 8 years ago from Georgia

      Hi, Tammy. Good to see ya! The pre-seasoned skillets are DEFINITELY the best!

    • habee profile image
      Author

      Holle Abee 8 years ago from Georgia

      Hi, Tammy. Good to see ya! The pre-seasoned skillets are DEFINITELY the best!

    • profile image

      Tammy Lochmann 8 years ago

      Ha I am first...I did not know you could buy pre-seasoned iron skillets... I have to get one. I can't wait for more about your life in the South. I taught myself how to make fried chicken. Great story!

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