Below is a detailed, unique, and richly written article about Fried Shrimp, complete with step-by-step instructions to guide you from ingredient prep to crispy perfection.

Fried Shrimp: A Golden, Crunchy Classic Made Easy

Few dishes evoke the comfort and joy of coastal cooking like a plate of perfectly fried shrimp. Golden, crunchy, tender, and flavorful, fried shrimp is a timeless favorite that works for weeknight dinners, family gatherings, and special occasions alike. What makes it truly magical is the contrast of textures—the crisp, seasoned coating enveloping soft, juicy shrimp inside. With the right techniques, you can recreate that restaurant-quality finish right in your own kitchen.

This guide walks you through every step, from prepping the shrimp to achieving that irresistibly crispy crust.

Ingredients You’ll Need

For the shrimp:

• 1 lb large shrimp, peeled and deveined (tails on or off)
• 1 cup buttermilk (or regular milk with 1 tsp lemon juice)
• 1 egg
• 1 tsp hot sauce (optional but delicious)
• 1–2 cups vegetable oil for frying

For the coating:

• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp cayenne pepper (optional)
• 1 tsp salt
• ½ tsp black pepper

Step-by-Step Method

Step 1: Prepare and Clean the Shrimp

Start by rinsing the shrimp under cold water, then pat them completely dry with paper towels. Excess moisture will prevent the coating from sticking well and may cause the oil to splatter.

Tip: Leaving the tails on gives a beautiful presentation and makes them easier to hold while dipping.

Step 2: Make the Buttermilk Marinade

In a medium bowl, whisk together:

• buttermilk
• egg
• hot sauce (if using)

This marinade tenderizes the shrimp and helps the coating stick firmly.

Add the shrimp to the mixture, stir to coat evenly, and let them rest for 10–15 minutes. This step infuses flavor and ensures maximum crispiness later.

Step 3: Mix the Dry Coating

In a shallow bowl or plate, combine:

• flour
• cornstarch
• paprika
• garlic and onion powders
• cayenne
• salt
• pepper

The cornstarch is your secret weapon—it creates that signature light, crunchy texture instead of a heavy breading.

Step 4: Dredge the Shrimp

Remove a handful of shrimp from the marinade, letting the excess drip off.

Toss them into the flour mixture and coat thoroughly, pressing gently so the coating adheres. Shake off any loose flour.

For extra crispy shrimp:
Dip the floured shrimp back into the buttermilk, then into the flour again for a double coating.

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