Southern fried shrimp

Introduction:

Southern fried shrimp is a classic dish known for its crispy, flavorful coating and tender, juicy shrimp inside. This dish combines simple ingredients, yet delivers a big punch in flavor. Whether served as a snack, appetizer, or part of a larger meal, Southern fried shrimp is always a crowd-pleaser.

The combination of spices, the crunch from the breading, and the succulent shrimp create an irresistible dish that’s perfect for any occasion.

Choosing the Shrimp:

The foundation of any great fried shrimp dish is the shrimp itself. For this recipe, it’s recommended to use large, peeled, and deveined shrimp.

The size of the shrimp ensures they cook properly and stay tender inside while maintaining that satisfying crunch on the outside. Leaving the tails on can also add extra texture and a more authentic presentation.

Soaking in Buttermilk:

One of the secrets to achieving tender and flavorful fried shrimp is soaking them in buttermilk. The buttermilk tenderizes the shrimp and adds a slight tanginess that balances the spices used in the breading.

Additionally, the buttermilk helps the breading adhere to the shrimp better. Let the shrimp soak for at least 15 minutes, but you can go up to 30 minutes if you want them extra tender.

Optional Hot Sauce for Extra Flavor:

While optional, adding a tablespoon of hot sauce to the buttermilk creates an extra layer of flavor. The heat from the hot sauce infuses into the shrimp as they soak, providing a subtle kick without overwhelming the dish.

This also helps add complexity to the flavor profile of the shrimp. If you prefer a milder taste, you can leave out the hot sauce.

Preparing the Breading:

The breading mixture is crucial to achieving that crispy, golden exterior. Combine all-purpose flour and cornmeal, which will give the shrimp a crunchier coating.

The flour helps the breading adhere, while the cornmeal provides that extra crispiness. Adding paprika, garlic powder, and onion powder gives the breading a flavorful kick, while dried oregano adds an herbal touch.

Adding Seasoning for Flavor:

Along with the basic spices like garlic powder and paprika, don’t forget to season the breading generously with salt and black pepper. This enhances the overall taste of the shrimp.

Additionally, the baking powder in the breading mix ensures the shrimp will have an airy, crispy texture rather than a heavy, dense coating.

Coating the Shrimp:

Once the shrimp have soaked in the buttermilk mixture, it’s time to coat them. Dredge each shrimp in the seasoned flour and cornmeal mixture, pressing down gently to ensure the coating sticks well. Be sure to coat each shrimp thoroughly, but shake off any excess breading. This prevents clumps and ensures an even crisp as the shrimp fry.

Preparing the Frying Oil:

Frying the shrimp requires oil that’s hot enough to cook the shrimp quickly and evenly. Use a neutral oil with a high smoke point, such as vegetable or canola oil.

Pour enough oil into your skillet or frying pan to cover the shrimp by about 2 inches. Heat the oil over medium-high heat and test the temperature by dropping a small amount of the breading into the oil—if it sizzles immediately, the oil is ready for frying.

Frying the Shrimp:

Carefully drop the coated shrimp into the hot oil in small batches. Overcrowding the pan can lower the oil temperature, leading to soggy shrimp.

Fry the shrimp for about 2-3 minutes on each side, or until they are golden brown and crispy. The shrimp should be floating and sizzling in the oil, a sign they’re cooking properly.

Turning the Shrimp for Even Crispiness:

To achieve an even golden brown color, it’s important to turn the shrimp halfway through the frying time. Use tongs or a slotted spoon to flip each shrimp gently. The coating should be light and crispy, and the shrimp should be cooked through with no translucent areas left inside.

Draining the Fried Shrimp:

Once the shrimp are golden brown and crispy on both sides, carefully remove them from the oil and place them on a plate lined with paper towels.

This step ensures that any excess oil is absorbed, leaving the shrimp light and crispy. Make sure to drain the shrimp well to avoid any greasiness.

Serving Suggestions:

Southern fried shrimp can be served in a variety of ways. For a classic approach, serve them with cocktail sauce, lemon wedges, and a side of coleslaw. If you’re in the mood for something a bit different, try placing the shrimp in a sandwich bun for a delicious shrimp po’ boy. Add some lettuce, tomato, and a spicy mayo or remoulade sauce for a true Southern experience.

Accompaniments for the Perfect Meal:

Fried shrimp is often served with traditional Southern sides like hushpuppies, fried green tomatoes, or even a creamy grits dish.

You could also pair them with a fresh garden salad or roasted vegetables for a lighter meal. The crispy shrimp pairs well with tangy dipping sauces or a simple squeeze of lemon for added brightness.

Optional Garnishes:

For extra flavor, consider garnishing your fried shrimp with freshly chopped parsley or cilantro. This adds a burst of color and a touch of freshness that balances the richness of the fried coating. Additionally, a squeeze of lemon just before serving will elevate the dish, bringing out the natural sweetness of the shrimp.

Storing Leftover Shrimp:

If you have any leftover fried shrimp, store them in an airtight container in the fridge. They will keep for 1-2 days. To reheat, place them in a preheated oven at 375°F (190°C) for about 5-7 minutes to restore the crispiness. You can also heat them in a skillet for a few minutes, making sure to flip them halfway through to keep them crispy.

Conclusion:

Southern fried shrimp is a flavorful, crispy dish that embodies the heart of Southern cooking. With the right balance of spices, a crunchy coating, and tender shrimp inside, it’s a recipe that will have everyone coming back for more. Whether served as an appetizer, a meal, or part of a seafood feast, this dish is sure to impress with its delicious taste and satisfying texture.