Crispy Southern Fried Shrimp – Easy 20-Minute Recipe!

There’s just something magical about the crunch of hot, golden fried shrimp that brings me right back to long summer days on the Gulf Coast. The salty breeze, picnic tables covered in newspaper, and the kind of fried seafood that makes your fingers glisten with joy. This Southern fried shrimp recipe is my go-to when I’m craving those coastal vibes but only have 20 minutes and a stovetop. It’s got that perfect crispy exterior with tender, juicy shrimp inside—and no deep fryer required.

The first time I made this, I was inspired by a deep dive into Southern seafood recipes on Serious Eats. I remember thinking, “This can’t be that easy,” but spoiler: it totally is. With just a few pantry staples, a buttermilk soak, and a quick pan-fry, you can create that irresistible crunch at home—no restaurant trip needed. It’s become one of those recipes I break out for guests, late-night cravings, or even just a Friday night treat.

Ingredients

Here’s everything you need to make classic Southern fried shrimp at home. These ingredients are simple, pantry-friendly, and packed with flavor. I’ve included quick notes to help you make swaps or get the best results.

Large Shrimp – 1 lb, peeled and deveined

You want raw, large shrimp for that perfect balance of crispness and juicy texture. Tail-on looks great for presentation, but it’s optional.

Buttermilk – ½ cup

This is key for tenderizing the shrimp and helping the coating stick. If you don’t have any, mix ½ cup milk with 1 teaspoon lemon juice or vinegar and let it sit for 5 minutes.

Egg – 1 large

Whisked into the buttermilk, it helps create a rich batter base that clings beautifully to each shrimp.

Hot Sauce – 1 teaspoon

Adds a subtle kick to the marinade—feel free to adjust based on your spice preference. Louisiana-style hot sauces work best.

Creole Seasoning – 2 teaspoons (divided)

This brings all the bold flavor you’d expect from a Southern shrimp dish. Use half in the marinade, half in the flour mix. You can sub with Cajun seasoning if you prefer.

All-Purpose Flour – ¾ cup

A classic base for the dredge. It gives the shrimp that satisfying crunch.

Cornmeal – ½ cup

Adds a deeper golden color and signature Southern texture. The fine or medium grind works best—avoid coarse cornmeal.

Salt – ½ teaspoon

Helps season the coating and enhances all the flavors.

Vegetable Oil – for frying

You’ll need about 1 inch of oil in a skillet. Canola, peanut, or any neutral oil with a high smoke point works well.

Instructions

This Southern fried shrimp recipe is surprisingly easy—no need for a deep fryer, just a hot skillet and a few pantry staples. The secret? A well-seasoned buttermilk soak and a crispy cornmeal coating that fries up in minutes.

1. Prep the Shrimp

Pat the shrimp dry with paper towels. This helps the marinade and coating stick better and gives you a crispier finish.

Tip: If using frozen shrimp, make sure they’re completely thawed and dried thoroughly.

2. Marinate in Buttermilk Mixture

In a medium bowl, whisk together the buttermilk, egg, 1 teaspoon of Creole seasoning, and hot sauce. Add the shrimp and toss to coat. Let it sit for at least 10 minutes—this tenderizes the shrimp and adds flavor.

Want even more flavor? Let it chill in the fridge for 30 minutes.

3. Make the Coating

In another bowl or shallow dish, combine flour, cornmeal, remaining 1 teaspoon of Creole seasoning, and salt. Mix well.

This is your golden breading mix. The combo of cornmeal and flour gives that signature crunch.

4. Dredge the Shrimp

Remove shrimp from the buttermilk mixture, letting the excess drip off. Dredge each shrimp in the cornmeal-flour mix, pressing lightly to coat. Set them on a plate or wire rack.

Don’t rush this step. Even coating = even crispiness.

5. Heat the Oil

Pour oil into a large skillet to about 1 inch. Heat over medium to medium-high until shimmering—about 350°F if using a thermometer. A small pinch of flour should sizzle on contact.

6. Fry the ShrimpWorking in batches, carefully add shrimp to the hot oil. Fry 1–2 minutes per side, until golden brown and crispy. Don’t overcrowd the pan!

Flip gently with tongs and keep an eye on the color—it should be golden, not too dark.

7. Drain and Cool

Transfer shrimp to a paper towel-lined plate or wire rack to drain. Let them rest a minute before serving so they stay crisp.

Tips & Variations

Southern fried shrimp is one of those perfect blank-canvas recipes—simple enough to crave often, and flexible enough to never get boring. Here are a few ways to switch things up, troubleshoot, or make it your own:

Flavor Boosts

• Extra Spicy: Add cayenne pepper or a dash of chili powder to the dredge for heat that lingers.
• Lemon Zest: A bit of lemon zest in the breading adds brightness and depth.
• Old Bay Seasoning: A fun coastal twist that works well with shrimp—try swapping in half the Creole seasoning with Old Bay.

Breading Tips

Double Dip: For an extra thick crust, do a quick double dredge—back into the buttermilk, then the flour mixture again.

• Let It Rest: After dredging, let the shrimp sit for 5 minutes before frying. This helps the coating stick and crisp evenly.
• Avoid Clumping: Don’t stack coated shrimp before frying—they’ll stick together. Use a wire rack or a large plate to space them out.

Diet-Friendly Options

• Gluten-Free: Use a gluten-free flour blend and cornmeal. Be sure your Creole seasoning is GF too.
• Air Fryer Method: Spray dredged shrimp lightly with oil and cook in a preheated air fryer at 375°F for 8–10 minutes, flipping halfway through.

Storage & Leftovers

• Fridge: Store cooled shrimp in an airtight container for up to 2 days. Reheat in the oven at 375°F for 8–10 minutes to revive crispiness.
• Freezer: You can freeze cooked shrimp in a single layer, then transfer to a bag. Reheat directly from frozen in the oven—don’t microwave!

Serving Suggestions

Southern fried shrimp is the kind of dish that works beautifully as a casual appetizer, a show-stopping main, or even the centerpiece of a Southern-style feast. Here’s how to round it out for a full, flavorful meal:

As a Main Dish

• Classic Combo: Serve the shrimp alongside creamy coleslaw, hush puppies, and seasoned fries or potato wedges for a true fish-fry experience.
• Shrimp Po” Boy: Tuck the shrimp into toasted French bread with lettuce, tomato, pickles, and remoulade or spicy mayo for a next-level sandwich.
• Shrimp & Grits: Layer them over creamy, cheesy grits for the ultimate comfort food combo. A drizzle of hot honey or pepper vinegar takes it over the top.

Lighter Pairings

• Fresh Garden Salad: A simple mix of greens, cucumbers, and tomatoes with a citrus vinaigrette balances the richness of the fried shrimp.
• Grilled Veggies: Zucchini, corn, or bell peppers pair well and keep the plate feeling fresh and seasonal.

Dipping Sauces

• Remoulade Sauce: Tangy, creamy, and a little spicy—it’s the classic pairing for fried shrimp.
• Cocktail Sauce: A chilled contrast that’s zesty and bright.
• Spicy Aioli: Combine mayo, garlic, lemon juice, and hot sauce for a quick homemade dip.

Drink Pairings

Iced Sweet Tea: Nothing more Southern than a cold glass of sweet tea with your shrimp.

• Light Beer or Lager: Crisp and cold beer is a natural match for the crunchy coating.
• Lemonade or Sparkling Water: Great for balancing the savory richness, especially on a warm day.

FAQs

Here are answers to the most common questions about making Southern fried shrimp at home—so you can get that perfect crunch every time.

Can I use frozen shrimp for this recipe?

Yes! Just be sure they are fully thawed and patted dry before marinating. Excess water will cause the oil to splatter and prevent the coating from sticking properly.

What oil is best for frying shrimp?

A neutral, high-heat oil like peanut, canola, or vegetable oil works best. They have high smoke points and won’t overpower the flavor of the shrimp.

How do I keep the shrimp crispy after frying?

Place fried shrimp on a wire rack set over a baking sheet instead of on paper towels. This allows air to circulate and keeps the coating crisp. If making ahead, you can keep them warm in a 200°F oven.

Can I make this without buttermilk?

Absolutely! For each ½ cup of buttermilk, use ½ cup milk with 1 teaspoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

What size shrimp should I use?

Large or jumbo shrimp are ideal for frying—they’re meaty enough to stay juicy inside while the coating gets crisp. Smaller shrimp tend to overcook quickly.

Can I air fry instead of pan fry?

Yes. Lightly spray the coated shrimp with oil and air fry at 375°F for 8–10 minutes, flipping halfway. They won’t be exactly the same as pan-fried, but they’ll still be golden and crispy.

Final Thoughts

There’s just something about a plate of hot, crispy Southern fried shrimp that makes any day feel like a special occasion. The combination of tender, juicy shrimp inside and that crunchy, golden coating outside is pure comfort—and the best part is how quick and easy it is to make at home. With just a handful of simple ingredients and a few minutes at the stove, you can have a restaurant-quality dish without leaving your kitchen.

If you’re looking to create a full Southern-inspired spread, try pairing this recipe with other classics like cornbread, fried green tomatoes, or collard greens. I love browsing Southern Living for more side dish inspiration—it’s full of recipes that complement this shrimp perfectly. Whether you serve it for a weeknight treat or at a weekend fish fry, this is one recipe you’ll find yourself coming back to again and again.

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