Southern Fried Shrimp

Few things are more near and dear to Southerners’ hearts than a big platter of fried shrimp. Crunchy, salty, and conveniently bite-sized, they’re the chicken nuggets of the sea.

This recipe for Southern fried shrimp will be your new favorite, because we double-dredge them to deliver an extra-crunchy crust. You’ll want to file the

tartar sauce

recipe away, too. Packed with pickles, briny capers, and chives, it’s a fresh new twist you won’t be able to resist.

Learn ho to make fried shrimp, and serve platter after platter at your next gathering.

What Makes Southern Fried Shrimp Unique?

Influenced by Southern culinary traditions, Southern fried

shrimp

is unique in its preparation and flavor. A flavorful blend of spices—in this case Creole seasoning—infuses flavor into the shrimp from the get-go. While this recipe relies on a flour coating, cornmeal can also be added into the mix for a crunchy texture and Southern flair. Double coated, the exterior of the shrimp fries up thick and crisp.

Southern fried shrimp is typically deep-fried until golden brown and crispy. The hot oil keeps the interior of the shrimp juicy and tender. Tails are left on for easy grabbing, and visual appeal. Served with tartar sauce, and other Southern sides, including

coleslaw

and

hushpuppies

, these shrimp would be well-received at any type of gathering.

Ingredients for Fried Shrimp

All of these ingredients work together to create a full-flavored, balanced result. To make Southern fried shrimp, you’ll need:

• 
  Canola oil:
  
  For frying the shrimp. Can substitute with other neutral oils with high smoke points.
• 
  Mayonnaise:
  
  The base of the creamy tartar sauce.
• 
  Sweet onion:
  
  Adds a sweetness, texture, and oniony flavor to the tartar sauce.
• 
  Dill pickles and pickle juice:
  
  For a bright tanginess and acidity to balance the sauce.
• 
  Capers:
  
  Add a briny flavor to the sauce that complements the shrimp.
• 
  Chives:
  
  For a pop of color and mild oniony flavor.
• 
  Stone-ground mustard:
  
  A hint of tangy, slightly spicy flavor.
• 
  Kosher salt:
  
  Enhances the overall flavor of the sauce and shrimp.
• 
  Self-rising flour:
  
  To coat the shrimp before frying. Self-rising flour helps aerate the coating for a lightly crisp exterior. Substitute with other types of flours if needed, including all-purpose, rice flour, or cornmeal for a different texture.
• 
  Creole seasoning:
  
  A rich blend of spices that flavors the shrimp coating.
• 
  Black pepper:
  
  A hint of peppery spice.
• 
  Whole milk:
  
  Helps two layers of flour adhere to the shrimp for a thick, crisp coating.
• 
  Hot sauce:
  
  Adds a spicy kick to the shrimp.




• 
  Large eggs:
  
  Helps bind the flour coating to the shrimp.
• 
  Peeled, deveined raw shrimp, tail-on:
  
  The star of the dish. Leaving the tails on the shrimp adds visual appeal. Opt for fresh shrimp if possible, or thaw frozen shrimp in a pinch.

How To Make Fried Shrimp

A creamy tartar sauce is an excellent complement to these flavorful, crispy shrimp. With a quick fry, you’ll be ready to serve this crowd-pleasing dish in under 45 minutes. Full instructions are below, but here’s a brief recap before you get started:

• 
  Step 1. Preheat oil:
  
  Heat 2 inches of oil in a large Dutch oven to 350°F to 375°F.
• 
  Step 2. Make Tartar Sauce:
  
  Stir to combine mayonnaise, onion, pickles and pickle juice, capers, chives, mustard, and 3/4 teaspoon salt.
• 
  Step 3. Make shrimp coating:
  
  Stir together flour, Creole seasoning, pepper, and 1 teaspoon salt. In a second bowl, whisk together milk, hot sauce, eggs, and remaining salt.
• 
  Step 4. Coat the shrimp:
  
  Working in batches, dredge shrimp in flour mixture, then milk mixture, then flour mixture again.
• 
  Step 5. Fry shrimp:
  
  Fry until golden brown and cooked through. Transfer to a wire rack and repeat with remaining shrimp. Serve with tartar sauce and chives.

Southern Fried Shrimp Variations

To mix up this fried shrimp dish to make it your own, consider these variations:

• 
  Coating:
  
  Swap part of the flour with cornmeal for a Southern touch and extra-crunchy texture.
• 
  Seasoning:
  
  If you don’t have Creole seasoning on hand, season the coating with smoked paprika, cumin, or chili powder.
• 
  Whole milk:
  
  Swap the whole milk with buttermilk for a tangy addition.
• 
  Hot sauce:
  
  Substitute the hot sauce with Sriracha or other hot sauce varieties, or leave it out completely for a more mild flavor.
• 
  Shrimp:
  
  Change up the size of the shrimp depending on how you plan to serve the dish.
• 
  Dipping sauce:
  
  Switch up the dipping sauce by pairing the shrimp with a spicy mayonnaise, sweet chili sauce, garlic aioli, remoulade sauce, or any preferred
  
  dipping sauce
  
  .

Our Tips for the Best Southern Fried Shrimp

To experience the most satisfying crunch, tender interior, and most flavorful shrimp, keep these simple tips in mind:

• 
  Fresh shrimp:
  
  Choose the freshest shrimp, with firm flesh and no strong odor.
• 
  Eliminate excess moisture:
  
  Pat the shrimp dry to make sure the coating adheres properly.
• 
  Season generously:
  
  Season the flour coating generously for the best flavor.
• 
  Double-dip:
  
  Double-coat the shrimp in the flour mixture for the crunchiest coating.
• 
  Thermometer:
  
  Maintain the oil temperature with a thermometer for consistent results.
• 
  Don’t crowd the pan:
  
  Fry the shrimp in small batches to give them room and help maintain the oil temperature.
• 
  Drain excess oil:
  
  Transfer the shrimp to a wire rack or paper towel-lined plate to drain excess oil and keep them crisp.
• 
  Serve hot:
  
  Serve the shrimp immediately after frying for the best texture.

What To Serve With Southern Fried Shrimp

Serve fried shrimp with a variety of sides for a Southern-inspired meal that the whole family will love.

Pair with

coleslaw

,

hushpuppies

, French fries, or

cornbread

, add nutrients with a side salad,

collard greens

,

fried okra

, or corn on the cob, or offer a creamy touch with a side of

mac and cheese

.

Can I Make Fried Shrimp Ahead?

While the tartar sauce can be prepared in advance, the shrimp are best served hot out of the fryer.

Prepare the tartar sauce up to two days ahead for the freshest flavor, and store in the refrigerator in an airtight container until ready to serve. You can even prepare the flour coating a few days ahead and store in a zip-top bag until ready to use.

How To Store and Reheat Southern Fried Shrimp

If you have any leftover fried shrimp (which seems unlikely), store in an airtight container or zip-top bag in the refrigerator for up to 3 days. Store the tartar sauce well-wrapped or in an airtight container in the refrigerator for up to 3 days,

Reheat the fried shrimp in an air fryer or preheated 350°F oven until crisp and hot throughout.

More Fried Seafood Recipes You’ll Love

From fish sandwiches to fried oysters and shrimp, these fried seafood recipes are classic crowd-pleasers:

• 
  Fried Fish Sandwiches
  
• 
  Fried Oysters
  
• 
  Classic Fried Catfish
  
• 
  Louisville Fried Oysters
  
• 
  Tartar Sauce-Battered Fried Fish
  
• 
  Fried Shrimp-and-Okra Po’ Boys
  
• 
  Boom Boom Shrimp
  

Editorial contributions by

Katie Rosenhouse.