Southern Fried Shrimp

• servings: 6 servings
• active time: 15 minutes
• total time: 19 minutes

Ingredients

peanut oil (for frying)

2 large eggs

2 Tablespoons buttermilk

1 Tablespoon hot sauce (optional)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon creole seasoning

1/2 teaspoon smoked paprika

1/4 teaspoon black pepper

2 pounds extra large shrimp, tail on (26-30 count)

1 cup all-purpose flour

1/2 cup yellow cornmeal

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon creole seasoning

1 teaspoon smoked paprika

1/2 teaspoon black pepper

kosher salt, to taste

Directions

Preheat peanut oil in an electric deep fryer to the fill line (or large Dutch oven with oil going 3 inches up the side) to 350°F.

Get a wire rack ready by placing it over a sheet tray.

In a large bowl, add 2 large eggs, 2 Tablespoons buttermilk, 1 Tablespoon hot sauce (if using), 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon creole seasoning, 1/2 teaspoon smoked paprika and 1/4 teaspoon black pepper. Whisk together until fully combined.

Toss in 2 pounds extra large shrimp, tail on (26-30 count)and coat in the egg mixture then set aside the bowl for the shrimp to soak briefly. Note: if you want to prepare your shrimp later, you can complete this step, cover with plastic wrap and place in the refrigerator until ready to fry later.

In a separate medium bowl, add 1 cup all-purpose flour, 1/2 cup yellow cornmeal, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon creole seasoning, 1 teaspoon smoked paprika and 1/2 teaspoon black pepper and stir together to combine.

Take an individual shrimp and allow excess egg mixture to drip off. Place the shrimp into the cornmeal mixture and coat it well. Place it on a plate or platter then continue with the remaining shrimp.

Once the oil is to the correct temperature, place the shrimp into the hot oil. Work in batches so you do not overcrowd the fryer. Cook for about 3-4 minutes until golden brown.

Place the shrimp onto the wire rack and immediately sprinkle with a little kosher salt, to taste.

Repeat with the remaining shrimp and serve immediately.

Nutrition

• Calories: 266 kcal
• Total Fat: 4 g
• Sodium: 941 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 2 g
• Total Sugars: 1 g
• Protein: 26 g