Crispy fried shrimp is seasoned with a flavorful cornmeal flour and is perfect as an appetizer, inside of tacos, or as a fish fry star.
By Jocelyn Delk Adams
I know most would assume Southern fried catfish or maybe even perch or hush puppies should be my favorite thing that is served at a family fish fry, but nope, it is classic fried shrimp my friends. Those little morsels of seasoned and crunchy deliciousness are beyond sensational, and I can’t get enough.
This recipe is quite simple and includes a cornmeal flour batter that you can make a huge batch of and store away for your future fish fry needs. The flavors come together perfectly with a bit of a spicy kick.
- ⅔ cup yellow cornmeal
- ¼ cup all purpose flour
- 2 teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon lemon pepper
- ¼ teaspoon paprika
- 2 large eggs
- 2 teaspoons hot sauce
- 1 pound deveined shrimp
- In a brown bag or ziploc bag, add cornmeal, flour, salt, pepper, cayenne, lemon pepper, and paprika and shake together.
- In a deep pie plate or large shallow bowl, whisk together eggs and hot sauce.
- Dip shrimp to beaten eggs then add back into the cornmeal breading and shake liberally to coat well. Place coated shrimp on a baking sheet.
- While coating sets, add 2 - 2½ inches of oil to a deep pot and heat over medium high heat.
- Fry shrimp until golden brown but don't fry too long. Shrimp doesn't take too long to cook.
- Drain on paper towels and serve.