Southern Fried Shrimp: The Complete Guide and Recipe Collection
Introduction
Southern fried shrimp has a way of bringing friends and family together to create memories that linger long after the last bite. This is your guide through the journey of creating a Southern feast. Starting with the star of the show, Southern fried shrimp, and extending to a variety of delightful side dishes, sweet desserts, and the perfect beverage to complement your meal.
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The Magic of Southern Fried Shrimp
Southern fried shrimp is a dish that embodies the rich heritage and bold flavors of Southern cooking. The succulent shrimp, coated in a perfectly seasoned batter and fried to golden perfection, offers a crispy outer crust that gives way to a tender, juicy shrimp inside. It’s a wonderful blend of textures and tastes that epitomizes the charm of Southern hospitality.
Ingredients That Make Your Southern Fried Shrimp Sing
The key to unforgettable Southern fried shrimp lies in the quality and combination of ingredients. Fresh, plump shrimp are essential, and the breading mix, typically a blend of cornmeal and flour, must be seasoned with a medley of spices such as paprika, cayenne pepper, garlic powder, and a touch of salt. These ingredients create a crust that is both flavorful and crispy, ensuring each bite is a delight. Growing up, I always ate shrimp fried in a simple cornmeal and/or flour batter. But somewhere along the way, I discovered cracker meal—and now, it’s my go-to for perfectly crispy fried foods.
Choosing Only the Freshest Shrimp
Fresh shrimp is the cornerstone of this dish. I feel so fortunate to live near the coast, where my shrimp comes directly from the shrimp boat. It’s a delightful assurance that I’m using the freshest shrimp available! When selecting shrimp, look for those that feel firm and boast a gentle, ocean-kissed aroma. Steer clear of any that have a hint of ammonia or a slimy texture, as they won’t give you the delicious flavor you’re after.
Understanding the Shrimp Size Count
When selecting shrimp, consider the count per pound, as it determines the shrimp’s size and best use in recipes. Generally, a smaller count indicates a larger shrimp. Extra small 61-70 count per pound. Small shrimp, with counts of 51-60 or higher per pound, are great for dishes like shrimp scampi and stir-fries. Medium shrimp (41-50 per pound) work well in pasta or rice dishes. Medium-large shrimp have counts of 36-40, large shrimp 31-35, and extra-large shrimp 26-30. Jumbo shrimp count is 21-25, extra jumbo 16-20, colossal under 15, super colossal under 12, and extra colossal under 10 per pound. For fried shrimp. I like to use larger shrimp (typically large or extra large size is ideal. This size strikes a balance between being small enough to cook quickly and evenly, yet large enough to provide a juicy, flavorful bite with a crispy coating. Smaller shrimp can sometimes overcook or lose their texture when fried, while very large shrimp may require longer cooking times that can affect the coating’s crispness.
How Much to Buy for Your Southern Fried Shrimp Feast
When it comes to Southern Fried Shrimp, there’s one golden rule for keeping everyone happy: plan for about a half-pound of shrimp per person if it’s the star of the meal! If you are serving a lot of sides with your shrimp, then you can get by with one-quarter pound per person. This rule keeps plates full, appetites satisfied, and leaves room for all those delicious sides! These are just general guidelines. I buy no less than 1/2 pound per person. So, whether you’re feeding a cozy family gathering or a whole crowd, this little guideline will help you serve up just the right amount of crispy, golden goodness every time.
The Why & How of Deveining Shrimp
Why You Need to Devein Shrimp
Deveining shrimp isn’t just about aesthetics; it’s about enhancing the taste and texture of your dish. The dark vein is the shrimp’s digestive tract, and while it’s said to be safe to eat, it can carry sand or grit, which might add an unwanted, gritty texture or slightly bitter flavor. Removing it ensures a cleaner, more enjoyable bite, letting the shrimp’s sweet, tender flavor shine through in every dish.
How to Devein Shrimp
Deveining shrimp with a toothpick is a simple, effective technique that requires just a bit of finesse. After peeling the shrimp, locate the dark vein running along its back; this is the digestive tract. Insert the tip of a toothpick just beneath the vein near the top of the shrimp, lifting it carefully to remove the entire vein in one motion. Deveining using this method can be done with shell on or shell off. This method keeps the shrimp intact while ensuring it’s clean and ready to cook. It’s an easy trick that requires no special tools, making it perfect for home cooks who want their shrimp to be pristine and appetizing. There is also an array of deveining tools you can purchase that make deveining a shrimp a quick and easy job also.
Southern Fried Shrimp: Prepping Shrimp Like a Pro
Preparation is key. Start by rinsing the shrimp under cold water. Drain and pat the shrimp dry with paper towels. This ensures the breading adheres properly. Marinate the shrimp in buttermilk for 10-30 minutes before breading. This will provide an extra layer of flavor. The buttermilk tenderizes the shrimp and adds a subtle tang that enhances the overall taste.
How to Butterfly a Shrimp
When frying large to extra-large shrimp, I always make sure to butterfly them. Butterflying shrimp is a simple technique that makes them cook more evenly and gives a beautiful presentation. To butterfly a shrimp, start by peeling and deveining it, leaving the tail on if you’d like. With a sharp knife, make a shallow cut along the back, from the head end to the tail, being careful not to cut all the way through. Gently press the shrimp open, spreading the two sides like a butterfly’s wings. Your shrimp are ready for frying, grilling, or any dish that calls for a little extra flair
The Role of Buttermilk in Southern Fried Shrimp
Buttermilk works wonders for frying shrimp by adding that perfect crunch! The lactic acid in buttermilk helps form a crispy coating when the shrimp hits the hot oil, boosting both texture and flavor. To keep the batter from slipping off, make sure the shrimp are well-dried before dipping them in the buttermilk. Lift from buttermilk and gently press into the coating to help it stick. This way, you’ll have a beautifully crispy, golden bite every time. There are many ways to coat your shrimp for breading and frying. If I don’t have buttermilk on hand, I will use one egg beaten in some whole milk. If I want a lighter coating, I will use only milk.
Southern Fried Shrimp Starts with Perfect Breading
The breading process is where the magic happens. In the South, flour and cornmeal are the go-to for breading. You can use them either separately or by using equal parts of each combined and mixed well. Add your choice of spices to the mix. Even though I was raised eating shrimp fried in a batter of cornmeal and flour, somewhere along the way, I discovered cracker meal. Cracker meal is now my go-to batter for all my fried foods. If you like crispy, this coating gives you a good crispy coating without having to double-dredge.
How to Bread the Shrimp for the Perfect Southern Fried Shrimp
- Dredge the buttermilk-coated shrimp in the breading mixture, pressing gently to ensure an even coat. Shake off excess buttermilk before dredging in breading.
- Place each breaded shrimp on a platter side by side.
- Once all shrimp are dredged in your choice of breading, place in refrigerate.
- For an extra crispy finish, dip the breaded shrimp back into the buttermilk and then into the breading mixture again.
Note: I usually do all the prep work before my crowd arrives. The pre-breaded shrimp can be put in the refrigerator up to overnight. This makes it easy to do the shrimp prep work the day before.
Achieving the Perfect Golden Fry for Your Southern Fried Shrimp
Crispy Crunchy Goodness
The key to achieving the perfect fry lies in the oil temperature. Heat vegetable oil in a deep fish fryer or large cast iron skillet to 350°F (175°C). Maintain a steady oil temperature by using a cooking thermometer and use a slotted spoon or strainer to remove the shrimp from the oil. Allow the shrimp to rest on a wire rack instead of paper towels to preserve their crispiness. To achieve perfectly crispy shrimp, it’s best to fry them in small batches. Overcrowding the pan can lower the oil temperature, leading to greasy results. Cook each batch for about 2-3 minutes on each side, until they turn a lovely golden brown. When hosting a large gathering, I will fry fish and shrimp outside in a fish fryer with a minimum of 2 baskets. You can also buy deep-fat fryers for inside use as well. If I am frying shrimp for small groups, I will use a good cast iron frying pan on the stove top.
Side Dishes to Complete Your Southern Fried Shrimp Feast
No Southern feast is complete without a selection of mouthwatering side dishes. These accompaniments complement the fried shrimp perfectly, creating a well-rounded meal that showcases the best of Southern cuisine.
Creamy Southern Coleslaw
A classic side dish, creamy coleslaw provides a refreshing contrast to the crispy shrimp. Made with shredded cabbage, carrots, and a tangy mayonnaise-based dressing, it’s a cool and crunchy delight. Go here for a coleslaw recipe that will become your favorite go-to recipe:
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My Best Coleslaw Recipe
Equipment
Ingredients
- 10 cups finely chopped cabbage Finely chopped cabbage is my preference, shredded cabbage will work just as well.
- ½ cup grated or finely chopped carrot (your preference)
- 2 cups mayonnaise or Miracle Whip Miracle Whip is sweeter than mayonnaise, (your preference).
- ½ cup sugar
- 1 tsp white pepper
- ½ tsp onion powder
- ½ tsp garlic salt
- ½ tsp celery seed
Instructions
- Chop 1 large head of cabbage. One large head of cabbage will yield 10 cups of finely chopped cabbage. Drain any excess liquid from the chopped cabbage. Place in large mixing bowl. Note: If you prefer buying pre-shredded cabbage mix, make sure you buy a total of 10 cups.
- Grate 1/2 cup of carrots and add to cabbage. Approximately 3 carrots equal 1/2 cup grated carrot.
- Toss cabbage and carrots mixing thoroughly.
- In a small mixing bowl, combine mayonnaise, sugar, onion powder, white pepper, garlic salt, and celery seed until thoroughly blended. Add this mixture to the cabbage-carrot mixture and blend thoroughly. Refrigerate for at least 4 hours before serving to allow the flavors to meld. Serve with your favorite BBQ or seafood menu.
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Southern Baked Beans
Southern baked beans are a deliciously hearty side dish. Simmered with smoky bacon, sweet molasses, and brown sugar, these beans develop a rich, layered flavor that’s both sweet and savory. Perfect alongside any Southern feast, these baked beans add a satisfying, down-home goodness that fills the heart as much as the stomach.
My Easy Delicious Baked Beans
Equipment
Ingredients
- 5 slices cooked bacon chopped coarsely
- ½ cup finely chopped onion
- ⅓ cup Hunt's Tomato Ketchup or your favorite brand For a smokier taste, substitute with your favorite hickory flavored BBQ sauce
- ½ cup brown sugar
- 2-15 oz. can VanCamp Pork and Beans
Instructions
- Preheat oven to 375℉
- Spray your baking dish and set aside.
- Mix the onion, ketchup, brown sugar, pork and beans together. Pour the mixture into a casserole dish and top with coarsely chopped pre-cooked bacon.
- Bake at 375℉ in the oven for 35-40 minutes. Remove from the oven and keep warm until ready to serve. The beans should have thickened but not dried out. If the beans need to thicken more, bake an additional ten minutes.
- When I cook for a big crowd, I try to please the most. This recipe does that. If you wish you can adjust this recipe to your tastes. Somethimes I like to add my favorite BBQ sauce to give them a more smoky flavor. Some people add yellow mustard. Experiment and make it your own.
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Classic Southern Potato Salad
Southern potato salad is a creamy, comforting dish that’s the soul of any good cookout or family gathering. Made with tender, boiled potatoes, it’s mixed with mayonnaise, crunchy pickle relish, and hard-boiled eggs for extra richness. Seasoned with salt, pepper, and often a sprinkle of paprika, this potato salad is smooth, savory, and flavorful in every bite. If you want a simple but delicious potato salad recipe, go here:
My Favorite Potato Salad
Equipment
- 1- egg chopper
Ingredients
- 2 lbs peeled potatoes and cut into chunks
- ½ cup mayonnaise
- ⅛ tsp ground white pepper
- 1 tsp onion powder
- 1 tsp garlic salt or to taste
- 2-3 eggs boiled, peeled, and chopped For a creamier appearance, I will mash the egg yolks and cream them into the mayonnaise dressing then chop and add the the egg whites
- ¼ cup sweet or dill pickle relish (your preference) you can customize this item to your liking. For a different twist, try combining equal amounts of both sweet and dill pickle relish
Instructions
- Place the peeled potato chunks into a 4-quart saucepan and cover with water. (Note: I always salt my water to taste to give the potatoes a bump in flavor). Bring potatoes to a boil over high heat. Reduce the heat to low and simmer for 10-15 minutes or until tender. Drain and set aside to cool. I like to place the slightly cooled potatoes in the refrigerator for a couple of hours or overnight. If you mix the potatoes with the mayo dressing when they are warm, there is a chance they will become mushy, so make sure they are sufficiently cooled to avoid this.
- Combine mayonnaise, white pepper, onion powder, garlic salt, and dill pickle or sweet pickle relish (your preference). Mix until thoroughly blended. Add chopped boiled eggs and mix well.
- Add this mixture to the cooked and cool potatoes. Gently mix until the potatoes are well-covered but not overmixed,
- Place in the refrigerator for 4 hours prior to serving to allow the flavors to meld.
- Optional: Dress it up with green onions or chives before serving.
- This potato salad recipe is versatile and suitable for various tastes, making it ideal for gatherings with loved ones. It can be easily adjusted to meet your family's preferences.
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Crispy French Fries
Crispy French fries are the ultimate companion to fried fish or shrimp, bringing that irresistible crunch and golden-brown perfection. French fries elevate any Southern seafood meal, adding a warm, familiar comfort that completes the plate with every delicious bite. This is where I save myself time in the kitchen and buy seasoned fries from your local grocery store.
Classic Southern Hushpuppies
I’ve come across countless tales about how hushpuppies got their quirky name. Some say it was nuns who coined it, others claim it was fishermen, and still others insist soldiers were to thank. The true origin may be lost to time, but there’s one thread all these stories share: the idea that “hushpuppies” came from a tradition of quieting hungry dogs. Southern cooks, as the story goes, would toss bits of fried cornbread to their barking dogs to keep them silent while the main meal cooked. They’d say, “Hush, puppy!” to calm the eager canines, and over time, these tasty little bites became known simply as “hushpuppies.”
These deep-fried cornmeal balls are a quintessential Southern side.. Crispy on the outside and tender on the inside, hush puppies are flavored with onions and spices, making them the perfect companion to fried shrimp.
Southern Hushpuppies
Equipment
Ingredients
- 1 ½ cup self rising cornmeal
- ½ cup self rising flour
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp granulated sugar
- 1 cup buttermilk
- 1 large egg slightly beaten
- 1 small finely chopped onion
- 6 cups vegetable oil (or enough for size pan you will fry in)
Instructions
Mixing Hushpuppies
- Using a medium mixing bowl, stir together dry ingredients, the cornmeal, flour, baking soda, sugar and salt.
- In a small mixing bowl beat the egg and buttermilk together. Add this mixture to the dry ingredients and mix until thoroughly mixed. Add the onion and blend all ingredients well.
- Pour oil into your fry pan and heat to 375℉
Fry Hushpuppies:
- Drop batter by the tablespoonful into hot oil and fry in batches 3 minutes on each side until golden brown. It is easier to drop hushpuppies if after scooping the first hushpuppy and dropping it in the oil you dip your spoon in a glass of water before scooping the next hushpuppy.
- Drain hushpuppies on papertowel and serve immediately.
Variations:
- You can get creative here and make these to you personal taste. Try adding 2-3 tbsp of seeded, diced jalapenos. If you don't like the texture of yellow or sweet onions when cooked, switch out the 1 cup of chopped onion for 1 tbsp of onion powder. Try using chopped green onion. Onion and fried bacon chopped, is another good variation.
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The Finishing Touch But Only If There Is Room
Finish on a sweet note with these classic Southern desserts, each offering a taste of Southern hospitality and charm.
Fresh and Fruity Peach Cobbler
Peach cobbler, with its juicy fruit filling and buttery, biscuit-like topping, is a delicious way to enjoy fresh peaches. For a decadent dessert, serve warm with vanilla ice cream.
Classic Southern Peach Cobbler
Equipment
Ingredients
Batter
- 1 cup all-purpose flour
- 1 cup sugar
- 1 Tbsp baking powder
- Pinch of salt
- 1 cup milk (can use evaporated milk)
Pan Prep
- ½ cup unsalted butter melted (1 stick) pour melted butter into 13 x 9 baking dish
Peaches
- 4 cups fresh sliced peaches (aprox. 6-8 peaches ) (can use canned peaches drained) Reserve juice. swap with the 1/4 cup water
- 1 cup sugar
- ¼ cup water
- 1 Tbsp lemon juice
Instructions
Oven
- Preheat the oven to 375℉
Cook Peaches
- Combine sliced peaches, 1 cup sugar, 1/4 cup water, and 1 Tbsp lemon juice in a saucepan and bring to a boil over high heat, stirring constantly for 1 minute. Reduce heat and simmer for about 10 minutes. Stirring occasionally until done. Remove from heat and set aside.
Batter
- Combine flour, sugar, baking powder, and salt and mix well.
- Add milk to dry ingredients and mix thoroughly.
Baking Pan
- If you have not already done so, pour the melted butter in a 13 x 9 baking dish or pan.
Assembly
- Gently pour the batter over the butter in the baking dish. Do Not Stir.
- Gently spoon cooked peached over the batter. Do Not Stir.
- Optional: Sprinkle cinnamon on the top or add pecans or walnuts if you desire.
Bake in a 375℉ preheated oven for 40-45 minutes
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A Southern Classic: Banana Pudding
Sweet, creamy banana pudding, full of bananas and layered with vanilla wafers. is a comforting and nostalgic Southern dessert. Its creamy texture and sweet flavor are sure to please.
My Favorite No-Cook Banana Pudding
Equipment
- 1 deep serving bowl You will need 1 large deep serving bowl or container.
Ingredients
- 1 – 3.9 ounce instant vanilla pudding mix
- 1 – 3.9 ounce instant banana pudding mix
- 3 ½ cups cold milk
- 1 – 14 ounce can of sweetened condensed milk
- 1 – 16 ounce container of frozen whipped cream
- 2 – 16 ounce packages of vanilla wafer I usually use 1 & 1/2 package of vanilla wafers
- 10-12 large bananas
Instructions
- Pour milk into a large mixing bowl and add the banana and vanilla instant pudding mix. Beat with an electric mixer or whisk for 2 minutes.
- Add the sweetened condensed milk to the pudding mixture and blend thoroughly.
- Add whipped cream and slowly blend into the pudding mixture.
Layering the Pudding
- Step One: Spread an even layer of banana pudding on the bottom of your serving container.
- Step two: Place vanilla wafers on the pudding layer. It is important to place the vanilla wafers on top of the pudding layer to ensure they soften, adding texture and more flavor to this delicious dessert.
- Step Three: Place a layer of sliced bananas on the vanilla wafers.
- Repeat this process, ending with a layer of pudding as the top layer.
- Finishing Touch: I usually crush some vanilla wafers and add them as a final layer, and at times, I will top with a layer of whipped cream plus crushed vanilla wafers as a finishing touch.
- Place the banana pudding in the refrigerator for several hours before serving to make sure the vanilla wafers have softened before serving. I usually will make this the night before just to be sure all the flavors meld and the cookies are soft.
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The Perfect Drink for Your Southern Feast
Complement your feast with this refreshing Southern beverage.
Refreshing Sweet Iced Tea
The drink of choice at a Southern shrimp fry is Sweet Iced Tea. You will always find Sweet Iced Tea front and center. Brewed strong and sweetened generously, it’s the perfect thirst-quencher for a hot day.
Southern Sweet Iced Tea
Equipment
Ingredients
- 4 or 5 family-size tea bags
- 1½-2 cups granulated sugar
- 1 pinch baking soda
- 1 gallon water
Instructions
Boil
- Boil: Bring 1 quart of water to boil in a tea kettle or medium saucepan. Remove from heat and drop in 4 family size tea bags and allow to steep for 15 minutes.
- Sweeten: Classic Southern Sweet Tea is known to be very sweet. Adjust the sugar to your taste. In a gallon tea pitcher, add 1½ to 2 cups of sugar. Pour 1/2 of the warm steeped tea over the sugar and mix to help to dissolve the sugar. Pour the rest of the tea into the pitcher. Add a pinch of baking soda and stir well. If serving immediately the soda may not be necessary. (baking soda mellows the tannins in the tea giving you a smoother-tasting tea) Fill the pitcher with cold water and place in the refrigerator until ready to serve. Serve over ice.Note: Baking soda mellows the tannins in the tea giving you a smoother-tasting tea. If you are serving sweet tea immediately you could probably skip this step. Always dissolve your sugar in warm tea before filling the pitcher with cold water. Some Southern cooks will make a simple syrup with sugar and water, then add this to warm tea before filling the tea pitcher with cold water to fill tea pitcher. Never totally mix your tea and water and then add sugar at the end of the process.
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Conclusion
Creating a Southern feast is more than just cooking a meal; it’s about embracing a culture of hospitality, flavor, and tradition. From the crispy, golden shrimp to the comforting side dishes and decadent desserts, each element of this feast offers a taste of the South that’s sure to leave a lasting impression. Round up your friends and family, roll up your sleeves, and treat yourselves to a Southern Fried Shrimp feast! Savor each crispy, delicious bite together—enjoy!
Happy Cooking!
Take a look at some of my Cooking & Baking tips and tricks in this blog post: https://blissfulfoodsplus.com/50-great-baking-cooking-hacks-shortcuts-tips-and-tricks/
