Southern-Fried Shrimp With Homemade Cocktail Sauce Recipe


  • 2 dozen large, or extra large, shrimp, peeled and deveined
  • ½ teaspoon, plus 1½ tablespoons Kosher salt
  • ½ teaspoon, plus 1 tablespoon fresh ground black pepper
  • 2 cups all-purpose flour
  • 2 teaspoons of cayenne pepper
  • Oil (I typically use vegetable), for frying
  • 1 cup buttermilk, well-shaken
  • 2 teaspoons of whole-grain mustard
  • Homemade cocktail sauce

Southern-Fried Shrimp With Homemade Cocktail Sauce Recipe

  1. Place the shrimp in a medium bowl and season with ½ teaspoon salt and ¼ teaspoon black pepper.
  2. In a separate bowl, whisk together the flour with the remaining 1½ tablespoon of salt, 1 tablespoon of pepper, and the cayenne.
  3. Heat the oil, in a heavy-duty skillet (about 3 - 4 inches deep, or your deep-fryer to 350F) - if you don't have a thermometer, test by tossing a pinch of flour onto the hot oil...if it sinks and doesn't sizzle, it's not ready. If it browns too quickly, it's too hot. You can also try a small piece of bread, using the same guide).
  4. Mix the buttermilk and mustard in a bowl, and the pour over the seasoned shrimp and combine.
  5. Working in batches, use a slotted spoon to remove the shrimp from the buttermilk and transfer to the seasoned flour.
  6. Using a separate dry spoon (or your fingers), toss to evenly coat.
  7. Carefully slip the battered shrimp into the hot oil and fry until golden brown and crisp, about 4 minutes; drain on paper towels.
  8. (Be sure not to overcrowd the fryer with too many shrimp, this lowers the temp of the oil, and the shrimp won't crisp up as nicely as they should).
  9. Serve with homemade cocktail sauce

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