Kickin' Fried Shrimp

Ingredients

• 907 g (2 lb)medium-large raw shrimp, peeled, deveined and tails removed
• about 313 g (2½ cups)self-raising flour
• about 80 g (½ cup)plain yellow cornmeal
• 3½ tsp, dividedseafood seasoning, such as Seafood Magic, Old Bay or Cajun-Creole seasoning
• ½ tspgarlic powder
• ½ tsponion powder
• ½ tspground cumin
• 2 largeeggs, beaten
• 360 ml (1½ cups)whole buttermilk
• about 1.4 litres (6 cups)vegetable or peanut oil, for frying

Instructions

1. 1

   Season the shrimp

   Toss the shrimp with ½ tsp of the seafood seasoning and set aside.

2. 2

   Mix the coating

   In a medium bowl, whisk together the self-raising flour, cornmeal, 3 tsp seafood seasoning, garlic powder, onion powder and ground cumin.

3. 3

   Make the wash

   In a separate bowl, whisk the 2 eggs with 360 ml (1½ cups) whole buttermilk.

4. 4

   Coat the shrimp

   First toss the seasoned shrimp with ⅓ cup of the seasoned flour-cornmeal mixture. Dip each piece in the egg and buttermilk wash, then toss it in the seasoned coating again, shaking off any excess.

5. 5

   Arrange in a layer

   Spread the coated shrimp in a single layer on a sheet pan so they do not clump together.

6. 6

   Heat the oil

   Pour oil to a depth of 10 cm (4 inches) into a Dutch oven or heavy-based saucepan and heat it to 175°C (350°F). Do not overfill the pot.

7. 7

   Fry in batches

   Fry the shrimp in batches for 2–3 minutes, depending on their size, until golden brown and crisp. Adjust the heat as needed to keep the oil at temperature.

8. 8

   Drain and keep warm

   Lift the shrimp out with a stainless-steel spider or slotted spoon and place them on a paper-towel-lined sheet pan to drain. Keep warm.

9. 9

   Season and serve

   Sprinkle with more seafood seasoning after frying and serve straight away with your favourite seafood sauces.

What is kickin' fried shrimp?

This is an American-style fried shrimp dish, with seafood seasoning lending the coating its bold, savoury character. The name suggests a lively kick, while the exact flavour depends on the seasoning blend you choose.

Cornmeal adds a slightly grainy crunch to the flour coating, and the buttermilk-and-egg dip helps it cling to the shrimp. Frying in batches keeps the pieces crisp rather than crowded together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 472 calories, 26g protein, 31g carbs, 27g fat.

The shrimp provide most of the protein, while the flour and cornmeal contribute the carbohydrates. Fat comes mainly from the frying oil, with some also coming from the eggs and whole buttermilk; pair a serving with salad or vegetables for a balanced plate.

Choosing the shrimp and seasoning

Shrimp size: Medium-large shrimp are substantial enough to handle the double coating and cook quickly. Pat them dry if they seem wet before seasoning, so the first dusting sticks evenly.

Seasoning blend: Seafood seasoning, Old Bay or a Cajun-Creole blend can all work here. The recipe uses some in the shrimp, most in the dry coating and a final sprinkle after frying.

How the coating works

Dry coating: Flour forms the main crisp shell, while cornmeal contributes texture. Whisking the powders thoroughly distributes the seasoning through every handful.

Egg wash: The buttermilk and beaten eggs create a moist layer that helps the second coating adhere. Shake off loose coating before frying to limit stray crumbs in the oil.

Frying temperature and timing

Oil depth: The method calls for oil about 10 cm (4 inches) deep in a heavy pot, but the pot must not be overfilled. Leave ample room for the oil to rise when shrimp are added.

Batch size: Fry only a manageable quantity at a time and maintain the oil at 175°C (350°F). Crowding can lower the temperature and make the coating less crisp.

When the shrimp are done

Colour and texture: Look for a golden-brown coating that feels crisp. The stated frying time is 2–3 minutes and varies with shrimp size, so use the visual cues as well as the clock.

Serve promptly: Move cooked shrimp to paper towels to drain, then keep them warm while the remaining batches fry. Add the final seasoning and bring them to the table straight away.

What to serve alongside

Sauces: Serve with your preferred seafood sauces, as the recipe suggests. A tangy or creamy dip gives the crunchy coating a contrasting finish.

Sides: Pair the shrimp with a fresh salad, slaw or vegetables for a lighter-feeling plate. Rice or chips make it a more filling meal.

Recipe notes & tips

• Set up the dry coating and egg wash before you start dredging to keep the process orderly.
• Coat the shrimp in stages, shaking off excess after each pass.
• Arrange coated pieces separately on the sheet pan so they do not stick together.
• Fry in batches and let the oil return to 175°C (350°F) between them.
• Use a spider or slotted spoon to lift the shrimp out without carrying too much oil.
• Serve soon after frying for the best crunch.

Variations

• Change the seasoning: Use a different seafood seasoning blend for a new balance of spices.
• Choose peanut oil: Use peanut oil instead of vegetable oil as listed in the recipe.
• Make it milder: Pick a gentler seafood seasoning blend for less heat.
• Add a fresh side: Serve with slaw or salad to contrast with the crisp coating.

Common mistakes to avoid

• Crowding the pot: Too many shrimp can cool the oil; fry them in batches.
• Overfilling the pot: Oil can rise when food is added; leave plenty of room above the oil.
• Skipping the first coating: Tossing the shrimp in a little seasoned flour before the wash helps the final layer cling.
• Leaving loose coating on: Shake off the excess before frying to avoid a ragged coating.
• Guessing the oil temperature: Keep it near 175°C (350°F), adjusting the heat during frying.
• Holding them too long: The coating loses crispness as it sits; serve as soon as the batches are ready.

How to store

Refrigerate leftover shrimp in a covered container for up to 2 days. Reheat in an oven or air fryer until hot and crisp; the coating will soften if reheated in a microwave.

Frequently asked questions