Buttermilk Fried Shrimp Recipes

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BUTTERMILK FRIED SHRIMP



Buttermilk Fried Shrimp image

This classic New Orleans-style shrimp is dipped in buttermilk then coated in cornmeal before frying for a flavorful crunchy exterior.

Provided by Bon Appétit Test Kitchen

Categories     New Orleans     Shrimp     Fry     Deep-Fry     Louisiana     Dinner     Summer     Kitchen Olympics     Bon Appétit

Yield Serves 4

Number Of Ingredients 14

2 1/2 teaspoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
Vegetable oil for frying
1 1/2 pounds medium shrimp (about 36), peeled, deveined
1 cup buttermilk
1 1/2 cups all-purpose flour
1 cup cornmeal
Rémoulade Sauce (optional), to serve

Steps:

  • Whisk salt, cayenne, garlic powder, paprika, oregano, thyme, black pepper, and onion powder in a small bowl to blend.
  • Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2". Heat over medium heat to 350°F.
  • Meanwhile, place shrimp and 2 tablespoons spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.
  • Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.
  • Serve shrimp with rémoulade sauce.

CRACKER BREADED DEEP-FRIED SHRIMP



Cracker Breaded Deep-Fried Shrimp image

Make certain to crush the crackers to an smaller coarse texture do not crush to a fine texture. Leave the tails on the shrimp intact for this. If you are using the unsalted crackers, then adjust the seasoned salt to taste. This shrimp is better than any served at a fancy restaurant!

Provided by Kittencalrecipezazz

Categories     Brunch

Time 22m

Yield 2 1/2 pounds shrimp

Number Of Ingredients 10

2 lbs unpeeled large raw shrimp
27 Ritz crackers, crushed (about 1-1/2 cups, or use a similar butter cracker)
1/2 cup flour
1/4 teaspoon black pepper
1 1/2 teaspoons seasoning salt
1/2 cup buttermilk
2 -3 drops Tabasco sauce (to taste)
1 large egg, slightly beaten
1/4 teaspoon black pepper
vegetable oil (for frying)

Steps:

  • Peel the shrimp, devein and leave the tails on .
  • In a bowl mix together the crushed Ritz crackers, flour, 1/4 teaspoon black pepper and seasoned salt.
  • In another bowl mix/whisk together the buttermilk and egg, Tabasco and 1/4 teaspoon black pepper until well combined.
  • Holding the shrimp by the tail dip the shrimp into the buttermilk mixture, then dredge into the cracker mixture.
  • Pour about 3 inches of oil into a large deep heavy-duty skillet or a cast-iron skillet (or use a deep fryer) heat oil to 375 degrees.
  • Holding the shrimp by the tail carefully place the shrimp into hot oil.
  • Fry in batches for about 1-2 minutes or until golden brown.
  • Drain on a wire rack with paper towels under the rack (do not place the cooked shrimp directly onto the paper towels or they will become soft).

Nutrition Facts : Calories 696.1, Fat 16.9, SaturatedFat 3.5, Cholesterol 638.6, Sodium 887.9, Carbohydrate 47.4, Fiber 1.4, Sugar 5.3, Protein 83

BUTTERMILK FRENCH FRIED SHRIMP WITH REMOULADE



Buttermilk French Fried Shrimp with Remoulade image

Provided by Wanna Make This?

Categories     main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 16

1/2 cup mayonnaise
1 teaspoon chopped capers
1 teaspoon Louisiana-style hot sauce
1 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 scallion, finely chopped
1 1/4 pound large shrimp, peeled and deveined with tail still attached
1/4 cup all-purpose flour
1 teaspoon paprika
Kosher salt
1/2 cup buttermilk
1 large egg
1 cup French fried onions, finely crushed
1 cup panko breadcrumbs
Vegetable oil, for shallow frying
Ketchup, for serving

Steps:

  • For the remoulade: Stir together the mayonnaise, capers, hot sauce, lemon juice, Worcestershire sauce and scallions in a small bowl; refrigerate until ready to serve.
  • For the shrimp: Toss the shrimp with the flour, paprika, and 1/2 teaspoon salt in a large bowl. Whisk the buttermilk and egg together in a medium bowl. Mix the French fried onions and panko in a shallow bowl. Working one at a time, shake the excess flour off the shrimp, and then dip to coat in the buttermilk. Let the excess buttermilk drip off, and then coat thoroughly in the onion-panko mixture. Place on a parchment-lined baking sheet and repeat with the remaining shrimp.
  • Fill a large deep skillet with about 1/2 inch of oil and heat over medium-high heat until it registers 375 degrees F on a deep-fry thermometer. Add half of the shrimp and fry, turning once, until golden brown on both sides and just cooked through, about 3 minutes. Transfer to a paper-towel-lined plate to drain. Return the oil to 375 degrees F and repeat with the remaining shrimp. Sprinkle with salt while hot out of the fryer.
  • Serve immediately with the remoulade and ketchup.

FRIED BUTTERFLIED SHRIMP



Fried Butterflied Shrimp image

These shrimp will knock your socks off! The batter doesn't overcoat the shrimp, which helps it maintain a wonderful flavor! Enjoy!

Provided by Joy Fleming

Categories     Seafood     Shellfish     Shrimp

Time 35m

Yield 4

Number Of Ingredients 6

1 pound large shrimp, peeled and deveined and butterflied
1 quart water
1 ½ cups cornstarch
2 eggs
2 cups fresh bread crumbs
5 cups oil for deep frying

Steps:

  • Preheat deep fryer or skillet with oil to 350 degrees F (175 degrees C).
  • In a large bowl, pour in water and mix in cornstarch and eggs.
  • Dip the shrimp into the mixture allowing them to be completely coated. Then roll the shrimp in the breadcrumbs. Coat the shrimp well with the breadcrumbs. Mix up the cornstarch batter again. Dip the breadcrumbs coated shrimp back into the cornstarch batter. Roll the shrimp in the breadcrumbs for a second time. Repeat for each shrimp.
  • Drop shrimp, one at a time, into the hot oil and cook shrimp until they are golden brown.

Nutrition Facts : Calories 795.3 calories, Carbohydrate 83.9 g, Cholesterol 265.5 mg, Fat 34.8 g, Fiber 2.9 g, Protein 33.5 g, SaturatedFat 5.3 g, Sodium 609.7 mg, Sugar 3.5 g

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Top Asked Questions

How do you cook shrimp in a buttermilk Fryer?
Heat oil to 350°F in a large pot or deep fryer. Pour the buttermilk mixture over the shrimp and, working in batches, toss them in the seasoned flour. Slip the battered shrimp into the hot oil and cook until golden and crisp, about 5 minutes.
What is the best way to make fried shrimp?
In a shallow baking dish, whisk together milk, buttermilk and hot sauce. In a separate shallow baking dish, whisk together flour, cornmeal, pepper and salt. Make sure your shrimp are dry and dredge in the dry mixture first, then wet mixture and finally the dry mixture again. Shake off excess between each dredging.
What is the purpose of buttermilk in fried shrimp?
The leavening in the self-rising flour helps the coating "puff up" when it's fried, giving the shrimp that crispy, light-as-air texture. The buttermilk adds a nice, subtle tang to the dish and helps to tenderize the shrimp.
How to cook shrimp with flour and cornmeal?
Whisk flour and cornmeal in another medium bowl. Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain. Serve shrimp with rémoulade sauce.

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