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March 6, 2021 | Last Updated on March 6, 2021 by Patricia Valbrun
This New Orleans Fried Shrimp Recipe is for shrimp with a light, but crispy coating. Marinated in Buttermilk and creole seasoning then coated in Louisiana style corn meal makes it a southern favorite that everyone loves.
How to Make New Orleans Fried Shrimp
It’s as quick as anything to make deep fried shrimp!
Prep Coatings:Prep the seasonings and flour mixtures (per recipe below).
Marinate: Using buttermilk and seasoning, marinate the shrimp for 30 minutes.
Bread Shrimp:Dip shrimp in flour mixture, being sure to coat thoroughly.
Cook in Cast Iron:Slowly place shrimp in 350F for 2-3 minutes rotating every minute and a half.
For more pictures on how to complete this recipe, keep reading.
What’s different about “Creole Style” fried shrimp?
To begin with, the breading or coating is thin and light. You won’t find a thick “tempura” style batter on fried shrimp anywhere in the south with “no eggs” needed. The mustard adds a golden crispness to this dish and don’t forget the buttermilk that used for tenderizing.
And then there’s the ingredients used to coat the shrimp. Our favorite isLouisiana Style Breading Mix as a cornmeal base used with all-purpose flour and both are commonly mixed to make fried shrimp anywhere.
Many times, you’ll find a little Cajun or Creole type seasoning added as well. Our favorite isTony Chachere’s Original Creole Seasoningand we add it for flavor. A lot of people add a bit of Old Bay seasoning and that works great too.
What is the best dip for fried shrimp?
Our favorite dip isremoulade but it’s entirely a matter of taste so use what works for you.
Many people love to eat shrimp with tartar sauce or co*cktail sauce, but our preferred creamy sauce isourHomemade Remoulade sauce. You can follow our recipe on “How to make Homemade Remoulade sauce (check recipe below).
How to reheat Fried Shrimp?
The best way to reheat shrimp is to use an air fryer! Yes, I said it. You can easily read more articles on “How to make Air Fried Shrimp” or “How to use an Air Fryer” to get a feel of it, if you have never used one before.
No, this is not an air fryer recipe but using this technique works to reheat without drying out the shrimp, trust me. If you don’t have an air fryer, you can use your oven following the same method.
Air Fryer: Place 5-6 pieces of shrimp in your air fryer on 350F for 7 minutes tops.
Oven: Place shrimp on cookie pan with a rack to ensure all the oil fall through. Allow oven to come to full temperature. Bake on 350F for 5-7 minutes.
Easy Peazy!
Tips for making fried shrimp that everyone will love:
• Pat shrimp dry first ! Season the shrimp and let them sit a few minutes absorbing that goodness before you do anything else.
• Dip in a buttermilk/egg mixture to assure your flour and cornmeal will stick to the shrimp, but let the excess egg drip off first. Otherwise you will have a thick coating.
• Make sure your oil is hot (about 350 degrees) before adding the shrimp and then add them slowly so they don’t stick together. This also gives the temperature of the oil time to recover.
• To cut down on the mess cook your shrimp in a cast iron oven or other pan with deep sides. Better yet, cook in a deep dryer.
More Seafood Recipes You’ll Love
Cajun Butter Shrimp
Creamy Stuffed Salmon
Sweet Chili Lime Salmon
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Patricia Valbrun
This New Orleans Fried Shrimp Recipe is for shrimp with a light, but crispy coating. Marinated in Buttermilk and creole seasoning then coated in Louisiana style corn meal makes it a southern favorite that everyone loves.
5 from 9 votes
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Servings 4 people
Calories
Ingredients
- 12 Jumbo Shrimp
- 2 tablespoon yellow mustard
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon tony’s seasoning
- 2 cups buttermilk
For Corn Flour Batter:
- 2 cups all-purpose flour
- 1 ½ cups louisiana flour mix
- 1 tablespoon tony’s Seasoning
- 1 tablespoon cornstarch
- ¼ teaspoon allspice
Homemade Remoulade Sauce
- 1 cup mayo
- ½ cup ketchup
- 1 clove garlic minced
- ¼ cup djon mustard
- 1 teaspoon worcestershire
- ½ teaspoon smoked paprika
- 2 tablespoon lemon juice
- 1 tablespoon vinegar
Instructions
Pre heat oil in a large pot to 350F degrees.
Rinse, peel, devein shrimp, leave tail intact if desired. Pat dry .
Place shrimp in a large bowl, coat with mustard and spices such as garlic powder, onion powder, tony’s seasoning. Pour in buttermilk and set inside refrigerator to marinate for 30 minutes.
TO PREPARE CORN FLOUR:
Mix all ingredients together in a bowl or freezer bag, coat evenly.
Dip shrimp in the corn flour, coat well, and place into hot oil, making sure not to overcrowd the pan. I would do this in 2 batches.
Cook shrimp for 2-3 minutes until golden brown.
Drain on paper napkin.
Squeeze a little lemon juice on hot shrimp if desired.
Serve with Remoulade sauce dipping sauce.
TO PREPARE THE Remoulade DIPPING SAUCE:
Mix all ingredients together. Chill until ready to use.
Video
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How did you like this recipe? Leave a comment and let me know what you think. Looking for anotherSeafood recipe? Try thisCajun Butter Shrimprecipe next!
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About letseatcuisine
Patricia Valbrun-Huggins, photographer, and recipe developer of Let's Eat Cuisine, a food blog established in 2019. I am committed to providing easy, delicious, and comforting family-friendly recipes. Thank you for choosing to join me on this culinary journey.
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Comments
Sierra says
This was amazing! The shrimp came out very crispy and full of flavor and while I tweaked the remoulade recipe to my tastes it paired with the shrimp PERFECTLY. I only had the Cajun fish fry available to use but honestly it bumped the spice factor up to the perfect amount for us. The husband and I both agreed that this is going to be a recipe we re-use in the future and I can't wait to try other recipes from you!
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letseatcuisine says
I'm so happy to know you and your husband enjoyed it 🙂
Reply
JPW says
So fresh, crisp, flavorful!!! Reminded me of when my Uncle Alan used to have fish/shrimp frys at his beach house. While he's been long-gone, this brought the memories flooding back to me! Great fried shrimp! Will be the only one I use going forward - Thanks so much!Reply
Jason says
I have a stupid question. For the spicing the shrimp prior to the buttermilk bath, are you using the condiment yellow mustard or the powder yellow mustard?
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letseatcuisine says
Hi Jason, Great question! The mustard is included in the buttermilk bath. I hope this helps 🙂
Reply