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.

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.

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