Colossal fried shrimp with a crispy, golden buttermilk and hot sauce batter coating, deep-fried to perfection and served with lemon and tartar sauce. The key to success is keeping shrimp dry before battering and maintaining oil temperature at 350°F.
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Peel and devein the shrimp, leaving the tails on if desired. Rinse under cold water and pat dry.
In a medium bowl, whisk together the egg, buttermilk, and hot sauce to create a wet batter.
Add the cleaned shrimp to the egg mixture and toss to coat them evenly.
Pour the southern chicken fry mix into a separate shallow bowl or dish.
One by one, take the shrimp from the wet batter, let any excess drip off, and dredge them thoroughly in the chicken fry mix, pressing gently to ensure the coating adheres.
Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
Carefully place the battered shrimp into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, until golden brown and crispy.
Remove the shrimp from the oil using a spider strainer and let them drain on a wire rack.
Garnish with fresh parsley and serve immediately with lemon wedges and tartar sauce.
Store leftover fried shrimp in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5–7 minutes to restore crispiness.
deep pot or Dutch oven · spider strainer · wire rack · instant-read thermometer
Fry just before serving for maximum crispiness. You can peel, devein, and pat dry the shrimp up to 4 hours ahead and refrigerate them uncovered.
Ensure shrimp are completely dry before battering, don't overcrowd the pot during frying, and drain on a wire rack immediately after cooking.
Heat oil to 350°F (175°C). Use a thermometer to maintain accurate temperature throughout cooking.
You can substitute all-purpose flour mixed with salt, pepper, paprika, and garlic powder, though the seasoned chicken fry mix delivers more flavor.
Fry for 2-3 minutes per side until the coating turns golden brown and the shrimp curl slightly.
