Southern Fried Shrimp

Southern Fried Shrimp

Savor a delightful and easy-to-follow recipe for crispy, flavorful Southern Fried Shrimp, perfect for a summer meal. Step-by-step guide for the best fried shrimp you’ll ever taste.

Welcome to the Ineskohl Kitchen! Today, we’re going to indulge in a classic Southern delight, Fried Shrimp, with a unique twist. This shrimp is double-coated in our homemade seafood batter and can complement almost any side dish. Let’s dive in!


  • ¾ cup of cornmeal
  • ¾ cup of all-purpose flour
  • ½ teaspoon of Creole seasoning
  • 1 teaspoon of paprika
  • ½ teaspoon of chili powder
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 teaspoon of salt
  • ¼ teaspoon of ground cumin
  • A dash of black pepper
  • ¼ cup of whole milk
  • 1 egg
  • 1 pound of extra-large shrimp, peeled and deveined
  • 4 ½ – 5 cups of canola oil


  1. Start by preparing your homemade seafood batter. In a bowl, combine cornmeal, flour, Creole seasoning, paprika, chili powder, garlic powder, onion powder, salt, ground cumin, and a sprinkle of black pepper. Stir them all together until well mixed.
  2. In a separate bowl, beat together the whole milk and egg until they’re thoroughly blended.
  3. Now, let’s prepare the shrimp. Toss the shrimp in the seafood batter, making sure each piece is fully covered. After shaking off any excess flour, set them aside on a clean plate.
  4. Let’s give the shrimp a second coating. Dip each shrimp into the milk and egg mixture, ensuring to drip off any extra liquid, and then roll them again in the seafood batter. For cleanliness, consider using a different hand for the wet and dry parts to avoid a sticky mess.
  5. Shake off any excess batter and place the shrimp on another clean plate. Set them aside.
  6. Heat a large pot with about 4 ½ – 5 cups of canola oil to a temperature of 320 degrees Fahrenheit (160 degrees Celsius).
  7. Time to fry! Carefully drop each shrimp into the hot oil and fry until they’re golden brown. This should take around 3-4 minutes. Remember not to overcrowd the pot; too many pieces at once can lower the oil’s temperature, leading to soggy, undercooked shrimp.
  8. Once the shrimp is perfectly golden, remove them from the oil and place them onto a wire rack over a baking sheet. This allows excess oil to drip off and air to circulate around the shrimp, keeping them crispy.

Voila! You’ve just prepared a mouthwatering batch of Southern-style fried shrimp. The crunchy exterior beautifully complements the juicy shrimp inside. It’s a feast your friends and family will absolutely adore.

Thank you for visiting Ineskohl Kitchen. We’d love to hear your feedback and any requests for future recipes. Remember to enjoy food, cherish each moment, and share the love through cooking!

Thank you for stopping by, and happy cooking!

Leave a Reply

Your email address will not be published. Required fields are marked *

You cannot copy content of this page