Southern Fried Shrimp
A crispy, flavorful dish that's perfect for any gathering, featuring succulent shrimp coated in a delightful seasoning.
Ingredients
Main Ingredients
- 1 lb raw shrimp (peeled and deveined) Fresh or well-frozen shrimp provide the best flavor and texture.
- 1 cup all-purpose flour Can substitute with cornmeal for different texture.
- 1/2 cup milk Use whole milk for best flavor.
- Vegetable oil for frying Ensure oil is heated to 375°F.
Seasoning
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt For the marinade
- 1 teaspoon dried oregano (for coating)
- 1 teaspoon paprika (for coating)
- 1 teaspoon garlic powder (for coating)
- 1 teaspoon salt (for coating)
- 1/2 teaspoon ground black pepper
Serving Suggestions
- Lemon wedges For serving
- Cocktail sauce For dipping
- Tartar sauce For dipping
- Ranch dressing For dipping
- Honey mustard For dipping
- Other condiments as desired
Instructions
Preparation
- In a deep fryer or large skillet, heat the vegetable oil to 375°F.
- In a large bowl, combine the shrimp with milk, dried oregano, paprika, garlic powder, and salt. Mix well and let it sit for 10-15 minutes.
- In a separate medium bowl, whisk together the flour, oregano, paprika, garlic powder, salt, and pepper.
- Remove the shrimp from the milk mixture, allowing any excess liquid to drip off. Transfer the shrimp to the flour mixture and ensure they are well coated.
Cooking
- Fry the shrimp in batches for 3-5 minutes, or until they are cooked through and the batter turns a light golden brown.
- Use a slotted spoon to remove the shrimp, placing them on a paper towel-lined baking sheet or platter to drain. Repeat with any remaining shrimp.
Serving
- Serve immediately with your choice of condiments and lemon wedges.
Notes
For any leftovers, allow the fried shrimp to cool completely. Store them in an airtight container in the refrigerator for up to 2 days. To reheat, place them in an oven set to 350°F for about 10 minutes, allowing them to regain their crispy texture. Don't overcrowd the pan while frying for best results.