By Laurel Perry
Updated Apr 22, 2025
Fried shrimp are a summertime favorite at my house! Tender, juicy shrimp are coated in seasoned breading (with cornmeal for crunch!) and fried to golden perfection. I could eat a whole tray in one sitting, so be prepared to make extras!
There’s nothing better than crispy fried shrimp on a hot summer afternoon. I love to squeeze a little lemon juice on top and dip them in a chilled creamy dipping sauce. My mouth is watering just thinking about it!
Tips for Beginners
- I recommend using large peeled and deveined shrimp. I removed the tails from mine, but you can leave them on if you prefer.
- Use uncooked (raw) shrimp for the best flavor. You can absolutely bread and fry precooked shrimp but they will not be as flavorful and may turn out rubbery.
- Don’t fry too many shrimp at once; this will lower the oil temperature and cause your shrimp to turn out greasy.
Ingredients1x2x3x
- ▢ 1 pound large shrimp peeled and deveined; tails on or off
- ▢ 1 cup buttermilk
- ▢ ½ cup cornmeal
- ▢ ¾ cup all-purpose flour
- ▢ 2 teaspoons garlic powder
- ▢ 2 teaspoons ground paprika
- ▢ 1½ teaspoons kosher salt
- ▢ ½ teaspoon ground black pepper
- ▢ ½ teaspoon ground cayenne pepper
- ▢ Vegetable oil for frying
- ▢ Fresh parsley optional, for garnish
- ▢ Lemon wedges optional, for garnish
Video
Instructions
- If frozen, thaw the shrimp and pat dry. Place them in a large bowl with the buttermilk. Toss to coat and let sit at room temperature for 10 minutes. 1 pound large shrimp, 1 cup buttermilk
- Meanwhile, whisk the cornmeal, flour, garlic powder, paprika, salt, pepper, and cayenne in a shallow bowl. ½ cup cornmeal, ¾ cup all-purpose flour, 2 teaspoons garlic powder, 2 teaspoons ground paprika, 1½ teaspoons kosher salt, ½ teaspoon ground black pepper, ½ teaspoon ground cayenne pepper
- A few at a time, shake the excess buttermilk off of the shrimp and bread them in the cornmeal mixture. Coat them completely, using your hands as needed to press the breading onto the shrimp.
- Heat a large Dutch oven with 3 inches of oil to 350°F. Line a baking sheet with paper towels. In batches, fry the shrimp until golden brown, about 3-4 minutes. Stir the shrimp a little bit as they cook so they don’t stick together. Fresh parsley, Lemon wedges
- Remove the shrimp from the oil and place them on the paper towel-lined baking sheet to drain. Season with another pinch of salt, parsley, and serve with lemon wedges.
Equipment
- Dutch Oven
- Deep Frying Thermometer
- Baking Sheet
Becky’s Tips
- I prefer to use vegetable oil for frying because it has a neutral flavor and a high smoke point .
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Fry Shrimp Step-by-Step
Marinate the Shrimp: If frozen, thaw 1 pound of large peeled and deveined shrimp and pat dry. Place them in a large bowl with 1 cup of buttermilk. Toss to coat and let sit at room temperature for 10 minutes.
Make the Breading: Meanwhile, whisk ½ cup of cornmeal, ¾ cup of all-purpose flour, 2 teaspoons of garlic powder, 2 teaspoons of ground paprika, 1½ teaspoons of kosher salt, ½ teaspoon of ground black pepper, and ½ teaspoon of ground cayenne pepper.
Bread the Shrimp: A few at a time, shake the excess buttermilk off of the shrimp and bread them in the cornmeal mixture. Coat them completely, using your hands as needed to press the breading onto the shrimp.
Fry the Shrimp: Heat a large Dutch oven with 3 inches of vegetable oil to 350°F. Line a baking sheet with paper towels. In batches, fry the shrimp until golden brown, about 3-4 minutes. Stir the shrimp a little bit as they cook so they don’t stick together.
Drain the Shrimp: Remove the shrimp from the oil and place them on the paper towel-lined baking sheet to drain. Season with another pinch of salt, fresh parsley, and serve with lemon wedges.
How to Store and Reheat
Store leftover fried shrimp in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven on a wire rack set in a baking sheet for 10-15 minutes, or until warmed through.
Serving Suggestions
These fried shrimp aren’t complete without a dipping sauce! Of course, classic tartar sauce is always a good choice. But I really love serving these shrimp with bang bang sauce for a little extra spice or honey mustard for a sweet and tangy dip.
More Shrimp Recipes To Try
Bacon Wrapped Shrimp
Garlic Butter Shrimp
Bang Bang Shrimp
Honey Sesame Shrimp
Fried Shrimp Recipe
Equipment
- Dutch Oven
- Deep Frying Thermometer
- Baking Sheet
Ingredients
- 1 pound large shrimp peeled and deveined; tails on or off
- 1 cup buttermilk
- ½ cup cornmeal
- ¾ cup all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons ground paprika
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cayenne pepper
- Vegetable oil for frying
- Fresh parsley optional, for garnish
- Lemon wedges optional, for garnish
Instructions
- If frozen, thaw the shrimp and pat dry. Place them in a large bowl with the buttermilk. Toss to coat and let sit at room temperature for 10 minutes. 1 pound large shrimp, 1 cup buttermilk
- Meanwhile, whisk the cornmeal, flour, garlic powder, paprika, salt, pepper, and cayenne in a shallow bowl. ½ cup cornmeal, ¾ cup all-purpose flour, 2 teaspoons garlic powder, 2 teaspoons ground paprika, 1½ teaspoons kosher salt, ½ teaspoon ground black pepper, ½ teaspoon ground cayenne pepper
- A few at a time, shake the excess buttermilk off of the shrimp and bread them in the cornmeal mixture. Coat them completely, using your hands as needed to press the breading onto the shrimp.
- Heat a large Dutch oven with 3 inches of oil to 350°F. Line a baking sheet with paper towels. In batches, fry the shrimp until golden brown, about 3-4 minutes. Stir the shrimp a little bit as they cook so they don’t stick together. Fresh parsley, Lemon wedges
- Remove the shrimp from the oil and place them on the paper towel-lined baking sheet to drain. Season with another pinch of salt, parsley, and serve with lemon wedges.
Video
Notes
- I prefer to use vegetable oil for frying because it has a neutral flavor and a high smoke point .
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
