This New Orleans Fried Shrimp Recipe is for shrimp with a light, but crispy coating. Marinated in Buttermilk and creole seasoning then coated in Louisiana style corn meal makes it a southern favorite that everyone loves.
How to Make New Orleans Fried Shrimp
It’s as quick as anything to make deep fried shrimp!
Prep Coatings: Prep the seasonings and flour mixtures (per recipe below).
Marinate: Using buttermilk and seasoning, marinate the shrimp for 30 minutes.
Bread Shrimp: Dip shrimp in flour mixture, being sure to coat thoroughly.
Cook in Cast Iron: Slowly place shrimp in 350F for 2-3 minutes rotating every minute and a half.
For more pictures on how to complete this recipe, keep reading.
What’s different about “Creole Style” fried shrimp?
To begin with, the breading or coating is thin and light. You won’t find a thick “tempura” style batter on fried shrimp anywhere in the south with “no eggs” needed. The mustard adds a golden crispness to this dish and don’t forget the buttermilk that used for tenderizing.
And then there’s the ingredients used to coat the shrimp. Our favorite is Louisiana Style Breading Mix as a cornmeal base used with all-purpose flour and both are commonly mixed to make fried shrimp anywhere.
Many times, you’ll find a little Cajun or Creole type seasoning added as well. Our favorite is Tony Chachere’s Original Creole Seasoning and we add it for flavor. A lot of people add a bit of Old Bay seasoning and that works great too.
What is the best dip for fried shrimp?
Our favorite dip is remoulade but it’s entirely a matter of taste so use what works for you.
Many people love to eat shrimp with tartar sauce or cocktail sauce, but our preferred creamy sauce is our Homemade Remoulade sauce. You can follow our recipe on “How to make Homemade Remoulade sauce (check recipe below).
How to reheat Fried Shrimp?
The best way to reheat shrimp is to use an air fryer! Yes, I said it. You can easily read more articles on “How to make Air Fried Shrimp” or “How to use an Air Fryer” to get a feel of it, if you have never used one before.
No, this is not an air fryer recipe but using this technique works to reheat without drying out the shrimp, trust me. If you don’t have an air fryer, you can use your oven following the same method.
Air Fryer: Place 5-6 pieces of shrimp in your air fryer on 350F for 7 minutes tops.
Oven: Place shrimp on cookie pan with a rack to ensure all the oil fall through. Allow oven to come to full temperature. Bake on 350F for 5-7 minutes.
Tips for making fried shrimp that everyone will love:
• Pat shrimp dry first ! Season the shrimp and let them sit a few minutes absorbing that goodness before you do anything else.
• Dip in a buttermilk/egg mixture to assure your flour and cornmeal will stick to the shrimp, but let the excess egg drip off first. Otherwise you will have a thick coating.
• Make sure your oil is hot (about 350 degrees) before adding the shrimp and then add them slowly so they don’t stick together. This also gives the temperature of the oil time to recover.
• To cut down on the mess cook your shrimp in a cast iron oven or other pan with deep sides. Better yet, cook in a deep dryer.
More Seafood Recipes You’ll Love
New Orleans Fried Shrimp Recipe
- 12 Jumbo Shrimp
- 2 tbsp yellow mustard
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp tony’s seasoning
- 2 cups buttermilk
For Corn Flour Batter:
- 2 cups all-purpose flour
- 1 1/2 cups louisiana flour mix
- 1 tbsp tony’s Seasoning
- 1 tbsp cornstarch
- 1/4 tsp allspice
Homemade Remoulade Sauce
- 1 cup mayo
- 1/2 cup ketchup
- 1 clove garlic minced
- 1/4 cup djon mustard
- 1 tsp worcestershire
- 1/2 tsp smoked paprika
- 2 tbsp lemon juice
- 1 tbsp vinegar
- Pre heat oil in a large pot to 350F degrees.
- Rinse, peel, devein shrimp, leave tail intact if desired. Pat dry .
- Place shrimp in a large bowl, coat with mustard and spices such as garlic powder, onion powder, tony’s seasoning. Pour in buttermilk and set inside refrigerator to marinate for 30 minutes.
TO PREPARE CORN FLOUR:
- Mix all ingredients together in a bowl or freezer bag, coat evenly.
- Dip shrimp in the corn flour, coat well, and place into hot oil, making sure not to overcrowd the pan. I would do this in 2 batches.
- Cook shrimp for 2-3 minutes until golden brown.
- Drain on paper napkin.
- Squeeze a little lemon juice on hot shrimp if desired.
- Serve with Remoulade sauce dipping sauce.
TO PREPARE THE Remoulade DIPPING SAUCE:
- Mix all ingredients together. Chill until ready to use.
How did you like this recipe? Leave a comment and let me know what you think. Looking for another Seafood recipe? Try this Cajun Butter Shrimp recipe next!