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+ servings
New Orleans fried shrimp

New Orleans Fried Shrimp Recipe

Patricia Valbrun
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.
5 from 3 votes
Servings 4 people


  • 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.


  • 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.


  • Mix all ingredients together. Chill until ready to use.


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