Recipe Background
Just look at these golden-brown beauties! Saying no to Buttermilk Shrimp seems like an impossibility, and it certainly is hard to imagine. They're perfectly cooked shrimp, crispy on the outside and tender inside, delicately seasoned, for that wonderful combination of sweet and savory seafood flavor! These are easy and speedy to make, and so easy to enjoy as both a meal and a lovely, filling snack. Buttermilk Shrimp is pure enthusiasm on a plate.
Just look at these golden-brown beauties! Saying no to Buttermilk Shrimp seems like an impossibility, and it certainly is hard to imagine. They're perfectly cooked shrimp, crispy on the outside and tender inside, delicately seasoned, for that wonderful combination of sweet and savory seafood flavor! These are easy and speedy to make, and so easy to enjoy as both a meal and a lovely, filling snack. Buttermilk Shrimp is pure enthusiasm on a plate.
Ingredients
For the shrimp:
- 2 cups self-rising flour
- salt to taste
- 1 teaspoon Old Bay® seasoning
- 1/2 teaspoon black pepper
- 2 cups buttermilk
- 4 cups peanut oil for frying
- 2 pounds medium shrimp peeled and deveined
For serving:
- tartar sauce optional, to taste, store-bought or homemade
- lemon wedges optional, to taste
- fresh parsley optional, to taste, chopped
Directions
- Preheat the oven to 200 degrees F.
- In a shallow bowl, whisk together the flour, the salt, the Old Bay seasoning, and the black pepper.
- Pour the buttermilk into a separate shallow bowl.
- In a medium Dutch oven or cast-iron skillet over medium-high heat, heat the oil to 375 degrees F.
- Pat the shrimp dry and dredge them in the flour mixture, shaking the shrimp to remove the excess.
- Coat the shrimp with the buttermilk, shaking them to remove any excess.
- Dredge them in the flour mixture a second time, shaking off any excess.
- Working in batches, fry the shrimp until golden-brown, about 2-3 minutes. You may need to increase the heat to keep the oil at a steady temperature between 350 degrees F and 375 degrees F as the shrimp fry.
- Use a slotted spoon to transfer the cooked shrimp to a paper-towel-lined tray.
- Keep the fried shrimp warm in the oven while frying the remaining batches.
- Season the fried shrimp with the salt.
- Serve with the tartar sauce, the lemon wedges, and the parsley.
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