Fried Shrimp

Southern Kitchen
Fried Shrimp

Serves: 4

Hands On Time: 30 minutes

Total Time: 30 minutes


Vegetable oil, for frying

1 1/2 pounds medium shrimp, peeled and deveined

2 cups half and half

1 1/2 cups all-purpose flour

1 1/2 cups yellow cornmeal

2 tablespoons kosher salt

1 1/2 tablespoons Old Bay Seasoning

2 teaspoons freshly ground black pepper


In a large, heavy-bottomed pot, begin heating 2 inches of vegetable oil to 350 degrees over medium-high heat. Alternatively, heat the vegetable oil to 350 degrees in a deep fryer following the manufacturer’s directions. Line a large plate with paper towels.

While the oil is heating, combine the shrimp and half and half in a large bowl. In a second large bowl, whisk together the flour, cornmeal, salt, Old Bay and pepper.

Remove the shrimp from the half and half, shaking off excess, and place in the bowl with the flour mixture. Toss to coat thoroughly.

When the oil is hot, remove one third of the shrimp from the flour mixture, shaking off any excess, and carefully to the hot oil. Fry until the shrimp are crisp and cooked through, about 3 minutes. Using a wire strainer or slotted spoon, remove the shrimp from the oil and transfer to the prepared plate. Repeat with the remaining shrimp in two more batches. Serve hot.

About the recipe

This quick and easy fried shrimp recipe is a great introduction to making your own fried seafood. Feel free to modify the spices used in the breading; add more spice or back off on the Old Bay as you’d like. When buying shrimp, the size of the shrimp will be noted with a corresponding number (such as 21/25), which refers to the approximate number of shrimp of that size needed to make one pound. The smaller the number, the larger the shrimp.

We like to serve these shrimp on po’boy sandwiches or with deviled egg sauce as an appetizer.