Why You’ll Love these Crispy Southern Buttermilk Shrimp
If you’re searching for the perfect seafood dish that balances crispy, crunchy texture with tender, juicy shrimp, I’ve got just the recipe for you.
These Southern buttermilk shrimp hit all the right notes, with a seasoned coating that delivers both flavor and that satisfying crunch we all crave.
The secret? A buttermilk soak that tenderizes the shrimp while the cornmeal-flour mixture creates that golden exterior.
And those spices—paprika, cayenne, thyme—they’re working overtime to pack in flavor. Quick cooking means they’ll be on your table in minutes, not hours. Perfect for weeknight dinners or weekend gatherings.
What Ingredients are in Crispy Southern Buttermilk Shrimp?
These Southern buttermilk shrimp are the perfect balance of crispy and tender, with a seasoning blend that’ll make your taste buds dance.
The beauty of this recipe lies in its simplicity—just a handful of pantry staples transform ordinary shrimp into something extraordinary.
And that buttermilk? It’s not just there for flavor; it tenderizes the shrimp while helping that perfectly seasoned coating stick to every bite.
- 1 pound peeled and deveined shrimp
- 3/4 cup all-purpose flour
- 1/2 cup cornmeal
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 3/4 cup buttermilk
- 1 beaten egg
- 2-3 cups oil for frying
When shopping for this recipe, the quality of your shrimp matters.
Look for fresh or properly thawed frozen shrimp that smell clean and briny—never fishy.
If you can’t find buttermilk, no worries. You can make your own by adding a tablespoon of lemon juice or white vinegar to regular milk and letting it sit for about 5 minutes.
And while the recipe calls for specific spices, this is where you can get creative.
Want more heat? Add extra cayenne. Prefer a smoky flavor? Smoked paprika works beautifully here.
How to Make these Crispy Southern Buttermilk Shrimp
Making these crispy shrimp is almost embarrassingly simple, yet the results are restaurant-worthy. Start by heating a couple inches of oil (about 2-3 cups) in a sturdy pan to 375°F. This temperature is essential—too hot and your coating burns before the shrimp cooks, too cool and you’ll end up with soggy, oil-soaked disappointment.
While the oil heats, combine your dry ingredients: 3/4 cup flour, 1/2 cup cornmeal, 2 teaspoons paprika, 1 teaspoon each of cayenne pepper, thyme, garlic powder, onion powder, and salt in a shallow dish. Think of this as your shrimp’s crispy jacket-to-be.
In a separate bowl, whisk together 3/4 cup buttermilk and 1 beaten egg. This wet mixture is the glue that makes all those spectacular seasonings stick.
Now comes the fun part—take your 1 pound of peeled and deveined shrimp and give them a buttermilk bath, then roll them in the seasoned flour mixture. Make sure to shake off any excess coating; we want crispy, not clumpy.
Working in small batches of 5-7 shrimp at a time (crowding the pan is a rookie mistake), carefully place them in the hot oil. For best results, consider investing in a premium deep fryer that maintains consistent temperature throughout the cooking process. These little beauties cook incredibly fast, typically needing just 2-3 minutes until they’re golden brown and perfectly crisp.
How do I know they’re done? When they float to the surface with a gorgeous amber hue, they’re ready for their paper towel vacation.
Remember that patience is key when frying—rushing to add too many shrimp at once drops your oil temperature and leads to greasy results. After each batch, let the oil return to temperature before adding more.
Once all your shrimp have had their hot oil spa treatment, serve them immediately for maximum crispiness. The contrast between that crunchy, seasoned exterior and the tender, juicy shrimp inside? Nothing short of magical.
And can we talk about that first bite? The way the coating shatters and gives way to perfectly cooked shrimp might actually make your eyes roll back a little. For a convenient alternative to stovetop frying, a rice cooker multicooker can also be used to maintain perfect temperature control when preparing these Southern-style shrimp.
Crispy Southern Buttermilk Shrimp Substitutions and Variations
Several delicious variations can transform these crispy southern buttermilk shrimp into something entirely new while maintaining that irresistible crunch.
I love swapping the cajun spices for Italian herbs—think oregano, basil, and a touch of rosemary—for Mediterranean flair.
Can’t find buttermilk? No problem. Mix regular milk with a tablespoon of lemon juice or vinegar as a quick substitute.
For a gluten-free option, replace the flour with rice flour or a gluten-free blend.
And if you’re looking for extra heat, double the cayenne or add a dash of hot sauce to the buttermilk mixture.
Trust me, your taste buds will thank you.
What to Serve with Crispy Southern Buttermilk Shrimp
The perfect sides can elevate your crispy southern buttermilk shrimp from delicious to absolutely unforgettable. I love pairing these crunchy bites with classic southern fixings like creamy coleslaw, hush puppies, or buttery corn on the cob.
A zesty remoulade sauce or tangy cocktail sauce makes dipping these golden treasures even more satisfying.
For a complete meal, consider serving them atop a crisp green salad or alongside dirty rice. Cornbread makes another fantastic companion—warm, slightly sweet, and perfect for sopping up any sauce.
Need a veggie? Collard greens or fried okra keep that southern charm flowing from plate to palate.
Final Thoughts
Now that we’ve covered all the delicious accompaniments, I’m confident you’re ready to bring this southern classic to your dinner table with style! This crispy buttermilk shrimp recipe strikes the perfect balance between simplicity and flavor—golden, crunchy coating outside, tender shrimp inside. The secret’s in that buttermilk soak and the spiced cornmeal-flour blend.
Don’t you just love how versatile shrimp can be? Whether for casual weeknight dinners or as the star of your next gathering, these little bites never disappoint.
Remember, the oil temperature is essential—too low and they’re greasy, too high and they’ll burn.
Ready for seconds? I thought so.
