Ingredients:

  • 1 lb large shrimp, peeled and deveined, tail-on
  • 1 cup buttermilk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup all-purpose flour
  • 1/2 cup fine yellow cornmeal
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 3 cups neutral oil

Instructions:

  1. Whisk together 1 cup buttermilk, 1/2 tsp salt, and 1/4 tsp black pepper in a medium bowl.
  2. Add 1 lb peeled and deveined shrimp to the buttermilk mixture, toss to coat, and let soak for 15 minutes.
  3. In a shallow dish, combine 1 cup all-purpose flour, 1/2 cup fine yellow cornmeal, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, and 1/2 tsp salt; stir until evenly distributed.
  4. Heat 3 cups neutral oil in a deep skillet or Dutch oven to 350°F (180°C).
  5. Lift shrimp from the buttermilk, let excess drip off, and press firmly into the flour mixture until fully coated.
  6. Carefully slide shrimp into the oil in batches, cooking for 2–3 minutes per side until the crust is deep golden brown and the internal temperature reaches 145°F (63°C).
  7. Remove shrimp with tongs and place immediately on a wire cooling rack to rest for 2 minutes before serving.