Southern Fried Shrimp

Southern fried shrimp is one of those recipes that defines Gulf Coast cooking and this version does it the right way. Raw shrimp patted completely dry, soaked in a seasoned egg wash of eggs, milk, Creole seasoning, garlic powder, onion powder, and paprika, shaken in a bag of Zatarain’s Fish Fry until every piece is coated in a golden crust, and fried in 350°F oil for 2 to 3 minutes per side until crispy, pink, and curled. Served immediately with remoulade, cocktail sauce, or a squeeze of fresh lemon, this is the fried shrimp that makes every other version feel like a step down.

The Zatarain’s Fish Fry is the pantry staple that makes this recipe both authentic and effortless. It is a seasoned cornmeal and flour blend specifically developed for frying seafood in the Southern Louisiana tradition and it produces a coating that is crispy, golden, and seasoned all the way through without any additional mixing or measuring. Combined with the Creole-seasoned egg wash underneath, every bite has bold, layered flavor from the inside out.

Why You’ll Love This Recipe

The coating is perfectly seasoned without any complicated spice blending. The egg wash seasons from underneath and the Zatarain’s Fish Fry does the outer crust work. Together they produce a shrimp that tastes like a proper Louisiana seafood restaurant.

The shaking bag method coats every shrimp completely and evenly in seconds. No dredging tray, no messy flour station, no uneven coating.

It fries in 2 to 3 minutes per side. Shrimp is one of the fastest proteins to fry and a full batch is done in under 15 minutes.

It works for a crowd or a weeknight. Scale the recipe up or down without any technique changes. The ratio stays the same.

Ingredients Needed to Make Southern Fried Shrimp

Simple, focused ingredients. Here is what you need.

The Shrimp

Raw shrimp peeled and deveined is the starting point. Fresh or thawed frozen both work. Tails on or off is a personal preference. Tails on look more dramatic for presentation. Tails off are more convenient for eating. The single most important step before any seasoning or coating is patting the shrimp completely dry with paper towels. Excess moisture on the surface of the shrimp prevents the egg wash from adhering properly and produces a patchy, uneven coating.

The Egg Wash

Three eggs and a cup of milk form the liquid base. Creole seasoning, garlic powder, onion powder, and paprika season the wash so the flavor runs through the entire coating layer rather than sitting only on the outside crust. Season generously.

The Breading

Zatarain’s Fish Fry is a seasoned Southern-style breading blend made for frying seafood. It is available at most grocery stores nationwide in both regular and gluten-free versions. The gluten-free version performs just as well as the original for anyone with celiac disease or gluten sensitivity.

For Frying

Vegetable oil or peanut oil are both excellent choices. Peanut oil has a higher smoke point and a slightly neutral, slightly nutty flavor that many Southern cooks prefer for frying seafood. Vegetable oil is widely available and produces equally crispy results.

How to Make Southern Fried Shrimp

Three stages, 25 minutes total.

Step 1: Prep the Shrimp

Thaw the shrimp completely if starting from frozen. Run under cold water to finish thawing if needed. Peel and devein if not already done. Spread the shrimp on a layer of paper towels and press additional paper towels firmly on top. Pat dry on all sides until no visible moisture remains on the surface. Dry shrimp is the foundation of a properly crispy fried shrimp.

Step 2: Make the Egg Wash and Coat

In a large bowl, whisk together the eggs, milk, Creole seasoning, garlic powder, onion powder, and paprika until completely combined. Season the egg wash generously since it is the primary seasoning layer for the shrimp. Add the dried shrimp to the egg wash and stir gently until every piece is fully coated. Let them sit in the wash for 2 to 3 minutes while the oil heats.

Step 3: Bread the Shrimp

Pour a generous amount of Zatarain’s Fish Fry into a large zip-lock bag. Working in batches, lift the egg-washed shrimp from the bowl with a slotted spoon or fork, letting the excess egg wash drip off, and transfer them to the bag. Seal and shake gently but thoroughly until every shrimp is completely coated in the breading on all sides. Remove the breaded shrimp and set aside on a plate while the oil comes to temperature.

Step 4: Fry

Pour the vegetable or peanut oil into a deep skillet and heat over medium-high heat until it reaches 350°F. Use a thermometer for accuracy. Oil temperature is the most important variable in fried shrimp. Too cool and the shrimp absorbs oil and comes out greasy. Too hot and the coating burns before the shrimp cooks through. Working in batches, add the breaded shrimp to the hot oil in a single layer without crowding. Fry for 2 to 3 minutes per side until the coating is deeply golden and the shrimp are pink, curled, and firm throughout.

Step 5: Drain and Serve

Remove the fried shrimp with a slotted spoon and transfer to a wire rack or paper towel-lined plate to drain. Serve immediately while the coating is at its crispiest.

Storing and Reheating

Store leftover fried shrimp in a sealed airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven or air fryer for 5 to 7 minutes until heated through and the coating is crispy again. The microwave works but softens the coating significantly. For the best reheated texture, the oven or air fryer is strongly recommended. Fried shrimp is best eaten fresh and does not freeze well after frying.

Southern Fried Shrimp

This Southern fried shrimp recipe uses a seasoned egg wash and Zatarain's Fish Fry for a crispy, golden Cajun-style coating. Ready in 25 minutes and perfect with remoulade or cocktail sauce.

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Ingredients

  

• The Shrimp
• Raw shrimp peeled and deveined (tails on or off)
• Paper towels for drying
• The Egg Wash
• 3 eggs
• 1 cup milk
• Creole seasoning to taste
• Garlic powder to taste
• Onion powder to taste
• Paprika to taste
• The Breading
• Zatarain’s Fish Fry regular or gluten-free
• For Frying
• 3 to 4 cups vegetable oil or peanut oil
• For Serving
• Remoulade cocktail sauce, or tartar sauce
• Fresh lemon wedges

Method

 

1. Thaw shrimp completely if frozen. Peel and devein if needed. Pat very dry with paper towels on all sides.
2. In a bowl, whisk together the eggs, milk, Creole seasoning, garlic powder, onion powder, and paprika.
3. Add the shrimp to the egg wash and stir gently until every piece is evenly coated.
4. Working in batches, transfer the coated shrimp to a large zip-lock bag with the Zatarain’s Fish Fry. Seal and shake gently until completely coated.
5. Pour the oil into a deep skillet and heat to 350°F. The oil should be about 1/2 inch deep.
6. Add the shrimp in a single layer and fry for 2 to 3 minutes per side until golden brown and crispy. Shrimp are done when they are pink, curled, and firm.
7. Remove with a slotted spoon and drain on paper towels or a wire rack. Serve immediately.

Notes

Patting the shrimp completely dry before the egg wash is the most important prep step. Wet shrimp produce a soggy, uneven coating rather than a crispy one.
Do not overcrowd the pan. Fry in batches so the oil temperature stays consistent. Crowding drops the oil temp and produces greasy rather than crispy shrimp.
Use a thermometer to maintain 350°F. Oil that is too cool makes greasy shrimp. Oil that is too hot burns the coating before the shrimp cooks through.
Drain on a wire rack rather than paper towels if you have one. The rack allows air circulation on all sides and keeps the coating crispier longer.