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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.