Cajun Buttermilk Fried Shrimp

By Alchemist
July 18, 2014
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Author Notes: This recipe is one of my favorites. The taste is amazing and it has the perfect light crunch. Find the science and techniques behind this and other recipes at

Serves: 2

  • 1 cup Buttermilk
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon black pepper
  • 3/4 cup flour
  • 1/4 cup cornmeal
  • 1 teaspoon salt
  • 2 teaspoons paprika
  • 1 teaspoon cayenne
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 pound shrimp
  1. Beat egg, buttermilk, 1/2 tsp salt, 1/2 tsp cayenne, and 1/2 tsp of black pepper. Then soak the shrimp in this mixture and allow to marinate for at least 3 hours.
  2. Mix corn meal, flour, and all the seasonings in a gallon zip lock bag. Shake to mix well.
  3. Coat shrimp, 6 to 8 at a time in mixture and shake off the excess.
  4. Allow each of the coated pieces to sit for at least 5 minutes to completely incorporate the dredge. (Longer is preferred, but who really has the patience when fried shrimp is so close.)
  5. Fry in hot oil, canola or peanut oil until golden brown. This should only take one to two minutes on each side)
  6. Drain on paper towels and serve hot

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