Fried Shrimp with Cornmeal

Yield: 8

No. 020 - Fried Shrimp

No. 020 - Fried Shrimp

This is the ultimate crave food for me.
As much time as it takes to make these morsels of heavenly mouthchew


  • Raw (deveined shrimp – I seriously allow 1lb per peson)
  • 1/2 cup flour
  • 1/2 cup cornmeal
  • 1 3/4 cup buttermilk
  • salt
  • pepper
  • 1/4 tsp baking powder
  • 1/4 tsp garlic powder
  • 1/2 tsp dried mustard


How to cook No. 020 - Fried Shrimp

  1. Place shrimp in a covered bowl, and pour buttermilk to cover. Toss around just a bit to coat all the shrimp, refrigerate for at least 1 hour.
  2. Mix all dry ingredients together in a gallon ziplock bag for easy cleanup. When you are ready to fry your shrimp, preheat cast iron, or deep fryer to 375. Using a strainer, take an amount that is appropriate for your pan or fryer and place in a strainer, allowing the buttermilk to drain off slightly. Give it a shake or two.
  3. Place in the bag with dry mix – and shake until coated.
  4. Fry until golden brown. To keep shrimp crispy while completing the cooking – place in a warm oven, 225 or so, on a rack.
  5. Serve with Home Made Tartar Sauce and Ketchup mixed with Horseradish for extra zing.


Updated 2020 with proper egg boiling method
Created using The Recipes Generator

Back story on fried shrimp.  When I was a small kid, like under 10, my dad would get to his 'beer joint' on saturdays and some of his drinking buddies would just be coming back from Kemah, as they knew shrimpers, or were shrimpers themselves.  Pasadena wasn't that far from Kemah back in the day due to not as many people, and virtually no traffic.

So dad would come home with 25-50 lbs of shrimp that he payed like 25¢ a pound for.  We would have to spend the entire weekend de-heading and cleaning shrimp for the freezer.  The reward?  Fried Shrimp.

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