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Last Updated on February 11, 2026 by Barbara

Southern fried shrimp is one of my favorite recipes when I want a fast, crispy seafood dinner with that classic Southern crunch. If your fried shrimp coating falls off or turns soggy, I will show you the steps I use to keep it crisp. This version uses a simple flour and cornmeal coating that gives a light, golden crust with extra texture and flavor. You can serve it as a main dish, appetizer, or snack. I love pairing these crispy shrimp with dirty rice or a big pile of fries (waffle or curly both work).

Table of Contents

How to Choose Shrimp

Before we get started with the recipe, it’s important to know how to choose shrimp to achieve your desired outcome. When choosing shrimp, consider factors such as size, freshness, and whether they are wild-caught or farm-raised. Shrimp size can range from small to colossal, and this size range is typically indicated by a number. For example, 21/25, meaning 21-25 shrimp per pound.

Freshness is essential when it comes to shrimp. When choosing fresh shrimp, look for a firm texture, a mild smell, and no signs of discoloration or black spots, which can indicate age or improper handling. Wild-caught shrimp are often preferred for their flavor and natural diet, while farm-raised shrimp can vary in quality depending on farming practices. Additionally, pay attention to whether the shrimp are sold with shells on, peeled, deveined, or pre-cooked, as this can affect their taste, texture, and the preparation required for your dish.

Ingredients

This recipe is made with simple ingredients you may already have in your pantry.

Shrimp – This recipe is great for any size shrimp so make sure to choose the size and texture you desire.
All-Purpose Flour – All-purpose flour creates a light, crispy coating that helps the shrimp fry evenly.
Cornmeal – Cornmeal adds a crunchy texture to the coating, enhancing the overall crispiness.
Egg – A Large egg acts as a binding agent, helping the coating adhere to the shrimp.
Milk – Milk is used to create a batter with the egg that ensures the coating sticks well to the shrimp.
Creole Seasoning – Creole seasoning adds a spicy, robust flavor that complements the shrimp perfectly.
Garlic Powder – Garlic powder infuses the shrimp with a savory, aromatic taste.
Kosher Salt – Kosher salt enhances the natural flavors of the shrimp and the other seasonings.
Canola Oil – Canola oil is ideal for frying due to its high smoke point and neutral flavor, ensuring the shrimp cook evenly without burning.

Video Tutorial for Crispy Southern Fried Shrimp

Instructions

Step 1: Make the Batter for Your Fried Shrimp

For my flour mixture, I use all-purpose flour, cornmeal and select seasoning. This combination helps to give the shrimp a crispy coating.

In a bowl, combine the flour, cornmeal, salt, pepper, Creole seasoning and garlic powder then whisk until well combined.

making the batter for the crispy fried shrimp

In another bowl, whisk together the milk and egg.

Step 2: Coating the Shrimp

Dredge the shrimp in the flour and cornmeal mixture, then in the egg mixture and again in the flour and cornmeal mixture. Place them on a wire rack.

Step 3: Fry the Shrimp

Pre-heat the oil to 350 degrees, then fry your shrimp for 2-3 minutes depending on your shrimp size. After 2 -3 minutes, remove them from the oil and place them on a paper towel to remove the excess oil.

If you are looking for a delicious and easy-to-make seafood dish, Southern fried shrimp is a great option. I hope you give this recipe a try.

What to Eat with Crispy Fried Shrimp

Crispy Fried Shrimp can be enjoyed in many ways. As an appetizer it can be dipped in your favorite cocktail sauce. It can be the main attraction and served alongside fries, potato salad, or bean salad. Fried shrimp are so versatile. However you choose to serve them you won’t be disappointed.

What to do With Leftover Fried Shrimp

If you have leftovers, have no fear; you can store them to enjoy another day. To store leftover fried shrimp, make sure they are at room temperature to prevent condensation and sogginess. Once cooled, place them in an airtight container lined with paper towels to absorb any excess oil. Place the container in the refrigerator. The shrimp will be good for up to 3 days. For longer storage, you can freeze the shrimp by placing them in a single layer on a baking sheet to freeze individually before transferring them to a freezer-safe bag or container. When ready to reheat, use an oven or air fryer to help retain their crispiness.

Helpful Tip

Shrimp texture can vary significantly by region in the United States due to differences in species, habitat, and harvesting methods. These regional variations are important when choosing shrimp in order to achieve your desired texture and flavor profile. Here is a list of the variety you will find:

Gulf Coast shrimp: Firm and chewy with a rich sweet flavor
Atlantic shrimp: Tender and delicate
Pacific shrimp: Softer texture and a sweet flavor
Pacific Northwest shrimp: Firmer and more briny

Gulf Coast shrimp, primarily harvested from the warm waters of the Gulf of Mexico, tend to have a firm, slightly chewy texture and a rich, sweet flavor. Atlantic shrimp, caught along the Southeastern coast, are known for their tender, delicate texture and a milder taste. In contrast, Pacific shrimp, found along the West Coast, often boast a softer texture and a subtly sweet flavor. Additionally, the colder waters of the Pacific Northwest yield shrimp that are firmer and slightly more briny, reflecting their unique environment. These regional variations make it important to choose shrimp based on the desired texture and flavor profile for your specific dish.

Other Great Recipes

Shrimp and Grits – A Delicious Southern Classic – a southern classic recipe great for any time of day.
Shrimp Cake Recipe – tasty recipe that you are sure to love.
Southern Fried Catfish Recipe – a soul food stable that you are sure to enjoy.
Best Potato Salad Recipe – From the Queen of Soul Food Cooking – a delicious and simple recipe.

SoulFoodCooking101.com — Classic Soul Food Recipes

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