Southern Firecracker Shrimp

Allergens

Shellfish, Eggs, Wheat

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup all
• purpose flour
• 2 cups panko breadcrumbs
• 2 tbsp paprika
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp cayenne pepper (optional)
• Salt and black pepper, to taste
• 2 large eggs
• 1 cup buttermilk
• Vegetable oil, for frying

Instructions

1. In a shallow dish, mix the flour with the paprika, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.
2. In another shallow dish, whisk together the eggs and buttermilk.
3. Heat about 1 inch of vegetable oil in a deep frying pan over medium heat.
4. Working with a few shrimp at a time, dredge them first in the flour mixture, then in the egg mixture, and finally back into the flour mixture, shaking off excess each time.
5. Carefully lower the coated shrimp into the hot oil and fry until golden brown, about 2 3 minutes. Remove from the oil with a slotted spoon and drain on paper towels.

Chef’s Insight

The key to perfect fried shrimp is to ensure they are fully coated in the flour mixture and to not overcrowd the pan while frying. This allows for a crispy exterior and tender interior.

Notes

Serve with your favorite sides like coleslaw, baked beans, or cornbread for a complete Southern meal.