Ingredients:

  • 1.5 lbs Jumbo Shrimp (16/20 count), peeled and deveined, tail-on
  • 1 cup Full-fat buttermilk
  • 1 tbsp Hot sauce (Louisiana style)
  • 1 tsp Garlic powder
  • 1 cup All-purpose flour
  • 1/2 cup Fine yellow cornmeal
  • 2 tbsp Old Bay seasoning
  • 1 tsp Kosher salt
  • 0.5 tsp Cayenne pepper
  • 1 quart Peanut oil (for frying)

Instructions:

  1. In a medium bowl, whisk together the buttermilk and hot sauce. Submerge the cleaned shrimp in the liquid and let them soak for at least 10 minutes at room temperature.
  2. In a separate wide bowl, whisk together the all-purpose flour, fine yellow cornmeal, Old Bay seasoning, garlic powder, kosher salt, and cayenne pepper.
  3. Remove shrimp from the buttermilk individually, allowing excess to drip off. Dredge in the flour mixture, pressing firmly to ensure the coating adheres.
  4. Place coated shrimp on a parchment-lined tray and let them rest for 5 minutes. This hydration phase allows the starches to fuse with the buttermilk.
  5. Heat oil in a Dutch oven to 350°F (180°C). Fry the shrimp in batches for 1.5 to 2 minutes until the exterior is mahogany-colored and the internal temperature is opaque.
  6. Drain on a wire cooling rack set over a baking sheet to maintain crispness.