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Crispy on the outside and tender and juicy on the inside, this Southern fried shrimp recipe features a seasoned two-step milk and flour breading process for a flavorful crunch. Perfect for quick family meals or special occasions.

Ingredients

Scale
  • 1 lb. raw shrimp, peeled and deveined
  • Vegetable oil (canola, peanut, or sunflower oil can be used) for frying
  • 1 teaspoon dried oregano (for milk soak)
  • 1 teaspoon paprika (for milk soak)
  • 1 teaspoon garlic powder (for milk soak)
  • ½ teaspoon salt (for milk soak)
  • ½ cup milk
  • 1 cup all-purpose flour
  • 1 teaspoon dried oregano (for flour mixture)
  • 1 teaspoon paprika (for flour mixture)
  • 1 teaspoon garlic powder (for flour mixture)
  • 1 teaspoon salt (for flour mixture)
  • ½ teaspoon ground black pepper (for flour mixture)
  • Lemon wedges, cocktail sauce, tartar sauce, ranch dressing, honey mustard, or preferred dipping sauces

Instructions

  1. Heat oil in a deep fryer or large heavy skillet to 375°F using a thermometer.
  2. Pat shrimp dry if very wet.
  3. In a large bowl, combine 1 tsp dried oregano, 1 tsp paprika, 1 tsp garlic powder, ½ tsp salt, and milk; toss shrimp in the mixture and soak 10–15 minutes.
  4. In another bowl, whisk together all-purpose flour, 1 tsp dried oregano, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt, and ½ tsp ground black pepper.
  5. Working in batches, remove shrimp from milk mixture and shake off excess milk.
  6. Dredge each shrimp thoroughly in the flour mixture, pressing the coating onto the shrimp.
  7. Carefully lower coated shrimp into the hot oil without crowding the pan; fry 3–5 minutes until coating is light golden and shrimp are opaque.
  8. Use a slotted spoon to transfer fried shrimp to a paper towel–lined tray to drain; repeat frying remaining batches, monitoring oil temperature and adjusting heat as needed.

Notes

Keep oil temperature at 375°F for optimal crispiness; too cool causes greasiness, too hot causes burning., Pat shrimp dry before soaking to help coating adhere better., Soak shrimp the full 10-15 minutes in seasoned milk to enhance flavor and coating adhesion., Fry shrimp in small batches to maintain oil temperature and crispiness., Press flour coating firmly onto shrimp to build a thick, crunchy crust., Fry shrimp until golden and opaque; test one first to find perfect timing., Drain fried shrimp on paper towels; keep warm in 200°F oven on wire rack if needed., Strain and store used oil properly if reusing., For variations, try panko crumbs, coconut or almond flour for gluten-free options, add cornmeal for texture, or enhance heat with cayenne, Cajun seasoning, or Old Bay., Shrimp can be prepared ahead by coating and refrigerated up to 24 hours or frozen for up to 1 month; fry from frozen with slight increased cook time., Reheat leftovers in 350°F oven on wire rack for 8-10 minutes or air fryer for 3-5 minutes to maintain crispness; avoid microwaving.

Nutrition

Find it online: https://mamapantry.com/southern-fried-shrimp/