Buttermilk Battered Fried Shrimp

Main Course

Recipe courtesy of Louisiana Kitchen & Culture

Serves 4 to 6

  • oil for frying
  • 2 dozen large Louisiana shrimp, peeled
  • salt and freshly ground pepper
  • 2 cups all-purpose flour
  • 2 teaspoons cayenne pepper
  • 1 cup well-shaken buttermilk mixed with 2 teaspoons Creole mustard (optional)



Buttermilk Battered Shrimp

Buttermilk Battered Fried Shrimp 

Click image to enlarge


Place the shrimp in a medium bowl and season with 1/2 teaspoon salt and 1/ 4 teaspoon pepper.

In a separate bowl whisk together the flour, 1½ tablespoons salt, 1 tablespoon pepper and the cayenne.

Heat oil to 350°F in a large pot or deep fryer.

Pour the buttermilk mixture over the shrimp and, working in batches, toss them in the seasoned flour. Slip the battered shrimp into the hot oil and cook until golden and crisp, about 5 minutes. Drain on paper towels or brown paper.
Serve them straight up or load them on to slabs of French bread for po-boys.


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