Fried Shrimp

Fried Shrimp

In my quest to fine tune my frying game, I will usually fry shrimp at least a few times a month. I’m trying to get my husband to consume more seafood and frying it is the best way to get this accomplished, or so it seems.

I’ve fried shrimp all along, it’s the fish that I’m a bit rusty with but it’s getting better. I use the recipe below for both.

Add the hushpuppies and some cheese grits or fries and you have a delightful meal!! And because the shrimp take no time to fry, it’s an easy weeknight meal or save for the weekend!!

Bon appétit!

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Fried Shrimp


  • 3 pounds medium shrimp
  • 2 large eggs, beaten
  • 1 cup whole milk
  • 1 tablespoon seasoning salt
  • 1 tablespoon Old Bay Seasoning
  • 1 teaspoon garlic power
  • 1 teaspoon onion powder
  • 1 teaspoon white pepper
  • 2 cups self-rising flour (White Lily)
  • Oil for frying (vegetable, peanut or canola)


  1. Peel, devein, and wash the shrimp, leaving the tails attached. Drain the shrimp in a collader.
  2. Season the shrimp with seasoning salt, Old Bay Seasoning, garlic and onion powders, and white pepper.
  3. In a separate medium mixing bowl, mix the eggs and milk with a fork. Pour over the shrimp.
  4. Pour the flour into a brown paper bag. By hand, dip out enough shrimp for the first batch of frying and drop them into the bag. Be sure to flour the shrimp as they are cooked, not all at once.
  5. Close the top of the bag and shake the bag until the shrimp are coated.
  6. In a cast-iron skillet, heat the oil until very hot but not smoking.
  7. Place the shrimp in a single layer in the skillet and fry for 3-5 minutes. Do not overcook. Shrimp are easy to overcook. Drain the shrimp on a plate lined with paper towels.
  8. Repeat this process until all shrimp are fried, then serve immediately with your favorite cocktail or pink sauce.
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