This is the real deal! One of our all-time favorite ways to cook shrimp. And with the best-ever homemade cocktail sauce. Doesn’t get much better than this!
- 2 dozen large, or extra large, shrimp peeled and deveined
- 1/2 tsp Kosher salt plus another 1 & 1/2 tbsp
- 1/2 tsp freshly ground black pepper plus 1 tbsp
- 2 cups all-purpose flour
- 2 tsp cayenne pepper
- Oil (for frying) I typically use vegetable, for frying
- 1 cup buttermilk well-shaken
- 2 tsp whole-grain mustard
- Homemade cocktail sauce
- Place the shrimp in a medium bowl and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- In a separate bowl, whisk together the flour with the remaining 1 & 1/2 tablespoons of salt, 1 tablespoon of pepper, and the cayenne.
- Heat the oil, in a heavy-duty skillet (about 3 - 4 inches deep, or your deep-fryer to 350F) - if you don't have a thermometer, test by tossing a pinch of flour onto the hot oil...if it sinks and doesn't sizzle, it's not ready. If it browns too quickly, it's too hot. You can also try a small piece of bread, using the same guide).
- Mix the buttermilk and mustard in a bowl, and the pour over the seasoned shrimp and combine.
- Working in batches, use a slotted spoon to remove the shrimp from the buttermilk and transfer to the seasoned flour.
- Using a separate dry spoon (or your fingers), toss to evenly coat.
- Carefully slip the battered shrimp into the hot oil and fry until golden brown and crisp, about 4 minutes; drain on paper towels.
- (Be sure not to overcrowd the fryer with too many shrimp, this lowers the temp of the oil, and the shrimp won't crisp up as nicely as they should).
- Serve with homemade cocktail sauce