Southern Fried Shrimp With Cornmeal Batter

Southern Fried Shrimp

The Spruce / Diana Rattray

  • Total: 45 mins
  • Prep: 25 mins
  • Cook: 20 mins
  • Servings: 4 servings
  • Yields: 3 cups
Nutritional Guidelines (per serving)
251 Calories
4g Fat
26g Carbs
28g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 251
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 5%
Cholesterol 261mg 87%
Sodium 2237mg 97%
Total Carbohydrate 26g 9%
Dietary Fiber 2g 6%
Total Sugars 0g
Protein 28g
Vitamin C 0mg 0%
Calcium 137mg 11%
Iron 2mg 11%
Potassium 272mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In this shrimp recipe, large shrimp are battered with a mixture of egg, milk, cornmeal, and flour then deep fried in oil. Enjoy this fried shrimp as a snack or serve with fries for a wonderful lunch or dinner.


Click Play to See This Southern Fried Shrimp With Cornmeal Batter Recipe Come Together


Steps to Make It

  1. Gather the ingredients.

  2. If the shrimp is frozen, thaw.

  3. Peel the shrimp, including the tails. To devein, run a small, sharp knife down the back of each shrimp. Pull the dark vein out. You might have to loosen it or scrape part of the vein out with the tip of the knife.

  4. Season the shrimp with 1 1/2 teaspoons salt and the pepper; let stand at room temperature for 10 to 15 minutes.

  5. In a bowl whisk the egg with the cream or milk until smooth. Add the cornmeal, flour, baking powder and remaining 1/4 teaspoon of salt; stir until the batter is well blended and smooth. Add more milk or cream if the batter is very thick.

  6. Put about 1 quart of vegetable oil in a deep fryer or a deep, heavy pan. Heat the oil to 350 F.

  7. Add the prepared shrimp to the batter and stir to coat them thoroughly.

  8. When the oil reaches 350 F, carefully drop shrimp in deep, hot fat. Don't overcrowd. Adding too many shrimp will cause the temperature to drop significantly, resulting in an oilier coating.

  9. Fry until light golden brown, about 2 to 4 minutes.