| Level: | Intermediate |
| Total: | 2 hr 10 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup all-purpose flour
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoon kosher salt
- 1 1/2 pounds U21-25 shrimp, peeled and deveined, tails on
- 1 quart peanut or vegetable oil
- 1 1/2 cups panko breadcrumbs
- 1/2 cup fine ground yellow cornmeal
- 1 teaspoon granulated garlic
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper
- AtomiCocktail Sauce, recipe follows
- Lemon wedges, to serve
- 1 cup ketchup
- 2 tablespoons prepared horseradish
- 1 1/2 tablespoons very coarsely cracked toasted black pepper (like…hit with a mallet twice)
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 2 dashes fish sauce
Instructions
- In a large bowl whisk together the eggs, buttermilk, flour, pepper and 1 teaspoon salt. Add the shrimp and let it chill out in the fridge for at most 30 minutes.
- Preheat the oven to 200 degrees F. Heat the oil to 350 degrees F in a deep-fryer or Dutch oven. Fit a sheet pan with a rack.
- In a wide shallow bowl or baking dish, whisk together the breadcrumbs, cornmeal, garlic, paprika, cayenne and remaining 1/2 teaspoon salt.
- Working in batches, use tongs to transfer the shrimp from the buttermilk mixture to the breading mixture. Make sure the shrimp is completely coated. Holding the shrimp by the tails, gently drop into the oil, one at a time. Fry in batches until golden brown, about 2 minutes per batch, allowing the oil to return to 350 degrees F between batches. Transfer the shrimp to the prepared sheet pan. Keep the shrimp warm in the oven.
- Serve with the AtomiCocktail Sauce and lemon wedges.
- Mix the ketchup, horseradish, pepper, lemon juice, Worcestershire sauce and fish sauce in a bowl. Chill for at least 1 hour before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 385 |
| Total Fat | 24 g |
| Saturated Fat | 2 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 18 g |
| Cholesterol | 147 mg |
| Sodium | 388 mg |
Reviews
Made them last night! Used Aleppo pepper flakes in breading instead of cayenne. Only 4 * because I used opened cocktail sauce from the fridge. The shrimp themselves are 5*! Now my goto way to fry shrimp,
These were outstanding. Made them for Christmas Eve as per Jeff Mauro’s recommendation and they were a huge hit. Pretty easy process too. Super crispy & crunchy. I’ve been thinking about them since December – and it’s April Sure sign of a good recipe. 10/10 would recommend!
It was very good. I prefer just the FEB usage (with panko) but this with cornmeal, very crunchy. I found at 350 it was too long to cook but maybe it was my fryer. I think 1 min 45 would be a better starting point. It was overall a VERY good recipe.
Also loved this recipe!! But would prefer a little less pepper in my sauce 🙂
Just made this for Christmas Eve lunch and I had to write a review right away – this was amazing! Next time I may only do 1 tablespoon of the pepper in the sauce.
I’m amazed people are so impressed by using cornmeal, being from Mississippi we always add cornmeal to frying batter. This is delicious, it will be served on Christmas Eve!
I made this shrimp today and it was delicious!! I didn’t make the sauce. My husband and I both agree, this is the best fried shrimp recipe. The breading with the cornmeal is fabulous.
Delicious and easy! I did also make old school cocktail sauce as well as the Atomic!
Delicious! Shrimp was very crunchy!
Wondering if I could bake the shrimp instead of frying them.