Southern fried shrimp is a popular dish in the southern United States, particularly in coastal regions
where seafood is abundant. The dish consists of small, peeled and deveined shrimp that are coated in a
mixture of flour, cornmeal, and seasonings, then deep-fried until crispy and golden brown.
The origins of southern fried shrimp can be traced back to the early days of southern cuisine, when
seafood was a staple of the diet for many people living in coastal regions. In the 19th century, fried
seafood dishes were common in the southern United States, and it is likely that fried shrimp was one of
these dishes.
One of the earliest known references to southern fried shrimp can be found in a cookbook published in
1881 called “Housekeeping in Old Virginia. ” The book includes a recipe for “Fried Shrimps, Southern
Style,” which calls for the shrimp to be coated in a mixture of flour and cornmeal before being fried in
hot lard.
As southern cuisine became more popular and widely known throughout the United States, southern fried
shrimp began to appear on menus at restaurants and seafood shacks across the country. Today, southern
fried shrimp is a beloved dish that can be found at seafood restaurants, BBQ joints, and even fast food
chains throughout the southern United States.
In addition to its popularity in the United States, southern fried shrimp has also gained popularity
around the world. It can be found on the menus of seafood restaurants in many countries, and has become a
staple at seafood festivals and fairs.
Overall, the history of southern fried shrimp is a long and storied one, and it continues to be a beloved
dish enjoyed by people all around the world.

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5 from 4 votes

Corn Shrimps

Fried shrimps haven’t been my thing for 40+ years because when I was knee high to a snakes ass I caught the flu after I ate them. I don’t know if that’s an old wives’ tale but I went strictly boiled shrimp after that. Anyways these were going to be Southern style fried with cornmeal but I decided to play with my food again. They turned out great with a sort of corn dog type batter I intend to play with more soon.
Course Appetizer, Main Course
Style Southern, Texan
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4
Calories 614kcal
Author Shawn

Ingredients

  • 1 lb shrimp (jumbo mine netted 17 shrimps YRMV)
  • 1.5 cup milk
  • ½ cup flour (self rising)
  • ½ cup corn meal
  • 2 oz egg (1 egg)
  • 1 tbs Cottonmouth
  • ½ tsp pepper
  • Âľ tsp salt
  • 6 cup vegetable oil (or peanut oil for frying)

Instructions

  • In a medium pot or whatever you like to fry stuff in fill it with the vegetable oil.
  • Put a thermometer in the oil so it’s not touching bottom.
  • In a large bowl add the egg, milk, Cottonmouth, salt, and pepper.
  • Beat it with a whisk until it’s mixed well.
  • Add the corn meal and flour and mix until smooth.
  • Heat the oil to 360
  • While oil is heating up clean your thawed shrimp. You can leave tail on or tail off.
  • Set up a cookie sheet with a brown paper bag on top of it. Paper towels will work.
  • Dip your shrimp in the batter to cover shrimp meat and carefully drop in oil.
  • I only do 6 shrimp per batch. This will drop the oil temperature but recover easily.
  • Try to fry the shrimp at no less the 350 degrees.
  • When the shrimp turn golden brown at about 2 to 3 minutes remove them to the cookie sheet with metal tongs or handled strainer.
  • Do the rest of the shrimp batches until done.
  • Optionally, when the shrimp is done you can take spoon fulls of the batter and drizzle in the hot oil to make delicious crispies. You’ll need a metal strainer with handle to get the our effectively.

© Texas Butter®

âž• Nutrition

Nutrition Facts
Corn Shrimps
Amount Per Serving (355 g)
Calories 614 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 29g181%
Cholesterol 348mg116%
Sodium 1386mg60%
Potassium 358mg10%
Carbohydrates 33g11%
Fiber 3g13%
Sugar 5g6%
Protein 32g64%
Vitamin A 645IU13%
Vitamin C 4.7mg6%
Calcium 282mg28%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.
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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.

If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn

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