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The #1 Tip for Making Juicy, Crispy Southern Fried Shrimp, According to a Former NOLA Chef

When it comes to Southern cuisine, few dishes can evoke the same enthusiasm as a plate of golden, crispy fried shrimp. This mouthwatering delicacy, often enjoyed along the Gulf Coast, is a staple in New Orleans (NOLA) kitchens, where chefs have perfected the art of frying. As a former NOLA chef, I’ve spent countless hours honing my craft, and through this experience, I’ve uncovered a single, invaluable tip to achieve the juiciest, crispiest Southern fried shrimp — a tip that can elevate your home cooking to dazzling new heights.

The Essential Tip: A Proper Marinade

While there are numerous considerations when frying shrimp — from the type of breading to the frying oil — the #1 tip I can offer is to start with a proper marinade. Marinating your shrimp not only infuses them with flavour but also ensures they remain juicy during the cooking process. Here’s how to do it:

Choose Your Marinade Wisely

The ideal marinade draws on the rich culinary heritage of the South, combining aromatics and spices for a bold flavour profile. A classic Southern marinade can consist of buttermilk, hot sauce, garlic powder, and a sprinkling of salt and pepper. The acidity of buttermilk not only tenderises the shrimp but adds a luscious creaminess, while hot sauce injects a delightful heat that characterises Southern food.

The Marinade Process

1. Prep the Shrimp: Begin with fresh or properly thawed shrimp, ideally large, succulent varieties like Gulf shrimp. Peel and devein them as desired, leaving the tails on for a rustic presentation.

2. Mix the Marinade: In a bowl, combine about 1 cup of buttermilk with 1-2 tablespoons of your favourite hot sauce. Add in a teaspoon of garlic powder, a pinch of salt, and freshly cracked black pepper. Feel free to customise the blend with additional spices, such as paprika or cayenne, for an extra kick.

3. Marinate: Submerge the shrimp in the marinade and cover it with cling film. Allow the shrimp to marinate in the refrigerator for at least 30 minutes, although a couple of hours will yield even better results. If time allows, an overnight soak can deepen the flavours and enhance tenderness.

The Frying Technique

Once your shrimp have basked in the delightful marinade, the next step is frying them to crispy perfection. Here’s a succinct guide:

1. Dredge: In a shallow dish, combine flour with a mixture of cornmeal and your preferred spices (such as cayenne and paprika) to create the breading. Remove the shrimp from the marinade, allowing any excess liquid to drip off, then dredge them in the flour mixture, ensuring each shrimp is fully coated.

2. Heat the Oil: Use a heavy-bottomed skillet or deep fryer and heat oil to around 350°F (175°C). The right temperature is crucial for achieving that golden crust. Too hot and the shrimp will burn; too cool and they’ll absorb too much oil.

3. Fry in Batches: Carefully place the shrimp in the hot oil, making sure not to overcrowd the pan. Fry in batches for roughly 2-3 minutes per side or until they turn a beautiful golden brown. Remove them and place them on a wire rack or paper towels to drain any excess oil.

Serve and Enjoy

The final step? Serve your freshly fried shrimp hot, accompanied by classic southern sides like coleslaw, hushpuppies, or a zesty remoulade for dipping. A squeeze of lemon over the shrimp just before serving can brighten the dish beautifully.

Conclusion

Fried shrimp are not just a dish; they’re an experience steeped in Southern camaraderie and flavour. By following this essential tip — marinating your shrimp properly — you’ll ensure each bite is bursting with flavour while remaining delectably juicy and crispy. Armed with this knowledge and a little practice, you will be well on your way to impressing family and friends with your Southern fried shrimp, bringing a taste of NOLA into your kitchen. Enjoy the cooking, and bon appétit!