Buttermilk Fried Shrimp - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Bon Appétit Test Kitchen
This classic New Orleans-style shrimp is dipped in buttermilk then coated in cornmeal before frying for a flavorful crunchy exterior.
Ingredients
- 2 1/2 teaspoons kosher salt
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon onion powder
- Vegetable oil for frying
- 1 1/2 pounds medium shrimp (about 36), peeled, deveined
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1 cup cornmeal
- Rémoulade Sauce (optional), to serve
Instructions
- Whisk salt, cayenne, garlic powder, paprika, oregano, thyme, black pepper, and onion powder in a small bowl to blend.
- Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2". Heat over medium heat to 350 °F.
- Meanwhile, place shrimp and 2 tablespoons spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.
- Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.
- Serve shrimp with rémoulade sauce.
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