We have some large fresh gulf shrimp. Grilled some earlier this week.
I never have fried any and need some help with a good batter.
Thanks for any advice you can send my way.

1# jumbo shrimp
1 cup of buttermilk
2 cups of all purpose flour
1 1/2 tablespoons of Old Bay Seasoning
4 cups of veg. oil for frying

Mix flour and Old Bay together....dip in buttermilk and dredge thru seasoned flour, shake off
excess flour and fry !!! Some folks will use a couple eggs in the buttermilk too.

1 cup flour seasoned heavily with what you like, 12 oz. room temp. regular not lite beer. It should be pretty thin, good for onion rings too..

Dip in flour first, shake off excess then in batter

Can't stand to hear the womans voice, but I use this recipe.

Fried Shrimp
By Paula Deen

Prep time: 15 minutes Cook time: 15 minutes Servings: 15

Ingredients

1 cup milk
1 cup buttermilk
1 cup hot sauce
2 cups self rising flour
1/4 cup self rising cornmeal
2 tablespoons coarse ground black pepper
3 tablespoons salt
2 lbs medium peeled and deveined with tails left on shrimp
for frying peanut oil

Directions

Preheat oil to 375 °F.

Line a baking tray with paper towels and set aside. In a shallow baking dish, whisk together milk, buttermilk and hot sauce. In a separate shallow baking dish, whisk together flour, cornmeal, pepper and salt. Make sure your shrimp are dry and dredge in the dry mixture first, then wet mixture and finally the dry mixture again. Shake off excess between each dredging.

Deep-fry in batches, but do not overload the fryer. Fry for 2 minutes or until golden brown. Remove from oil with a slotted spoon and drain on the paper towel lined baking tray. Serve warm.

Butterfly and clean shrimp.
Dredge in flour
Dunk in buttermilk and water mixed and then press into ground saltines. Spreading it flat.
Go back to milk mix and then saltines again.
Fry at 350 until golden brown.
You will thank me later.

Gonna try one today from a relative who trained with Emeril Lagasse and runs a fancy restaurant (Felicia's) in Memphis. Butterfly shrimp. Soak in buttermilk with some LA hot sauce to taste. Bread with masa.

I wasn't crazy about this one and won't do it again. Will try vbottom's next time.

Just for you. No need to thank me . LOL
All BS aside. I use several of her recipes and I actually like her. She was screwed over by the liberal media.

Oh man, that voice is like scratching your nails on a chalkboard

A friend has a friend who is a chef. He fried some shrimp dredging in flour, dipping in egg, and rolling in panko crumbs. Fried at 350. Said they were delicious. Didn't mention seasonings, but I would probably add some Tony C's to the flour. The large (16-20 count) wild Argentina pink shrimp are great if you can catch them on sale. $6.97 lb. last week at Albertson/Tom Thumb.