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Lemon Pepper Fried Shrimp

A quick and comforting recipe for crispy lemon pepper fried shrimp, perfect for weeknight dinners or festive occasions.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Shrimp
  • 1 pound large shrimp, peeled and deveined, tails on or off as you prefer
  • 1 cup buttermilk (or 3/4 cup milk + 1 tbsp lemon juice as a substitute)
  • 1 cup all-purpose flour (or gluten-free 1:1 flour)
  • 1/2 cup cornstarch or rice flour for extra crispness; use additional GF flour if needed
  • 2 teaspoons lemon pepper seasoning adjust to taste
  • 1 teaspoon smoked paprika optional, adds color and warmth
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt plus extra to finish
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon baking powder optional — lightens the crust
  • 1–2 large eggs optional — for a richer bind; omit for a lighter dredge
  • 1–2 inches oil for frying (neutral oil like vegetable, canola, or avocado oil)
  • 1 serving fresh lemon wedges and chopped parsley for serving
  • 1 serving dipping sauce ideas garlic aioli, tartar sauce, or spicy remoulade

Method
 

Preparation
  1. Pat shrimp dry with paper towels and place them in a bowl. Pour in buttermilk, toss, and let chill in the fridge for 15–30 minutes.
  2. In a shallow bowl or dish, whisk together flour, cornstarch, lemon pepper, paprika, garlic powder, salt, black pepper, and baking powder. If using eggs, beat them in a separate bowl.
Cooking
  1. Heat oil in a deep skillet or Dutch oven to 350–375°F (175–190°C). Test by dropping a small pinch of flour into the oil — it should sizzle and rise steadily.
  2. Remove shrimp from buttermilk, letting excess drip off. If using egg, dip shrimp into beaten egg now. Dredge each shrimp in the flour mixture, pressing lightly so the coating adheres. Shake off excess.
  3. Fry shrimp in batches, don’t overcrowd the pan. Fry each batch for about 2–3 minutes, turning once, until golden brown and cooked through.
  4. Use a slotted spoon to transfer shrimp to a paper towel-lined tray to drain. Sprinkle immediately with extra lemon pepper or flaky sea salt.
  5. Serve hot with lemon wedges and your favorite dipping sauce.

Notes

For a low-carb version, substitute the flour/cornstarch with 1 1/4 cups almond flour + 1/4 cup grated Parmesan or crushed pork rinds. Keep oil temperature steady while frying to ensure the crust is crispy.