Restaurant-quality fried shrimp in under 30 minutes. Kalmes Famous Seasoning & Tenderizer adds bold, savory depth to the shrimp before they hit the oil, while our SUPERB BLEND Breading Mix delivers that light, ultra-crispy coating that shatters with every bite.
Ingredients
- 1.5 lbs large shrimp, peeled and deveined (tails on or off)
- 1.5 tsp Kalmes Famous Seasoning & Tenderizer 2-in-1
- 2 eggs
- ½ cup buttermilk
- 1.5 cups Kalmes SUPERB BLEND Breading Mix
- Vegetable oil for frying
- Lemon wedges and tartar sauce for serving
Instructions
- Season the shrimp: Pat shrimp dry and toss with Kalmes Seasoning & Tenderizer. Let sit for 15 minutes at room temperature.
- Set up your dredge: Whisk eggs and buttermilk together in one bowl. Pour SUPERB BLEND breading mix into a separate shallow dish.
- Bread: Dip each shrimp in the egg wash, let excess drip off, then press into the breading mix to coat fully. Place on a rack and let rest 5 minutes.
- Fry: Heat 2 inches of oil to 350°F in a heavy skillet or Dutch oven. Fry shrimp in batches for 2–3 minutes, turning once, until golden and crispy. Do not overcrowd the pan.
- Drain & serve: Transfer to a wire rack. Serve immediately with lemon wedges and tartar sauce.
Chef's Tips
- Don't skip the 15-minute rest after seasoning — it lets the flavor absorb and helps the breading stick.
- Keep oil at a steady 350°F; shrimp cook fast and will turn rubbery if overcooked.
- For extra crunch, double-dredge: egg wash → breading → egg wash → breading.
- Works great as an appetizer, po'boy filling, or shrimp basket dinner.
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