Carolina Calabash-Style Fried Shrimp
Lightly battered and quickly fried whole shrimp, the hallmark dish of Calabash, North Carolina's famous seafood restaurant row.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Deep fryer or heavy pot
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 18
- carbs
- 30
- protein
- 24
- calories
- 380
Instructions
- 1
Heat the oil in a deep pot to 350°F.
- 2
Whisk the flour, cornstarch, salt, and pepper together in a shallow dish.
- 3
Dip the shrimp into buttermilk. Coat them lightly in the flour mixture and shake off any extra.
- 4
Fry the shrimp in small batches for 2-3 minutes until golden and just cooked through.
- 5
Lift the shrimp out with a slotted spoon. Drain them on paper towels.
- 6
Sprinkle with a pinch more salt right away while they are hot.
- 7
Serve hot with cocktail sauce and lemon wedges.
Chef's tips
Calabash style means coating the seafood in a light dusting of flour and cornstarch instead of thick batter for a crisp, delicate crust. Fry in small batches so the oil stays hot and the shrimp do not get greasy.
Storage
Best eaten immediately; leftovers keep 1 day refrigerated but lose crispness.
Reheating
Reheat in a 400°F oven for 5-7 minutes to re-crisp; avoid microwaving.
Common mistakes to avoid
- •Using a thick batter instead of a light flour coating
- •Adding too many shrimp at once, which makes them soggy
Serving suggestions
Cooked Carolina Calabash-Style Fried Shrimp?
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