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Prepare the Shrimp:
Pat the shrimp dry with paper towels and place them in a bowl.
Pour buttermilk over the shrimp and let them soak for 15 minutes.
Make the Coating:
In a separate bowl, combine flour, cornmeal, Old Bay seasoning, garlic powder, smoked paprika, salt, and black pepper.
Coat the Shrimp:
Remove the shrimp from the buttermilk, letting the excess drip off.
Toss the shrimp in the flour mixture, coating each piece evenly.
Fry the Shrimp:
Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
Fry the shrimp in batches for 2-3 minutes, or until golden brown and crispy.
Use a slotted spoon to transfer shrimp to a paper towel-lined plate to drain.
Serve Hot:
Serve with lemon wedges and your favorite dipping sauce (like cocktail sauce, tartar sauce, or spicy mayo).
Tips:
Extra Crunch: Double dip the shrimp in the flour mixture for a thicker crust.
Spicy Kick: Add cayenne pepper to the flour mixture for heat.
Serve With: Pair with coleslaw or fries for a classic shrimp basket meal.
