Southern Fried Shrimp: Crispy, Golden, and Full of Flavor

If not already done, peel and devein the shrimp, leaving the tails on if desired. Pat the shrimp dry with paper towels to remove excess moisture. This will help the coating adhere better.
Soak the Shrimp:

Place the shrimp in a bowl and pour the buttermilk over them. Stir to coat, then let the shrimp soak for about 15-30 minutes. The buttermilk helps tenderize the shrimp and enhances the flavor.
Prepare the Coating:

In a separate shallow bowl or large plate, combine the flour, cornmeal, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using). Stir to mix evenly.
Coat the Shrimp:

Remove the shrimp from the buttermilk, letting any excess liquid drip off. Dredge the shrimp in the flour mixture, making sure they are well-coated on all sides. Shake off any excess coating and place the shrimp on a plate or tray.
Heat the Oil:

In a deep skillet or Dutch oven, heat about 1-2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of the flour mixture in; if it sizzles, the oil is ready.
Fry the Shrimp:

Carefully add the shrimp to the hot oil, working in batches to avoid overcrowding the pan. Fry the shrimp for 2-3 minutes per side, or until they are golden brown and crispy. Use a slotted spoon or tongs to remove the shrimp from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve:

Once all the shrimp are fried, serve them hot with lemon wedges and fresh parsley, if desired. They’re perfect on their own or paired with a dipping sauce such as cocktail sauce or remoulade.
Serving and Storage Tips: