Ingredients Jump to Instructions ↓

  1. 1 small box (about 7 1/2 ounces) cornbread muffin mix

  2. 1 teaspoon onion powder

  3. 1 teaspoon garlic powder

  4. 1/2 teaspoon lemon pepper

  5. 1/2 teaspoon ground chipotle chile powder, or to taste (may substitute chili powder or cayenne pepper)

  6. 1/2 teaspoon sweet Hungarian paprika

  7. 1/2 teaspoon ground cumin

  8. 1 teaspoon salt

  9. 1 pound peeled shrimp, tail on or off as you prefer

  10. 1 cup buttermilk

  11. Peanut oil for frying

Instructions Jump to Ingredients ↑

  1. Whisk together cornbread mix, onion powder, garlic powder, lemon pepper, chipotle powder, paprika , cumin, and salt until combined.

  2. Dip shrimp into buttermilk , drain well, then dip into cornbread mixture. Tap off excess and place on a baking sheet. When all shrimp have been breaded, place the shrimp on the tray in the refrigerator and chill for 1 hour.

  3. Preheat oil in deep-fryer or deep heavy skillet to 375 F. Fry shrimp in batches, taking care not to overcrowd, until golden brown. Drain on paper towels and serve hot.

  4. Yield: 4 servings Buttermilk Cornbread Shrimp Recipe Photo © 2006 Peggy Trowbridge, licensed to, Inc.


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