Southern-Style Shrimp Recipes That'll Have You Coming Back For Seconds

Tiny, tasty, and oh-so-quick to cook, shrimp is an extremely versatile ingredient. Whether you're serving up a garlic-butter shrimp cocktail as an appetizer or a hearty shrimp pasta for dinner, shrimp can find its way into any meal. If you want to pick a Southern shrimp classic, try shrimp and grits or a Lowcountry boil. Our Shrimp and Grits Casserole can even make an all-star appearance at your weekend brunch. Try something fresh and new with our Tex-Mex shrimp chilaquiles or our version of shrimp stir fry, which, of course, includes bacon. Peeled, boiled, or grilled—shrimp always tastes best when served Southern style.

Crispy Ranch Shrimp

It's hard to say no to perfectly crispy fried shrimp, but when they're dipped in a ranch dressing mixture before being coated in cornmeal to fry they become absolutely irresistible.

If your mama loves fried shrimp as much as mine does, then you should make her this super-easy and extra-crispy recipe.

Here we’ve taken inspiration from one of our all-time favorite salad dressings—ranch—and used it in both its dry and pourable forms to crank up the flavor of classic fried shrimp. Bottled ranch dressing goes into the wet ingredients, while dry ranch seasoning goes in the cornmeal dredge, yielding a double whammy of ranch flavor along with an excellent crunch factor. And if you love ranch like we do, go ahead and serve some with the shrimp for dipping—we won’t judge.

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Ingredients

• Vegetable oil, for frying
• 1 cup plain yellow cornmeal
• 1/4 cup self-rising flour
• 1 tsp. kosher salt
• 1/2 tsp. black pepper, plus more for garnish
• 1 (1-oz.) envelope ranch dressing mix, divided
• 1/2 cup bottled ranch dressing (such as Hidden Valley), plus more for serving
• 1/2 cup whole milk
• 1 large egg
• 1 lb. jumbo peeled, deveined raw shrimp, tail-on
• Chopped fresh dill

Directions

1. Pour oil to a depth of 2 inches in a large Dutch oven; heat over medium-high until a deep-fry thermometer registers 325°F.
2. Meanwhile, whisk together cornmeal, flour, salt, pepper, and 2 tablespoons of the ranch dressing mix in a shallow bowl until well combined; set aside. Whisk together bottled ranch dressing, milk, egg, and remaining 2 teaspoons ranch mix in a medium bowl until well combined. Working in batches, dip shrimp in milk mixture, allowing excess liquid to drip off. Press shrimp into cornmeal mixture, turning to coat all sides. Transfer to a baking sheet; repeat with remaining shrimp.
3. Working in batches, add about 6 breaded shrimp to hot oil; fry, turning occasionally, until golden brown and cooked through, about 2 minutes. Remove from oil using a slotted spoon; transfer to a wire rack set over a rimmed baking sheet. Repeat process with remaining shrimp, adjusting heat as needed to maintain temperature. Serve with additional ranch dressing, and garnish with dill and pepper.

New Orleans Shrimp And Grits

Every good Southerner has a go-to shrimp and grits recipe in their back pocket, but if you don't already let this be the one. Saucy shrimp with the just-right amount of Cajun spice served over creamy cheese grits are truly a match made in heaven.

This Cajun-inspired shrimp and grits recipe is bolder and spicier than traditional recipes, getting a rich, smoky character from Andouille sausage and Cajun seasoning. The cheese grits are perfectly smooth and velvety, the ideal complement for the saucy shrimp. To finish it off, the bright lemon juice balances the richness of the Andouille and sauce.

Learn how to make New Orleans shrimp and grits. This will be unlike any shrimp and grits you've had before—which is precisely the point.

Ingredients for New Orleans Shrimp and Grits

Creamy grits made with Cheddar cheese and heavy cream provides the perfect base for a topping of Cajun seasoned-shrimp with Andouille sausage and a sprinkling of fresh scallions. To make New Orleans shrimp and grits, you'll need:

For the grits:

• Unsalted butter: Adds a rich, buttery flavor.
• Shallot: For a subtly sweet onion flavor. You can use a regular onion if that's what you have, but a sweet onion would be better than a stronger red.
• Chicken broth: A savory flavor and liquid base for cooking the grits.
• Whole milk: Works with the broth to tenderize the grits, creating a creamy texture.
• Kosher salt and black pepper: Enhances the overall flavor.
• Quick-cooking grits: Cooks up more quickly than traditional grits, making them the perfect base for weeknight meals.
• White Cheddar cheese: For a cheesy, decadent touch.
• Heavy whipping cream: Adds a rich, creamy texture to the grits.

For the New Orleans shrimp:

• Olive oil: To sauté the shrimp. Feel free to substitute with any preferred cooking oil.
• Jumbo raw shrimp: The star ingredient of the dish. If needed, you can also use other sizes of shrimp, or frozen and thawed shrimp. Adjust the cooking time as needed.
• Kosher salt: Enhances the overall flavor.
• Andouille sausage: Adds a smoky, spicy flavor to the dish.
• Yellow onion, green bell pepper, and celery: A classic "Cajun holy trinity" to build flavor in the dish.
• Roma tomato: For a touch of acidity to brighten the dish.
• Garlic: Adds a savory depth.
• Cajun seasoning: A warm spice blend for a characteristic New Orleans flavor.
• Black pepper: Adds an additional peppery heat.
• Chicken broth: Creates a savory base for the sauce.
• Heavy whipping cream: Gives the sauce a rich, creamy texture.
• Fresh lemon juice: Brightens and adds freshness to the dish to contrast the rich flavors.
• Worcestershire sauce: For an umami-rich flavor profile.
• Scallions: A fresh garnish to add a pop of color and mild oniony flavor to the dish.

How To Make New Orleans Shrimp and Grits

This recipe is unlike any shrimp and grits you've had before, and it's also surprisingly simple to make. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Prepare the grits: Melt butter in a large saucepan. Add shallot and cook until softened.
• Step 2. Cook until tender: Add broth, milk, salt, and pepper to pan and bring to a boil. Slowly whisk in grits and cook, whisking, until tender.
• Step 3. Add dairy: Remove from heat; whisk in cheese, cream, and remaining butter. Cover and set aside.
• Step 4. Prepare the New Orleans shrimp: Heat oil in a large nonstick skillet. Add shrimp and sprinkle with salt; cook, flipping once, until lightly browned but still undercooked. Transfer to a plate.
• Step 5. Cook sausage and veggies: Reduce heat, and cook sausage until browned. Stir in onion, bell pepper, and celery, and cook, stirring, until tender.
• Step 6. Add tomato and seasonings: Stir in tomato, garlic, Cajun seasoning, and black pepper and cook 1 minute.
• Step 7. Add broth and shrimp: Stir in broth, cream, lemon juice, and Worcestershire. Scrape up browned bits and cook until thickened. Add shrimp back to pan and cook through.
• Step 8. Serve: Serve shrimp over grits, sprinkled with scallions.

Shrimp Cakes

Shrimp and crab cakes are both tender and delicious, and can be served as appetizers or a main course. Both are typically seasoned with herbs, spices, and lemon for a traditional way to showcase fresh seafood.

A classic choice, crab cakes are usually made with lump crab for a flaky texture and delicate, sweet flavor. Shrimp can be finely chopped, coarsely chopped, or ground, for patties that differ slightly in texture depending on how they're prepared. Shrimp cakes often have a more mild flavor than crab cakes, and can be a nice way to change up an old favorite.

Ingredients for Shrimp Cakes

To make shrimp cakes, you'll need:

• Large peeled, deveined raw shrimp: Mild, delicate shrimp cook up buttery and tender in these cakes. Feel free to use fresh or frozen and thawed shrimp.
• Unsalted butter: Adds richness and a buttery flavor.
• Large eggs: Binds the cakes to keep them together.
• Scallions: Adds a mild oniony flavor and pop of color.
• Lemon zest and juice: For a hint of citrusy flavor to brighten the shrimp.
• Panko breadcrumbs: Helps bulk up the shrimp cakes and absorbs excess moisture.
• Kosher salt: Enhances the overall flavor.
• Smoked paprika: For a smoky warmth.
• Mayonnaise: The rich base of the dipping sauce.
• Horseradish: Adds a spicy kick to the dipping sauce.
• Canola oil: For frying the shrimp cakes. Can substitute with other neutral oils, including vegetable or peanut oil, among others.
• Lemon wedges: For serving; for an extra dose of acidity.

How To Make Shrimp Cakes

While making shrimp cakes at home might seem intimidating, the process is incredibly quick and simple. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Combine shrimp cake mixture: Combine shrimp, butter, eggs, scallions, zest, 3/4 cup panko, 1 tablespoon lemon juice, 1 1/2 teaspoons salt, and 1/2 teaspoon paprika in a bowl.
• Step 2. Shape shrimp cakes: Shape into 8 (3-inch) cakes. Press cakes into remaining panko. Transfer to a parchment-lined baking sheet. Cover and chill for 15 minutes.
• Step 3. Make dipping sauce: Combine mayonnaise, horseradish, 1/2 teaspoon salt, and remaining lemon juice and paprika; set aside.
• Step 4. Cook shrimp cakes: Heat 2 tablespoons oil in a large nonstick skillet over medium. Cook the first 4 cakes 4 to 5 minutes per side. Transfer to a paper towel-lined plate and sprinkle with salt. Wipe skillet and repeat with remaining cakes. Serve with lemon wedges.