Directions
1. In a shallow bowl, whisk together buttermilk and hot sauce. Add shrimp and soak for at least 30 minutes.
2. In another shallow bowl, whisk together flour, cornmeal, paprika, garlic powder, salt and black pepper.
3. Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
4. Remove shrimp from buttermilk, letting excess drip off. Dip each shrimp into flour mixture, pressing lightly to adhere.
5. Fry shrimp in batches, being careful not to crowd the pan, until golden brown and cooked through, about 2 to 3 minutes per side.
6. Transfer fried shrimp to a paper towel-lined plate to drain excess oil.
7. Serve immediately with lemon wedges on the side.
Variations and Tips
For a spicy kick, add cayenne pepper to the flour mixture. If you prefer a lighter coating, try using panko breadcrumbs instead of cornmeal. For a gluten-free version, use rice flour and certified gluten-free cornmeal. For an umami kick, consider stirring a teaspoon of Old Bay seasoning into the flour mixture. Finally, for added depth of flavor, marinate the shrimp in buttermilk with a splash of Worcestershire sauce for a few hours before frying.
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