• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 1 small box (about 7.5 ounces) cornbread muffin mix
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon ground chipotle chile powder, or to taste (may substitute chili powder or cayenne pepper)
  • 1/2 teaspoon sweet Hungarian paprika
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 pound peeled shrimp, tail on or off as you prefer
  • 1 cup buttermilk
  • Peanut oil for frying


  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.
  3. 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.
  4. Preheat oil in deep-fryer or deep heavy skillet to 375 F. Fry shrimp in batches, taking care not to overcrowd, until golden brown.

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