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- Whisk together cornbread mix, onion powder, garlic powder, lemon pepper, chipotle powder, paprika, cumin, and salt until combined.
- 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.
- Preheat oil in deep-fryer or deep heavy skillet to 375 F. Fry shrimp in batches, taking care not to overcrowd, until golden brown.