# Cornmeal Fried Shrimp

Updated: 2026-10-25

By Chef Pierre. Cornmeal Fried Shrimp is a home recipe from Fountain View Fish Market in Houston, family run since 1972. It serves 4. Gulf shrimp in a peppery cornmeal coat, fried in a shallow pan until the crust is crisp and the shrimp are opaque.

Serves 4 · 35 minutes · Updated 2026-10-25


## Why this recipe works

A thin cornmeal coat fries faster than a thick batter, so the shrimp reach a safe doneness before the crust turns bitter. Patting them dry is what makes the meal stick.

## Substitutions

The same coat works on oysters or scallops from the market. Ask about availability. Oysters are done when the edges curl.

## Ingredients

- 1 1/2 pounds Gulf shrimp, peeled and deveined, tails left on if you like
- 1/2 cup cornmeal
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne
- 1 large egg
- 2 tablespoons milk
- Neutral oil, for a half-inch depth in the skillet
- Lemon wedges

## Steps

1. Pat the shrimp very dry. Stir the cornmeal, flour, salt, pepper, paprika, and cayenne on a plate. Beat the egg with the milk in a shallow bowl.
2. Heat a half inch of oil in a skillet to 350 F. Dip each shrimp in the egg, then press it into the cornmeal.
3. Fry in batches, without crowding, until the coat is deep gold and the thickest shrimp reads about 145 F and looks opaque, about 2 minutes per side.
4. Drain on a rack, salt lightly, and serve with lemon. If you would rather not fry at home, the market will fry seafood from the counter.

## Get it at the fresh counter

**Shrimp.** Get it at the fresh counter. Raw Gulf shrimp is on ice at the counter.

Buy and Fry: pick it at the fresh counter and have it fried. There is no charge to cook.

HTML page: https://www.fountainviewfishmarket.com/recipes/cornmeal-fried-shrimp