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Fried Shrimp with Iceberg Slaw

Fried Shrimp with Iceberg Slaw



  • 3 tbsp. distilled white vinegar or apple cider vinegar

  • 1 tbsp. neutral-flavored oil (such as safflower)

  • 1 tbsp. sugar

  • 1 ½ tsp. celery seeds

  • Salt and pepper

  • 1 head iceberg lettuce—cored, quartered, and very thinly sliced

  • 1 carrot, peeled and grated


  • About 6 cups neutral-flavored oil (such as safflower)

  • ¾ cup buttermilk

  • 1 large egg

  • Salt and pepper

  • 1 ½ cups flour

  • 1 rounded tbsp. Old Bay Seasoning

  • 1 tsp. ground cumin

  • About 1/2 tsp. cayenne

  • 1 ½ to 2 lb. peeled, deveined large shrimp, with tails on

  • 1 lemon, cut into wedges

  • Hot honey or hot sauce and honey, for serving


Step 1

In a large bowl, whisk the vinegar, 1 tbsp. oil, the sugar, and celery seeds; season with salt and pepper. Add the lettuce and carrot; season. Toss the slaw until coated.

Step 2

In a large deep pot or deep fryer, heat about 6 cups oil until a deep-fry thermometer registers 360°.

Step 3

In a medium bowl, whisk the buttermilk and egg; season with salt and pepper.

Step 4

In another medium bowl, whisk the flour, Old Bay, cumin, and cayenne; season with salt.

Step 5

Pat the shrimp dry. Working in batches of 8 to 10, coat the shrimp with the flour, then the buttermilk, and then the flour again. Fry the shrimp until golden brown and cooked through, 3 to 4 minutes. Transfer to a wire rack or paper towels to drain.

Step 6

Serve the fried shrimp with the lemon wedges and hot honey. Pass the slaw alongside.