Ingredients
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
Shrimp
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
Preparation
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.
