If you’ve ever tried Osteen’s fried shrimp at their famous restaurant in St. Augustine, Florida, you know there’s nothing quite like it. The shrimp are light, crispy, and full of sweet seafood flavor that makes every bite special. These golden beauties have been a local favorite for decades, and people drive hours just to enjoy them fresh from the fryer.

I have been making my version at home for a few years now, and it’s always a hit with my family and friends. Unlike some fried shrimp recipes that end up heavy or greasy, this one uses a simple cracker meal coating that gives you a thin, crisp crust without weighing down the shrimp.

I use fresh large shrimp whenever possible, never pre-cooked or frozen ones, because fresh shrimp hold their flavor and texture beautifully in the fryer.

This dish pairs perfectly with coleslaw and hushpuppies, some French fries, and a squeeze of fresh lemon. It’s a meal that makes you feel like you’re sitting in a sunny Florida seafood shack, even if you’re enjoying it at your kitchen table.

What is Osteen’s Fried Shrimp?

Osteen’s Fried Shrimp is a famous seafood dish from Osteen’s Restaurant in St. Augustine, Florida. It’s made by dipping fresh shrimp in an egg-and-milk wash, then coating them in a blend of flour and fine cracker meal before quickly frying them until golden brown. The coating is light and crispy, allowing the sweet flavor of the shrimp to shine.

Perfect for:

• Casual Family Dinners
  This recipe is quick to make and brings a taste of the beach right to your table. Your family will love the crisp coating and tender shrimp inside.
• Summer Cookouts
  Freshly fried shrimp are perfect for outdoor gatherings. Serve them hot and watch them disappear in minutes.
• Seafood Lovers
  If you’re someone who craves fresh, flavorful seafood, this dish will be your new favorite. It’s restaurant-quality without leaving home.
• Special Occasions
  Whether it’s a birthday, anniversary, or holiday meal, Osteen’s fried shrimp adds a special touch to the menu.
• Comfort Food Nights
  On days when you just want something warm, crispy, and satisfying, this recipe hits the spot and puts smiles on everyone’s faces.

Ingredients

• 1 pound large shrimp, peeled and deveined (leave tails on if you like)
• 1 cup self-rising flour
• 1 cup yellow cornmeal
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika (optional)
• 1 cup buttermilk (or whole milk)
• Vegetable oil for frying

Kitchen Equipment You’ll Need

• Large mixing bowls for coating and dipping
• A whisk for blending the egg and milk wash
• A shallow dish or tray for holding coated shrimp before frying
• Large skillet, deep fryer, or heavy-bottomed pot
• A slotted spoon or spider strainer for removing shrimp from oil
• Paper towels or a wire rack for draining
• Tongs for turning shrimp if frying in a shallow skillet
• Instant-read thermometer to check oil temperature

Step by Step to make Osteen’s fried shrimp

Step 1

Rinse the shrimp under cold water, then pat dry with paper towels. This helps the coating stick better.

Step 2

In a shallow bowl, combine flour, cornmeal, salt, pepper, and paprika (if using). Mix well so the seasoning is even.

Step 3

Pour the buttermilk into another bowl. Dip each shrimp into the buttermilk, then dredge in the flour-cornmeal mixture, pressing lightly so it sticks. Place coated shrimp on a plate.

Step 4

In a deep skillet or cast-iron pan, pour in about 2 inches of vegetable oil. Heat to 350°F (175°C). Test by dropping in a bit of coating — it should sizzle immediately.

Step 5

Fry shrimp in batches (don’t overcrowd) for about 2–3 minutes per side, until golden brown and crispy. Remove with a slotted spoon.

Step 6

Place fried shrimp on a plate lined with paper towels to drain excess oil. Serve hot with cocktail sauce, tartar sauce, or lemon wedges.

Tips for Perfect Osteen’s Fried Shrimp

Use fresh shrimp: Fresh shrimp hold their sweetness and texture better than frozen, giving you a tastier result.

Peel and devein carefully: Leaving tails on looks nice for presentation, but always remove shells and veins for easier eating.

Dry shrimp before coating: Patting shrimp dry helps the coating stick and fry evenly without clumping.

Keep oil at the right temperature: Aim for 350°F so the shrimp cook quickly without absorbing too much oil.

Don’t overcrowd the pan: Fry in small batches to keep the oil temperature steady and coating crisp.

Optional Ingredients

• Paprika for a light smoky flavor
• Garlic powder for extra savoriness
• Cayenne pepper for a little spice
• Fresh parsley for garnish
• Lemon zest mixed into the coating for brightness
• Old Bay seasoning for a classic seafood taste

How to Serve Osteen’s Fried Shrimp

The best way to serve Osteen’s fried shrimp is with a big scoop of creamy coleslaw and hot French fries. The crisp shrimp and the cool, crunchy slaw balance each other perfectly, and the fries make it a complete meal. Add lemon wedges on the side so everyone can squeeze fresh juice over their shrimp for that pop of freshness.

Another great serving idea is to pair them with Hush Puppies and a small bowl of tartar sauce or cocktail sauce for dipping. This turns the dish into a true Southern seafood plate that feels like something you’d get at a seaside restaurant. The sauces complement the shrimp without overpowering them.

For a lighter option, serve the shrimp over a fresh garden salad with a tangy vinaigrette. The crispy shrimp add a satisfying crunch to the greens, and you can even sprinkle a little shredded cheese for extra flavor. This way, you can still enjoy the indulgence without feeling too heavy.

Is Osteen’s Fried Shrimp Healthy?

While Osteen’s fried shrimp is incredibly delicious, it’s still a fried dish, which means it’s higher in calories and fat compared to grilled or steamed seafood. The shrimp themselves are a good source of protein, vitamins, and minerals, but the frying oil adds extra calories.

To make it a little healthier, you can use a lighter coating, fry in a heart-healthy oil like canola, and serve with plenty of fresh vegetables. Like most fried foods, it’s best enjoyed occasionally as part of a balanced diet.

Variations and Substitutions You Can Try

Spicy Cajun Shrimp
Add Cajun seasoning to the coating and serve with a spicy remoulade sauce for a kick.

Panko-Crusted Shrimp
Swap cracker meal for panko breadcrumbs for a crunchier texture.

Gluten-Free Version
Use gluten-free flour and gluten-free cracker crumbs for the coating.

Lemon-Pepper Shrimp
Mix lemon zest and cracked black pepper into the coating for a bright flavor.

Coconut Fried Shrimp
Replace part of the cracker meal with shredded coconut for a tropical twist.

Buttermilk Shrimp
Soak shrimp in buttermilk before coating for a tender, tangy bite.

Herb-Coated Shrimp
Add chopped parsley and dill to the coating for a fresh herbal touch.

Baked “Fried” Shrimp
Coat and bake the shrimp at 425°F for a lighter version with less oil.

How to Store

If you have leftover fried shrimp, let them cool completely before storing. Place them in an airtight container lined with paper towels to absorb excess oil. Store in the refrigerator for up to 2 days.

To reheat, place shrimp on a baking sheet and warm in a 375°F oven for about 8–10 minutes, or until heated through and crispy again. Avoid microwaving, as it will make the coating soggy.

FAQ

Can I use frozen shrimp for this recipe?

Yes, but make sure they’re raw and fully thawed before cooking. Pat them completely dry so the coating sticks well and the shrimp fry evenly.

What kind of oil is best for frying Osteen’s fried shrimp?

A neutral oil with a high smoke point, like canola or peanut oil, works best. These oils heat evenly and won’t overpower the shrimp’s delicate flavor.

Can I peel the shrimp completely before frying?

Absolutely! Some people prefer peeled shrimp for easier eating. Just remember to devein them and keep the tails if you like the look for presentation.

How do I make sure my shrimp stay crispy?

Keep your oil hot enough and fry in small batches so the temperature doesn’t drop. Drain on a wire rack instead of paper towels to keep the crust from softening.

How do I know when the shrimp are cooked?

Shrimp cook quickly — they’re done when they turn opaque and the coating is golden brown, usually within 2–3 minutes per side. Overcooking can make them tough.

Can I bake instead of frying them?

Yes, you can bake breaded shrimp at 425°F for about 10–12 minutes, flipping halfway. While they won’t be quite as crisp as fried, it’s a lighter option.