Ingredients

1 pound small shrimp, 41/50 or 51/60 count, peeled, deveined, tails removed

Buttermilk Marinade:
1 cup buttermilk
1 tablespoon hot sauce, Louisiana brand or Crystal — not Tabasco
1 teaspoon kosher salt

Cajun Seasoning Blend:
1½ teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cayenne pepper
½ teaspoon black pepper
½ teaspoon white pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon kosher salt

Coating:
1 cup all-purpose flour
½ cup fine cornmeal, not coarse grits — fine cornmeal

Frying:
Vegetable Oil, canola, or peanut oil — enough to fill 2 inches deep in a heavy pot or Dutch oven

Finish:
Kosher salt for dusting while hot
Lemon wedges
Dipping sauces, see section below

Directions

Marinate 1 pound small shrimp in 1 cup buttermilk1 tablespoon hot sauce, 1 teaspoon kosher salt for 30 minutes in fridge.

In a small mixing bowl, mix together 1½ teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon cayenne pepper, ½ teaspoon black pepper, ½ teaspoon white pepper, ½ teaspoon dried oregano, ½ teaspoon dried thyme, and ½ teaspoon kosher salt.

Whisk 1 cup all-purpose flour,½ cup fine cornmeal, and Cajun blend in a wide bowl.

Remove shrimp from buttermilk one at a time. Dredge in flour-cornmeal mixture, press gently, shake off excess. Rest on wire rack 5 min.

Deep fry: Heat oil to 350°F. Fry in batches of 10–12 for 2–3 minutes until golden. Drain on wire rack. Salt immediately.

Air fryer: Preheat 400°F. Single layer in sprayed basket. Spray tops. Air fry 4 min. Flip, spray again. Air fry 3–4 more min.

Serve immediately with Dipping sauces, Lemon wedges, Blackened Ranch, tartar sauce, or cocktail sauce.