Whenever we traveled down from Georgia through Florida, my family would visit a restaurant called Dixie Crossroads. I’m convinced that my love of fried shrimp was born there.
I’m also convinced that that fried shrimp came with some sort of lemony buttery sauce that left cocktail and tartar sauce in the mud. But I’ve never had that sauce offered with any shrimp platter I’ve ordered at any other restaurant.
A week or so ago I decided that I would mix those two flavours in my own kitchen, and test the theory that they made a perfect trio with fried shrimp. Well, consider it proven.
This fried shrimp with lemon butter sauce is easy peasy to make, but feels special. It will take you back to good memories at the beach!
Fried Shrimp with Lemon Butter Sauce
With the simple lemon butter sauce, this easy fried shrimp tastes like something you'd order in a restaurant!
- 1 lb thawed shrimp (cooked or uncooked)
- 4 Tbsp flour
- 2 eggs
- Japanese panko breadcrumbs
- coconut oil
- 4 Tbsp butter
- 1 lemon
Put two or three heaping soup spoons of oil in a pan; melt at medium-high heat.
While oil is heating, lay out three shallow dishes or pans side by side. In the first, put the flour; in the second, beat the eggs; in the third, several spoonfuls of panko. Dredge the shrimp in each pan in succession. (Use a spoon or your hands--don't do each individually or it will take forever).
Drop shrimp into hot oil and cook through, lightly browning. Turn periodically.
While shrimp is frying, melt butter in a bowl. Squeeze the lemon over the bowl and whisk with a fork. Serve shrimp over rice with lemon butter sauce for drizzling and dipping.
To accompany our shrimp, we had rice, spinach with an apple cider vinegar and Dijon dressing, and homemade chocolate pudding. The butter sauce was perfect for dipping the shrimp into and for drizzling over the rice.
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Learn more about why we use and love coconut oil HERE.