If I want a crispy, flavorful shrimp dish that instantly transports me to a Southern-style seafood shack, this homemade Bubba Gump Shrimp recipe is my go-to. It’s got everything I love: juicy shrimp, a crunchy coating, and just the right balance of spice. Perfect for weeknight dinners, game days, or impressing guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
4 boneless, skinless chicken breasts
2 tbsp olive oil
Salt and pepper to taste
1 tsp garlic powder
1 tsp Italian seasoning
For the Bruschetta Topping:
2 cups cherry tomatoes, diced (or 3 medium tomatoes, chopped)
¼ cup fresh basil, chopped
2 cloves garlic, minced
1 tbsp balsamic vinegar
1 tbsp olive oil
Salt and pepper to taste
Optional:
½ cup shredded mozzarella or fresh mozzarella slices
Fresh basil leaves for garnish
Directions
Prep the Shrimp:
I start by patting the shrimp dry with paper towels—this helps the coating stick better.
Make the Breading Stations:
In one shallow bowl, I whisk together the flour, paprika, garlic powder, cayenne (if I’m using it), salt, and black pepper. In a separate bowl, I mix the eggs and buttermilk.
Coat the Shrimp:
Each shrimp goes into the egg mixture first, then into the flour mix. I press gently to make sure the coating sticks. Once coated, I place them on a tray.
Heat the Oil:
I heat about 2 inches of oil in a deep skillet or Dutch oven to 350°F (175°C).
Fry the Shrimp:
Working in batches, I fry the shrimp for 2–3 minutes per side, or until they’re golden brown and crispy. Then, I use a slotted spoon to move them to a paper towel-lined plate.
Serve:
I serve the shrimp hot with lemon wedges and dipping sauces like cocktail sauce, remoulade, or spicy mayo.
Servings and timing
This recipe makes enough for 4 servings.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Variations
When I want more crunch, I double-dip: flour → egg → flour again.
I sometimes swap out the spice mix and use Cajun or Old Bay seasoning.
For a twist, I use panko instead of flour for a Japanese-style crunch.
If I don’t have buttermilk, I make a quick substitute with regular milk and a teaspoon of vinegar or lemon juice.
I like adding hot sauce to the egg mixture when I want even more heat.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I pop them in the oven at 375°F (190°C) for about 10 minutes, or until they’re crispy again. I avoid the microwave—it makes them soggy.
FAQs
How do I know when the shrimp are done frying?
I look for a golden brown color and crispy coating. The shrimp should curl into a “C” shape, not tight like an “O”—that means they’re overcooked.
Can I make these shrimp in an air fryer?
Yes, I can air fry them at 400°F (200°C) for 8–10 minutes, flipping halfway through. I spray them lightly with oil to help them crisp up.
What dipping sauces go best with this shrimp?
I love using cocktail sauce, remoulade, spicy mayo, or even a garlic aioli. They all work great with the crispy coating.
Can I use frozen shrimp?
Yes, but I always thaw and pat them dry completely before breading. Too much moisture will ruin the coating.
What should I serve with Bubba Gump Shrimp?
I often serve it with coleslaw, fries, hush puppies, or even over a salad for a lighter option.
Conclusion
This homemade Bubba Gump Shrimp recipe is one of those dishes that never fails to impress. Whether I’m craving something crunchy, spicy, or just downright satisfying, this hits the spot every time. It’s simple, adaptable, and perfect for any occasion.
📖 Recipe:
Print
Best Homemade Bubba Gump Shrimp
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Halal
Description
This crispy, flavorful Bubba Gump Shrimp recipe brings Southern-style seafood charm to your kitchen with golden-fried shrimp seasoned to perfection. Perfect for weeknight dinners, game days, or entertaining guests.
Ingredients
1 lb large shrimp, peeled and deveined
1 cup all-purpose flour
1 tsp paprika
1/2 tsp garlic powder
1/4 tsp cayenne pepper (optional)
1/2 tsp salt
1/2 tsp black pepper
2 large eggs
1/2 cup buttermilk
Vegetable oil, for frying
Lemon wedges, for serving
Cocktail sauce, remoulade, or spicy mayo (for dipping)
Instructions
- Pat the shrimp dry with paper towels to help the coating stick better.
- In one shallow bowl, whisk together the flour, paprika, garlic powder, cayenne pepper, salt, and black pepper.
- In another bowl, whisk together the eggs and buttermilk.
- Dip each shrimp into the egg mixture, then coat in the seasoned flour, pressing gently to adhere. Place on a tray.
- Heat about 2 inches of oil in a deep skillet or Dutch oven to 350°F (175°C).
- Fry the shrimp in batches for 2–3 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate.
- Serve hot with lemon wedges and your choice of dipping sauces.
Notes
Double-dip for extra crunch: flour → egg → flour again.
Use Cajun or Old Bay seasoning for flavor variations.
Substitute panko for a crunchier texture.
Make your own buttermilk using milk and a teaspoon of vinegar or lemon juice.
Add hot sauce to the egg mixture for extra heat.
Reheat leftovers in the oven at 375°F (190°C) for 10 minutes for best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 380
- Sugar: 1g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 190mg
