Servings: 8-12


  • 2 lb large Gulf shrimp (16-20 to 21-25 count), peeled and deveined
  • Shrimp marinade (2 cups water, 1 cup Sherry plus
    1/4 cup Lawhorn’s Signature Seasonings)
  • 4 cups corn flour or self rising flour



  1. Marinate the shrimp submerged for 2-6 hours
  2. Put 1/4 cup of Lawhorn’s Signature Seasoning in a bowl, mix it with corn or self-rising flour
  3. Put the 3 tbs of Lawhorn’s and the buttermilk in a bowl big enough to mix the shrimp in
  4. Drain the marinade off of the shrimp, and mix well with the 3 tbs of Lawhorn’s and buttermilk
  5. Heat your oil to 350 degrees (recommended: peanut oil) For a lighter crust, take the shrimp out of the egg and let most of the egg drain off. Toss in flour and coat well
  6. Gently ease the shrimp into the fryer away from your body
  7. If using a fry basket, slowly drop the shrimp into the grease
  8. Shake or stir the pieces so they don’t stick to each other, and cook for about 4-5 minutes