andrejthechef
USASeafoodDinner

Bubba's Shrimp

Golden fried shrimp with lemon, inspired by Bubba's famously exhaustive list of shrimp preparations in Forrest Gump.

prep
20 min
cook
10 min
total
30 min
serves
4
level
easy
Bubba's Shrimp, from Forrest Gump (1994)

Bubba's long, enthusiastic list of every way you can possibly cook shrimp, grilled, boiled, baked, sautéed and on down the line, becomes a running thread through Forrest Gump (1994), and Forrest later honors his friend by actually building the shrimping business they once dreamed about together.

Of everything on Bubba's list, simple golden fried shrimp with a squeeze of lemon is the easiest entry point at home, and the only real trick is pulling them from the oil the moment they turn golden, since shrimp go from perfect to rubbery in under a minute.

Part of our 40 famous movie foods list.

method

  1. Soak the shrimp in the buttermilk for 15 to 20 minutes.

  2. Mix the flour, cornstarch, paprika, garlic powder, cayenne, salt and pepper together.

  3. Heat about 4cm of oil in a deep, heavy pot to 180°C (350°F).

  4. Lift the shrimp from the buttermilk, letting the excess drip off, and dredge thoroughly in the seasoned flour mixture.

  5. Fry in batches for 2 to 3 minutes, until golden and just cooked through; shrimp cook fast, so watch closely.

  6. Drain on paper towels.

  7. Serve immediately with lemon wedges, piled generously on a platter.

chef's tips

  • Shrimp cook very quickly, usually in just a couple of minutes; pull them the moment they turn golden and curl slightly, since overcooked shrimp turn tough and rubbery fast.
  • Soaking the shrimp briefly in buttermilk before dredging helps the seasoned flour coating stick better and adds a little tang.
  • In Forrest Gump (1994), Bubba's long, enthusiastic list of every way you can possibly prepare shrimp, grilled, boiled, baked, sautéed and more, becomes a running thread through the film, and Forrest later honors him by actually building a shrimping business.
  • Fry in small batches rather than crowding the pot; too many shrimp at once drops the oil temperature and leaves the coating pale and soft instead of crisp.