Cajun Fried Shrimp

My two biggest food obsessions? Chicken wings and fried shrimp. I could eat either one any time, any where. I’ve never had wings or shrimp that I didn’t absolutely love. Like these Cajun fried shrimp. Lightly crunchy. Stick-to-the-shrimp batter. A little heat. Perfectly cooked.Cajun Fried Shrimp

This is shrimp done up right. I served these Cajun fried shrimp with a crazy wonderful remoulade that has ended up being a shrimp-dipping staple in our house. It’s great for fries fish, too.

For that little extra ‘something’ sprinkle the shrimp lightly with Old Bay seasoning just before serving.

Also try my crispy fried shrimp and my blackened fried shrimp.

Cajun Fried Shrimp

Course Appetizer or Main
Cuisine Main
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6 servings
Author Mike

Ingredients

  • Vegetable oil for frying
  • 1 cup buttermilk
  • 1 large egg lightly beaten
  • 1 tablespoon Creole mustard
  • 1 tablespoon hot sauce
  • 1/2 cups self-rising flour
  • 1/2 cup yellow cornmeal
  • 2 teaspoons paprika
  • 2 teaspoons Kosher salt
  • 1 teaspoon cayenne
  • 1 teaspoon garlic powder
  • 1 1/2 pounds shrimp peeled and deveined
  • Spicy Remoulade Sauce recipe follows

For the Spicy Remoulade Sauce

  • 1 shallot finely chopped
  • 2 tablespoons fresh parsley finely chopped
  • 1/2 teaspoon cayenne pepper
  • 3/4 cup mayonnaise
  • 2 tablespoons Creole mustard
  • 1 tablespoon hot sauce
  • 1/2 medium lemon juices

Instructions

  • Heat 3-4" of oil to 350 F in a deep fryer or Dutch oven.
  • In a pie plate or shallow dish, whisk together the buttermilk, egg, and mustard.
  • In another pie plate or shallow dish, whisk together the flour, cornmeal, paprika, salt, cayenne and garlic powder.
  • Working in batches, add the shrimp to the flour mixture and coat well.
  • Shake off excess then place into the buttermilk mixture.
  • Shake off excess then return to the flour mixture, coating again.
  • Add to the hot oil and fry 3-4 minutes or until golden brown, turning once. Remove to a paper towel-lined plate to drain.
  • Serve with the spicy remoulade sauce.

For the Spicy Remoulade Sauce

  • Whisk together all ingredients in a small bowl. Refrigerate until ready to use.