Blackened Fried Shrimp

I could probably eat a ton of these blackened fried shrimp. I was already badly addicted to fried shrimp. Then along came these beyond-delicious treats and my addiction somehow got worse. I didn’t even think that was possible. Yummy crunchy batter that has a great light spiciness to it. The batter isn’t too thick. It isn’t too thin. You really just can’t stop eating them.
Blackened Fried Shrimp

For a little extra kick, sprinkle the shrimp with more of the seasoning just after you remove them from the hot oil. Why go thru the trouble of making the blackened seasoning from scratch? That store-bought stuff is just way too salty for me. But you’re certainly free to use it.

Also try my Cajun fried shrimp.

Blackend Fried Shrimp

Course Appetizer or Main
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 servings
Author Mike

Ingredients

  • 1 pound large shrimp peeled, deveined
  • vegetable oil for frying

For the blackened seasoning (may make a bit more than you'll need)

  • 1 tablespoon paprika
  • 1 teaspoon white pepper
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

For the flour station

  • 1/2 cup self-rising flour
  • 2 teaspoons blackened seasoning from above

For the dipping station

  • 1 large egg
  • 2 tablespoons milk
  • 1 teaspoon hot sauce

Instructions

  • Place shrimp into a large bowl. Season with two teaspoons of the blackened seasoning and toss well.
  • Combine the flour and blackened seasoning. Dip the shrimp into the mixture and coat well. Transfer to a plate and place into the freezer for five minutes. Reserve the flour mixture.
  • Heat 3-4" of oil to 350 F in a deep fryer or Dutch oven.
  • Whisk together the egg, milk and hot sauce in a pie plate or shallow dish.
  • Dip the shrimp into the egg mixture and then return to the flour mixture to coat.
  • Shake off excess flour and fry 3-4 minutes or until golden brown, turning once.
  • Serve with your favorite tartar sauce or cocktail sauce.

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.

Crispy Fried Shrimp

I can eat an embarrassing amount of crispy fried shrimp. My addiction to these little goodies started as a child. Maybe once every few months we would eat out at Sizzler. I would always get the fried shrimp. I would devour them.

That tradition lives on, believe me. That’s why I make them at home. In bigger batches. These crispy fried shrimp are nice and crispy and have a fantastic lightly savory flavor. No overpowering flavors here, you can still taste the wonderful shrimp.
Crispy Fried ShrimpI like to use shrimp that aren’t too big or too small when I make crispy fried shrimp. For me, 21-25 count (that means 21-25 shrimp are in a pound) are the perfect size. If I can get them, I use Louisiana Gulf Shrimp. I believe they have the best flavor but you can use whatever you prefer (or can find).

You can use pre-shelled and pre-deveined shrimp but give them a once-over before using to make sure that there aren’t any shell pieces or veins left. Just in case.

If you’re looking for something super-simple for dipping your delicious crispy fried shrimp, try my quick cocktail sauce or my Carolina cocktail sauce.

Also try my Cajun fried shrimp.

Crispy Fried Shrimp

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Author Mike

Ingredients

  • 1 pound unshelled medium raw shrimp 21-25 count
  • 2 large eggs beaten
  • 1 cup milk
  • 2 cups all-purpose flour
  • 2 cups plain bread crumbs substitute Panko bread crumbs for even more crunch
  • 3 teaspoons Kosher salt
  • 1 teaspoon dried basil crushed
  • 1 teaspoon dried parsley crushed
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Vegetable oil for frying

Instructions

  • Remove the shells from the shrimp up to the tail section. Make an incision down the back and remove the vein. Rinse with cold water.
  • In a large bowl or pie plate combine the egg and milk.
  • Place the flour in another large bowl or pie plate.
  • And in another large bowl or pie plate place the bread crumbs, salt, basil, parsley, garlic and onion powders.
  • Heat oil in a large Dutch oven or deep fryer to 350 F.
  • Working in batches, coat the shrimp in the egg mixture. Shake off excess and then roll in flour.
  • Return shrimp to the egg mixture and coat again. Shake off excess and then roll in the bread crumb mixture, coating well.
  • Transfer to hot oil and fry until golden brown, 3-4 minutes. Remove to a paper towel-lined plate to let drain before serving.