Southern Fried Shrimp

These southern fried shrimp are darned good shrimp. I love shrimp, cooked any way you can imagine. Fried or boiled are my favorites. One of my favorite ways to devour shrimp is on a po boy sandwich. Tender with just a bit of coating and plenty of spicy flavor, I cannot stop devouring them.
Southern Fried Shrimp

If you can’t find Tony Cachere’s fish fry in your grocery store you can use other fish fry mixes or just substitute all-purpose flour that has been seasoned with salt and pepper.

I served these southern fried shrimp with Frog Bone Bayou Cocktail Cajun sauce. Cocktail sauce with a great kick!

Also try my copycat of Applebee’s Sriracha shrimp, Bayou fried shrimp, coconut fried shrimp and my copycat of Bonefish Grill’s Bang Bang shrimp. Did I mention how much I love fried shrimp?

Southern Fried Shrimp

Course Appetizer
Cuisine American
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings 3 pounds
Author Mike

Ingredients

  • 3 pounds large raw shrimp shelled, deveined. Leave the tails on if desired, but remove the tails if using for po boys.
  • 2 cups buttermilk
  • 1 tablespoon Cajun mustard
  • 1 10 ounce package Tony Cachere's Seasoned fish fry mix, or substitute 2 cups all-purpose flour
  • 2 teaspoons or more cayenne pepper
  • Vegetable oil

Instructions

  • Place shrimp into a resealable container or baggie.
  • In a large bowl whisk together the buttermilk and mustard.
  • Pour mixture in with the shrimp, seal, and shake gently to coat.
  • Refrigerate for 1 hour.
  • Whisk together the fish fry mix and cayenne.
  • Heat 3" of oil in a Dutch oven to 325 F.
  • Working in batches, remove shrimp from container. Shake off excess marinade then transfer to the fry mix. Roll and coat. Shake off an excess coating and place in hot oil.
  • Fry shrimp 1 1/2 minutes per side then transfer to a wire rack or paper towel-lined plate to drain and cool.
  • Serve with your favorite dipping sauce or on a po boy.


Quick Cocktail Sauce

Nothing is better with boiled, steamed or roasted shrimp than a simple cocktail sauce. I could dunk shrimp in this thick tasty quick cocktail sauce all day long. This sauce went perfectly with the Bubba Gump shrimp I made on my Char-Broil Big Easy and my Old Bay Peel’N Eat Shrimp. In the time it took the shrimp to cook I made a big batch of sauce and was eating delicious shrimp in less than 10 minutes.

Quick Cocktail SauceAdd a few shakes of your favorite hot sauce or a few pinches of red pepper flake for a little kick. I prefer my quick cocktail sauce really cold. I stick it in the freezer for a bit just before serving.

If you prefer to use pre-made cocktail sauce with your shrimp, I can’t recommend Frog Bone’s Bayou Cocktail sauce enough. It combines the flavor of a traditional cocktail sauce with Cajun seasonings. It’s outstanding!

This sauce is also great for dipping crispy fried shrimp.

Tomato-Horseradish Dipping Sauce

Course Sauce
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Author Mike

Ingredients

  • 1 cup chili sauce
  • 1/4 - 1/2 cup prepared horseradish
  • 1 tablespoon freshly squeezed lemon juice
  • Freshly ground black pepper

Instructions

  • Whisk together the chili sauce, horseradish and lemon juice.
  • Season with black pepper, to taste.

Palta Rellena

It seems like a hundred years since I lived in Lima, Peru. And although some of the memories of my years there have faded, my memories of the food have not. One of my favorites was (and is) palta rellena. Avocados stuffed with anything from cebiche to ham to tuna salad. I found this great variation on the classic over on Peru Delights, a wonderful site dedicate to all foods Peruvian. The avocado is smashed into a creamy guacamole, then topped with a mixture of shrimp, onion, tomato, and olives mixed with fresh lime juice. Drizzled with a fantastic sauce of aji amarillo, mayo and ketchup.
Palta RellenaAji amarillo has a fantastic fruity, spicy flavor. Not too hot, but not totally tame either. If you can’t find it just add a few squirts of Sriracha hot sauce instead.

Palta Rellena

Course Salad
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings

Ingredients

For the guacamole

  • 1 avocado
  • Kosher salt freshly ground black pepper and lemon juice, to taste
  • 1 teaspoon minced garlic

For the salad

  • 1 cup cooked salad shrimp
  • 2 tablespoons chopped tomato
  • 2 tablespoons minced red onion
  • 1 tablespoon sliced black olives
  • Kosher salt freshly ground black pepper and lemon juice, to taste

For the drizzle

  • 1 tablespoon mayonnaise
  • 2 tablespoons aji amarillo
  • 1 teaspoon ketchup

For the garnish

  • Chopped fresh parsley

Instructions

For the guacamole

  • Mash together the avocado and salt, pepper and lemon juice.
  • Spoon mixture onto plates, or into a small metal ring (I used a large round cookie cutter) and mash down to the bottom. Make a slight indentation into the middle for the salad.

For the salad

  • Combine the shrimp, tomato, onion and olives.
  • Season and add lemon juice to taste.
  • Spoon onto avocado mixture.

For the drizzle

  • Whisk together all ingredients and drizzle over the salads.
  • Serve garnished with fresh chopped parsley.

Mango-Basil Dipping Sauce

I love using cocktail sauce for dipping boiled or grilled shrimp. When I don’t make my own I grab a bottle or two of Frog Bone’s Bayou Cocktail sauce. But there are times when you want something different. A different flavor than cocktail sauce, something fruity. Something without horseradish.

This mango-basil dipping sauce is different. It has a fantastic tropical flavor, making it perfect for shrimp.
Mango-Basil Dipping SauceYou can make other variations of this great mango-basil dipping sauce simply by substituting other fruits for the mango, such as papaya or pineapple. If you want a little kick to your sauce, add a bit of hot sauce (preferably something fruity, like a habanero sauce) or even some red pepper flake.

For the shrimp, I made a batch of copycat Bubba Gump shrimp on my Char-Broil Big Easy.

Also try my Delta Dippin’ sauce. It’s mighty yummy too!

Mango-Basil Dipping Sauce

Course Sauce
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Author Mike

Ingredients

  • 2 small mangoes peeled and chopped
  • Zest of 1/2 lemon plus 1 teaspoon of the juice
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon kosher salt
  • White pepper
  • 1-2 teaspoons dried basil crushed

Instructions

  • Place all ingredients in a blender and puree until smooth.

Slow Cooker Delta Shrimp

The sauce on these slow cooker Delta shrimp is absolutely incredible. It’s another example of how simple Cajun-inspired ingredients can produce a fantastic dish. Although I used large Louisiana shrimp, you can easily substitute sliced Andouille  sausage or chopped chicken pieces.
Slow Cooker Delta ShrimpThe original recipe for slow cooker Delta shrimp called for fresh, diced tomatoes, which are definitely not in season here right now. So I substituted the next-best-thing: canned fire-roasted diced tomatoes. They add much more flavor to the sauce than just ‘regular ole’ tomatoes. I recommend substituting fire-roasted tomatoes into any dish that calls for tomatoes if you can’t find fresh.

Slow Cooker Delta Shrimp

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4 servings
Author Mike

Ingredients

  • 2 tablespoons unsalted butter
  • 2 sweet onions chopped
  • 1 cup celery chopped
  • 1 tablespoon all-purpose flour
  • 1 teaspoon kosher salt
  • 1 cup water
  • 1 14 1/2 can fire-roasted diced tomatoes
  • 1 green bell chopped
  • 2 tablespoons chili powder
  • 1 teaspoon sugar
  • 1 pound medium shrimp peeled, deveined
  • Cooked rice for serving

Instructions

  • Melt butter in a large saute pan over medium-high heat.
  • Add the onion and celery and cook until starting to soften.
  • Stir in the flour and allow to thicken.
  • Slowly add the water and stir.
  • Pour mixture into a slow cooker set to low.
  • Add the remaining ingredients except for the shrimp. Stir and cook for 3 1/2 hours. If the sauce gets too thick add a bit more water and stir.
  • Add the shrimp and cook 30 more minutes.
  • Serve over hot cooked rice.

Copycat Applebee’s Sriracha Shrimp

We recently grabbed a quick lunch at the Applebee’s in Springfield, Ohio, meeting up with some old friends before heading over to one of our favorite places, the Heart of Ohio Antique Center. We knew we could rely on Applebee’s for good food and a nice environment to sit and chat for a bit. I decided to have an appetizer, so I ordered the Sriracha shrimp. As soon as I bit into one I knew I was going to make a copycat Applebee’s Sriracha shrimp when I got home.

Lightly battered shrimp, lightly fried, then tossed in a great Sriracha mayonnaise sauce. This is exactly as I remember except I left the Sriracha sauce on the side for dipping.
Copycat Applebee's Sriracha ShrimpThe nice thing about keeping the sauce on the side is that these copycat Applebee’s Sriracha shrimp stay nice and lightly crunchy, instead of getting a bit soggy when covered in the sauce. You can serve it whichever way you like, of course. I also used larger shrimp because… I love shrimp.

Also try my copycats of Applebee’s fantastic Buffalo wings and peppercorn and garlic shrimp and (the new defunct) Joe’s Crab Shack popcorn shrimp.

Copycat Applebee's Sriracha Shrimp

Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 -8 servings
Author Mike

Ingredients

For the shrimp

  • Vegetable oil
  • 1 cup all-purpose flour
  • 1 tablespoon + 1 teaspoon cornstarch
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon garlic powder
  • 1 cup club soda well chilled
  • 1 pound shrimp peeled, deveined (I used 20-30 count shrimp, but you might want to use 30-40 count for an appetizer-sized dish)

For the Sriracha dipping sauce

  • 1/4 cup mayonnaise
  • 1 tablespoon Sriracha
  • 1 tablespoon freshly squeezed lime juice

Instructions

For the shrimp

  • Preheat 1/2" of oil in a Dutch oven to 350 F.
  • In a large bowl whisk together the flour, cornstarch, salt, cayenne and garlic powder.
  • Whisk in the club soda until smooth.
  • Add the shrimp to the batter and coat well on all sides.
  • Shake off excess batter and add to hot oil.
  • Fry shrimp 3 minutes, then flip and fry another 2 minutes.
  • Remove to a paper towel-lined plate to drain.
  • Serve with dipping sauce on the side.

For the Sriracha dipping sauce

  • Whisk together all ingredients.


Old Bay Peel ‘N Eat Shrimp

If you are within 500 miles of Augusta, Georgia, do not make these Old Bay peel ‘N eat shrimp. Instead, get in your car and drive to Rhinehart’s Oyster Bar and order a batch of their spicy boiled shrimp. If you’re like me and a drive to Rhinehart’s is a bit out of the question, make these shrimp. They’re mighty close to tasting like the ones at Rhinehart’s, but for the real deal, you need to make the journey.

I could eat these Old Bay Peel ‘N Eat Srhimp all day long. Hot or cold, it doesn’t matter to me. With cocktail sauce. With clarified butter. Or by themselves. I don’t care, just get me a basket of shrimp.
Old Bay Peel 'N Eat ShrimpI recommend that you not be shy with the Old Bay when you sprinkle the cooked shrimp just before serving. If you’re a big fan of Old Bay like I am you’ll want as much of that great flavor on your Old Bay Peel ‘N Eat Shrimp as you can get.

I served these shrimp with my quick and easy cocktail sauce.

Also try my grilled Old Bay crab legs!

Old Bay Peel 'N Eat Shrimp

Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 -8 servings
Author Mike

Ingredients

  • 1 cup apple cider vinegar
  • 8 cups water
  • 1/3 cup + 1 1/2 tablespoons or more Old Bay seasoning
  • 4 cloves garlic
  • 6 whole peppercorns
  • 2 pounds medium or large shrimp not shelled
  • Cocktail sauce and clarified butter for serving

Instructions

  • Combine the vinegar, water, 1/3 cup of the Old Bay seasoning, garlic and peppercorns in a large pot.
  • Bring to a rapid boil over medium high heat.
  • Add the shrimp. Cover and cook 2-4 minutes or until the shrimp are pink. Do not over cook.
  • Drain shrimp but do not rinse.
  • Transfer shrimp to a large bowl. Sprinkle with the remaining 1 1/2 tablespoons (or more) of Old Bay and toss gently to coat.
  • Serve with cocktail sauce and clarified butter, if desired, for dipping. These shrimp are also great cold.

Shrimpin’ Dippin’ Broth

Wow. Anita and I both agree, shrimpin’ dippin broth is one of the best dishes we’ve ever made. Of course the shrimp are great by themselves. But it’s the dipping broth that is beyond fantastic.You could just drink it by itself, but it’s best sopped up with a warm baguette or poured over rice. This reminds me of a shrimp boil but it is oh so much better.

Shrimpin’ Dippin’ BrothThe rich combination of Worcestershire sauce, bouillon and clam juice are great. A light squeeze of lemon adds a fresh citrus kick. Shrimpin’ dippin’ broth is a meal you’ll make over and over. And it’s easy to throw together too!

Shrimpin’ Dippin’ Broth

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings

Ingredients

For the broth

  • 1/2 tablespoon unsalted butter
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon Cajun seasoning
  • 2 cloves garlic minced
  • 1 chicken bouillon cube
  • 8 ounces clam juice
  • 1/4 cup water
  • 1/4 cup white wine
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon sugar

For the shrimp

  • 2 tablespoons unsalted butter
  • 1/2 tablespoon Worcestershire sauce
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon Cajun seasoning
  • 1/2 tablespoon garlic minced
  • 1 pound medium shrimp peeled and deveined
  • 1 baguette
  • 1 cup cooked warm white rice
  • Lemon wedges for serving

Instructions

For the broth

  • Melt the butter in a small saucepan over medium heat.
  • Add the pepper, Cajun seasoning and garlic. Stir and let cook for 5 minutes.
  • Add the remaining ingredients. Bring to a boil then reduce heat to keep warm until you are ready to serve.

For the shrimp

  • Melt the butter in a large saute pan over medium-high heat.
  • Add the Worcestershire sauce, pepper, Cajun seasoning, garlic, and shrimp. Stir and cook shrimp until pink and done, 2-3 minutes.
  • Serve shrimp with broth in bowls with rice, bread and lemon wedges on the side. You'll find that you might want to just add the rice to the broth and shrimp mixture, or eat everything separately while dipping the bread into the broth. Whatever works for you!

Buffa-Que Shrimp

If you look around Life’s A Tomato you’ll quickly find that I love chicken wings, from hot-and-spicy Buffalo wings to sweet Bourbon wings. I’ll never burn out on wings, but when I ran across this recipe for making Buffalo wing-like shrimp from Steven Raichlen, I knew I’d have to make it. The recipe comes from Mr. Raichlen’s book, The Barbecue Bible, which you can find on every BBQ enthusiasts bookshelf.
Buffa-Que ShrimpBuffa-Que shrimp definitely have that Buffalo flavor. You can serve them with a blue cheese or ranch dipping sauce, or do I like I did and just eat them right off the plate as-is. I cooked the shrimp on a griddle on my gas grill, but you can also cook them directly on your grill grates. Just don’t over-cook them!

Also try my crazy-good crab-stuffed shrimp.

Buffa-Que Shrimp

Course Appetizer
Cuisine American
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 6 -8 servings

Ingredients

For the shrimp

  • 2 pounds large 21-24 count shrimp, shelled, deveined
  • 1/2 cup Frank’s RedHot sauce
  • 1/2 cup freshly squeezed lemon juice
  • 1/4 cup canola oil
  • 2 tablespoons Worcestershire sauce
  • 3 cloves garlic minced
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

For the sauce

  • 1 stick unsalted butter
  • 1/2 cup Frank’s RedHot sauce

Instructions

For the shrimp

  • Place shrimp into a resealable baggie or container.
  • Whisk together the remaining shrimp ingredients. Add to the bag, seal, and toss to coat.
  • Refrigerate for 30 minutes.
  • Fire up your grill for indirect cooking.
  • Remove the shrimp from the marinade and place onto the grill over indirect heat.
  • Cook 10-15 minutes or until the shrimp is pink and done.
  • Transfer shrimp to a bowl and toss with the sauce, below.

For the sauce

  • Melt the butter in a medium saucepan.
  • Add hot sauce, stir. Keep warm until ready to use.

Grilled Shrimp Cobb Salad

When it comes to salads, Cobb salads are by far my favorite. It’s like having a mini salad buffet, with everything I love all on one plate. This grilled shrimp Cobb salad came out tasting as fantastic as it looked. The grilled shrimp have a really nice spicy kick. The spicy avocado dressing also has a kick, but it also has a cool, creamy consistency. The rest of the ingredients are up to you, but cold artichoke hearts are always a big hit in our house.
Grilled Shrimp Cobb SaladSince I had the grill going to cook the shrimp (I actually cooked them on cedar planks, which really adds a totally different great flavor to the shrimp), I also grilled the corn and bacon for this Cobb salad. Next time, if I have my smoker going, I’ll smoke the boiled eggs. Smoked boiled eggs are a great addition to any salad.

Also give my delicious smoked shrimp Cobb salad a try!

Grilled Shrimp Cobb Salad

Course Main or Side
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Author Mike

Ingredients

Your favorite Cobb salad ingredients, I used

  • Chopped red and green lettuce
  • Chilled canned artichoke hearts drained, halved
  • Cherry tomatoes
  • Diced radishes
  • Boiled eggs halved
  • Chopped avocado

Instructions

  • Arrange all ingredients on a platter. Serve with dressing.