Bayou Fried Shrimp

These Bayou fried shrimp are absolutely incredible. I’m quite sure they are the best shrimp I’ve ever made or had. The coating is nice and light, with just a bit of crunch, and a bit of a spicy kick. The shrimp are tender, moist, and cooked perfectly.

Course Appetizer

Cuisine American

Keyword Cajun, deep-fried, shrimp

Prep Time 1 15

Cook Time 15

Total Time 1 30

Servings servings

Calories 222kcal

Author Mike

Ingredients

3 pounds shrimp large, raw, shelled, deveined. Leave the tails on if desired, but remove the tails if using for po boys.
2 cups buttermilk
1 large egg
1 tablespoon prepared yellow mustard
2 teaspoons Creole seasoning divided
2 cups all-purpose flour
Vegetable oil for frying

Instructions

Place shrimp into a resealable container or baggie.
In a large bowl whisk together the buttermilk, egg, mustard and 1 teaspoon of Creole seasoning.
Pour mixture in with the shrimp, seal, and shake gently to coat.
Refrigerate for 1 hour.
Whisk together the fish fry mix and remaining Creole seasoning.
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.

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