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 hourhour15 minutesminutes
Cook Time 15 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 12servings
Calories 222kcal
Author Mike
Ingredients
3poundsshrimplarge, raw, shelled, deveined. Leave the tails on if desired, but remove the tails if using for po boys.
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.