Who doesn't love a crispy fried snack from the sea?
These delicious golden nuggets are so easy to make with just a few simple ingredients.
All you’ll need is flour (either regular wheat flour or your favorite gluten free mix), cornmeal, Cajun or Creole seasoning, shrimp (raw peeled and deveined, medium or large), eggs, canola oil, and whatever your dipping sauce heart desires (tartar, seafood / cocktail or pepper jelly)
You can even change the seasoning if you’d like. Cajun and Creole seasonings are a spicy mix of cayenne pepper, paprika, garlic powder, onion powder, Italian seasoning, salt, black pepper, and thyme.
They taste slightly different than Old Bay, which has celery salt (salt, celery seed), red pepper, black pepper and paprika, but any of these would work in this recipe.
It only takes about 20 minutes from start to finish if you fry the shrimp right after you bread them. For added crunch and to ensure the breading sticks to the shrimp, I recommend refrigerating the breaded shrimp on a wax paper-lined tray for 30 minutes before frying.
These crispy delights go great with hushpuppies, grits, coleslaw or red beans and rice.
Or pile them on oblong French rolls with zesty rémoulade sauce, crunchy shredded lettuce, pickles, and sliced tomatoes to create classic po' boys.
1/4 C flour
1/4 C cornmeal
1 tsp Cajun seasoning
1 pound raw peeled and deveined medium or large shrimp
2 beaten eggs
In a bowl, whisk together flour, cornmeal, and Cajun seasoning.
Dip raw shrimp into a bowl of beaten eggs, then coat in the cornmeal mixture.
In a skillet, cook the shrimp in 1/2 inch of canola oil over medium-high heat until golden and brown, 4 minutes total flipping once after 2 minutes.
Work in batches that allow the shrimp plenty of room in your skillet - don’t overcrowd the skillet or the shrimp will steam more than fry. Transfer cooked shrimp to paper towel-line or paper bag-lined plate and repeat with the remaining shrimp.
Serve with tartar sauce and seafood cocktail sauce if desired. Makes 4 servings.
These little lovelies can be cooked in an air fryer if desired. Preheat air fryer at 400* for about 3 minutes. Lightly spray basket with cooking spray. Add about half the shrimp. You want them in one layer and not crowded. Spray shrimp with cooking spray.
Air fry for about 5 to 7 minutes. Repeat with remaining shrimp.
Zesty Rémoulade Sauce
3/4 C mayonnaise
1/4 C minced dill pickles
2 T drained prepared horseradish
1 T hot sauce
1 T Dijon mustard
1 T Worcestershire sauce
1 T fresh lemon juice
1 garlic clove, minced
Kosher salt and freshly ground pepper