The best Cajun fried shrimp recipe. That’s what this is. Go on. Try it for yourself and see. It’s easy, authentic, and Cajun through and through.
Bayou fried shrimp. Say the word “bayou,” and we conjure romantic notions of swampy marshlands and, natch, the best Cajun fried shrimp you’ve ever tasted. And it’s easy. This bayou fried shrimp recipe relies on a quick bath in egg and milk followed by a dusting of cornmeal or self-rising flour. No batter. No breading. Just authentic Cajun fried shrimp recipe. So sit back, relax, and have an Abita Amber along with your shrimp.–Renee Schettler
Bayou Fried Shrimp
- Quick Glance
- 45 M
- 1 H
- Serves 6 to 8
Special Equipment: Deep-fry or candy or instant-read thermometer
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Recipe Testers Reviews
This is a very simple, straightforward method for making fried shrimp. Cooking temperature and timing are perfect. The shrimp come out juicy with a crisp crust and perfect seasoning. What’s not to like?
I tested the cornmeal-coated version of this dish; I made my own mix, seasoning it with salt, pepper, cayenne, and a bit of garlic powder and onion powder. If you use the self-rising flour, be sure to season it, just as you would cornmeal. A homemade tartar sauce, or better yet, remoulade is the perfect accompaniment.
Yum! Crunchy on the outside, tender on the inside. I’ve never used self-rising flour as a coating for fried shrimp before, but it worked really well. The light, crisp coating kind of shattered when you bit into the shrimp, and the cooking time was just about perfect. I served it with a sweet Asian chile sauce, but it really didn’t need it.
Normally I just dip shrimp in egg seasoned with Tony Chachere’s and then dip them in the well-known Zatarain’s Shrimp-Fri mix. I’d read that Trisha Yearwood uses the self-rising flour method for frying her catfish, and it sure looked crisp, so I tried that method for this fried shrimp recipe. It does result in a nice, crisp exterior that doesn’t get soggy even if you’re frying a larger amount.
I saved myself some prep time and bought peeled and deveined shrimp with the tails on at $12.99 a pound, and it was worth the time spared. 1 pound fed 3 of us. I thought this was pretty economical. We sure were happy, and the other 2 requested that I fry shrimp this way from now on.
This fried shrimp recipe is a very easy and tasty dish.
The recipe was easy to follow, and all of the times and temperatures worked as written.I used cornmeal seasoned with salt and pepper for the breading. I made my own Cajun seasoning with a simple mixture of salt, pepper, paprika, cayenne, onion powder, garlic powder, and dried oregano. I made a tartar sauce as an accompaniment. Cocktail sauce or remoulade would also be good.