Crispy Creole Fried Shrimp

These Crispy Creole Fried Shrimp are bursting with a Southern flavor and crispy texture. I marinated the shrimp in a blend of Creole spices, then coated in a seasoned cornmeal mixture that fries up perfectly golden and crunchy. The result is a dish that delivers a satisfying bite every time, tender on the inside, crispy on the outside, and packed with traditional Louisiana-style seasoning. These fried shrimp bring serious flavor to the table.

Why Large Shrimp Are Better For This Recipe?

I use large shrimp for this Crispy Creole Fried Shrimp recipe because they strike the perfect balance between flavor, texture, and cook time. Their size allows them to stay juicy and tender inside while developing a crisp, golden crust on the outside without overcooking. Larger shrimp also hold the seasoning and cornmeal coating better, giving you more of that satisfying crunch in every bite. Not to mention, they plate beautifully, and feel more hearty and satisfying as a main dish or appetizer.

Crispy Creole Fried Shrimp

This Crispy Creole Fried Shrimp recipe features shrimpmarinated in spices and a little buttermilk, dredged in seasoned cornmeal, anddeep-fried to a golden, crunchy finish. Bold, zesty, and Louisiana-styledelicious.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Course Appetizer

Cuisine American

Ingredients

  

• 1.5 pounds Shrimps
• 1 cup Flour
• ½ cup Corn Meal
• 1 tablespoon Dijon Mustard
• 2 tablespoon Hot Sauce
• 1 Egg
• 2 tablespoon Buttermilk
• 1 teaspoon Shrimp + 1 teaspoon (Flour) Creole Seasoning
• 1 teaspoon Shrimp + 1 teaspoon (Flour) Paprika
• 1 teaspoon Shrimp + 1 teaspoon (Flour) Black Pepper
• 1 teaspoon Shrimp + 1 teaspoon (Flour) Garlic Powder
• 1 teaspoon Shrimp + 1 teaspoon (Flour) Onion Powder
• ½ teaspoon Salt

Instructions

 

• In a large, heavy-bottomed pot or deep fryer, heat oil to 350°F (175°C).
• Rinse, peel, and devein the shrimp. Leave the tails on if desired for presentation.
• In a small bowl, whisk together egg, hot sauce, buttermilk and mustard until well combined.
• Place the cleaned shrimp into a large bowl. Season with your, onion powder, garlic powder, Paprika, and Creole spices or seasoning blend. Mix to combine. Then pour the egg mixture over the shrimp. Toss well to coat. Set aside while preparing the flour mixture.
• In a large bowl mix together the corn flour, onion powder, garlic powder, black pepper, salt, paprika, and creole seasoning. Mix to combine.
• Working in batches, add a few shrimp at a time to the corn flour. Coat evenly.
• Carefully place the coated shrimp into the hot oil. Avoid overcrowding the pot. Fry in 2 to 3 batches for best results.
• Fry shrimp for 2 minutes per side, or until golden brown and crispy.
• Use tongs or a slotted spoon to transfer the cooked shrimp to a paper towel-lined plate to drain any excess oil.
• While the shrimp are still hot, squeeze a bit of lemon juice over the top if desired for extra brightness.
• Plate the crispy shrimp and serve with Sriracha dipping sauce or your favorite condiment.

Video

Recipe Tips

For extra crispy shrimp, I let the shrimp rest on a wire rack for a few minutes after dredging before frying. This helps the coating adhere better and results in an even crunchier texture.

Keyword creole shrimp recipes, crispy fried shrimp, fried shrimp, shrimp recipes

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