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.
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.
