"I really like this shrimp and for an alternative to seasoned cornmeal you could use self-rising flour to dredge the shrimp, that will give the shrimp a nice puffy outside"

Original is 8 servings

Metric US

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Ingredients

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3 pounds shrimp (large raw shrimp, peeled, tails intact)
2 cups whole milk
1 egg (large egg)
1 tablespoon prepared yellow mustard (optional)

1 teaspoon plus 1 tablespoon Cajun seasoning (such as Tony Chachere’s)
1 (12-ounce) package fish-fry mix (or 2 cups finely ground cornmeal or self-rising flour, seasoned with salt, black pepper, and, if desired, cayenne or other spices to taste)
Peanut, canola, or other vegetable oil for frying

Nutritional

Serving Size: 1 (281.3 g)
Calories 233.3
Total Fat - 7.3 g
Saturated Fat - 2.3 g
Cholesterol - 263.5 mg
Sodium - 1069.5 mg
Total Carbohydrate - 5.1 g
Dietary Fiber - 0.1 g
Sugars - 3 g
Protein - 34.6 g
Calcium - 189.8 mg
Iron - 0.7 mg
Vitamin C - 0.2 mg
Thiamin - 0.1 mg

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Step by Step Method

Step 1

First butterfly and devein the shrimp. (That is, make a deep slit down the back of each shrimp, all the way from the large end to the tail, cutting to but not through the inside curve of the shrimp, thenrRemove the dark line that runs along the length of the shrimp. Toss the butterflied, deveined shrimp in a large bowl.)

Step 2

In another large bowl, whisk together the milk, egg, mustard if desired, and 1 teaspoon Cajun seasoning. Pour the mixture over the shrimp, cover, and refrigerate for at least 15 minutes and up to 1 hour.

Step 3

In a shallow dish, combine 1 tablespoon Cajun seasoning and the fish-fry mix, cornmeal, or self-rising flour. Dredge the shrimp in the mixture and shake off any excess.

Step 4

Arrange the shrimp in a single layer on 2 baking sheets.

Step 5

Pour enough oil into a Dutch oven or other deep-sided pot to reach a depth of 3 inches. Heat the oil to 325°F (163°C). Place wire cooling racks over paper towels or spread some brown paper grocery bags on your counter.

Step 6

Fry the shrimp in small batches, being careful not to crowd the pot, flipping once, until golden brown, about 1 1/2 minutes on each side.

Step 7

Transfer the shrimp to the wire racks or the brown paper bags to drain for a few brief moments.

Step 8

Serve hot.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

When selecting shrimp, look for ones that are firm, moist, and have a mild, sweet smell.
If you are using self-rising flour to dredge the shrimp, make sure to season it with salt, black pepper, and any other desired spices to taste.

Ingredient substitutions

For the fish-fry mix, substitute 2 cups of breadcrumbs. This will create a crunchier coating with more texture.
For the Cajun seasoning, substitute 1 teaspoon of garlic powder and 1 teaspoon of paprika. This will add a milder flavor to the shrimp while still providing some heat.

Variations

Crispy Coconut Shrimp Replace the fish-fry mix or cornmeal with 2 cups of shredded coconut. Add 1/2 teaspoon of ground cinnamon to the dredging mixture and proceed with the recipe as directed.

Serve with

Creamy Grits: Creamy grits are the perfect accompaniment to Cajun Fried Shrimp. They provide a smooth, creamy texture to balance out the crunchy fried shrimp. The creamy texture of the grits also helps to mellow out the spiciness of the Cajun seasoning.

Cajun Coleslaw: Cajun coleslaw is the perfect side dish to pair with Cajun Fried Shrimp. The cool, crunchy texture of the coleslaw helps to balance out the spiciness of the shrimp, while the creamy dressing adds a touch of sweetness. The coleslaw also helps to add some freshness to the dish, making it an ideal accompaniment.

FAQ

Q: How long should I fry the shrimp?

A: Fry the shrimp in small batches for about 1 1/2 minutes on each side, until golden brown.

Q: What kind of oil should I use to fry the shrimp?

A: Use a neutral-flavored oil with a high smoke point, such as canola, vegetable, or peanut oil.

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Fun facts:

The Cajun Fried Shrimp dish is a popular favorite among many celebrities. In fact, Oprah Winfrey has been known to enjoy this dish and has even featured it on her show.

The Cajun Fried Shrimp dish is believed to have originated from the Cajun culture in Louisiana. This dish is a classic example of the rich and flavorful cuisine of the Cajun people.