Best Fried Cajun Shrimp

4-6 servings servings Prep: 15 m Cook: 15 m Total: 30 m Intermediate
5.0/5 (7)
There are different ways to prepare and season shrimp prior to frying. This recipe gives shrimp a distinct and unique flavor using a milk and mustard marinade, onion powder, cayenne pepper, and a crispy white corn meal and masa coating. Perfect with tartar sauce or remoulade.

Ingredients

4-6 servings servings
  • 1 cup milk
  • 2 tbsp mustard (not heaping)
  • 2 tsp onion powder
  • Cayenne pepper to taste
  • 2 lbs shrimp, cleaned and deveined
  • 3/4 cup white corn meal
  • 3/4 cup white corn flour (masa)
  • Oil for frying

Step-by-Step Instructions

  1. In a glass bowl combine together the milk and the mustard. Season the shrimp with the onion powder and cayenne pepper.
  2. In another bowl, combine the corn meal and corn flour.
  3. Dunk the seasoned shrimp in the milk mixture. Then dredge the shrimp with the corn meal and flour mixture and place in frying pan. (The oil is usually hot enough when a small pinch of flour dances on the surface of the oil). Fry until the shrimp float, about 2-3 minutes per batch.
  4. Remove and drain on paper towels. To keep warm, preheat oven to 200 degrees F. Place shrimp in oven until ready to eat.

Common Problems and Solutions

Q: Why is my coating falling off the shrimp?

A: Make sure the shrimp are dry before seasoning, and don't skip the milk mixture step - it helps the coating adhere. Also, don't overcrowd the pan, which can lower the oil temperature and cause soggy, loose coating.

Q: How do I know when the oil is hot enough?

A: The recipe gives a great tip - drop a small pinch of the flour mixture into the oil. If it dances and sizzles on the surface, you're ready to fry. The oil should be around 350-375°F.

Q: Can I fry these ahead of time?

A: Yes, you can fry them a few hours ahead and keep warm in a 200°F oven, or reheat in a 375°F oven for 5-7 minutes to restore crispiness.

Tips and Techniques

Don’t crowd the frying pan - work in batches so the shrimp have room to float freely. Overcrowding drops the oil temperature and gives you greasy, soggy shrimp instead of crispy ones. The shrimp are done when they float to the surface and turn golden brown.

Ingredient Substitutions

  • white corn meal and corn flour (masa): all corn meal (1 1/2 cups total)
  • milk: buttermilk
  • regular mustard: Creole mustard

Equipment Needed

  • deep skillet or Dutch oven
  • candy or deep-fry thermometer (optional but helpful)
  • paper towels for draining

Historical Context

The use of white corn meal and corn flour (masa) for breading seafood is a South Louisiana tradition, giving fried seafood a lighter, crispier texture than wheat flour alone.