Crispy Creole Fried Shrimp Recipe

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Crispy, flavorful, and perfectly seasoned, Creole Fried Shrimp is a crowd-pleasing appetizer or main dish. This recipe combines a crunchy corn flour coating with juicy, tender shrimp for a taste of classic Creole cooking. Serve with a spicy Sriracha dipping sauce for an extra kick!

Ingredients

For the Shrimp:

• 20 jumbo shrimp, peeled and deveined (tails optional)
• 1 egg, beaten
• 1 tablespoon hot sauce
• 1 tablespoon yellow sandwich mustard
• 2 teaspoons Creole seasoning
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• Pinch of cayenne pepper
• Cooking oil, for frying
• Lemon wedges, for garnish

For the Corn Flour Batter:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 2 teaspoons Creole seasoning
• 1 teaspoon black pepper

For Sriracha Dipping Sauce:

• 1 cup mayonnaise
• 3 tablespoons Sriracha sauce
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon black pepper

Instructions for Crispy Creole Fried Shrimp

1. Prep the oil: Heat cooking oil in a large pot or deep fryer to 350°F (175°C).
2. Prepare the shrimp: Rinse shrimp and leave tails on if desired. In a bowl, whisk together egg, hot sauce, and mustard.
3. Season: Toss shrimp with Creole seasoning, black pepper, garlic powder, onion powder, and cayenne pepper. Add shrimp to egg mixture and coat evenly.
4. Prepare the batter: In a large bag or bowl, combine cornmeal, flour, Creole seasoning, and black pepper. Shake or mix well.
5. Coat and fry: Dip shrimp in the corn flour mixture and carefully place into hot oil. Fry in batches to avoid overcrowding. Cook 2 minutes per side until golden and crispy.
6. Drain and serve: Remove shrimp with a slotted spoon and drain on paper towels. Squeeze fresh lemon juice over shrimp.
7. Dipping sauce: Mix mayonnaise, Sriracha, soy sauce, and black pepper in a bowl. Chill until ready to serve.

Pro Tips

• Use jumbo shrimp for best texture and flavor.
• Maintain oil temperature at 350°F to ensure a crispy crust without overcooking.
• Avoid overcrowding the pan to prevent soggy shrimp.
• Serve immediately for maximum crunch.

Why This Recipe Works

This recipe balances spice, crunch, and juiciness. The corn flour coating creates a light, crispy exterior, while the shrimp stays tender inside. The Sriracha dipping sauce adds a perfect creamy heat.

Substitutions & Variations

• Shrimp alternatives: Large prawns or peeled lobster tails can be used.
• Spice options: Adjust cayenne or hot sauce to taste.
• Gluten-free: Use almond flour or gluten-free cornmeal in place of all-purpose flour.

Make-Ahead, Storage & Reheating Guide

• Make-ahead: Prepare shrimp and batter but fry just before serving.
• Storage: Store cooked shrimp in an airtight container in the fridge for up to 2 days.
• Reheating: Reheat in an oven at 375°F for 5–7 minutes to maintain crispiness.

Serving Ideas For Crispy Creole Fried Shrimp

• Pair with spicy Sriracha mayo or cocktail sauce.
• Serve alongside creamy coleslaw or fried okra.
• Garnish with lemon wedges and fresh parsley for a colorful presentation.

Nutrition (Per Serving Estimate)

• Calories: 350 kcal
• Protein: 25g
• Fat: 20g
• Carbohydrates: 18g
• Fiber: 1g

Frequently Asked Questions

Q: Can I use frozen shrimp?
A: Yes, thaw completely before cooking to ensure even frying.

Q: How spicy is this recipe?
A: Medium heat. Adjust cayenne and Sriracha to your preference.

Q: Can I bake instead of fry?
A: Yes, bake at 425°F for 10–12 minutes, flipping halfway for a crispy crust.

Crispy Creole Fried Shrimp is a quick, flavorful, and irresistible dish perfect for appetizers or main courses. With its golden crust and spicy dipping sauce, it’s a guaranteed crowd-pleaser that brings a taste of Creole cuisine to your table.

Crispy Creole Fried Shrimp

Olivia taling

Crispy Creole Fried Shrimp features juicy jumbo shrimp coated in a crunchy cornmeal batter and fried to golden perfection. Bold Creole spices and a spicy Sriracha dipping sauce make this Southern-inspired dish an irresistible appetizer or main course.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Appetizer

Cuisine Creole, Southern

Servings 4 servings

Calories 350 kcal

Equipment

• deep fryer or large pot
• slotted spoon
• Mixing bowls
• paper towels

Ingredients

  

• 20 jumbo shrimp, peeled and deveined
• 1 egg, beaten
• 1 tbsp hot sauce
• 1 tbsp yellow sandwich mustard
• 2 tsp Creole seasoning
• 2 tsp black pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• pinch of cayenne pepper
• cooking oil, for frying
• lemon wedges, for garnish
• 1 cup cornmeal
• 1 cup all-purpose flour
• 2 tsp Creole seasoning (batter)
• 1 tsp black pepper (batter)
• 1 cup mayonnaise (dipping sauce)
• 3 tbsp Sriracha sauce
• 1 tbsp low-sodium soy sauce
• 1 tsp black pepper (dipping sauce)

Instructions

 

• Heat cooking oil in a large pot or deep fryer to 350°F (175°C).
• In a bowl, whisk together the egg, hot sauce, and mustard. Toss shrimp with Creole seasoning, black pepper, garlic powder, onion powder, and cayenne, then coat in the egg mixture.
• In a separate bowl or bag, combine cornmeal, flour, Creole seasoning, and black pepper.
• Dredge shrimp in the cornmeal mixture, then carefully add to hot oil. Fry in batches for about 2 minutes per side until golden and crispy.
• Remove shrimp with a slotted spoon, drain on paper towels, and squeeze fresh lemon juice over the top.
• In a bowl, mix mayonnaise, Sriracha, soy sauce, and black pepper. Chill until ready to serve.

Notes

Maintain oil temperature at 350°F for best results and fry shrimp in small batches to avoid sogginess. Serve immediately for maximum crunch. This recipe pairs perfectly with coleslaw, fries, or fried okra.

Keyword creole fried shrimp, crispy fried shrimp, fried seafood, southern shrimp recipe

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