Crispy Creole Fried Shrimp

Ingredients

• 1 pound Shrimp (peeled, deveined, medium‑large; tails on optional)
• 1 cup Buttermilk (room temperature)
• 1 large Egg (beaten)
• 1 tablespoon Hot Sauce (e.g., Tabasco)
• 1 teaspoon Whole Grain Dijon Mustard
• 1 cup All-Purpose Flour (sifted)
• 0.5 cup Cornmeal (fine)
• 2 teaspoons Creole Seasoning
• 1 teaspoon Smoked Paprika
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Salt (kosher salt)
• 0.5 teaspoon Kosher Salt (finishing) (sprinkle after frying)
• 2 cups Vegetable Oil (Canola) (for deep frying; heat to 350°F)

Instructions

1. Make Egg Wash

   In a small bowl whisk together the egg, buttermilk, hot sauce, and whole grain Dijon mustard until smooth.

   Time: PT2M

2. Season the Shrimp

   Place the shrimp in a large bowl and sprinkle with onion powder, garlic powder, black pepper, Creole seasoning, smoked paprika, and salt. Toss with your hands until evenly coated.

   Time: PT3M

3. Combine Shrimp with Egg Wash

   Pour the egg wash over the seasoned shrimp and toss again, ensuring each shrimp is fully coated.

   Time: PT2M

4. Rest the Coated Shrimp

   Let the shrimp rest in the bowl for 10‑15 minutes. This helps the coating adhere during frying.

   Time: PT15M

5. Prepare Dry Coating

   In a separate bowl combine the flour, cornmeal, smoked paprika, garlic powder, onion powder, Creole seasoning, black pepper, and salt. Whisk to distribute evenly.

   Time: PT3M

6. Bread the Shrimp

   One by one, press each shrimp into the dry coating, using both hands to smash the mixture onto the surface. Shake off excess and place on a tray.

   Time: PT5M

7. Heat Oil

   Add the vegetable oil to the deep skillet and heat over medium‑high until it reaches 350°F.

   Time: PT5M

   Temperature: 350°F

8. Fry Shrimp in Batches

   Working in small batches, gently lower the breaded shrimp into the hot oil. Fry 3‑4 minutes, turning once, until golden brown and crispy. Remove with tongs and set on the cooling rack.

   Time: PT8M

   Temperature: 350°F

9. Season and Rest

   While still hot, sprinkle the fried shrimp lightly with kosher salt and keep them on the cooling rack to stay crisp.

   Time: PT2M

10. Serve

    Serve the crispy Creole fried shrimp hot with your favorite dipping sauce (cocktail sauce, horseradish, ketchup, or a dash of hot sauce).

    Time: PT0M

Nutrition Facts

Calories

250

Protein

15g

Carbohydrates

15g

Fat

12g

Fiber

1g

Ingredient Substitutions

• Instead of Buttermilk: Milk + 1 tbsp lemon juice
• Instead of Egg: 1 tbsp ground flaxseed + 3 tbsp water
• Instead of Hot Sauce: Chili sauce
• Instead of Whole Grain Dijon Mustard: Regular Dijon mustard
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Cornmeal: Polenta
• Instead of Creole Seasoning: Cajun seasoning
• Instead of Smoked Paprika: Regular paprika
• Instead of Garlic Powder: Fresh minced garlic (use less)
• Instead of Onion Powder: Granulated onion
• Instead of Black Pepper: White pepper
• Instead of Salt: Sea salt
• Instead of Vegetable Oil (Canola): Peanut oil

Equipment Needed

• Large Mixing Bowl
• Whisk
• Small Bowl
• Zip‑Top Bag or Shallow Dish (optional)
• Tongs
• Deep Skillet or Dutch Oven
• Fry Thermometer
• Cooling Rack set over a sheet pan
• Cutting Board (optional)
• Spatula or Slotted Spoon

Critical Steps — Do Not Skip

• Season the shrimp evenly with dry spices.
• Rest the coated shrimp for 10‑15 minutes.
• Press the dry coating firmly onto each shrimp.
• Heat oil to exactly 350°F before frying.
• Do not overcrowd the pan; fry in batches.

Chef Tips from the Video

• Use cold shrimp straight from the fridge – the temperature shock helps the coating set.
• Cornmeal adds an extra crunch that plain flour alone cannot achieve.
• A pinch of extra salt in the oil can enhance overall flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days; reheat in a hot oven to regain crispness.

Freezer: Not recommended – freezing will make the coating soggy.

Room temperature: Enjoy within 1 hour of frying for best texture.

Make-Ahead Tips

• Season and coat the shrimp up to 2 hours ahead; keep refrigerated and covered.
• Prepare the dry coating mixture in advance and store in an airtight container.