Who doesn’t love crispy fried shrimp?
It’s something about eating Creole Fried Shrimp that just makes me very happy!
I believe well seasoned, fried perfectly, spicy shrimp, is just pure food goodness.
It really doesn’t get any better than that when it comes to seafood eating!
The key to perfect shrimp is large shrimp!
I don’t care what Big Goo says BIG SHRIMP is the key!
I think everyone knows Big Goo is a tad bit frugal…i.e. CHEAP!
Back to the shrimp folks!
First, start off with a big batch of corn flour.
Corn flour is equal parts of cornmeal and flour, that’s well seasoned of course.
Secondly, HOT GREASE!
Yep, you need your grease to be the perfect temperature of 350 degrees for that very crispy crust.
That’s it folks, BTW, please, please, please, don’t over cook the shrimp.
It should take less than 5 minutes, 4 minutes to be on the safe side.
Oh, YES, that’s spicy Sriracha sauce for dipping!
You gotta dip when you’re Creole eating!
Enjoy!
PrintCreole Fried Shrimp
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
Ingredients
- 20 jumbo shrimp, peeled, deveined
- 1 egg, beaten
- 1 tablespoon hot sauce
- 1 tablespoon sandwich mustard
- 2 teaspoons creole seasoning
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- pinch of cayenne pepper
- cooking oil
- lemon
For the Corn Flour Batter:
- 1 cup cornmeal
- 1 cup flour
- 2 teaspoons creole seasoning
- 1 teaspoon black pepper
For the Sriracha Dipping Sauce:
- 1 cup mayonnaise
- 3 tablespoons Sriracha
- 1 tablespoon soy sauce, low sodium
- 1 teaspoon black pepper
Instructions
- Pre heat oil in a large pot to 350 degrees.
- Rinse, peel, devein shrimp, leave tail intact if desired.
- Mix egg with hot sauce and mustard.
- Place shrimp in a large bowl, coat with spices, egg/hot sauce mixture and set aside.
To Prepare Corn Flour:
- Mix all ingredients together in a freezer bag, shake well.
- Dip shrimp in the corn flour, coat well, and place into hot oil, making sure not to overcrowd the pan.
- I would do this in 2-3 batches.
- Cook shrimp for 2 minutes on each side.
- Drain on paper napkin.
- Squeeze a little lemon juice on hot shrimp if desired.
- Serve with Sriracha dipping sauce.
To Prepare the Sriracha Dipping Sauce:
- Mix all ingredients together. Chill until ready to use.
Nutrition
- Serving Size: 2-4
Do you use mustard like Guldens or mustard powder?
Hello Liz, I use yellow sandwich mustard like French’s
What do you do with the egg mixture?
Hi Stephannie, pour it over the shrimp, it’s part of the marinade.
Thanks,
Lisa
What is the best kind of hot sauce to use for this recipe?
Hello Sarah, I use Tabasco.
The onion powder, garlic powder and cayenne what does this go on? I tried this last night and just seasoned the shrimp with it.
That sauce is a keeper in my household!!!
Thanks Toya, the spices go on the shrimp and mix well.
Lisa
tried it tonight ..recipe is a keeper ..very tasty
Thank you Don!
do i mix all the seasonings in the batter or does some go in the egg( hot sauce , mustard)
Hello DJ,
I mix the seasonings all together and add the egg, hot sauce, and mustard into the same bowl.
Enjoy!
Gonna try this tonight.. Will let u know my thoughts
Where u find the Creole Season at or what do it look like
Hi Fayelinn, you could use Tony’s or Slap Yo Mama, their numerous brands out there I also enjoy Emerils spices as well.
Trying this for the weekend. Sounds great!
Awesome!!!!!!!!!
Thanks Tina~
This was absolutely delicious! You were right about the cook time 4 minutes is enough to cook the shrimp.
We’re having surf and turf for dinner tonight and will use this recipe, sounds sooo good, will let u know how it turned out.
Enjoy Flora!
Has any one made this in an electric deep fryer? Any modifications, since you can’t turn the shrimp?
Thank you!
Lexux
Hello Mary, yes I’ve made them in a deep fryer and you can turn the shrimp if needed.
I’ve made this twice with French bread and my family loves it. Doesn’t stay in the house for 2 days. Will try the donuts next time.
Go for it Averie, you could do 7 eggs, LOL.