CRISP SHRIMP • SEASONED BREADING • STOVETOP
Cajun Fried Shrimp with Seasoned Breading
Pat peeled shrimp dry, dip them in a wet batter made with Ragin' Cajun y'ALL Purpose Breading Mix, then coat them in the remaining dry mix. Fry in small batches, checking the shrimp for doneness before moving them to a clean draining rack. Serve promptly with lemon and dipping sauce.
- METHOD
- Stovetop, small batches
- OIL
- 350°F; check between batches
- SERVING PLAN
- Divide 1 pound shrimp among 4 plates
- PLANNING
- Allow time for oil heating and recovery
Cajun Fried Shrimp with Seasoned Breading
- METHOD
- Stovetop, small batches
- OIL
- 350°F; check between batches
- SERVING PLAN
- Divide 1 pound shrimp among 4 plates
- PLANNING
- Allow time for oil heating and recovery
A crisp shrimp plate starts with a dry surface and a steady oil temperature. Set up the raw-shrimp station and clean draining rack before heating the pot, then work through the coating and frying one small batch at a time.
Cajun Fried Shrimp with Seasoned Breading
Four plates from 1 pound of shrimp • Fry in small batches at 350°F • Check for 145°F before draining. Allow time for heating the oil and recovery between batches.
Ingredients
- 1 pound large raw shrimp, similar in size, peeled and deveined, tails on or off
- 1 package Ragin' Cajun y'ALL Purpose Breading Mix 8 oz
- 1/3 cup cool water
- Neutral frying oil, enough for about 1 inch in a deep, heavy pot
- Lemon wedges, for serving
- Dipping sauce, for serving, optional
Equipment
5-quart Dutch oven or deep, heavy saucepan; oil thermometer; food thermometer; two shallow bowls; raw-shrimp tray; spider or slotted spoon; clean wire rack and rimmed sheet pan.
Prepare and fry the shrimp
- If frozen, thaw the shrimp in the refrigerator. Keep refrigerated until you are ready to coat and fry. Set out a 5-quart Dutch oven or deep, heavy saucepan, an oil thermometer, a spider or slotted spoon, a tray for raw coated shrimp and a separate clean rack over a rimmed sheet pan for cooked shrimp.
- Pat the shrimp thoroughly dry. Whisk 5 tablespoons of the breading mix with 1/3 cup cool water in a shallow bowl. Put the remaining mix in a second shallow bowl. Keep both bowls and the raw-shrimp tray away from the cooked-food rack.
- Add about 1 inch of oil to the pot, keeping the oil and food well below the vessel’s halfway point to leave room for bubbling. Heat to 350°F and check with the oil thermometer. Stay at the stove while heating and frying.
- Dip one shrimp in the wet batter, let excess drip back, then coat it in the dry mix. Coat only enough for the next batch. Use only as many shrimp as fit in one layer with space around each piece and room to turn them safely.
- Lower the shrimp carefully into the oil and turn as needed for even browning. Cook until the coating is golden and the shrimp reach 145°F; the flesh should be firm, pearly and opaque through the center. Check the thickest part of a shrimp before transferring the batch. Color on the coating alone does not establish doneness.
- Lift cooked shrimp onto the clean rack. Use clean utensils for cooked food. Let the oil return to 350°F before coating and frying the next batch. Repeat until all shrimp are cooked; keep uncooked shrimp refrigerated between batches.
- Divide the shrimp among four plates and serve promptly with lemon and optional dipping sauce. Discard all batter and breading that contacted raw shrimp.
Keep the coating on the shrimp
Pat the shrimp dry, let excess wet batter drip off, and press the dry coating on lightly. Bread each batch just before frying so coated raw shrimp do not sit beside the stove.
Check the oil before adding more
A greasy crust can signal oil that has cooled too far. Wait for 350°F before the next batch and reduce the batch size if the temperature drops sharply. If the coating browns before the center is done, check the thermometer and lower the heat as needed; do not serve undercooked shrimp.
Serve while crisp
The four-plate plan divides the pound of shrimp evenly; add rice, slaw or potatoes for a fuller meal. For another preparation, try Blackened Shrimp or Cajun Fried Fish.
Common questions
Can I use frozen shrimp?
Yes. Thaw in the refrigerator and pat thoroughly dry before coating. Choose shrimp that are similar in size within the batch.
How long does each batch take?
Use the oil thermometer and the shrimp endpoint rather than a fixed timer. Shrimp size, batch size and the way your stove restores heat affect the time; allow additional time for initial oil heating and recovery between batches.
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