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Ingredients
– 1 pound (450g) large shrimp, peeled and deveined
– 1 cup (120g) all-purpose flour
– 2 teaspoons Cajun seasoning (like Tony Chachere’s)
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon cayenne pepper (optional)
– 1 cup (240ml) buttermilk
– Vegetable oil for frying
Instructions
1. Prepare the shrimp: Rinse the shrimp and pat dry with paper towels.
2. Make the breading mixture: In a shallow dish, mix together the flour, Cajun seasoning, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
3. Dredge the shrimp: Dredge the shrimp in the flour mixture, shaking off excess.
4. Soak in buttermilk: Dip the floured shrimp in the buttermilk, making sure they’re fully coated.
5. Dredge again: Dredge the shrimp in the flour mixture again, pressing the coating onto the shrimp to ensure it adheres.
6. Fry the shrimp: Heat about 1/2-inch (1cm) of vegetable oil in a large skillet over medium-high heat. Fry the shrimp in batches for 2-3 minutes per side, or until golden brown and cooked through.
7. Drain and serve: Remove the fried shrimp from the oil and place on a paper towel-lined plate to drain excess oil. Serve hot and enjoy!
Tips and Variations
– Use a thermometer to ensure the oil reaches 350°F (175°C) for optimal frying.
– For an extra crispy coating, chill the breaded shrimp in the refrigerator for 30 minutes before frying.
– Experiment with different seasonings in the breading mixture, such as dried herbs or spices.
– Serve with your favorite sides, such as hushpuppies, coleslaw, or French bread.