Personalized Introduction
Hey, shrimp lovers! If you’ve been craving a seafood dish that’s both crispy and indulgent yet light enough to make any meal feel special, then you’re in for a treat with this Crispy Fried Shrimp with Remoulade Sauce recipe. I’m personally obsessed with shrimp because it’s so quick to cook and delivers a lot of flavor. Plus, when it’s crispy and paired with a tangy, creamy remoulade, it’s just irresistible! This recipe is perfect for any occasion—whether it’s a cozy dinner at home, a weekend appetizer, or even a fun snack. Let’s dive in!
Why You’ll Love This Fried Shrimp Recipe
If you’ve been wondering about what makes this shrimp recipe stand out, let me tell you—it’s all about that perfect crispy texture and the deliciously zesty remoulade sauce. The shrimp gets coated in a crunchy batter that fries up golden brown, with just the right amount of seasoning. And that remoulade sauce? It’s the game-changer. Spicy, tangy, and creamy—it’s like a little burst of flavor with every bite.
But the best part? It’s so easy to make! Don’t worry about needing fancy kitchen gadgets or hard-to-find ingredients. All you need is a few basics and a little bit of love, and you’ll have a plate of crispy shrimp that rivals anything you’d get at a restaurant. Plus, it’s a crowd-pleaser—my family can’t get enough!
A Healthier Twist on Fried Shrimp
Now, I know fried food doesn’t always have the best reputation, but here’s the thing: shrimp is naturally lean and packed with protein, making it a great choice for a lighter fried dish. If you’re worried about calories, you can use a healthier oil for frying, like avocado oil, which has a high smoke point and is full of healthy fats. You can also try air frying the shrimp instead of deep-frying them for a lighter version—same great flavor, just a little less oil.
Versatile Variations to Customize Your Shrimp
One of the best things about this recipe is how you can tweak it to fit your taste or dietary preferences:
- Spice it up: If you’re a fan of heat, add some cayenne pepper or hot sauce to the remoulade sauce for an extra kick. Or, sprinkle a little paprika or chili powder over the shrimp before frying.
- Gluten-free? No problem! Swap the regular flour for gluten-free flour or use a cornstarch-based batter for a crispy, gluten-free version.
- Make it a meal: Serve these crispy shrimp on top of a bed of greens, or toss them into tacos for a fun twist. You can even use them as a topping for pasta, adding that crispy crunch with every bite.
Crispy Fried Shrimp Recipe
Ingredients for the Shrimp
- 1 lb large shrimp, peeled and deveined
- 1 cup all-purpose flour (or gluten-free flour)
- 1/2 cup cornmeal
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional for heat)
- Salt and black pepper, to taste
- 1 large egg
- 1/2 cup buttermilk (or regular milk)
- Vegetable oil (for frying)
Ingredients for the Remoulade Sauce
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce (or to taste)
- 1 tablespoon ketchup
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional for garnish)
Instructions
- Prepare the shrimp: Start by patting the shrimp dry with paper towels. You want to remove any excess moisture so the batter sticks well.
- Make the coating: In one bowl, whisk together the flour, cornmeal, paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper. In another bowl, beat the egg and mix it with the buttermilk.
- Dredge the shrimp: Dip each shrimp first into the wet mixture, then coat it in the dry flour-cornmeal mixture, pressing lightly to make sure the shrimp are well-coated.
- Heat the oil: In a large skillet, heat about 1-2 inches of vegetable oil over medium-high heat. To test if the oil is hot enough, drop a small bit of the flour mixture into the oil—it should sizzle immediately.
- Fry the shrimp: Carefully add the shrimp to the hot oil in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, until golden brown and crispy. Remove the shrimp with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Make the remoulade sauce: While the shrimp are frying, mix together all of the remoulade sauce ingredients in a small bowl. Taste and adjust the seasoning as needed—more lemon juice or hot sauce for tang, or a little extra paprika for smokiness.
- Serve: Serve the crispy fried shrimp hot with a side of remoulade sauce for dipping. Garnish with freshly chopped parsley if desired.
Practical Tips for Perfect Fried Shrimp
- Don’t skip drying the shrimp: Moisture can cause the batter to slide off when frying, so make sure your shrimp are patted dry before dipping them.
- Adjust the heat: If the oil is too hot, the shrimp might burn on the outside before cooking through. Keep the heat at medium-high for the perfect golden crisp.
- Air-frying option: To air fry the shrimp, preheat your air fryer to 400°F (200°C). Lightly spray the shrimp with cooking spray and cook in batches for 8-10 minutes, flipping halfway through. They’ll come out crispy with much less oil!
Call to Action
I hope you enjoy making this crispy fried shrimp with remoulade sauce as much as I do! It’s the perfect mix of crispy and creamy, and trust me, it’s hard to stop at just one. If you try it, let me know how it turns out—I’d love to hear from you. And for more tasty seafood recipes, don’t forget to follow me on Pinterest. Happy cooking!