Cajun Popcorn Shrimp with Creole Remoulade 🍤🌶️🦐
This recipe delivers crispy, flavorful popcorn shrimp with a creamy, tangy Creole remoulade. Perfect for appetizers or a light meal!
Ingredients:
For the Shrimp:
1 pound large shrimp, peeled and deveined
1 cup all-purpose flour
1 tablespoon Cajun seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional, for extra heat)
1 cup buttermilk
Vegetable oil, for frying
For the Creole Remoulade:
1/2 cup mayonnaise
1/4 cup finely chopped dill pickles
2 tablespoons finely chopped green onions
1 tablespoon Creole mustard
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (or more, to taste)
1/4 teaspoon garlic powder
Salt and pepper, to taste
Instructions:
1. Prepare the Shrimp: In a shallow dish, whisk together the flour, Cajun seasoning, salt, pepper, paprika, and cayenne pepper (if using). In another shallow dish, pour the buttermilk.
2. Dredge the Shrimp: Dip each shrimp into the buttermilk, then dredge in the flour mixture, ensuring it's fully coated. Gently shake off any excess flour.
3. Fry the Shrimp: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a small pinch of flour sizzles immediately. Carefully place the shrimp in the hot oil, working in batches to avoid overcrowding the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through.
4. Drain the Shrimp: Remove the shrimp from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
5. Make the Remoulade: While the shrimp are frying, prepare the remoulade. In a medium bowl, combine the mayonnaise, chopped pickles, green onions, Creole mustard, ketchup, Worcestershire sauce, hot sauce, and garlic powder. Season with salt and pepper to taste. Mix well.
6. Serve: Serve the hot, crispy popcorn shrimp immediately with the Creole remoulade for dipping. Enjoy!