The BBC Good Food logo
Cajun fried shrimp in a basket

Cajun fried shrimp

By
A star rating of 3.6 out of 5.3 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep: -
    • Cook:
    • (depending on if you are de-shelling your own prawns)
  • Easy
  • Serves 4 as an appetiser

Fry up a batch of crispy Cajun spiced shrimps – they are completely addictive. Put the beer on ice, too, for an informal dinner with friends and family

Nutrition: Per serving
NutrientUnit
kcal629
fat37g
saturates3g
carbs44g
sugars4g
fibre1g
protein28g
salt1g
Advertisement

Ingredients

  • 500g extra-large raw king prawns (the biggest raw king prawns in the supermarket are often in the frozen section), defrost thoroughly, peel if needed, then pat dry with kitchen paper – if buying from a fishmonger, ask them to peel and de-vein them for you
  • 1 tbsp hot & herby Cajun spice mix (see below)
  • 284ml tub buttermilk
  • 100g polenta
  • 100g cornflour
  • 1 tsp mustard powder

For the mayo

  • 4 tbsp mayonnaise
  • 1 tbsp hot sauce

For the Cajun spice mix

  • 2 tbsp paprika
  • 4 tsp garlic powder
  • 4 tsp cayenne pepper
  • 2 tsp ground black pepper
  • 2 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano

Method

  • STEP 1

    Stir all the ingredients for the mayo together, adding lime juice to taste. Set aside.

  • STEP 2

    Coat the prawns in ½ tbsp Cajun spice mix. Decant the buttermilk into a bowl and give it a good stir to loosen slightly. In another bowl, mix the polenta, cornflour, mustard powder and remaining Cajun spice mix together.

  • STEP 3

    Fill a deep frying pan 2 inches full with oil. Heat to 180C on a cooking thermometer, or until a piece of bread browns in 20 seconds when it is dropped in the oil. Dip each seasoned prawn briefly in the buttermilk then coat in the flour mixture. Fry the prawns for 1-2 mins on each side until golden brown and curled. Drain on kitchen paper, then serve with the mayo and lime wedges for squeezing over.

Goes well with

Recipe from Good Food magazine, September 2018

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.6 out of 5.3 ratings
Advertisement
Advertisement
Advertisement

Sponsored content