Crispy Cajun Shrimp With Creamy Sauce
This dish features succulent shrimp coated in a crispy Cajun seasoning, served with a rich and creamy sauce. Perfect as an appetizer or main course, it's bursting with flavor and sure to impress.
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 skillet preferably cast iron
- 1 tongs or slotted spoon
- 1 serving plate
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup all-purpose flour
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper optional, for extra heat
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup vegetable oil for frying
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Cajun seasoning to taste for the sauce
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- In a large mixing bowl, whisk together the buttermilk and the Cajun seasoning. Add the shrimp and marinate for 10 minutes.
- Meanwhile, in another bowl, combine the flour, paprika, cayenne pepper, salt, and black pepper.
- Heat the vegetable oil in a skillet over medium-high heat.
- Remove the shrimp from the marinade, allowing any excess liquid to drip off. Dredge each shrimp in the flour mixture, coating them thoroughly.
- Once the oil is hot, add the shrimp to the skillet in batches, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side or until golden brown and crispy.
- Remove the shrimp from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- For the creamy sauce, in a small bowl, mix together the mayonnaise, sour cream, Dijon mustard, lemon juice, Worcestershire sauce, and Cajun seasoning. Taste and adjust seasoning if necessary.
- Serve the crispy Cajun shrimp on a platter with the creamy sauce on the side. Garnish with chopped parsley.
Notes
For a spicier kick, increase the amount of cayenne pepper in the flour mixture.
The shrimp can be served with a side of rice or a green salad for a complete meal.
Leftover creamy sauce can be stored in the refrigerator for up to a week.