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Crispy Cajun shrimp with creamy sauce is one of those dishes that effortlessly combines bold flavors and satisfying crunch, perfect for a quick meal that feels special. The Cajun spices bring heat and depth, while the buttermilk soak keeps the shrimp juicy and tender. Paired with a tangy creamy sauce, this recipe makes for a perfect appetizer or main course that the whole family can enjoy.
I first cooked this for a weekend get-together, and it quickly turned into a crowd favorite. Now whenever someone asks for something flavorful but easy, this shrimp recipe is my go-to.
Ingredients
- One pound large shrimp peeled and deveined: choose fresh or thawed for best texture
- One cup buttermilk: or milk with vinegar to tenderize and help the coating stick
- One cup all-purpose flour: for the base of the crispy coating
- One cup cornmeal: adds extra crunch and a slight sweetness
- Two tablespoons Cajun seasoning: packs that signature spice and smokiness
- One teaspoon paprika: for richness and color
- Half teaspoon salt: for balanced seasoning
- Half teaspoon black pepper: for mild heat
- Vegetable oil for frying: use a neutral oil with a high smoke point
- Half cup mayonnaise: creates the creamy base of the sauce
- Quarter cup sour cream: adds tang and smoothness
- One tablespoon Dijon mustard: brings subtle sharpness
- One tablespoon lemon juice: brightens the sauce
- One teaspoon Cajun seasoning (for sauce): for sauce consistency with the shrimp
- Salt and pepper: to taste for seasoning the sauce
- Chopped fresh parsley: for garnish and a fresh contrast
Instructions
- Prepare the Shrimp:
- Soak the peeled and deveined shrimp in buttermilk for 15 to 30 minutes. This step tenderizes the shrimp, makes the coating adhere better, and adds moisture for juiciness once cooked.
- Prepare the Coating:
- In a shallow dish, combine flour, cornmeal, Cajun seasoning, paprika, salt and black pepper evenly. Remove the shrimp from the buttermilk, letting excess drip off. Coat each shrimp thoroughly in the flour mixture, pressing lightly so the coating sticks well.
- Fry the Shrimp:
- Heat about half an inch of vegetable oil in a large skillet over medium-high heat until it shimmers. In batches to avoid overcrowding, fry the shrimp on each side for two to three minutes until golden and crispy. Transfer cooked shrimp to a plate lined with paper towels to drain excess oil.
- Prepare the Creamy Sauce:
- In a small bowl, whisk mayonnaise, sour cream, Dijon mustard, lemon juice, Cajun seasoning, salt and pepper until smooth. Taste and adjust seasoning as needed for your preferred flavor balance.
- Serve:
- Arrange the crispy Cajun shrimp on a platter. Drizzle the creamy sauce over the shrimp or serve it on the side to dip each piece. Garnish with chopped parsley for an inviting pop of color.
The Cajun seasoning mix is my favorite part because it transforms simple shrimp into something vibrant and spicy. I remember frying these up for a summer barbecue where everyone kept reaching for more. That blend of smoky paprika and herbs always makes this dish feel festive.
Storage Tips
Store leftover cooked shrimp in an airtight container in the fridge for up to two days. Keep the creamy sauce separate to maintain its fresh texture and flavor. Reheat shrimp briefly in a hot skillet to keep crispiness.
Ingredient Substitutions
If you do not have buttermilk, use regular milk with one tablespoon white vinegar or lemon juice to replicate tanginess. Panko breadcrumbs can replace cornmeal for a lighter crunch. For a milder spice level reduce Cajun seasoning or omit the black pepper.
Serving Suggestions
Serve crispy Cajun shrimp over a bed of steamed rice or tossed with a simple green salad. Add lemon wedges for extra brightness. This also works great as a filling for tacos with shredded cabbage and a squeeze of lime.
Enjoy this crispy spicy shrimp dish that never fails to impress whether served as a weekend treat or any night of the week.
Common Questions About Recipes
- → What type of shrimp works best?
Large peeled and deveined shrimp are ideal to ensure even cooking and proper coating.
- → Can I substitute buttermilk for marinating?
Yes, using milk with a tablespoon of vinegar is a great substitute for tenderizing shrimp.
- → How do I achieve the perfect crispy coating?
Coat shrimp evenly in a blend of flour, cornmeal, and spices, then fry in hot oil without overcrowding the pan.
- → What gives the creamy sauce its tangy flavor?
Ingredients like sour cream, Dijon mustard, and lemon juice add bright, tangy notes to the sauce.
- → Can I adjust the spice level of the dish?
Yes, modify the amount of Cajun seasoning to suit your preferred heat intensity.
- → How should I serve the shrimp and sauce?
Arrange the crispy shrimp on a platter and drizzle the creamy sauce over or serve it alongside for dipping.