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Test Kitchen Approved

Cajun Fried Shrimp

Recipe By Ashlee Redger, Savory Spice Test Kitchen


4 servings

Recipe By Ashlee Redger, Savory Spice Test Kitchen

Everything's better deep-fried, including shrimp. We elevated fried shrimp with our Cajun Blackening seasoning, an earthy, aromatic blend reminiscent of the flavors of the south. Enjoy these crispy bites loaded in a taco, layered over fresh pasta, or dipped in mayonnaise and eaten solo.

Serving Suggestions

Serve as a part of our Cajun Shrimp Po' Boy, with pasta and alfredo sauce, or over rice cooked with tomatoes.

Recipe Notes

*The amount of oil that you will need will depend on the size of your pot or fryer.


2 quarts to 1 gallon vegetable oil, to fry*

2 cups cornmeal

1 cup all-purpose flour

1 lb. shrimp, shelled, deveined, and tails removed

1 1/2 cups buttermilk

Savory Spice ingredients in this recipe

  • Cajun Blackening - SALT-FREE

    Even if you can't have salt, you should still have exciting flavor, which is why we make this salt-free version of our Cajun Blackening Seasoning. ...

    View full details
  • Cajun Blackening

    This seasoning is so tasty that whether you do a lot of Cajun-style cooking or not, you'll find many ways to enjoy it. Use as a blackening or all-p...

    View full details


In a medium Dutch oven over medium-high heat, heat 3-4 inches of oil to 350 degrees. In a medium bowl, combine flour, cornmeal, and Cajun Blackening. In small batches, dip shrimp into buttermilk. Let excess buttermilk drip off and coat shrimp in flour mixture. Shake off excess coating and fry shrimp immediately in oil for 1 to 2 min., or until golden brown. Place fried shrimp on a baking sheet with a rack or on a paper towel-lined plate to soak up excess oil. Continue to fry shrimp in batches until all the shrimp is cooked.