Creole Fried Shrimp

• Seafood

  • 20 Shrimp, jumbo

• Produce

  • 2 tsp Garlic powder
  • 1 Lemon
  • 2 tsp Onion powder

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tbsp Hot sauce
  • 1 cup Mayonnaise
  • 1 tbsp Sandwich mustard
  • 1 tbsp Soy sauce, low sodium
  • 3 tbsp Sriracha

• Baking & Spices

  • 4 tsp Black pepper
  • 1 pinch Cayenne pepper
  • 1 cup Cornmeal
  • 4 tsp Creole seasoning
  • 1 cup Flour

• Oils & Vinegars

  • 1 Cooking oil

Found on creolecontessa.com

Description

Ingredients

• 20 jumbo shrimp, peeled, deveined
• 1 egg, beaten
• 1 tablespoon hot sauce
• 1 tablespoon sandwich mustard
• 2 teaspoons creole seasoning
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• pinch of cayenne pepper
• cooking oil
• lemon
• 1 cup cornmeal
• 1 cup flour
• 2 teaspoons creole seasoning
• 1 teaspoon black pepper
• 1 cup mayonnaise
• 3 tablespoons Sriracha
• 1 tablespoon soy sauce, low sodium
• 1 teaspoon black pepper

Directions

• Pre heat oil in a large pot to 350 degrees.
• Rinse, peel, devein shrimp, leave tail intact if desired.
• Mix egg with hot sauce and mustard.
• Place shrimp in a large bowl, coat with spices, egg/hot sauce mixture and set aside.
• Mix all ingredients together in a freezer bag, shake well.
• Dip shrimp in the corn flour, coat well, and place into hot oil, making sure not to overcrowd the pan.
• I would do this in 2-3 batches.
• Cook shrimp for 2 minutes on each side.
• Drain on paper napkin.
• Squeeze a little lemon juice on hot shrimp if desired.
• Serve with Sriracha dipping sauce.
• Mix all ingredients together. Chill until ready to use.

Nutrition