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Crispy Cajun Fried Shrimp with Remoulade
Crispy Cajun Fried Shrimp with Remoulade reads citrus 6.3, sourness 6.0 and fruity 4.4 on Palate's 0–10 flavor X-ray — a Cajun/Creole main, about 56 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 5.1 / 10
- Sweet & Fruity — 5.1 / 10
- Sour & Bright — 8.1 / 10
- Bitter & Earthy — 2.6 / 10
- Rich & Fat — 4.4 / 10
- Aromatic & Spice — 3.8 / 10
The measured notes (of 18)
Citrus 6.3 · Sourness 6.0 · Fruity 4.4 · Umami 4.2 · Salinity 4.2 · Richness 4.0 · Marine & Briny 3.2 · Allium 3.1 · Heat 2.9 · Herbaceous 2.6 · Warm Spice 2.4 · Smoke 2.2 · Sweetness 2.2 · Funk & Ferment 1.8 · Earthy 1.4 · Nutty 1.2 · Bitterness 1.2 · Floral 1.1
What's in it (15)
- mayonnaise — 218 g
- creole seasoning — 30 g
- hot creamed horseradish — 15 g
- hot sauce — 15 g
- garlic — 6 g
- lemon juice — 15 g
- shrimp — 680 g
- buttermilk — 237 g
- yellow corn meal — 237 g
- all-purpose flour — 60 g
- creole seasoning — 15 g
- smoked paprika — 5 g
- salt — 5 g
- vegetable oil — 1741 g
- lemon — 65 g
Time & effort: about 56 min (21 min active) · effort: involved
Nutrition (per 100 g, engine-estimated): 237.6 kcal, 8.8 g protein, 14.8 g fat, 18.1 g carbs
Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (8 steps)
- Make the remoulade: whisk the mayonnaise, Creole mustard, horseradish, hot sauce, garlic, and lemon juice in a small bowl until smooth.
- Cover and refrigerate the remoulade while you prep the shrimp, at least 20 minutes (it can be made up to 2 days ahead).
- Pat the shrimp dry, place in a medium bowl, and pour in the buttermilk, turning to coat; let sit at room temperature until ready to bread, about 15 minutes — this short soak is what keeps the shrimp tender and gives the crust something to cling to.
- Whisk the cornmeal, flour, Cajun seasoning, smoked paprika, and salt together in a wide shallow dish.
- Pour the oil into a heavy pot or Dutch oven to a depth of 3 inches and heat over medium-high until a deep-fry thermometer reads 350°F, about 8 minutes.
- Working in batches of 6-8 shrimp, lift each from the buttermilk letting the excess drip off, then dredge in the cornmeal mixture, pressing gently to coat evenly, and shake off the excess.
- Fry the shrimp in batches, without crowding the pot, until the crust is deeply golden and crisp and the shrimp are opaque and just cooked through, 2-3 minutes, flipping once halfway; transfer to a wire rack set over a baking sheet and season with a pinch of salt while still hot, letting the oil climb back to 350°F between batches.
- Serve the shrimp hot, piled high, with the chilled remoulade and lemon wedges for squeezing.
Dishes with a similar flavor shape
- Tandoori Shrimp Skewers — Indian
- Louisiana BBQ Shrimp in Garlic Butter — Cajun/Creole
- Low Country Shrimp Boil — Southern · Lowcountry
- Cajun Shrimp and Sausage Foil Packets — Cajun/Creole · Cajun
- Kedgeree (Smoked Fish and Rice, the Colonial Descendant of Khichuri) — Indian · Anglo-Indian
Keep reading: what citrus, sourness, fruity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.