Photo by: Photo: Beth Dreiling Hontzas; Styling: Leigh Anne Montgomery

Bayou Fried Shrimp

For these Cajun-flavored fried shrimp, peel the shrimp but leave the tails on and coat the shrimp in fish fry mix to get a crispy brown coating.

  • Yield: Makes 6 to 8 servings


  • 3 pounds unpeeled, large raw shrimp
  • 2 cups milk
  • 1 none large egg
  • 1 tablespoon yellow mustard
  • 1 teaspoon Cajun seasoning
  • 1 none (12-oz.) package fish fry mix
  • 1 tablespoon Cajun seasoning
  • none Vegetable oil
  • none Remoulade Sauce


1. Peel shrimp, leaving tails on. Butterfly shrimp by making a deep slit down back of each from large end to tail, cutting to but not through inside curve of shrimp. Devein shrimp, and place in a large bowl.

2. Whisk together milk and next 3 ingredients. Pour mixture over shrimp. Let stand at least 15 minutes or up to 1 hour.

3. Combine fish fry mix and 1 Tbsp. Cajun seasoning. Dredge shrimp in fish fry mixture, and shake off excess. Arrange on baking sheets.

4. Pour oil to a depth of 3 inches into a Dutch oven; heat to 325º. Fry shrimp, in batches, 1 1/2 minutes on each side or until golden brown; drain on wire racks over paper towels.

Note: For testing purposes only, we used Zatarain's Wonderful Fish-Fri and Walker & Sons Slap Ya Mama Cajun Seasoning.



Go to Full Version of

Bayou Fried Shrimp Recipe