Smoky Cornmeal-Crusted Shrimp with Spicy Remoulade

Allergens

Shellfish, Eggs

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup yellow cornmeal
• 1 tbsp paprika
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 2 large eggs, beaten
• Canola oil for frying
• Wooden skewers

Instructions

1. In a shallow dish, mix the yellow cornmeal, paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper.
2. Set up a dredging station with three dishes: one for the beaten eggs, one for the dry cornmeal mixture, and another for coated shrimp.
3. Dip each shrimp into the egg, then coat it in the cornmeal mixture, shaking off any excess. Place on a tray lined with parchment paper.
4. In a large frying pan, heat about 1 inch of canola oil over medium high heat until it reaches 350°F.
5. Fry the coated shrimp in batches for 2 to 3 minutes per side or until golden brown and crispy. Remove from the oil with a slotted spoon and place on paper towels to drain.
6. Thread 4 5 fried shrimp onto each wooden skewer and serve immediately with Spicy Remoulade sauce.

Chef’s Insight

Make sure to drain the shrimp well after frying to avoid a greasy sauce.

Notes

Adjust the spiciness of the remoulade sauce to your preference by adding more or less hot sauce.