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Ingredients
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For the shrimp
For frying (if preparing fried)
For grilling (if preparing grilled)
For serving / garnish
Method
For the shrimp
- 1
Prepare shrimp
Rinse shrimp under cold water and pat dry thoroughly with paper towels. Place shrimp in a bowl and toss with kosher salt, black pepper, Cajun seasoning, minced garlic, and lemon juice. Let sit while you prepare frying or grilling components (10–15 minutes maximum).
For frying (if preparing fried)
- 2
Make dredge and egg wash
In a shallow dish mix the flour, cornmeal, paprika, onion powder and cayenne. In a second shallow bowl whisk the eggs with the buttermilk until combined.
- 3
Heat oil
Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (or enough for shallow frying). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle steadily but not smoke.
- 4
Dredge and fry
Working in batches of 6–8 shrimp (do not crowd), dip each seasoned shrimp into the egg wash, letting excess drip off, then coat thoroughly in the flour/cornmeal mixture, pressing gently to adhere. Carefully add shrimp to hot oil and fry 1.5–2.5 minutes per side until golden brown and cooked through (opaque and firm). Use a slotted spoon to transfer to a wire rack or paper towels to drain. Maintain oil temperature between 320–350°F for even cooking; adjust heat as needed.
- 5
For grilling (if preparing grilled)
- 6
Prep grill and shrimp
Preheat grill to medium-high (about 400–450°F). If using wooden skewers, soak them in water 20–30 minutes to prevent burning. Toss the seasoned shrimp with olive oil, smoked paprika and optional brown sugar to lightly coat.
- 7
Skewer or grill direct
Thread shrimp onto skewers (3–4 per skewer) or place directly on a clean, well-oiled grill grate. Arrange so shrimp lay flat and have contact with the grate.
- 8
Grill
Grill shrimp 2–3 minutes per side or until opaque and pink with light char marks. Avoid overcooking — shrimp will become rubbery if left too long. If using skewers, rotate once halfway through cooking.
- 9