Hey y'all! If you're craving big flavor with a little southern kick, this Crispy Cajun Shrimp with Creamy Sauce is about to be your new go-to. Juicy shrimp, a crackling crispy coating, and a luxuriously creamy Cajun sauce—what's not to love? Serve these up for a weeknight dinner, your next party appetizer, or even a festive family meal. Ready for a taste of the bayou right in your kitchen? Let's get cooking!
Why You'll Love This Crispy Cajun Shrimp with Creamy Sauce
- Incredible crunch and bold Cajun spice make every bite irresistible.
- Quick and easy—on your table in just 30 minutes.
- Versatile enough for appetizers, tacos, or a main dish.
- Served with a creamy, tangy sauce that cools the heat perfectly.
- Easy to customize with different proteins or spice levels.
Ingredients for Crispy Cajun Shrimp with Creamy Sauce
- 1 pound large shrimp, peeled and deveined
- 1 cup buttermilk
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- Creamy Cajun Sauce:
- ½ cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lemon juice
- 1 teaspoon Cajun seasoning
- 1 teaspoon hot sauce (optional)
- 1 teaspoon honey
- Pinch of salt and pepper
How to Make Crispy Cajun Shrimp with Creamy Sauce
Step 1: Marinate the Shrimp
In a large bowl, whisk together buttermilk, 1 tablespoon Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Add the shrimp and stir to coat. Let marinate for at least 10 minutes (up to 30 minutes for extra flavor).
Step 2: Prep the Coating
In a shallow dish, combine the flour and panko breadcrumbs. Remove shrimp from marinade, letting excess drip off, and dredge each shrimp in the flour-panko mixture until well coated.
Step 3: Fry the Shrimp
Heat about 1 inch of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Working in batches, fry shrimp for 2–3 minutes per side, until golden brown and crispy. Use a slotted spoon to transfer shrimp to a paper towel-lined plate. (For more frying tips, check out Serious Eats: Deep-Frying Basics.)
Step 4: Make the Creamy Cajun Sauce
In a small bowl, whisk together mayonnaise, sour cream, lemon juice, Cajun seasoning, hot sauce, honey, salt, and pepper until smooth. Chill until ready to serve.
Step 5: Serve
Arrange crispy Cajun shrimp on a platter and drizzle or dip with creamy sauce. Serve immediately for best crunch!
Notes for Perfect Crispy Cajun Shrimp with Creamy Sauce
- Pat shrimp dry before marinating to help the coating stick better.
- If you’re looking for a lighter version, try oven-baking or air frying (see technique at Bon Appétit: How to Air Fry Anything).
- Adjust Cajun seasoning for more or less heat to suit your taste.
Variations of Crispy Cajun Shrimp with Creamy Sauce
- Crispy Cajun Chicken Bites: Swap shrimp for bite-sized chicken pieces.
- Low-Carb Cajun Shrimp: Use almond flour and crushed pork rinds instead of flour and panko.
- Grilled Cajun Shrimp: Marinate and grill the shrimp, serving with the creamy sauce for a lighter twist.
Required Equipment for Crispy Cajun Shrimp with Creamy Sauce
- Deep skillet or Dutch oven
- Mixing bowls
- Slotted spoon
- Paper towels
- Measuring cups and spoons
Storage Instructions & Shelf Life
Store any leftover crispy shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, bake at 375°F (190°C) for 8–10 minutes to maintain crispiness. Store sauce separately, refrigerated, for up to 3 days.
Serving Recommendations & Pairings for Crispy Cajun Shrimp with Creamy Sauce
- Serve over a bed of rice or with warm crusty bread.
- Pair with a fresh green salad or Cajun-spiced corn on the cob.
- Perfect for tacos, sliders, or as a party appetizer.
Pro Tips for the Best Crispy Cajun Shrimp with Creamy Sauce
- Maintain oil temperature at 350°F for even cooking and perfect crunch (Cooks Illustrated: Frying Basics).
- Double-dip the shrimp for an extra thick, crunchy coating.
- Let shrimp rest on a wire rack after frying to keep them from getting soggy.
FAQ: Crispy Cajun Shrimp with Creamy Sauce
- Can I bake instead of fry the shrimp?
- Yes! Place coated shrimp on a wire rack over a baking sheet, spray with oil, and bake at 425°F (220°C) for 10–12 minutes, flipping halfway.
- Is this recipe gluten-free?
- You can make it gluten-free by substituting gluten-free flour and breadcrumbs.
- Can I make the sauce ahead?
- Absolutely! The creamy Cajun sauce can be made up to 3 days in advance and kept refrigerated.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 2 tablespoons Cajun seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil, for frying
- ½ cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce
- 1 clove garlic, minced
Instructions
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1In a shallow bowl, combine flour, Cajun seasoning, salt, and black pepper. In a separate bowl, beat the eggs. Place panko breadcrumbs in a third bowl.
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2Dredge each shrimp in the seasoned flour, dip into the beaten eggs, then coat with panko breadcrumbs. Set aside on a plate.
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3Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Fry the shrimp in batches for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels.
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4In a small bowl, whisk together mayonnaise, sour cream, lemon juice, hot sauce, and minced garlic to make the creamy sauce.
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5Serve the crispy Cajun shrimp hot with the creamy sauce on the side for dipping.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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