Authentic grain free Cajun fried shrimp are here, y’all. And they’re everything that you want them to be, and then some…
With an addictive crunch and a pop of spicy south Louisiana flavor, these Paleo and gluten free fried shrimp are made with cassava flour and traditional Cajun seasonings and spices. The batter on these grain free Cajun fried shrimp rivals its gluten and corn-laden counterparts in terms of flavor and texture. Yep. I promise, you can barely taste the difference. But you can feel the difference. Let me explain what I mean…
Unlike heavy, grainy cornmeal-infused batter, the fried cassava flour coating is light, airy, and crispy. Yep!! Light as a feather, but jam-packed with sooo much flavor!! This recipe is the best of both worlds, cause you get all the comfort and satisfaction of traditional fried shrimp but still have room for dessert after your meal!!!
Although I don’t usually eat fried foods often, I think that I may have to start making a monthly exception for these perfectly fried shrimp. Sooo good, so easy to make, and so appropriate for so many occasions.
Serve Grain Free Cajun Fried Shrimp Your Way
Cajun fried shrimp is one of those dishes that you can dress up or dress down upon command. If you want a flavorful midday snack or midweek dinner, you’ve got one. (The leftovers are great for topping salads, too.)
On the other hand, if you need an impressive appetizer for a party, these fried shrimp served on a beautiful platter makes a stunning presentation that adds to the elegance of your event.
You really can’t go wrong with this new spin on a beloved south Louisiana recipe. Oh, and I threw in a homemade tartar sauce recipe to help you better enjoy the shrimp. The shrimp and sauce are a match made in Heaven that collectively take about 30 minutes to pull off. If you have time, refrigerate the homemade Cajun tartar sauce for a bit before serving. It’ll be tasty if you don’t, it’s just ultra-yummy if you have the extra few minutes. Either way, it’s crazy delicious good. Yep and yay!!!
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- Quick Shrimp Marinade
- 1 pound peeled and deveined large shrimp
- ½ teaspoon lemon zest
- ½ teaspoon black pepper
- ½ teaspoon dried parsley flakes
- Dry Cassava Flour Batter
- 1 cup cassava flour
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried parsley flakes
- salt, pepper, and cayenne pepper to taste
- Egg Wash
- 2 eggs
- dash of Tabasco
- 1 tablespoon milk or half-n-half
- 1 cup of cooking oil of choice for frying
- Homemade Cajun Tartar Sauce
- ¾ cup mayonnaise
- 2 tablespoons chopped dill pickles
- ½ teaspoon Creole mustard
- 1 teaspoon yellow mustard
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- ½ teaspoon lemon zest
- ½ teaspoon lemon juice
- Preheat oil to 350 degrees F.
- Stir all homemade tartar sauce ingredients together in a small bowl with a fitted lid. Refrigerate.
- Combine lemon zest, black pepper, and dried parsley. Coat shrimp with seasoning. Set aside.
- In a separate bowl, beat eggs with Tabasco and milk.
- In another bowl, stir all cassava flour batter ingredients until well-incorporated.
- Dip and rest seasoned shrimp in egg wash for a few seconds, then coat with cassava flour mixture. Shake off excess gently.
- Fry shrimp in small batches for 3 to 4 minutes per side, or until golden brown. Drain on paper towels.
- Serve with homemade tartar sauce.
Nutrition Data for 2 servings of Gluten Free Cajun Fried Shrimp:
Nutrition Data for Homemade Cajun Tartar Sauce