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Crispy Cajun Popcorn Shrimp Recipe with Easy Creamy Remoulade Sauce

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A quick and easy recipe for crispy Cajun-seasoned popcorn shrimp served with a creamy, tangy remoulade sauce. Perfect for entertaining, family gatherings, or a flavorful snack.

Ingredients

Scale
  • 1 pound (450g) small shrimp, peeled and deveined (16–20 count works best)
  • 1 cup (120g) all-purpose flour (can swap with almond flour for gluten-free)
  • 1 cup (120g) cornmeal or fine breadcrumbs (adds extra crunch)
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, beaten, room temperature
  • Vegetable oil, for frying (about 4 cups or enough for a 2-inch deep fryer)
  • 1/2 cup (120ml) mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon ketchup
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce (adjust to taste)
  • 1 teaspoon smoked paprika
  • 1 small garlic clove, minced (or 1/4 teaspoon garlic powder)
  • 1 tablespoon finely chopped fresh parsley or green onions (optional)

Instructions

  1. Rinse the shrimp under cold water and pat dry thoroughly with paper towels.
  2. In a shallow bowl, combine the flour, cornmeal (or breadcrumbs), Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper. Whisk together.
  3. In another bowl, beat the eggs until smooth.
  4. Dip each shrimp first into the egg wash, letting any excess drip off, then dredge it in the seasoned flour mixture. Place coated shrimp on a wire rack or plate.
  5. Pour vegetable oil into a frying pan to about 2 inches deep. Heat over medium-high until oil reaches 350°F (175°C).
  6. Working in batches, fry shrimp for 2-3 minutes, turning occasionally, until golden brown and crispy. Remove with tongs or slotted spoon and drain on wire rack or paper towels.
  7. While frying, whisk together mayonnaise, Dijon mustard, ketchup, lemon juice, Worcestershire sauce, hot sauce, smoked paprika, minced garlic, and parsley or green onions if using. Adjust seasoning to taste.
  8. Serve the crispy Cajun popcorn shrimp with a generous dollop of remoulade sauce and garnish with lemon wedges.

Notes

Dry shrimp thoroughly before coating to ensure crispiness. Fry in small batches to maintain oil temperature. Use a thermometer for best frying results. Leftovers keep well refrigerated for 2 days and reheat in oven to maintain crunch. Remoulade sauce lasts up to one week refrigerated.

Nutrition

Keywords: Cajun shrimp, popcorn shrimp, fried shrimp, remoulade sauce, appetizer, seafood, crispy shrimp

Find it online: https://prismtaste.com/crispy-cajun-popcorn-shrimp-recipe-with-easy-creamy-remoulade-sauce/