Classic Fried Shrimp Remoulade
Recipes / Classic Fried Shrimp Remoulade
Recipe
Betcha never thought to throw your favorite fried seafood dipping sauce right into the batter. Well, Charlie from our sales team did! Regular old shrimp remoulade’s got nothing on these. Complete the “double-sauce” with some LFF Remoulade for dipping, and you’ll never look back.
Ingredients
- 10 oz bag Louisiana Fish Fry Shrimp Fry
- Approximately 1/2 of 1 bottle of Louisiana Fish Fry Remoulade Sauce
- 1 lb. medium-large shrimp
PREPARATION
Peel and clean shrimp. Place shrimp in cold water. Put Remoulade Sauce and Shrimp Fry in separate bowls. In Remoulade bowl, add a little club soda (this will thin out the remoulade sauce slightly and help to completely coat the shrimp). Dip shrimp in Remoulade Sauce/club soda mix first, then coat completely with the Shrimp Fry. Fry shrimp in pan with oil at 350°F until shrimp are golden brown. If desired, serve with the rest of your Remoulade Sauce for dipping!
PRO TIPS
Devein Shrimp
To devein a shrimp, use a short paring knife. Make a shallow slit along the back, then lift the vein with the tip of the knife. Wipe it away with a paper towel, or rinse in cold water. For small shrimp, don’t even bother! The vein only affects aesthetics, not taste or health.
Seafood Temperatures
Keep all seafood below 40 degrees, in the coldest part of your refrigerator, for one or two days at most. Exceptions include live oysters, which can keep up to a week if stored cupped side down, wrapped in damp towels or newspapers. Live crawfish should be cooked on the day they’re purchased.
You may also be inspired by these delicious recipes
Kickin' Remoulade Deviled Eggs
Which came first: the “kickin'” or the egg? When your everyday deviled eggs meet our zesty Cajun ingredients, you’ll think they’d been a dynamic duo all along. Say goodbye to your run-of-the-mill party snack. This flavorful twist is sure to become your new go-to!
Get cooking
Louisiana Tuna Salad Remoulade
Farewell to the same old tuna salad… There’s a new tuna in town! Louisiana Fish Fry Remoulade Sauce brings the flavor to a lunchtime favorite. Cajuns know seafood best! Why should tuna salad be any exception?
Get cooking
Crab Cake Hushpuppies
Hush puppies couldn’t be a tastier snack…or could they? A little Louisiana lump crab meat might just take those puppies to the next level! Crab Cake Hush Puppies will add some unexpected flair to any fried seafood feast. Throw in a little remoulade or tartar sauce for dipping, and you’re ready to roll. This tasty recipe idea comes from Herman on Louisiana Fish Fry’s Operations Team.
Get cooking