Deep-Fried Cajun-Spiced Shrimp with Remoulade Sauce

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Succulent shrimp coated in a spicy Cajun batter, deep-fried until golden and served with a tangy remoulade sauce perfect for Mardi Gras celebrations. This Caribbean-inspired Mardi Gras recipe, ready in about 35 minutes, pairs large shrimp, peeled and deveined, all-purpose flour, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 2 tbsp cajun seasoning
• 1 tsp paprika
• 1 tsp baking powder
• 3/4 cup cold beer
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups vegetable oil for frying
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp prepared horseradish
• 1 tbsp capers, chopped
• 2 tsp lemon juice
• 1 tsp hot sauce
• 1/2 tsp garlic powder
• 1/4 tsp paprika (for sauce)

Instructions

1. Step 1: In a large bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 2 tbsp Cajun seasoning, 1 tsp paprika, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper. Gradually add 3/4 cup cold beer, stirring until a smooth batter forms. Chill the batter for 15 minutes.
2. Step 2: Heat 4 cups vegetable oil in a deep pot to 350°F. Pat dry 1 lb large shrimp and dip each into the batter, letting excess drip off.
3. Step 3: Fry the shrimp in batches for 2-3 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels.
4. Step 4: To make remoulade sauce, combine 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp prepared horseradish, 1 tbsp chopped capers, 2 tsp lemon juice, 1 tsp hot sauce, 1/2 tsp garlic powder, and 1/4 tsp paprika in a bowl. Mix until smooth and refrigerate until serving.
5. Step 5: Serve the crispy Cajun shrimp hot with the tangy remoulade sauce for dipping.