Deep-Fried Cajun-Spiced Shrimp with Remoulade Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

Prep: 20 min Cook: 15 min Serves 4 Caribbean cuisine 350 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Deep-Fried Cajun-Spiced Shrimp with Remoulade Sauce take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Deep-Fried Cajun-Spiced Shrimp with Remoulade Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Deep-Fried Cajun-Spiced Shrimp with Remoulade Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Deep-Fried Cajun-Spiced Shrimp with Remoulade Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Deep-Fried Cajun-Spiced Shrimp with Remoulade Sauce?

Caribbean mardi gras like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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