Smoky Cajun Fried Wild Shrimp (Video Recipe)

Disclaimer: This Smoky Cajun Fried Wild Shrimp recipe is pescatarian and involves frying as well, perhaps not the healthiest thing but hey, it’s also made with wild shrimp. Therefore it’s somewhat good for you 😉

I enjoy eating wild seafood and fish, not the farmed stuff. It’s not something I eat religiously, twice a day–seven days a week. I eat it on average 3 to 4 times a week. The rest of the week I eat vegetarian meals  and occasionally vegan meals, which is why I interchangeably refer to myself as a vegetarian and pescatarian. Growing up in Dakar (Senegal) the first ten years of my life, engrained me with an appreciation for fresh wild fish and seafood. Dakar is the capital city and is located on the East coast of the Atlantic ocean, which offered an abundance of fresh delicious wild fish and seafood.

Although I no longer live in Senegal, the habit of eating wild fish and seafood has remained with me. I am always on the look out for places and products I can buy to get my fix. I’ve also learned to be flexible and open to what my current environment has to offer. Living in Canada, in a city where the nearest ocean is about 300 miles away, I have come to accept “previously-frozen” fish as long as it passes my freshness test. Check out this quick video if you’re interested in knowing how to tell the freshness of the fish you’re buying.

I stopped eating shrimp for a while because I would often feel nauseous after eating it. Although I ate it throughout my life, the nauseous feeling only developed once living in Canada. After careful observation, I realized that farmed shrimp was the culprit. I ate some wild Argentinian shrimp and was able to eat it as much as I wanted with no issues. However whenever I ate “fresh” shrimp I would feel sick and nauseous. Once I did my research I realized that a lot of “fresh” shrimp sold in grocery store chains and some independent fisheries were sourced from farms. Since then I’ve stuck to the wild kind and haven’t had an issue since.

Recipe

This quick recipe evokes creole flavours with smoky undertones from the smoked paprika and a slight spicy flavour complementing the sweet juicy wild shrimp. You can enjoy it however you like, with a quick spring salad for a light meal or in a Po’Boy sandwich with sweet potato fries to seal the deal. Heck, I’ve even had it with pasta in a tomato basil sauce, like a Shrimp-Parmesan dish inspired by Chicken-Parmesan and it was delicioso!! Please find the video-recipe below and the full detailed recipe below the video. If you try it kindly let me know by commenting, rating or tagging a photo #purenaturalist on Instagram. Enjoy and thank you for stopping by.

Serves 2

Smoky Cajun Fried Wild Shrimp

15 minPrep Time

7 minCook Time

22 minTotal Time

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Ingredients

  • 10 Large Wild Shrimp, peeled & cleaned
  • 1 egg
  • Salt & Pepper
  • Oil for frying
  • Flour Mix:
  • 3/4 cup Organic Spelt Flour
  • 1/4 Cup Panko Breadcrumbs
  • 1/2 Tsp Onion Powder
  • 1/2 Tsp Garlic Powder
  • 3/4 Tsp Smoked Paprika
  • 1/2 Tsp Dried Oregano
  • 1 Tsp Old Bay Seasoning or Cajun Seasoning
  • 1/2 Tsp Ground Black Pepper
  • 1/4 Tsp Himalayan Pink Salt

Instructions

  1. Combine all the Flour Mix ingredients in a bowl or ziploc bag, mix well and set aside.
  2. Beat the egg in a small bowl, season with salt and pepper.
  3. Place the prepped shrimp in the beaten egg, stir well to combine.
  4. Add egg-coated shrimp in flour mix bowl, coat each shrimp well and then let it sit in the flour for 3-5 mins.
  5. While you wait, place the oil in a pan on medium heat (or turn on your deep fryer ahead of time) so the oil is warm enough once the shrimp is ready to be cooked.
  6. After 3-5 mins, toss the shrimp in the flour mixture again to absorb more flavour and coating, before you proceed to fry them.
  7. If you're using a frying pan, make sure you only turn the shrimp once the first side is golden and crispy (about 3-4 minutes approx). It takes about 6-7 minutes to fry mine to perfection, then place them on paper towels to absorb the oil before serving.
  8. Serve with a salad or as the main feature in a delicious Po'Boy Sandwich.
Cuisine: Southern | Recipe Type: Seafood
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