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 ūüėČ

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
7.6.6
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