Pappadeaux-Style Fried Shrimp

If you’ve ever dined at Pappadeaux Seafood Kitchen, you know their fried shrimp is legendary. With a crispy, golden crust and juicy, tender shrimp inside, it’s a dish that perfectly balances Southern comfort and bold Cajun flavors. The secret? A well-seasoned batter, a double-dip coating, and perfectly fried shrimp that stay crunchy yet light.

This Pappadeaux-style fried shrimp recipe brings the restaurant experience straight to your kitchen. Whether you’re craving a seafood platter, a shrimp po’boy, or a delicious appetizer, these fried shrimp will satisfy every seafood lover. Plus, it’s easy to make at home, requiring just a few key ingredients and some frying magic!

Why You’ll Love This Pappadeaux-Style Fried Shrimp

Crispy & Golden – The batter fries up light and crunchy, just like at Pappadeaux.
Perfectly Seasoned – Cajun spices give the shrimp a bold kick of flavor.
Restaurant-Quality at Home – No need to go out—enjoy the same taste in your kitchen!
Great for Parties & Gatherings – These shrimp disappear fast at any seafood feast.
Versatile – Serve them as an appetizer, in a po’boy, or as a main dish with sides.
Quick & Easy – Ready in under 30 minutes, making it great for weeknights.

Preparation Time and Yield

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings

Nutritional Information (Per Serving)

Calories: 380
Carbohydrates: 28g
Protein: 25g
Fat: 18g
Fiber: 2g
Sugar: 1g

Ingredients for Pappadeaux-Style Fried Shrimp

For the Shrimp:

1 lb large shrimp (peeled & deveined, tails on or off)
1 cup buttermilk
1 tsp hot sauce (optional, for extra heat)

For the Seasoned Flour:

1 cup all-purpose flour
½ cup cornmeal
1 tsp salt
1 tsp black pepper
1 tsp paprika
½ tsp cayenne pepper (adjust for spice level)
½ tsp garlic powder
½ tsp onion powder
½ tsp dried oregano

For the Wet Batter:

½ cup all-purpose flour
½ cup cornstarch
1 tsp Cajun seasoning
¾ cup cold water

For Frying:

2 cups vegetable oil (or peanut oil)

For Serving:

Lemon wedges
Remoulade or cocktail sauce

Step-by-Step Instructions for Pappadeaux-Style Fried Shrimp

Step 1: Prep the Shrimp

Pat the shrimp dry with paper towels to remove excess moisture. Place them in a bowl and coat with buttermilk and hot sauce (if using). Let them soak while you prepare the batter—this helps tenderize the shrimp and allows the coating to stick better.

Step 2: Mix the Seasoned Flour

In a shallow dish, combine flour, cornmeal, salt, black pepper, paprika, cayenne, garlic powder, onion powder, and oregano. Mix well.

Step 3: Make the Wet Batter

In another bowl, whisk together flour, cornstarch, Cajun seasoning, and cold water until smooth. The batter should be slightly runny but thick enough to coat the shrimp.

Step 4: Heat the Oil

Pour vegetable oil into a deep skillet or Dutch oven, filling it about 2 inches deep. Heat to 350°F (175°C)—use a thermometer for accuracy.

Step 5: Coat the Shrimp

Remove shrimp from the buttermilk and let excess liquid drip off. Dredge in the seasoned flour, then dip into the wet batter, letting any excess drip off. Finally, coat in the seasoned flour again for an extra crispy crust.

Step 6: Fry the Shrimp

Carefully drop shrimp into the hot oil, frying in small batches to avoid overcrowding. Cook for 2-3 minutes per batch, or until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.

Step 7: Serve and Enjoy

Serve immediately with lemon wedges and remoulade or cocktail sauce for dipping. Enjoy crispy, Pappadeaux-style fried shrimp!

Ingredient Background

Why Buttermilk?

Buttermilk is a secret weapon for making the most tender and flavorful fried shrimp. The slight acidity in buttermilk breaks down the shrimp’s proteins, resulting in a juicier texture. It also helps the batter adhere better, ensuring a crispy, even coating when fried.

Why Use Cornmeal?

Cornmeal is a key ingredient in many Southern-style fried seafood dishes. It adds a light crunch to the shrimp while keeping the coating from becoming too heavy or doughy. The combination of flour and cornmeal gives you the perfect balance of crispiness.

Why Cornstarch in the Wet Batter?

Cornstarch is often used in tempura-style frying because it helps create an ultra-crispy, light crust. It prevents the batter from getting too thick while ensuring maximum crunch, similar to what you’d get at Pappadeaux Seafood Kitchen.

Technique Tips for Perfect Fried Shrimp

1. Keep the Oil Temperature Consistent

For the crispiest shrimp, keep your oil at 350°F (175°C). If the temperature drops too much, the shrimp will absorb too much oil and become soggy. If it’s too high, the coating will burn before the shrimp is fully cooked.

2. Don’t Overcrowd the Pan

Frying too many shrimp at once lowers the oil temperature, leading to greasy and unevenly cooked shrimp. Fry in small batches, allowing each shrimp enough space to crisp up properly.

3. Let the Batter Rest for a Few Minutes

Letting the wet batter sit for 5 minutes before using it helps the ingredients fully incorporate, giving you a smoother, more even coating.

4. Use a Wire Rack for Draining

Instead of placing fried shrimp directly on paper towels, place them on a wire rack over a baking sheet. This prevents steam from making the bottom side soggy and keeps them crisp.

5. Double Dredge for Extra Crunch

For a thicker, crunchier crust, dip the shrimp in the seasoned flour twice after the wet batter. This extra layer adds even more crispiness, just like the famous Pappadeaux shrimp!

Alternative Presentation Ideas

1. Shrimp Po’Boy Sandwich

For a New Orleans-style po’boy, serve the fried shrimp on a toasted French baguette with shredded lettuce, sliced tomatoes, pickles, and remoulade sauce.

2. Cajun Fried Shrimp Tacos

Place the crispy shrimp in warm corn tortillas, top with shredded cabbage, spicy mayo, and fresh lime juice for a Southern-inspired taco experience.

3. Seafood Platter

Pair the shrimp with fried catfish, hush puppies, coleslaw, and Cajun fries for a full seafood feast.

4. Spicy Buffalo Fried Shrimp

Toss the freshly fried shrimp in a Buffalo-style hot sauce for a spicy twist. Serve with ranch or blue cheese dressing for dipping.

5. Shrimp and Grits

For a classic Southern dish, serve the fried shrimp over cheesy grits and drizzle with a little Cajun butter sauce.

Freezing and Storing Pappadeaux-Style Fried Shrimp

Storing Leftovers

Store fried shrimp in an airtight container in the refrigerator for up to 3 days.
To reheat, place them on a wire rack in a 350°F (175°C) oven for 5-7 minutes to keep them crispy. Avoid microwaving, as this will make them soggy.

Freezing Fried Shrimp

Let the shrimp cool completely, then place them in a single layer on a baking sheet and freeze for 1 hour.
Once frozen, transfer them to a zip-top freezer bag and store for up to 2 months.
Reheat frozen fried shrimp by baking at 375°F (190°C) for 10-12 minutes.

Freezing Raw Breaded Shrimp (Make-Ahead Option)

After coating the shrimp, arrange them on a parchment-lined baking sheet and freeze for 1-2 hours.
Transfer to a freezer bag and store for up to 2 months.
Fry directly from frozen, adding an extra 1-2 minutes to the cooking time.

Healthier Twist Ideas

1. Air-Fried Cajun Shrimp

For a healthier option, air fry the shrimp at 375°F for 8-10 minutes, flipping halfway through. Lightly spray with cooking oil for a crispy texture.

2. Baked Panko Shrimp

Coat the shrimp in panko breadcrumbs instead of flour, then bake at 400°F for 12-15 minutes, flipping once.

3. Gluten-Free Version

Substitute gluten-free flour and cornmeal for a completely gluten-free version.

4. Lightened-Up Remoulade Sauce

Use Greek yogurt instead of mayonnaise for a healthier dipping sauce.

Serving Suggestions for Events

1. Game Day Party Platter

Serve crispy shrimp alongside Buffalo wings, sliders, and fries for an unbeatable game-day spread.

2. Southern Seafood Boil

Pair fried shrimp with a Cajun seafood boil featuring corn on the cob, potatoes, sausage, and crab legs.

3. Holiday or Family Gathering

Make a large batch of fried shrimp and serve with coleslaw, mac and cheese, and cornbread for a comforting Southern-style feast.

4. Date Night Dinner

Serve with garlic butter pasta and a side salad for a restaurant-quality meal at home.

Frequently Asked Questions (FAQs)

1. Can I use frozen shrimp?

Yes! Just make sure to thaw completely and pat dry before breading.

2. What’s the best oil for frying shrimp?

Use a neutral, high-smoke-point oil like vegetable oil, peanut oil, or canola oil for the crispiest results.

3. How do I prevent my breading from falling off?

Make sure to pat the shrimp dry before breading, and press the flour mixture onto the shrimp so it adheres better.

4. Can I use pre-cooked shrimp?

No, raw shrimp is best for frying. Pre-cooked shrimp will become rubbery if fried again.

5. How do I know when my shrimp is done?

Fried shrimp is ready when it turns golden brown and reaches an internal temperature of 120-130°F.

6. Can I use this batter for other seafood?

Absolutely! This recipe works great for fried catfish, tilapia, oysters, or even chicken tenders.

7. How do I keep my shrimp warm while frying multiple batches?

Place cooked shrimp on a wire rack in a 200°F oven to keep them warm and crispy.

8. Can I make this without buttermilk?

Yes! You can substitute 1 cup of milk mixed with 1 tbsp of lemon juice or vinegar for homemade buttermilk.

9. How do I make extra spicy Cajun shrimp?

Increase the cayenne pepper to 1 teaspoon and add ½ teaspoon of hot sauce to the wet batter.

10. What’s the best dipping sauce?

Classic options include remoulade sauce, cocktail sauce, tartar sauce, or Cajun ranch dressing.

Conclusion

This Pappadeaux-Style Fried Shrimp recipe delivers crispy, flavorful, restaurant-quality shrimp that you can enjoy at home. Whether you serve it as an appetizer, main dish, or part of a seafood feast, it’s a dish that’s guaranteed to impress.

With simple ingredients, bold Cajun spices, and expert frying techniques, you can recreate this seafood favorite anytime. So grab some shrimp, heat up the oil, and get ready to enjoy a golden, crunchy, and irresistible Southern classic!