Appetizer Essentials: Cajun Shrimp Bites

ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

I tried a similar recipe using sliced Kolby beef, and I thought that I would give this a whirl with shrimp… the results were awesome. I made several batches of these, and they were gone almost as fast as I could put them out. I call that a winner. So, you ready… Let’s get into the kitchen.

serves 2 - 3
prep time 10 Min
cook time 5 Min
method Pan Fry


  •   2 large
  •   1 Tbsp
    apple cider vinegar
  •   1 Tbsp
  •   1/4 c
    flour, all-purpose variety
  •   1/4 c
    cornmeal, fine grind
  •   2 tsp
    cajun seasoning, i prefer tony chachere’s
  •   12 - 16 medium
    shrimp, peeled and deveined, about a pound
    peanut oil, for pan frying

How To Make

  • 1
  • 2
    Gather your Ingredients (mise en place).
  • 3
    Chef’s Tip: Make sure that you keep the shrimp cool, until ready to use.
  • 4
    Chef’s Note: I usually mix my own Cajun spices; however, if I don’t have the time, Tony Chachere’s Original Creole Seasoning, is my first choice.
  • 5
    Add the eggs, apple cider vinegar, and water to a bowl, and whisk to combine.
  • 6
    Add the flour, cornmeal, and Cajun spice to a bowl, and thoroughly mix.
  • 7
    Add the peanut oil in a skillet over medium heat, to a depth of 1/2 inch (1.2cm).
  • 8
    Add the shrimp to the egg/vinegar/water mixture.
  • 9
    Coat the shrimp in the flour/cornmeal mixture.
  • 10
    When the oil begins to shimmer, add the shrimp to the skillet.
  • 11
    Chef's Tip: Shimmering oil is good for sautéing because it increases the chances that the food won't stick. Hot oil immediately seals the bottom of food, creating a natural barrier between it and the bottom of the pan.
  • 12
    Cook, turning once or twice, until they are golden brown, about 2 – 3 minutes.
  • 13
    Drain on paper towels.
  • 14
  • 15
    Serve while still nice and warm with your favorite dipping sauce. Enjoy.
  • 16
    Chef’s Note: Trust me on this one… they won’t last long.
  • 17
    Keep the faith, and keep cooking.