Fried Shrimp and Okra

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Vegetable oil, for frying
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 1/2 cups fine cornmeal
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon fresh thyme
  • 3 cups fresh or frozen okra (thawed if frozen)
  • Kosher salt
  • 24 large shrimp, peeled and deveined (tails intact)
  • 3 large tomatoes, cut into wedges
  • Tartar sauce and lemon wedges, for serving (optional)
Directions

Heat 1 1/2 inches of vegetable oil in a medium Dutch oven or heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees F.

Meanwhile, put the flour in a shallow dish. Lightly beat the eggs with 1/2 cup water in another shallow dish. Whisk the cornmeal, Cajun seasoning and thyme in a third dish. Dredge the okra in the flour, shaking off the excess. Dip in the beaten eggs, then dredge in the cornmeal mixture. Fry, turning as needed, until golden, about 2 minutes. Drain on paper towels and season with salt.

Stir the remaining flour into the remaining cornmeal mixture. Dip the shrimp in the eggs, then dredge in the flour-cornmeal mixture, turning to coat. Fry the shrimp in batches, turning occasionally, until golden, about 3 minutes. Drain on paper towels and season with salt.

Season the tomatoes with salt. Serve the shrimp and okra with tartar sauce, lemon wedges and the tomatoes.

Per serving: Calories 476; Fat 27 g (Saturated 4 g); Cholesterol 203 mg; Sodium 516 mg; Carbohydrate 33 g; Fiber 3 g; Protein 27 g

Photograph by Justin Walker


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