Fried Shrimp and Okra

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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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)


  1. 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.
  2. 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.
  3. 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.
  4. Season the tomatoes with salt. Serve the shrimp and okra with tartar sauce, lemon wedges and the tomatoes.