Fried Shrimp and Okra
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 476 calorie
- Total Fat
- 27 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 203 milligrams
- Sodium
- 516 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 3 grams
- Protein
- 27 grams
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
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.