Fried Softshell Shrimp
Prep time
Cook time
Total time
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Serves: 4
  • 2 dozen softshell shrimp
  • 1 gallon vegetable oil, for frying
  • 2 cups cornmeal
  • 1 cup unbleached all-purpose flour
  • 2 tablespoons Acadiana Table Cajun Seasoning Blend, see recipe here
  • Kosher salt
  • Tartar sauce, for serving
  1. Thaw the shrimp overnight in the refrigerator and remove it from the packaging.
  2. In a pot or skillet over medium-high heat, add enough oil to fill the pot halfway. Bring to a temperature of 375ºF.
  3. In a mixing bowl, add the cornmeal and stir in the flour and Cajun seasoning. Add the shrimp and bread them evenly.
  4. Add the shrimp in batches to the oil and fry until golden brown, 3 to 5 minutes. Remove and drain on paper towels. Sprinkle lightly with salt.
They’re softshells: do not remove the heads or tails or anything else; everything is edible. These shrimp will fry in a flash; be sure not to overcook. Don't overcrowd the pot; fry them in batches. Serve with your favorite dipping sauce such as cocktail, rémoulade, or tartar.
Recipe by Acadiana Table at