Cajun Fried Shrimp And Oysters
- 20m Prep Time
- 15m Cook Time
- 35m Ready In
Cajun fried shrimp and oysters dredged in seasoned cornmeal and deep-fried until golden. A Louisiana-style seafood dish perfect for serving with hush puppies.
Ingredients
- 454 g fresh shucked oysters
- 454 g jumbo raw shrimp peeled and deveined
- 2 eggs lightly beaten separately
- 177 ml all-purpose flour
- 118 ml yellow cornmeal
- 9.86 ml Cajun seasoning
- 2.46 ml lemon pepper
- 473 ml vegetable oil
Nutrition (per serving, estimated)
Estimated based off 5 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 79.7 mg
- Iron: 2.29 mg
- Magnesium: 52.5 mg
- Phosphorus: 388 mg
- Potassium: 231 mg
- Zinc: 1.86 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 454 g fresh shucked oysters
- 177 ml all-purpose flour
- 118 ml yellow cornmeal
- 9.86 ml Cajun seasoning
- 2.46 ml lemon pepper
- 473 ml vegetable oil
Prepare
- 454 g jumbo raw shrimp, peeled and deveined
- 2 eggs, lightly beaten separately
Let's Cook
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Step 1.
Place the shucked oysters in a medium bowl and the peeled, deveined shrimp in a separate bowl. Lightly beat 2 eggs separately, then drizzle one beaten egg over the oysters and the other over the shrimp. Toss each bowl gently to coat the seafood evenly with egg. Set the bowls aside.
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Step 2.
In a large ziplock freezer bag, combine ¾ cup all-purpose flour, ½ cup yellow cornmeal, 2 teaspoons Cajun seasoning, and ½ teaspoon lemon pepper. Seal the bag and shake to mix the dry ingredients thoroughly.
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Step 3.
Add the shrimp to the bag, seal, and shake until each shrimp is well coated with the flour mixture. Remove the shrimp and place them in a single layer on a baking sheet. Then add the oysters to the bag and repeat the shaking process to coat them evenly. Remove the oysters and place them on the same baking sheet.
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Step 4.
In a deep fryer or a deep, heavy-bottomed pan, pour about 2 cups vegetable oil and heat to 350–360°F (use a thermometer to check). Fry the shrimp in batches if needed, without overcrowding, until golden brown, about 3–4 minutes. Using a slotted spoon, transfer the shrimp to a plate lined with paper towels to drain excess oil.
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Step 5.
Fry the oysters in the same hot oil until golden brown, about 5 minutes. Transfer them to the paper-towel-lined plate alongside the shrimp. Serve immediately with your favorite dipping sauce.