Fried Shrimp with Creamy Parmesan Sauce

Fried Shrimp with Creamy Parmesan Sauce

Add this dish to your Thanksgiving menu. Don’t forget the Creamy Parmesan Sauce. 

Fried Shrimp with Creamy Parmesan Sauce
Makes 8 servings
  • 2 cups panko (Japanese bread crumbs)
  • 1½ tablespoons Cajun seasoning
  • 2 large eggs, lightly beaten
  • 2 tablespoons water
  • Canola oil, for frying
  • 24 large fresh shrimp, peeled and deveined (tails left on)
  • Creamy Parmesan Sauce (recipe follows)
  1. In a shallow dish, combine bread crumbs and Cajun seasoning. In another shallow dish, whisk together eggs and 2 tablespoons water.
  2. In a large deep skillet, pour oil to a depth of 1 inch, and heat over medium-high heat until a deep-fry thermometer registers 350°
  3. Working in batches, dip shrimp in egg mixture, letting excess drip off. Dredge in bread crumb mixture, pressing gently to adhere. Fry until bread crumbs are golden brown, 1 to 2 minutes, turning once. Let drain on paper towels. Serve with Creamy Parmesan Sauce.

Creamy Parmesan Sauce
Makes about 1½ cups
  • 1 cup sour cream
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup plus 2 tablespoons mayonnaise
  • 2 tablespoons chopped roasted red pepper
  • 2 tablespoons chopped green onion
  • ¼ teaspoon garlic salt
  • ¼ teaspoon ground black pepper
  1. In a medium bowl, combine all ingredients. Cover and refrigerate for at least 1 hour or up to 24 hours.

Find more seasonal dishes for your dinner table in our newest issue of Louisiana Cookin’.


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