The Best Creole Fried Shrimp Recipe! 🍤 Yields about 1 Lb (20-25) JumboShrimp (peeled) Creole Fried Shrimp Ingredients: 2 Tbsp Green Seasoning (my own recipe is in my ebook “The Undrafted Chef”) 2 Tsp Creole Seasoning (I make my own, but use Tony C’s) 1 Tsp Coarse Pepper 2 Eggs (beaten) 1/2 Cup Cornstarch 1/4 Cup Flour Boyd’s Remoulade Sauce Ingredients: 1 Cup of Mayonnaise 3 Green Onions (finely minced) 2 Tbsp of Chili Garlic Sauce 1 Tbsp of Stone Ground Dijon Mustard 1 Tbsp Fresh Lime Juice 2 Cloves of Garlic (minced) 2 Tsp of Fresh Ginger (grated) Salt and Pepper to Taste Creole Butter Sauce: 12 Tbsp of Butter (1.5 sticks) 3 Garlic Cloves (minced) 1 Tbsp of Creole Seasoning (I make my own, but use Tony C’s) Lemon Zest from One Lemon Lemon Juice from One Lemon 1 Tbsp of Honey Make sure to pat dry the shrimp after they are peeled. In a large bowl with the shrimp, add the green seasoning,creole seasoning and pepper then lightly toss. Add the beaten egg, starch and flour and toss until fully coated. You may need gloves for this step. Place them individually on a baking rack to set for about 15-20 minutes. Heat oil to about 350-360 degrees and fry in batches of 7 for about 2 minutes. Do not overcrowd the pan. Creole Butter Sauce: On medium heat melt the butter, add the garlic and whisk. Add the zest from one lemon, lemon juice then add the creole seasoning and whisk. Add the honey and whisk again. turn the heat to low and simmer for about 15 minutes. Pour the sauce over the shrimp, toss and serve with remoulade sauce. The green seasoning can be stored for about a week fresh and can also be used for baked chicken or fish. Enjoy! #seafood #shrimp #recipes #foodtok #seafoodlover