Cajun Fried Shrimp: A Spicy, Crispy Delight

In a bowl, combine the Cajun seasoning, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper. Sprinkle this seasoning mixture over the shrimp, ensuring that all the shrimp are evenly coated.
In a separate bowl, mix the buttermilk and hot sauce (if using). Add the shrimp to the buttermilk mixture and let it marinate for at least 15 minutes. The buttermilk helps tenderize the shrimp and allows the seasoning to stick better.
Prepare the Dredging Mixture:

In a shallow dish, combine the flour, cornmeal, paprika, garlic powder, onion powder, baking powder, salt, and pepper. Stir the mixture until it’s well blended.
Coat the Shrimp:

After the shrimp has marinated, remove them from the buttermilk and let any excess drip off.
Dip each shrimp into the flour-cornmeal mixture, pressing lightly to ensure an even coating. Shake off any excess dredging mixture.
Heat the Oil:

Heat about 2 inches of oil in a large skillet or deep fryer over medium-high heat. The oil should be around 350°F (175°C) for frying. You can test the oil by dropping a small amount of the dredging mixture into it—if it sizzles immediately, the oil is ready.
Fry the Shrimp:

Carefully add the coated shrimp to the hot oil in batches, making sure not to overcrowd the skillet. Fry the shrimp for about 2-3 minutes per side, or until golden brown and crispy.
Once cooked, remove the shrimp from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve:

Serve the Cajun fried shrimp hot, garnished with a wedge of lemon and a sprinkle of fresh parsley. You can pair it with a dipping sauce like ranch, spicy mayo, or cocktail sauce for extra flavor.
Serving and Storage Tips