Crevettes cajun popcorn
Crevettes cajun popcorn
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Crevettes cajun popcorn

Des crevettes irrésistibles aux épices cajun de la taille d’une bouchée avec une panure à l’avoine croustillante et dorée seront le succès de votre prochaine réunion.

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Cajun Popcorn Shrimp

Irresistible, bite-sized Cajun-spiced shrimp with a crispy, golden oat breading will be the hit of your next gathering.

Course Apéritifs
Type d’avoine Farine d’avoine, Avoine rapide
Temps de préparation 1 heure 10 minutes
Temps de cuisson 10 minutes
Temps total 1 heure 20 minutes
Sert 4 people


  • 10 oz shrimp frozen raw peeled, thawed and drained, bag 70/90 (300 g)
  • 1 Tbsp Cajun seasoning (15 ml)
  • 1/2 tsp salt (2.5 ml)
  • 2 tsp canola oil (10 ml)
  • 1/2 cup oat flour (125 ml)
  • 1 cup quick oats (250 ml)
  • 2 eggs lightly beaten
  • canola oil for frying


  1. Combine shrimp, oil, salt and Cajun seasoning in a bowl, stirring well to coat. Cover and refrigerate for one hour.
  2. Preheat oil in deep fryer or deep, heavy-bottomed pot, to 350°F (175°C)

  3. Pulse oats in food processor to coarsely chop.
  4. Set up your breading station: place flour, oats and beaten egg in three shallow bowls.
  5. Remove shrimp from bag and dredge with flour. Shake off excess.
  6. Transfer shrimp to egg, turning to coat, then roll in quick oats.
  7. Fry shrimp in batches for 3-4 minutes, or until until breading is golden and shrimp is cooked through.
  8. Remove from oil, drain on paper towel. Serve with wedges of lemon and tartar or remoulade sauce.

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