Cajun Shrimp with Corn Flapjacks
Indulge in the bold flavors of the South with this irresistible recipe for Cajun Shrimp with Corn Flapjacks! This vibrant dish brings together perfectly seasoned pan-seared shrimp coated in smoky Cajun spices with golden, fluffy flapjacks infused with corn kernels and a hint of green onion. The cornmeal adds a delightful touch of texture and sweetness, while lemon wedges on the side provide a zesty finish to each bite. Ready in just 45 minutes, it’s an ideal choice for a crowd-pleasing brunch, a quick weeknight dinner, or a unique appetizer. Garnished with fresh parsley, this show-stopping combination of bold spices and comforting corn pancakes is a surefire way to elevate your next meal.
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Recipe Information
Ingredients
- 500 g large shrimp
- 2 tbsp Cajun seasoning
- 3 tbsp vegetable oil
- 2 tbsp unsalted butter
- 150 g all-purpose flour
- 100 g yellow cornmeal
- 2 tsp baking powder
- 1 tbsp granulated sugar
- 1.5 tsp salt
- 250 ml whole milk
- 1 large egg
- 30 g butter (melted)
- 120 g frozen or fresh corn kernels
- 2 tbsp green onions (chopped)
- 1 tbsp fresh parsley (chopped, optional)
- 4 lemon wedges (for serving)
Instructions
Peel and devein the shrimp, then pat them dry with paper towels. Toss them in a bowl with the Cajun seasoning until evenly coated. Set aside.
In a large non-stick skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side or until pink and opaque. Remove from the skillet and keep warm.
In the same skillet, add the remaining 1 tablespoon of oil and 1 tablespoon of butter. Stir to deglaze the pan, then wipe clean with a paper towel for later use.
In a mixing bowl, whisk together the flour, cornmeal, baking powder, sugar, and 1 teaspoon of salt.
In a separate bowl, combine the milk, egg, and melted butter. Mix well, then pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix. Fold in the corn kernels and green onions.
Heat the skillet over medium heat and add a small amount of butter to coat the pan. Scoop about 1/4 cup of batter onto the pan for each flapjack. Cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with remaining batter, adding more butter as needed.
To serve, plate the corn flapjacks and top with the Cajun shrimp. Garnish with fresh parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
2628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.3 g | 140% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 25.5 g | ||
| Cholesterol | 1289 mg | 430% | |
| Sodium | 9169 mg | 399% | |
| Total Carbohydrate | 266.1 g | 97% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 40.0 g | ||
| Protein | 163.2 g | 326% | |
| Vitamin D | 22.9 mcg | 114% | |
| Calcium | 802 mg | 62% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2771 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
