Theo's Cajun Shrimp Cornmeal Cakes
Golden cornmeal cakes get topped with smoky Cajun shrimp and a cool remoulade for a bold small plate.
Prep: 12 · Cook: 18 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (188 reviews)
INSPIRED BY
A roadside corn cake meets a Cajun shrimp plate, with tangy remoulade tying the whole stack together.
Story
Theo says this is how you turn a little shrimp into a loaded plate. The cakes fry up crisp around the edges, the shrimp bring smoky Cajun heat, and that pickle-bright remoulade keeps the whole stack moving. Put them out for game day and watch folks grab one before they even find a napkin.
By Theo
Ingredients
- 1/2 cup fine yellow cornmeal
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup buttermilk
- 1 large egg
- 2 scallions, thinly sliced
- 1/2 pound small peeled shrimp, chopped
- 1 teaspoon Cajun seasoning
- 2 tablespoons neutral oil
- 1/3 cup mayonnaise
- 1 tablespoon finely chopped dill pickles
- 1 teaspoon lemon juice
Instructions
- Whisk the cornmeal, flour, baking powder, and half the salt in a medium bowl. Stir in the buttermilk and egg until just combined.
- Fold in half the scallions. In a separate bowl, toss the shrimp with Cajun seasoning and the remaining salt.
- Stir the mayonnaise, pickles, and lemon juice together for a quick remoulade. Set it aside.
- Heat the oil in a large skillet over medium heat. Scoop in four 2-tablespoon portions of batter and flatten them into 1/2-inch cakes.
- Cook the cakes for 2 to 3 minutes per side until golden. Add the seasoned shrimp to the open spaces in the skillet and cook for 3 minutes, stirring, until opaque.
- Top each cake with shrimp and remoulade. Scatter with the remaining scallions and serve hot.
Chef Tips
- Do not overmix the cornmeal batter, or the cakes can turn dense.
- Chop the shrimp small so they fit neatly on each cake and cook quickly.
- Use a mild taco seasoning for less heat, or add hot sauce to the remoulade.
- Refrigerate cakes and shrimp separately for up to 2 days and reheat the cakes in a dry skillet.
Cook's Notes
- **Timing:** Do not overmix the cornmeal batter, or the cakes can turn dense.
- **Texture:** Chop the shrimp small so they fit neatly on each cake and cook quickly.
- **Swaps:** Use a mild taco seasoning for less heat, or add hot sauce to the remoulade.
- **Storage:** Refrigerate cakes and shrimp separately for up to 2 days and reheat the cakes in a dry skillet.