Shrimp Steaks
Juicy shrimp patties with a crispy cornmeal crust, perfect for a quick, flavorful appetizer or main course that appeals to seafood lovers and those craving Southern-inspired flavors.
Ingredients
Instructions
- Mix self-rising cornmeal, flour, salt, pepper, and egg with enough water to form a paste.
- Add raw shrimp to the mixture and combine well.
- Shape the mixture into small patties.
- Heat oil in a frying pan over medium heat.
- Fry the patties until they are golden brown on both sides.
Tips & Substitutions
For a crispier texture, consider adding a tablespoon of baking powder to the cornmeal mixture. You can substitute the shrimp with fish fillets or crab meat for variation. If you prefer a spicier kick, add cayenne pepper or your favorite hot sauce to the paste. Make sure to use enough oil for frying to achieve even cooking. This dish pairs beautifully with Baked Shrimp-Crab Salad.
Serving Suggestions
Serve the shrimp steaks hot, garnished with fresh herbs or a squeeze of lemon juice for brightness. They pair excellently with a side salad or coleslaw for a fresh crunch. Consider serving them alongside Caesar Bean And Potato Salad for a hearty meal or as an appetizer with a dipping sauce like tartar or a spicy aioli.
Storage & Reheating
Leftover shrimp steaks can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a skillet over medium heat until warmed through, or bake in a preheated oven at 350°F (175°C) for about 10 minutes to retain their crispiness. Avoid microwaving as it may make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp Steaks contains roughly 710 calories, with 15g protein, 145g carbohydrates, and 8g fat. It is an excellent source of vitamin C (56% of the Daily Value), protein (31% of the Daily Value), and iron (30% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 2079mg per serving (90% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry with a paper towel before mixing them into the batter. This will help the mixture stick better and prevent excess moisture, which can affect the frying process.
What kind of oil is best for frying the shrimp steaks?
For frying shrimp steaks, a neutral oil with a high smoke point like vegetable oil, canola oil, or peanut oil works best. These oils will give you a nice golden color without overpowering the flavors of the shrimp. Avoid using olive oil, as it has a lower smoke point and can burn easily.
How thick should the batter be for the shrimp steaks?
The batter should be thick enough to coat the shrimp without being runny. Aim for a consistency similar to pancake batter, which allows it to adhere well while frying. If it’s too thick, add a little water; if too thin, add more flour or cornmeal until you achieve the right texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).