Cajun Shrimp with Tangy Peach Sauce

Cajun Shrimp with Tangy Peach Sauce
  • 2 cups vegetable oil for frying
  • 1 (12 ounce) jar peach preserves
  • 2 tablespoons prepared horseradish
  • 2 tablespoons prepared spicy mustard
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried basil
  • 2 large eggs
  • 1 cup beer
  • 2 pounds medium shrimp, peeled and deveined


  1. Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  2. Mix the peach preserves, horseradish, and mustard together in a small bowl until well blended; set aside.
  3. Whisk together the flour, baking powder, salt, garlic powder, paprika, cayenne pepper, black pepper, basil, eggs, and beer in a large bowl until smooth.
  4. Add the shrimp in batches to the batter, turning to coat.
  5. Remove with a slotted spoon, shaking off excess batter.
  6. Fry the shrimp in the preheated oil until golden, about 2 minutes.
  7. Transfer the fried shrimp to a paper towel-lined plate to drain.
  8. Serve with the peach sauce.

04/29/2018
Cajun Shrimp with Tangy Peach Sauce, recipe PT15M PT1H 5 455 calories

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