Fried Green Tomatoes with Cajun Shrimp & Remoulade
This dish is a celebration of bold Southern flavors and textures bringing together the crunch of fried green tomatoes the spice of Cajun shrimp and the creamy tang of a zesty remoulade sauce It’s a perfect fusion of comfort food and elegant presentation making it ideal for brunch appetizers or a show-stopping starter The juicy tartness of the green tomatoes balances beautifully with the smoky heat of the shrimp while the remoulade ties it all together in one irresistible bite Whether you’re cooking for guests or treating yourself this dish delivers serious flavor with simple ingredients and classic Southern charm.
Total Time:
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
For the Fried Green Tomatoes:
2 large green tomatoes sliced ½ inch thick
½ cup flour
2 eggs beaten
1 cup cornmeal or breadcrumbs
Salt pepper to taste
Oil for frying
For the Cajun Shrimp:
½ lb shrimp peeled and deveined
1 tbsp Cajun seasoning
1 tbsp olive oil
For the Remoulade Sauce:
½ cup mayo
1 tbsp Dijon mustard
1 tsp hot sauce
1 tsp paprika
1 clove garlic minced
1 tsp lemon juice
Optional garnish: Fresh parsley chopped
Base greens: Lettuce or arugula
Instructions:
Prep tomatoes: Pat dry season with salt and pepper. Dredge in flour dip in egg then coat in cornmeal.
Fry tomatoes: Heat oil in a pan and fry tomatoes 2–3 minutes per side until golden. Set on paper towels.
Cook shrimp: Toss shrimp with Cajun seasoning and sauté in oil for 2–3 minutes per side until opaque.
Make sauce: Mix all remoulade ingredients in a bowl until smooth.
Assemble: Layer greens tomato slice shrimp and a drizzle of sauce. Garnish with parsley.
Tips:
Use firm green tomatoes to keep their shape while frying Avoid overly ripe ones which can turn mushy
Drain fried tomatoes on a paper towel-lined plate to keep them crispy
Cook shrimp quickly on high heat to avoid overcooking and rubbery texture
Adjust Cajun seasoning to your spice preference You can make it mild or fiery
Chill the remoulade sauce for at least 10 minutes to let the flavors meld
Variations:
Add beef crumbles for a smoky salty crunch
Use grilled shrimp instead of fried for a lighter version
Make it a sandwich by layering ingredients on a toasted bun or biscuit
Swap shrimp for scallops or crab cakes for a seafood twist
Go gluten-free by using gluten-free flour and cornmeal for dredging
Add avocado slices for creaminess and extra richness
Q&A
Q: Can I use red tomatoes instead of green?
A: Green tomatoes are firmer and less juicy which makes them perfect for frying Red tomatoes are softer and may fall apart
Q: What if I don’t have Cajun seasoning?
A: You can make your own with paprika garlic powder onion powder cayenne oregano and thyme
Q: Can I air-fry the tomatoes instead of pan-frying?
A: Yes spray them with oil and air-fry at 400°F for 10–12 minutes flipping halfway through
Q: How spicy is the remoulade sauce?
A: It has a mild kick but you can make it spicier with more hot sauce or cayenne pepper
Q: Can I make this ahead of time?
A: You can prep the sauce and shrimp ahead but fry the tomatoes fresh for best crispiness
Nutrition (Per Serving – Approx 1 tomato stack with 3 shrimp and sauce)
Calories: ~350
Protein: 18g
Carbs: 20g
Fat: 24g
Fiber: 2g
Sugar: 3g
Sodium: ~700mg
Note: Values vary based on oil absorption and portion size
Conclusion
This dish is a bold Southern-inspired favorite that delivers on crunch spice and creamy comfort in every bite Whether served as a starter a light lunch or part of a special brunch spread Fried Green Tomatoes with Cajun Shrimp and Remoulade Sauce is sure to impress With easy prep and layers of flavor it’s the kind of recipe you’ll come back to again and again