Ingredients

1 bag (400g) frozen peeled & deveined uncooked shrimp, thawed and drained
1 tbsp cajun seasoning
3 tbsp – 1/4 cup buckwheat groats, blended into flour then sieved to remove chunks

1/4 cup olive oil
seasoned salt to taste

Method

1. Heat a pan over medium heat.
2. Add thawed and drained shrimp to a mixing bowl. Add in cajun seasoning and toss to coat shrimp. Add in sieved buckwheat flour and toss to coat spiced shrimp.
3. Add oil to hot pan. Wait for oil to heat up – you should see the surface of the oil shimmer when it’s hot, and a piece of flour dropped in will sizzle.
4. Place shrimp into the oil. Depending on the size of your pan, you may need to do this in 3 or more batches. Cook on one side until the oil-side of the shrimp is crisp and colour of the shrimp starts to turn pink. Flip and continue to cook until crispy on the other side and pink throughout.
5. Transfer shrimp to a paper towel lined plate to absorb excess oil. Just after it has been removed from the pan, while there is still oil on the surface, sprinkle with seasoning salt. Continue cooking in batches and sprinkling with seasoning salt until everything is cooked.

Notes:

1. Olive oil can always be substituted for any neutral flavoured frying oil, such as vegetable or canola oil, but I prefer the flavour that extra virgin olive oil adds.
2. I have loved these in many different dishes. I love to coat pasta (gluten-free for me!) in the leftover spicy oil, with a squeeze of lemon juice and fresh herbs to brighten it all up. I have also enjoyed these in a nourish bowl of my favourite colours: quinoa, cucumbers, radishes, microgreens, pickled red onions, and avocado, with blueberries and maple dijon dressing for sweetness.