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Crunchy fried shrimp over spicy Cajun dirty rice. This Louisiana-style post workout plate delivers bold flavor and serious calories to refuel hard training.
Pat the shrimp dry with paper towels, toss with 1/2 teaspoon Cajun seasoning, and let rest while you prepare the rice.
Heat a large skillet over medium-high heat. Add ground pork and cook until well-browned, breaking it up as you go, about 5 minutes.
Add diced celery, bell pepper, and onion to the pork in the skillet; cook, stirring, until the vegetables are softened, 4-5 minutes. Stir in remaining Cajun seasoning, paprika, garlic powder, thyme, salt, and pepper.
Add the cooked rice to the skillet, tossing to coat evenly in the seasoning and pork mixture. Let the rice toast for 2-3 minutes, then fold in the scallions. Cover and keep warm.
In a shallow bowl, combine flour and cornmeal. In a separate bowl, beat the eggs with hot sauce.
Dredge each shrimp in flour/cornmeal, dip into the egg mixture, then coat again in flour/cornmeal. Set shrimp aside on a wire rack.
Heat canola oil in a deep skillet to 350°F (medium-high heat). Fry shrimp in batches for 2-3 minutes until deeply golden and crisp. Drain on paper towels.
To serve, spoon the dirty rice into bowls. Top generously with fried shrimp and extra scallions if desired. Serve immediately while hot and crunchy.
