Cornmeal Shrimp and Cooking Planit

Cornmeal Shrimp and Cooking Planit

If you have been around my blog lately, you know I am hosting a Cooking Planit T-fal Giveaway. September 2-8, 2013.  I was gifted a set of T-Fal to review and I absolutely love.   Have you heard of Cooking Planit?  It is a great website, and app, to use when you want a complete meal ready at the same time.  There is also a shopping list available to conveniently check what ingredients you have on hand and what you need to purchase.  I use Cooking Planit website (my review), since I don’t have an iphone or ipad and cannot access their free app.  I am happy to say, an android app is in the making and will be available in the near future!

On Labor Day I was looking on Cooking Planit to find something fast and delicious to make as an appetizer while waiting for our meal to cook.  Did you have a great Labor Day?  Did you Barbeque?  We ended up cooking indoors since the clouds were gray and the weather not promising for grilling, as planned.  There are so many wonderful recipes to choose from.  I typed in shrimp in the search bar and narrowed it down to recipes only instead of meals. There I was offered 17 recipes to chose from.  Awesome! While they all looked amazing, I picked the Quick Cornmeal Shrimp.  Fast…oh yes…it is!

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I made these delicious Quick Cornmeal Shrimp for a fast snack to share with my family this Labor Day.

Cornmeal Shrimp

  • adapted from Cooking Planit
  • 1 1/2 pound raw shrimp, tails on and deveined
  • 1 cup cormeal
  • 1 teaspoon fine sea salt
  • 1/4 to 1/2 teaspoon freshly ground pepper
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1 teaspoon ground garlic 
  • 3 Tablespoons oil
  • lemon wedges, optional

Heat oil to medium high.  While heating, combine cornmeal and seasoning in a bowl or paper bag.  Toss or coat, damp shrimp with seasoned cornmeal. Put on a plate. Place paper towels on another plate.  When oil is hot, place coated shrimp in oil, do not crowd. Cook until golden brown, turn and cook another 2 to 3 minutes, until golden brown.  Place on paper towels. Repeat with remaining shrimp. Season with additional salt if desired. Serve with lemon wedges.