Take your Fried Green Tomatoes to the highest level by topping them with this Cajun shrimp sauce! Packed with bold Cajun flavor and works just as well as an appetizer as it does for a light lunch or supper.
⭐⭐⭐⭐⭐"Wow, this was good, will make this again. The shrimp and the sauce were awesome" - Leslie
Quick Look: Fried Green Tomatoes with Cajun Shrimp Sauce
- ⏲️Ready in: 40 minutes
- 👪Serves: 4
- 🥘Key Ingredients: Green tomatoes, flour, cornmeal, shrimp, crab boil, heavy cream, Cajun/Creole seasoning
- 🍳Method: Stovetop
- ⭐Difficulty: Easy
- 👩🍳Texture/Flavor: Crispy fried tomato slices topped with a creamy Cajun sauce loaded with shrimp
- ☀️Best For: Summer gatherings, game day, or or holidays
- ✅Why You'll Love It: A show-stopping Southern/Cajun appetizer that's guaranteed to impress family and friends
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Looking for an easy seafood dinner? My Cajun Baked Salmon is packed with bold Cajun seasoning and comes together in about 20 minutes.
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Love cooking with shrimp? My Cajun Shrimp Stew is another comforting Louisiana-inspired recipe with a rich, flavorful sauce that's delicious served over rice.
Why You'll Love It
Fried green tomatoes are a southern food specialty and I'm excited to share this recipe with you! While the tomatoes are delicious by themselves, it's the homemade Cajun shrimp sauce that makes them ridiculously divine!
Looking for another easy Cajun casserole that's super easy and flavorful? My Cajun Dirty Rice (Rice Dressing) is easy to put together and bakes in the oven! Also known as Dirty Rice but without the livers.
Why This Recipe Works
Crispy fried green tomatoes and a rich, spicy Cajun shrimp sauce are a classic Southern combination that's hard to beat. The crunchy coating on the tomatoes holds up beautifully under the savory shrimp sauce, giving you the perfect balance of texture and bold Louisiana flavor.
The shrimp sauce comes together with simple ingredients like butter, garlic, tomatoes, and Creole seasoning, making it rich without being overly complicated. You can also adjust the amount of Creole seasoning to make the sauce as mild or spicy as you like.
For more easy seafood dinner ideas, try my Shrimp and Rice Casserole, a creamy, family-friendly meal that's perfect for busy weeknights.
Key Ingredients
For the Shrimp Cajun Sauce:
- Shrimp - Use medium or large shrimp, peeled and deveined. Fresh or frozen (thawed) both work well.
- Liquid Shrimp and Crab Boil - Adds authentic Louisiana flavor. A little goes a long way, so don't be tempted to add extra.
- Butter - Creates a rich base for the sauce.
- Heavy Cream - Makes the sauce rich and creamy. I don't recommend substituting milk since it won't thicken the same way.
- Cajun/Creole Seasoning - Use your favorite Creole or Cajun seasoning. Adjust the amount to suit your preferred spice level.
- Worcestershire Sauce - Adds savory depth and enhances the shrimp.
- Paprika - Adds color and a subtle smoky flavor.Hot Sauce (optional) - A few dashes add extra heat without overpowering the dish.
For the Fried Green Tomatoes:
- Green Tomatoes - Choose firm, completely green tomatoes. Avoid tomatoes that have started turning red, as they'll be softer and sweeter.
- Egg & Milk - Combined to help the coating stick to the tomatoes.
- Cornmeal - Gives the tomatoes their signature crispy Southern crunch.
- All-Purpose Flour - Helps create a light, crisp coating.
- Salt, Creole Seasoning & Black Pepper - Season every layer for the best flavor.
- Oil for Frying - Use a neutral, high-heat oil like vegetable, canola, or peanut oil.
Ingredient Swaps
- If you don't have any liquid crab boil, you can omit it and add a little extra Cajun/Creole seasoning. Although the flavor won't be the same, it will still be delicious.
- Instead of heavy cream, you can use half-and-half, but know the sauce will be thinner.
If rich, comforting Cajun dishes are your favorite, you'll also love my Crawfish Etouffee, made with a buttery roux and plenty of Louisiana flavor.
How to Make Cajun Fried Green Tomatoes
Photo 1: Combine egg and milk; set aside. In a separate bowl, mix together corn meal, flour, salt, pepper, and 1 teaspoon Cajun/Creole seasoning.
Photo 2: Dip tomato slices in egg mixture; dredge in corn meal mixture.
Photo 3: Fry in ½-inch oil until golden brown on both sides. Drain on paper towel.
Photo 4: Saute the shrimp in the butter and crab boil until pink. Remove shrimp from pan.
Photo 5: Add cream, Creole seasoning, paprika, Worcestershire sauce, and hot sauce (optional) to the pan and reduce by half over medium heat, stirring occasionally.
Photo 6: Add cooked shrimp to sauce and mix well.
Photo 7: Place the fried green tomatoes on a plate and top with the Cajun Shrimp Sauce. Yummy!
If you love bold Louisiana flavors, my Chicken and Sausage Jambalaya is another hearty Cajun classic that's perfect for family dinners.
Anne's Recipe Tips
- Most people think of fried green tomatoes as an appetizer, and they certainly work well that way. But with a full pound of shrimp in the creamy Cajun sauce, I usually serve this recipe as a main dish.
- Serve it with a crisp garden salad and warm French bread to soak up every bit of the creamy Cajun sauce.
- For a milder version, reduce the Cajun/Creole seasoning or leave out the optional hot sauce. You'll still end up with a rich, flavorful shrimp sauce.
Cajun Fried Green Tomatoes FAQs
Store leftover fried green tomatoes and the Cajun shrimp sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the tomatoes in a 375°F oven or air fryer until crisp, and gently warm the shrimp sauce on the stovetop over low heat. Check out this 18-piece set of glass food storage containers with locking lids from Bayco, available now on Amazon.
Yes! The shrimp sauce can be made a day in advance and refrigerated. Reheat it gently over low heat until warmed through. Fry the green tomatoes just before serving for the crispiest results.usually starts with a mayonnaise base that's kicked up with Cajun seasoning.
Pat the tomato slices dry before breading, avoid overcrowding the skillet, and fry in batches. Place the cooked tomatoes on a wire rack instead of paper towels, then top with the shrimp sauce just before serving.
Absolutely. Just thaw the shrimp completely and pat them dry before cooking so they sear properly and don't water down the sauce.
More Cajun Recipes to Try
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Recipe
Fried Green Tomatoes with Cajun Shrimp Sauce
Equipment
- assorted bowls
- measuring cup(s) Magnetic handles keeps them organized in a drawer.
- measuring spoons Divots for easy measuring in spice jars.
- large skillet (cast iron) Best for frying because of its superior heat distribution.
Ingredients
- 1 egg
- ½ cup milk
- ½ cup corn meal
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon Cajun/Creole seasoning (for the green tomato slices) ADJUST TO TASTE
- 4 medium green tomatoes, thickly sliced
- oil for frying
- 1 pound headless shrimp, peeled and deveined, tails removed
- 2 tablespoons butter
- 1 tablespoon liquid shrimp and crab boil
- 1 cup heavy cream
- 1 tablespoon Cajun/Creole seasoning (for the sauce) ADJUST TO TASTE
- 1 teaspoon smoked paprika
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce (optional)
Instructions
- Combine egg and milk; set aside. In a separate bowl, mix together corn meal, flour, salt, pepper, and 1 teaspoon Creole seasoning. Adjust the amount of Creole seasoning per your level of heat desired.1 egg, ½ cup milk, ½ cup corn meal, ¼ cup all-purpose flour, 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon Cajun/Creole seasoning (for the green tomato slices) ADJUST TO TASTE
- Dip tomato slices in egg mixture; dredge in corn meal mixture. Cover bottom of skillet with enough oil for frying (about ¼ to ½ inch). Cook on medium heat until golden brown on both sides. Drain on paper towel.4 medium green tomatoes, thickly sliced, oil for frying
- Make the sauce. Saute the shrimp in the butter and crab boil until pink. Remove shrimp from the skillet.1 pound headless shrimp, peeled and deveined, tails removed, 2 tablespoons butter, 1 tablespoon liquid shrimp and crab boil
- Add cream, 1 tablespoon Creole seasoning or per your level of heat desired, paprika, Worcestershire sauce, and hot sauce (optional) to the skillet and reduce by half, stirring occasionally. Add shrimp to sauce and stir to mix well. Serve sauce on top of fried green tomatoes.1 cup heavy cream, 1 tablespoon Cajun/Creole seasoning (for the sauce) ADJUST TO TASTE, 1 teaspoon smoked paprika, 1 tablespoon Worcestershire sauce, 1 tablespoon hot sauce (optional)
Notes
Nutrition
This recipe was originally published in 2019 and was updated in 2026 with new tips.
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
LESLIE A MOTLEY says
Wow this was good, will make this again. The shrimp and the sauce were awesome. Used Old bay seasoning and fresh garlic in the sauce. We will have this again soon , as long as we have green tomatoes.
Anne Clark says
Thank you for letting me know, Leslie. I’m so happy you liked the recipe!!