Fried Shrimp with Pickled Cauliflower and Green Beans

These crunchy, spicy pickled veggies pair perfectly with classic fried shrimp.

Fried Shrimp with Pickled Cauliflower and Green Beans
Makes About 6 servings
  • Vegetable oil, for frying
  • 2¼ cups all-purpose flour, divided
  • 2 cups whole buttermilk
  • 1 large egg, lightly beaten
  • 1¾ cups plain cornmeal
  • 1¼ cups finely crushed saltine crackers (about 1 sleeve)
  • 1 tablespoon plus 2 teaspoons kosher salt
  • 1½ teaspoons garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  • 2½ pounds large fresh shrimp, peeled and deveined
  • Spicy Pickled Cauliflower (recipe follows)
Spicy Pickled Cauliflower
  • ½ cup diced sweet onion
  • ½ teaspoon coriander seeds
  • ½ teaspoon celery seeds
  • ½ teaspoon crushed red pepper
  • 1 pound cauliflower, chopped into small florets
  • ¾ cup (1-inch pieces) fresh green beans
  • 3 sprigs fresh thyme
  • 3 sprigs fresh oregano
  • 3 fresh red chiles, such as Fresno
  • 1 cup apple cider vinegar
  • 1 cup rice vinegar
  • 2 cups water
  • ¼ cup sugar
  • 1 tablespoon plus 2 teaspoons kosher salt
  • 2 dried bay leaves
  • Garnish: chopped fresh thyme, chopped fresh oregano
  1. In a large cast-iron Dutch oven, pour oil to fill halfway, and heat over medium heat until a deep-fry thermometer registers 350°. Spray a wire rack with cooking spray.
  2. In a shallow dish, add 1½ cups flour. In a second shallow dish, whisk together buttermilk and egg. In a third shallow dish, combine cornmeal, crushed crackers, salt, garlic powder, pepper, paprika, and remaining ¾ cup flour. Working in batches, dredge shrimp in flour. Next, dip in buttermilk mixture, letting excess drip off. Finally, dredge in cornmeal mixture, gently pressing to adhere. Place on prepared rack.
  3. Working in batches, fry shrimp in oil, turning occasionally, until golden brown, about 3 minutes. (Do not overcrowd pot.) Remove using a slotted spoon, and let drain on paper towels. Serve with Spicy Pickled Cauliflower.
Spicy Pickled Cauliflower
  1. Divide onion, coriander seeds, celery seeds, and red pepper evenly among 3 glass pint jars with lids. Add cauliflower, green beans, thyme, oregano, and chiles to each jar.
  2. In a medium pot, combine vinegars, 2 cups water, sugar, salt, and bay leaves. Bring to a boil, and cook until sugar has dissolved.
  3. Discard bay leaves. Pour one-third of mixture into each prepared jar, covering cauliflower mixture. Place lids on jars and let cool upside down at room temperature. Once cooled, place in refrigerator. To serve, roughly chop mixture. Garnish with thyme and oregano, if desired.