What’s not to love about these cornbread waffles and fried shrimps topped with Mango and Strawberry Compote? Are you looking for something different for this weekend? Look no further, these cornbread waffles and fried shrimps are all you need. You don’t have cornmeal to make it? you can use my other waffles recipe and pair it with fried shrimps then top it with the mango and strawberry compote. Please feel free to search the blog for other compote recipes you might want to try.
Let me be the first to wish you Happy Valentine’s Day! Make these babies right here for your Sunday brunch and come to thank me… Lol. Alright, let’s get started!
You might want to try;
- 3 cups all-purpose flour
- 2 cup cornmeal (white or yellow)
- 4 teaspoons baking powder
- 3 teaspoons baking soda
- ¼ Cup Sugar (adjust to your preference)
- 4 cups buttermilk (substitute 4 cups milk remove 4 tablespoons and replace with lemon juice or vinegar)
- ½ Cup oil your choice
- 4 eggs
- 2 teaspoons salt
- Cooking spray oil/ oil for coating waffles maker
In a bowl, whisk all the wet ingredients, egg, oil, buttermilk.
In another big bowl, whisk all the dry ingredients; flour, cornmeal, baking powder, baking soda, sugar, salt.
Make a well in the center of the dry ingredients and pour the wet mixture and whisk to combine.
Set the mixture aside to heat the waffle maker, you can also heat the waffle maker before you start mixing, both works.
Heat the waffle maker, make sure it’s hot, spray with cooking spray, scoop the batter and pour into the waffle iron, cover the waffle maker, and cook according to the manufacturer’s directions.
Remove with and place on a wire rack to cool down before placing on a plate. Repeat the process until the batter is finished.
Serve, with fried shrimps, and top it with mango and strawberry compote, and enjoy!
Substitute 4 cups milk remove 4 tablespoons and replace with lemon juice or vinegar then set aside for about 5 minutes.
The recipe yielded 12 waffles depending on the size of your waffles iron, also the recipe could be divided into two for a smaller quantity.
- 1 Pound shrimp; shell and de-veined (large or medium)
- ½ cup whole milk (or your option)
- 1 large egg
- ¾ - 1 cup self-rising flour
- 1/2 teaspoon Cajun (optional)
- Salt and pepper to taste.
- Enough vegetable oil for frying
In a bowl, add cleaned, shelled, and deveined shrimp. You can butterfly the shrimp if you desire. After peeling, slice the back as you would when deveining, all you need to do is to slice deeper and it’ll look flatter. Butterflying the shrimp is not important in this recipe, but you can do it if you wish.
part dry and season with half of the Cajun seasoning (if you’re using), salt, and pepper, combine and set aside, mix and set aside.
In a medium bowl, whisk egg and milk together.
Add the seasoned shrimps.
On a flat plate add the flour, the remaining Cajun seasoning (if you’re using), salt, and pepper, combine and set aside.
Coat the shrimp in the flour, and set on a plate, repeat the flour coating process again, then set aside.
Heat oil in a skillet or frying pan until it reaches about 350 degrees F temperature. Fry the coated shrimp (do not overcrowd the pan) on both sides for about 2 minutes on each side depending on the size, don't overcook it.
Remove and drain on a wire rack or paper towel.
If you don't have self-rising flour
Substitute 1 cup All-Purpose flour, measure 2 teaspoons from it and replace with 1.5 teaspoons baking powder and 1.5 teaspoon salt.
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