This recipe shrimp hush puppy is a savory deep fry small balls prepared with shrimps, the combination of flour and cornmeal with some other spices that you’ve got in your pantry or the ingredients you can access easily. I love adding an extra egg white to the mixture to get fluffier hush puppies but this is optional, you can just add one egg and mix, make use you don’t over mix the mixture so you don’t get hard shrimp hush puppies.
Shrimp hush puppies can be served as a side dish or as an appetizer/snack. There was never a leftover from this hush puppies anytime I make them and it can be served with a simple sauce (recipe included) or eat as it is.
You might want to try;
- 1 Cornmeal
- ½ Cup All-purpose flour
- 1 Teaspoon Baking powder
- ½ Teaspoon Baking soda
- 1 Tablespoon Granulated sugar (optional)
- ½ Teaspoon Salt
- 1 Teaspoon Garlic powder
- ½ Teaspoon Cayenne pepper (use less or more)
- Salt and pepper
- 1 Large Egg
- 1 Egg white
- ¾ - 1 Cup Buttermilk (or milk)
- ¼ Cup Cooked Shrimp (deveined, chopped)
- 2 Green onion (diced)
- Oil for frying
- Sauce for serving
Mix all the dry ingredients; flour, cornmeal, baking powder, baking soda, garlic powder, sugar, cayenne pepper, salt, and pepper. Whisk and set aside.
Heat oil in a skillet/Dutch/fryer over medium heat, heat to about 350 degrees F. While the oil is getting hot, chop the green onion, shrimps, also add one egg to the buttermilk or milk ( Firstly add the 3/4 cup of the buttermilk/milk if it's too thick for you then add more) and whisk. Whisk the white egg to stiff peak using a whisk or hand mixer and set aside
Add the egg mixture to cornmeal ingredients.
Add the shrimps and green onion and gently mix.
Gently fold in egg white to combine, don’t overmix. I like to use extra egg white to get fluffy hush puppies, but you can use just one egg if you don’t want to add the egg white.
If you don’t have a thermometer to test the oil, gently drop a dollop size of the mixture into the oil, if it floats and doesn’t turn brown immediately it’s hot enough to use. This will also help you to check the seasoning before frying the whole batch.
Fry the hush puppies on both sides (flip just once) until golden brown.
Drain on paper towels and repeat the process until you you finish the batter, but before you fry the next batch make sure the oil is hot enough to fry. So, bring the oil back to 350 degrees F. each time.
For the sauce, I used mayo, sour cream, lemon juice, salt, and pepper. You can serve with tartar sauce too.
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