Shrimp Hushpuppies are delicious balls of fried cornmeal filled with baby shrimp and several seasonings and spices. They are perfect for a fish fry or a party appetizer.
I can’t say that it was love at first bite the first time I had a hush puppy. But as I got older, I learned to appreciate the greatness and deliciousness of hush puppies. Especially, when you eat them with fried fish. They complement fried fish very well.
Hush puppies really aren’t anything to be afraid of. If you eat a typical hush puppy, they are like fried balls of cornbread, but denser and not as sweet. Well, that depends on how sweet you like your cornbread. They are seasoned with some basic and common seasonings you may already have such as:
- Garlic Powder
- Onion Powder
- Seasoned Salt
- Smoked Paprika
- Diced Onion
In my recipe for shrimp hushpuppies, I use some of the same common seasonings, I add chopped celery, baby shrimp, and a little bit of sugar for a touch of sweetness. Once they are deep-fried to a delicious crisp, they are perfection! They are even more delicious if they are dipped in tartar sauce or cajun remoulade sauce.
Dishes perfect these Shrimp Hushpuppies
I already mentioned that hush puppies are typically served with fried fish at a fish fry. There is a long history of how hushpuppies got their name and their connection to seafood. I won’t bore you with those details. Instead, below is a list of dishes on my blog that would go well with these fried shrimp balls:
- Spicy Crisp Fried Shrimp
- Fried Fish Po’Boy Sandwich
- Beer Battered Fish and Chips
- Bang Bang Shrimp Tacos
Commonly Asked Questions
No. You can leave it out completely or try subbing the shrimp with shredded crabmeat or fish such as whiting or cod.
I love them in tartar sauce or a remoulade sauce. But you can use cocktail sauce or create your own dipping sauce.
Yes. I don’t see why not. After you cook them, allow them to become completely cooled. Add them to a freezer bag and store up to 2 weeks. To cook let them unthaw at room temperature and then place them in an oven at 350 Degrees to cook.
Fried Shrimp Hushpuppies
- Total Time: 25 mins
- Yield: 20–24 1x
Description
A fish fry isn’t a fish fry without some good ole hushpuppies. This isn’t your typical hush puppies recipe. They’re stuffed with plump baby shrimp!
Ingredients
- 1 c. yellow cornmeal
- 3/4 c. self-rising flour
- 1 tsp. salt
- 1 tsp. cayenne pepper
- 1/2 tsp. paprika
- 2 tbsp. sugar
- 1 tsp. onion powder
- 1 small sweet Vidalia onion, minced
- 3 stalks of celery, minced
- 1/4 c. chives, minced
- 7 oz. cooked deveined shrimp
- 1 c. milk
- 1 egg
- Peanut or Canola oil for frying
- salt and pepper to taste
Instructions
- Cut the shrimp into small pieces, place them on a plate, or leave them on the cutting board. Season with salt and pepper and set aside so the flavor can seep in.
- Meanwhile, add the cornmeal, flour, salt, cayenne, and paprika, and whisk together. Add the milk and the egg and stir. Now add the onions, celery, chives, and shrimp and stir with a wooden spoon. The batter should be thick.
- Preheat the oil to 350 degrees. Once the oil is ready, use a mini cookie scooper and scoop some of the batters into the spoon and into the hot oil. Allow to cook for 3-5 minutes or until golden brown, and turn to a paper towel-lined plate to absorb the excess oil. Sprinkle with a little seasoned salt if you have it. When ready, eat!
- I recommend that you make a Jalapeno Tartar Sauce go with it. Go here to get the recipe!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Appetiser
- Method: Deep Dry
- Cuisine: American
Keywords: shrimp hushpuppies, hushpuppies, hushpuppies with shrimp
Hello, Just found this Recipe & ur blog on pinterest. These look awesome. I’m Italian & it give me the idea to make these scampi style . I most definitely will be making yours first. I’m sure I will have to make a bunch because they will be gone in a flash. Lol thank you for posting the Recipe. Take care
,Mossimo
Awesome Mossimo! Please come back and let me know how they come out for you.
I have probably made these 15 times. Original recipe is just fine. However, I did start to add Extra shrimp and a bit of imitation crab meat as well. Each day I would fry as many as I wanted out of the batch. Then I experimented by only frying them long enough to form their shapes an then removing them, letting them cool and freezing them. I could then remove from freezer and complete the frying process. Winner either way. Thank You for a great recipe !!
Thank you so much!
Can you use those small salad shrimp? Thank you
Yes. That is what I used.
I’m making these right now. I’ll let you how they are. I’m making roast beef sandwiches and these are a side dish.
Omg , these are so good. Fantastic. Girl , keep these recipes coming. I made a Buffalo wing sauce with Blue Cheese. These are great as a snack or even an appetizer. Thank-You.
Awesome Sandy!