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Shrimp Hush Puppies

Fried Shrimp Hushpuppies

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5 from 1 review

  • Author: Nicole Washington | Brown Sugar Food Blog
  • Total Time: 25 mins
  • Yield: 20-24 1x


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!


  • 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


  1. 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.
  2. 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.
  3. 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!
  4. 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