These fried shrimp hush puppies are crispy, savory bites perfect for any occasion. Simple to prepare, they are a family-friendly treat that can be whipped up in just 25 minutes. Enjoy their delicious flavor and delightful texture, sure to impress your loved ones!
Table of Contents
Delicious Fried Shrimp Hushpuppies Recipe
What You’ll Need for Shrimp Hushpuppies
Gather these ingredients to create your fried shrimp hush puppies:
- 1 cup yellow cornmeal
- 3/4 cup 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 celery, minced
- 1/4 cup chives, minced
- 7 oz cooked deveined shrimp
- 1 cup milk
- 1 egg
- Peanut or canola oil for frying
- Salt and pepper to taste
How to Make Fried Shrimp Hushpuppies
Making these hush puppies is easy! Start by cutting the shrimp into small pieces. Season them with salt and pepper, and set aside. In a bowl, whisk together cornmeal, flour, salt, cayenne pepper, and paprika. Then, add milk and the egg to the dry ingredients and stir until combined.
Next, fold in the minced onion, celery, chives, and shrimp until the batter is thick. Preheat your oil to 350°F, and using a mini cookie scooper, scoop the batter into the hot oil. Fry for 3-5 minutes until they turn golden brown. Finally, remove them from the oil and let them drain on a paper towel-lined plate. Sprinkle with seasoned salt if desired.
Perfect Pairings for Your Hushpuppies
Fried shrimp hush puppies are perfect alongside a variety of dishes! They pair beautifully with fried fish, spicy fried shrimp, or even fish po’boy sandwiches. You can also serve them with a refreshing beverage for a delightful afternoon snack.
Tips for the Best Fried Shrimp Hushpuppies
Substitutions and Variations
If you don’t have shrimp, you can easily substitute it with shredded crabmeat, whiting, or cod. Feel free to get creative with the veggies too—add in some bell peppers or jalapeños for an extra kick!
Storing and Reheating
To store your cooked hush puppies, allow them to cool completely. Then, place them in a freezer bag for up to 2 weeks. When you’re ready to enjoy, thaw at room temperature and reheat in an oven at 350°F for a few minutes to regain their crispiness.
Serving and Dipping Suggestions
These hush puppies taste wonderful on their own, but they shine even more when paired with dipping sauces. Consider serving them with tartar sauce, remoulade sauce, or a homemade dipping sauce. They also complement a variety of meals like shrimp tacos or beer-battered fish and chips.
FAQs
Where can I buy baby shrimp?
You can find baby shrimp at most grocery stores, seafood markets, or online retailers specializing in seafood.
How do I make the hush puppy batter?
To make the hush puppy batter, combine cornmeal, self-rising flour, salt, cayenne pepper, paprika, sugar, onion powder, milk, and egg in a bowl, then mix in the vegetables and shrimp.
What kind of oil should I use for frying?
Peanut oil or canola oil works best for frying, as they have high smoke points and provide a nice, crispy texture.
Related Recipes to try
Conclusion
Try making these fried shrimp hush puppies today for a delicious and easy snack! You and your family will love their crispy exterior and savory flavor. For more inspiration, check out our recipes on Pinterest for delightful meal ideas!
Delicious Fried Shrimp Hush Puppies: A Family Favorite
Equipment
- Mini cookie scooper
- Deep fryer or heavy-bottomed pot
- paper towels
Ingredients
- 1 cup yellow cornmeal
- ¾ cup self-rising flour
- 1 tsp salt
- 1 tsp cayenne pepper
- ½ tsp paprika
- 2 tbsp sugar
- 1 tsp onion powder
- 1 small sweet Vidalia onion, minced
- 3 stalks celery, minced
- ¼ cup chives, minced
- 7 oz cooked deveined shrimp Cut into small pieces and seasoned with salt and pepper
- 1 cup milk
- Peanut or Canola oil for frying
- Salt and pepper to taste
Optional Garnish
- seasoned salt for sprinkling
Instructions
- Cut shrimp into small pieces and season with salt and pepper; set aside.
- Whisk together cornmeal, flour, salt, cayenne pepper, paprika, sugar, and onion powder in a large bowl.
- Add milk and egg to the dry ingredients and stir until just combined.
- Mix in the minced onion, celery, chives, and seasoned shrimp until the batter is thick.
- Preheat peanut or canola oil in a deep fryer or heavy-bottomed pot to 350°F.
- Scoop spoonfuls of batter into the hot oil using a mini cookie scooper or two spoons.
- Fry for 3-5 minutes, turning occasionally, until golden brown and cooked through.
- Remove hushpuppies from the oil and drain on a paper towel-lined plate.
- Sprinkle with additional seasoned salt if desired and serve hot.
Notes
- Substitutions: Shrimp can be omitted or replaced with shredded crabmeat, whiting, or cod.
- Storage: Cool completely, store in a freezer bag for up to 2 weeks. Thaw at room temperature and reheat in an oven at 350°F.
- Serving Suggestions: Serve with tartar sauce, remoulade sauce, cocktail sauce, or your favorite dipping sauce. Pairs well with fried fish or seafood dishes.