Description
Crispy, golden-fried Shrimp Stuffed Hush Puppies combine Southern comfort with a savory seafood twist. These bite-sized appetizers feature a crunchy cornmeal exterior and a tender, flavorful shrimp filling, perfect for parties, snacks, or elevating everyday dinners.
Ingredients
Scale
Shrimp Filling
- 12 oz fresh shrimp, peeled, deveined, and finely chopped
- Salt, to taste
- Pepper, to taste
- Optional: 1/2 tsp paprika or garlic powder
- Optional: 1 small jalapeño, finely diced or a pinch of cayenne pepper (for heat)
Batter
- 1 cup cornmeal
- 1/2 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup buttermilk
- 1 large egg
- 3 green onions, chopped
- Optional: Fresh herbs like parsley, dill, or thyme (1-2 tbsp, chopped)
For Frying
- Vegetable oil, enough for deep frying (about 2 inches depth)
Instructions
- Prepare the Shrimp Filling: Peel, devein, and finely chop the shrimp into bite-sized pieces. Toss shrimp with salt, pepper, and optional spices such as paprika, garlic powder, jalapeño, or cayenne pepper. Set aside.
- Mix the Batter: In a bowl, combine cornmeal, flour, baking powder, salt, and pepper. In another bowl, whisk buttermilk and egg until smooth. Slowly stir wet ingredients into dry until just combined. Fold in green onions and any optional herbs.
- Incorporate the Shrimp: Gently fold the chopped shrimp into the batter, distributing evenly without overmixing. Adjust batter consistency with extra buttermilk or flour if necessary to maintain a slightly thick but spoonable texture.
- Heat the Oil: Pour vegetable oil into a deep skillet or fryer to 2 inches depth and heat to 350°F (175°C). Use a thermometer for accuracy.
- Fry the Hush Puppies: Drop tablespoon-sized spoonfuls of batter carefully into hot oil in batches, avoiding overcrowding. Fry 3-4 minutes until golden brown and crispy. Use a slotted spoon to transfer to paper towel-lined plate to drain excess oil.
- Serve Warm: Serve hush puppies hot with your favorite dipping sauces such as spicy aioli, remoulade, or cocktail sauce. Garnish with chopped parsley or green onions if desired.
Notes
- Maintain oil temperature at 350°F to ensure even cooking and prevent excess oil absorption.
- Chop shrimp finely to prevent large chunks from falling out and to blend well into batter.
- Do not overmix batter; stir only until combined to keep hush puppies tender.
- Test fry a small spoonful first to check seasoning and texture before frying the whole batch.
- Drain fried hush puppies on paper towels to keep them crispy.
- Leftovers can be refrigerated up to 3 days or frozen for up to 1 month.
- Reheat in oven or air fryer to preserve crispiness; avoid microwaving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Southern, Seafood
Nutrition
- Serving Size: 3 hush puppies
- Calories: 180
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 70 mg
Keywords: Shrimp hush puppies, seafood appetizer, fried hush puppies, Southern appetizer, seafood snack, crispy hush puppies
