Shrimp stuffed hush puppies showcases a perfect blend of Southern comfort and seafood indulgence. I fried each golden ball to a crispy perfection, with a crunchy cornmeal exterior and a savory center packed with plump shrimp, chopped scallions, and herbs.
Why you'll love these Shrimp Stuffed Hush Puppies
You’ll love this recipe because they deliver the best of two comfort food worlds the crispy, golden hush puppies with the surprise of juicy, seasoned shrimp inside. The cornmeal batter gives it a satisfying crunch, while the shrimp adds a seafood twist. Whether served with a tangy dipping sauce or alongside a seafood platter, these hush puppies are bite-sized treats with bold flavor in every mouthful.
Shrimp Stuffed Hush Puppies
Shrimpstuffed hush puppies combine the classic Southern fried snack with juicy,flavorful shrimp inside. Seasoned with herbs, scallions, and spices, they arefried until crisp and golden, making them a perfect appetizer.
Ingredients
- ½ pound Shrimp. Lobster Tail or Crawfish Tails chopped
- ½ cup Flour
- 1 cup Corn Meal
- 1 teaspoon Creole Seasoning
- ½ teaspoon Salt
- 1 teaspoon Black Pepper
- ½ teaspoon Smoked Paprika
- ½ teaspoon Red Pepper
- 2 tablespoons Green Onions
- 2 tablespoon Parsley
- 1 Egg
- ½ cup Buttermilk
Instructions
- Rinse the shrimp under cold water, then pat dry with paper towels. Chop the shrimp into small bite-sized pieces so they mix evenly into the batter and cook quickly when fried.
- In a large mixing bowl, combine the flour, cornmeal, baking powder, Creole seasoning, salt, black pepper, smoked paprika, and red pepper. Stir until all the seasonings are evenly distributed through the dry mix.
- In a separate bowl add buttermilk, egg, green onions celery and parsley. These will add a fresh, vibrant flavor and color to the hush puppies.
- Pour egg mixture into flour mixture. Mix well.
- Gently fold the chopped shrimp into the batter, ensuring they are evenly distributed without overworking the mixture.
- Using a small cookie scoop or tablespoon, drop spoonfuls of batter into the hot oil. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature. Cook for 3–4 minutes, turning occasionally, until golden brown on all sides.
- Pour enough vegetable oil into a deep skillet or Dutch oven to reach about 2–3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy to avoid greasy or undercooked hush puppies.
- Remove the hush puppies from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve hot, optionally with a spicy remoulade or tartar sauce for dipping.
Video
Recipe Tips
For extra flavor and moisture, finely chop the shrimp before mixing it into the hush puppy batter. This ensures even distribution and prevents large chunks from making the batter fall apart during frying.
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