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.