Shrimp Stuffed Hush Puppies

These golden bites are everything you didn’t know you needed in a Southern snack. Crispy on the outside, tender on the inside, and bursting with juicy shrimp in every mouthful, these hush puppies are the kind of appetizer that stops conversations mid-sentence. Imagine the warmth of cornbread mingled with the savory, briny goodness of shrimp, all fried to a rich golden brown. Trust me, you’re going to love this.

Behind the Recipe

This one goes back to summers spent by the coast, where seafood shacks served the freshest catch with a side of comfort. I remember the first time I bit into a shrimp-stuffed hush puppy – the crisp shell gave way to soft cornbread and sweet shrimp, and my world changed a little. It’s comfort food with a twist, the kind you crave long after the plate’s been cleared.

Recipe Origin or Trivia

Hush puppies hail from Southern cuisine, originally just deep-fried balls of cornmeal batter served as a side. But like all great recipes, someone along the Gulf Coast thought, “What if we stuffed it with shrimp?” That blend of land and sea gave this classic a new identity. Some say they got their name from cooks tossing them to dogs to keep them quiet during cookouts. Whatever the story, they’re now a must-have at fish frys and backyard gatherings.

Why You’ll Love Shrimp Stuffed Hush Puppies

There’s something magical about these bite-sized treasures that keeps people coming back for more.

Versatile: Perfect as an appetizer, a side, or even a late-night snack.

Budget-Friendly: Uses simple pantry ingredients and a small amount of shrimp.

Quick and Easy: Mix, stuff, fry, and you’re done in under an hour.

Customizable: Add cheese, herbs, or spices to make them your own.

Crowd-Pleasing: Crispy, flavorful, and fun to eat. Watch them disappear.

Make-Ahead Friendly: The batter and shrimp can be prepped in advance.

Great for Leftovers: Reheat in the oven and they’re as good as new.

Chef’s Pro Tips for Perfect Results

A little insider know-how can take your hush puppies from good to unforgettable.

• Use small shrimp so they nestle perfectly inside the batter.
• Don’t overmix the batter – it should be just combined for fluffy centers.
• Fry at a consistent 350°F to ensure golden outsides and cooked-through middles.
• Drain on a wire rack, not paper towels, to keep them crispy.
• Let the batter rest for 10 minutes before frying for better texture.

Kitchen Tools You’ll Need

You won’t need much, but a few key tools will make things easier.

Mixing Bowls: For combining your dry and wet ingredients.

Deep Fryer or Heavy Pot: You’ll need steady, even heat for frying.

Slotted Spoon or Spider: For safe and easy removal from the oil.

Wire Rack: Keeps them crisp after frying.

Small Scoop or Spoon: Helps form uniform balls for even cooking.

Ingredients in Shrimp Stuffed Hush Puppies

This lineup brings flavor, texture, and just the right balance of sweet and savory.

1. Cornmeal: 1 cup. Gives that signature golden crunch and cornbread flavor.
2. All-Purpose Flour: ½ cup. Adds structure to the batter.
3. Baking Powder: 2 teaspoons. For a light, fluffy texture.
4. Sugar: 1 tablespoon. Balances the savory with a hint of sweetness.
5. Salt: ½ teaspoon. Enhances all the other flavors.
6. Buttermilk: ¾ cup. Adds tang and tenderness.
7. Egg: 1 large. Helps bind everything together.
8. Green Onions: 2 tablespoons, finely chopped. Adds freshness and mild sharpness.
9. Garlic Powder: ½ teaspoon. Adds depth of flavor.
10. Cayenne Pepper: ¼ teaspoon. Just a touch of heat.
11. Raw Shrimp: ½ pound, peeled, deveined, and chopped into small pieces. The star of the show.
12. Oil for Frying: Enough to fill your pot or fryer about 2 inches deep.

Ingredient Substitutions

Here’s how you can make adjustments without losing the magic.

Buttermilk: Milk with a splash of lemon juice or vinegar.

Green Onions: Finely chopped chives or shallots.

Cayenne Pepper: Smoked paprika for less heat but lots of flavor.

Shrimp: Chopped cooked crab or even finely flaked white fish.

Ingredient Spotlight

Cornmeal: This pantry staple brings that distinct Southern crunch and golden color, setting hush puppies apart from other fritters.

Shrimp: Its naturally sweet and briny flavor makes each bite feel like a mini seafood feast.

Instructions for Making Shrimp Stuffed Hush Puppies

Let’s roll up our sleeves and get frying. Here’s how to bring these beauties to life.

1. Preheat Your Equipment:
   Heat your oil in a deep fryer or heavy-bottomed pot to 350°F. Line a tray with a wire rack for draining.
2. Combine Ingredients:
   In a large bowl, whisk together cornmeal, flour, baking powder, sugar, salt, garlic powder, and cayenne. In another bowl, mix the buttermilk and egg. Stir wet into dry until just combined. Fold in the shrimp and green onions gently.
3. Prepare Your Cooking Vessel:
   Make sure the oil is hot and steady at 350°F. Use a thermometer if needed.
4. Assemble the Dish:
   Scoop tablespoon-sized balls of batter and carefully drop them into the hot oil, working in batches to avoid crowding.
5. Cook to Perfection:
   Fry for 2 to 3 minutes per side until deep golden brown and crispy. Remove with a slotted spoon and place on the wire rack.
6. Finishing Touches:
   Let them cool just slightly. They’re best warm, with a little dipping sauce if you like.
7. Serve and Enjoy:
   Plate them up and serve immediately. They pair beautifully with a lemony aioli or spicy remoulade.

Texture & Flavor Secrets

These hush puppies are all about contrast. The outside is golden and crisp, giving way to a warm, fluffy, corn-infused center. The shrimp adds a tender, savory burst that’s perfectly balanced with the hint of sweetness from the batter and the green onion’s freshness. The result is a harmonious little bite that’s crunchy, soft, and briny all at once.

Cooking Tips & Tricks

A few smart moves go a long way here:

• Let your batter sit for 10 minutes before frying for better texture.
• Don’t crowd the pot – fry in batches to maintain oil temperature.
• Chop shrimp small so every bite has some.
• Try using a cookie scoop for uniform hush puppies.

What to Avoid

Even the best recipes can hit a snag. Here’s what to steer clear of:

• Overmixing the batter: Makes them tough instead of tender.
• Oil too hot or too cold: Leads to either burnt or greasy hush puppies.
• Skipping the resting time: Can result in dense, uneven texture.

Nutrition Facts

Servings: 4
Calories per serving: 320

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Make-Ahead and Storage Tips

You can prepare the batter a few hours ahead and keep it chilled. To store leftovers, place them in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F for 10 minutes to bring back that crispy texture. They can also be frozen for up to a month and reheated the same way.

How to Serve Shrimp Stuffed Hush Puppies

These are crowd-pleasers on their own, but even better with company. Serve them with a tangy dipping sauce like Cajun remoulade or lemon garlic aioli. Pair with a side of coleslaw, a crisp salad, or a bowl of gumbo for a Southern feast.

Creative Leftover Transformations

Got extras? Try these fun twists:

• Chop and toss them into a shrimp salad for texture.
• Crumble over creamy grits for a Southern-inspired breakfast.
• Warm and stuff them into a mini slider bun with pickles and slaw.

Additional Tips

For extra flavor, stir chopped fresh herbs like dill or parsley into the batter. Add a touch of hot sauce to the wet ingredients for a bolder kick. Always taste a test batch before frying the full lot to adjust seasoning.

Make It a Showstopper

Plate them in a rustic basket lined with parchment paper. Add a dipping sauce in a small ramekin, sprinkle with chopped herbs, and serve with lemon wedges. A little presentation love goes a long way.

Variations to Try

• Cheddar-Stuffed: Fold shredded sharp cheddar into the batter.
• Jalapeño Kick: Add minced fresh jalapeños for a spicy edge.
• Garlic Butter Shrimp: Sauté shrimp in garlic butter before adding.
• Cajun-Style: Mix in Cajun seasoning for a deeper Southern twist.
• Mini Corn Dogs: Swap shrimp for small hot dog bites for the kids.

FAQ’s

Q1: Can I use pre-cooked shrimp?

A1: Yes, but make sure they’re finely chopped and well-drained to avoid excess moisture.

Q2: Can I bake them instead of frying?

A2: They won’t have the same crispy exterior, but you can bake them at 400°F for about 15 minutes, flipping halfway through.

Q3: How do I keep them warm for a party?

A3: Place them in a 200°F oven on a wire rack until ready to serve.

Q4: Can I make the batter ahead?

A4: Yes, store it covered in the fridge for up to 4 hours before frying.

Q5: What’s the best oil for frying?

A5: Use a neutral oil with a high smoke point like canola or peanut oil.

Q6: Are they gluten-free?

A6: Not by default, but you can use a gluten-free all-purpose blend.

Q7: How spicy are they?

A7: They’re mildly spiced, but you can adjust the cayenne to taste.

Q8: Can I make them bite-sized?

A8: Absolutely. Just use a smaller scoop and reduce fry time slightly.

Q9: What dip goes best with them?

A9: A zesty remoulade or garlic aioli is perfect.

Q10: Do I have to chop the shrimp?

A10: Yes, small pieces ensure even distribution and easier frying.

Conclusion

Shrimp Stuffed Hush Puppies are one of those recipes that feels like a little celebration every time you make them. Whether for a cozy family dinner or a fun party starter, they bring warmth, flavor, and that perfect Southern touch. So go ahead, grab a scoop and get frying. This one’s a total game-changer.

Print