Description
Crispy on the outside and tender on the inside, these Shrimp Stuffed Hush Puppies are packed with flavor and briny bites of shrimp. A Southern classic with a delicious seafood twist.
Ingredients
Scale
- 1 cup Cornmeal
- 1/2 cup All-Purpose Flour
- 2 teaspoons Baking Powder
- 1 tablespoon Sugar
- 1/2 teaspoon Salt
- 3/4 cup Buttermilk
- 1 large Egg
- 2 tablespoons Green Onions, finely chopped
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Cayenne Pepper
- 1/2 pound Raw Shrimp, peeled, deveined, and finely chopped
- Oil for frying (enough to fill pot about 2 inches deep)
Instructions
- Heat your oil in a deep fryer or heavy-bottomed pot to 350°F. Line a tray with a wire rack for draining.
- 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 the wet mixture into the dry mixture until just combined.
- Fold in the chopped shrimp and green onions gently.
- Scoop tablespoon-sized balls of batter and carefully drop them into the hot oil. Fry in batches to avoid overcrowding.
- Fry for 2 to 3 minutes per side until golden brown and crispy.
- Remove with a slotted spoon and place on the wire rack to drain. Let cool slightly before serving.
Notes
- Let batter rest for 10 minutes before frying for fluffier hush puppies.
- Use small, finely chopped shrimp for even distribution and easy frying.
- Serve with garlic aioli or spicy remoulade for extra flavor.
- Reheat leftovers in the oven to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 portion (approx. 4 hush puppies)
- Calories: 320
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 105mg