Description
Shrimp Stuffed Hush Puppies are a crispy and golden Southern appetizer featuring a savory cornmeal batter filled with tender, juicy shrimp. Perfectly balanced with spices and herbs, these bite-sized treats offer an irresistible crunch on the outside and a flavorful seafood surprise inside. Easy to make and customizable, they are ideal for parties, snacks, or festive occasions.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1/2 cup all-purpose flour (or gluten-free all-purpose flour for gluten-free option)
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Wet Ingredients
- 3/4 cup buttermilk
- Vegetable oil (for frying, enough to fill deep fryer or pot)
Shrimp Filling
- 8 ounces fresh shrimp, peeled, deveined, and chopped into bite-size pieces
- 2 green onions, finely chopped
- Salt and pepper to taste
Instructions
- Prepare the Batter: In a large mixing bowl, combine the cornmeal, flour, baking powder, garlic powder, paprika, salt, and pepper. Stir the dry ingredients until evenly mixed. Slowly whisk in the buttermilk until you get a thick but smooth batter. Set this aside while preparing the shrimp and green onions.
- Prep the Shrimp Filling: Chop fresh shrimp into small, bite-sized pieces. Toss the shrimp with finely chopped green onions and a pinch of salt and pepper. This will be the rich, savory center of your hush puppies.
- Fill the Hush Puppies: Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Using a spoon, scoop a small amount of batter into your hand, flatten it slightly, place a spoonful of shrimp mixture in the center, then cover it with more batter, forming a round ball. This gives a perfectly stuffed hush puppy ready for frying.
- Fry Until Golden: Carefully drop the stuffed hush puppies into the hot oil. Fry in batches to avoid overcrowding, turning occasionally until deep golden brown and cooked through, about 3-4 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
Notes
- Oil Temperature Control: Keep the oil steady at 350°F for the crispiest hush puppies without absorbing too much oil.
- Even Sizes: Make hush puppies uniform in size so they cook evenly and look professional.
- Don’t Overmix: Mix the batter until just combined to avoid tough hush puppies with dense texture.
- Fresh Shrimp is Key: Use fresh or well-thawed shrimp for the best flavor and texture.
- Drain Properly: Let the hush puppies rest on paper towels after frying to soak up extra oil and stay crispy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 2 hush puppies
- Calories: 180
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 70mg
Keywords: shrimp appetizer, hush puppies, Southern appetizer, seafood snack, fried shrimp balls
