Gina's Shrimp Corn Dogs

Total Time:
1 hr 3 min
15 min
30 min
18 min

7 servings

  • Shrimp:
  • 1 pound raw shrimp, peeled and deveined
  • 1 clove garlic, minced
  • 1 shallot, finely chopped
  • 1/2 lemon, zested and juiced
  • 1/4 cup bread crumbs
  • Kosher salt and freshly ground black pepper
  • Buttermilk Corn Batter:
  • 2 cups all-purpose flour
  • 1 egg
  • 2 cups yellow cornmeal
  • 1 teaspoon garlic powder
  • 3 tablespoons sugar
  • 1 1/2 tablespoons baking powder
  • 2 1/2 cups buttermilk
  • Special equipment: Thick wooden pop sticks
  • Dipping Sauce, recipe follows
  • For the shrimp:
  • Dipping sauce:
  • 1 cup mayonnaise
  • 1/2 lemon, juiced
  • 2 tablespoons Dijon mustard
  • 1 tablespoon horseradish
  • 1 teaspoon paprika
For the shrimp:
  • Add all the shrimp ingredients to a food processor and pulse until well combined and smooth. Form the shrimp mixture into 7 equal sized 2-inch balls. Insert a wooden pop stick into the middle of each shrimp ball and form the ground shrimp into a shape similar to a hot dog. Place shrimp dogs on a cookie sheet and put in the refrigerator until well-chilled and firm, about 30 minutes.

For the corn batter:
  • Preheat deep-fryer to 350 degrees F.

  • While chilling shrimp dogs, prepare batter. In a large bowl, whisk together 1 cup flour, egg, cornmeal, garlic powder, sugar, baking powder and buttermilk.

  • Place the remaining 1 cup of flour onto a large plate. *Dredge chilled shrimp dogs into flour then dip into the batter and fry in the hot oil for 3 minutes or until dark and golden brown. Remove to a paper towel lined sheet tray to drain.

  • Serve with dipping sauce.

  • *Cook's Note: Hold corn dog by the stick for the first minute of frying, until batter becomes solid, then fry for another 2 minutes.

Dipping sauce:
  • In a small bowl, mix together the mayonnaise, lemon juice, Dijon mustard, horseradish, and paprika. Place in refrigerator until ready to serve corn dogs.

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    This recipe is featured in:

    Burgers and Hot Dogs