Gina's Shrimp Corn Dogs Recipe

Name: Gina's Shrimp Corn Dogs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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; 1 cup mayonnaise; 1/2 lemon, juiced; 2 tablespoons Dijon mustard; 1 tablespoon horseradish; 1 teaspoon paprika

Servings: persons

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
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
1 cup mayonnaise
1/2 lemon, juiced
2 tablespoons Dijon mustard
1 tablespoon horseradish
1 teaspoon paprika

1
Add all the shrimp ingredients to a food processor and pulse until well combined and smooth.
2
Form the shrimp mixture into 7 equal sized 2-inch balls.
3
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.
4
Place shrimp dogs on a cookie sheet and put in the refrigerator until well-chilled and firm, about 30 minutes.
5
Preheat deep-fryer to 350 degrees F.
6
While chilling shrimp dogs, prepare batter.
7
In a large bowl, whisk together 1 cup flour, egg, cornmeal, garlic powder, sugar, baking powder and buttermilk.
8
Place the remaining 1 cup of flour onto a large plate.
9
*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.
10
Remove to a paper towel lined sheet tray to drain.
11
Serve with dipping sauce.
12
*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.
13
In a small bowl, mix together the mayonnaise, lemon juice, Dijon mustard, horseradish, and paprika.
14
Place in refrigerator until ready to serve corn dogs.

1962

kcal

Calories

165

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 pound raw shrimp, peeled and deveined, 1 clove garlic, minced, 1 shallot, finely chopped, 1/2 lemon, zested and juiced, and more.

Yes, Gina's Shrimp Corn Dogs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gina's Shrimp Corn Dogs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions