Crispy Cajun Shrimp & Corn Hush Puppies Recipe

Prepare shrimp

Pat shrimp dry with paper towels. If large, cut each into 2–3 bite-sized pieces. Toss shrimp with 1 tsp Cajun seasoning, 0.5 tsp smoked paprika, 0.5 tsp garlic powder, 0.5 tsp kosher salt, 0.25 tsp black pepper, and 1 tbsp olive oil until evenly coated. Set aside to marinate briefly while making batter (10–15 minutes).

Thaw corn and measure

If using frozen corn, run under warm water and drain well. Finely chop scallions and jalapeño (if using). Measure buttermilk and egg.

In a medium bowl whisk together 1 cup yellow cornmeal, 3 tbsp all-purpose flour, 1 tsp baking powder, 1 tsp salt, 1 tsp granulated sugar, 0.5 tsp black pepper, and 1 tsp Cajun seasoning until evenly combined.

In a separate small bowl whisk 0.5 cup buttermilk with 1 large egg until smooth. Pour wet mixture into dry ingredients and stir just until combined. Fold in 2 tbsp chopped scallion, 0.5 cup corn kernels and 1 tsp minced jalapeño (if using). Batter should be thick but scoopable—if too thick add up to 1–2 tbsp more buttermilk; if too loose add 1 tbsp flour.

Let batter rest 5 minutes while heating oil; this hydrates the cornmeal and gives lighter hush puppies.

Heat 3 cups neutral oil in a heavy-bottomed Dutch oven or deep skillet to 350°F (175°C). Use a candy/deep-fry thermometer for accuracy. Maintain temperature between 330–360°F during frying.

Fry shrimp first (optional): Gently place the seasoned shrimp pieces in the hot oil in a single layer (do not overcrowd). Fry 60–90 seconds per side until pink and just cooked through. Remove with a slotted spoon to a paper towel-lined tray and keep warm. This ensures shrimp are cooked but not overcooked when combined with hush puppies.

Form hush puppies: Using a 1-tablespoon cookie scoop or two spoons, drop rounded scoops of batter into the hot oil, spacing them about 1 inch apart. Fry in batches so oil temperature recovers quickly.

Fry hush puppies 2.5–3.5 minutes, turning once or twice, until deep golden brown and crisp on all sides. If you want shrimp inside hush puppies: press one fried shrimp piece into the center of each scoop immediately after dropping, or alternately drop a small piece of raw seasoned shrimp into the batter scoop and fry—ensure internal temperature reaches 145°F and cooking time may be slightly longer.

Remove hush puppies with a slotted spoon to a paper towel-lined baking sheet. Lightly season with a pinch of salt while hot. Keep warm in a 200°F (95°C) oven if making large batches.

While frying, whisk together 0.5 cup mayonnaise, 1 tsp Creole mustard, 0.5 tsp hot sauce, 1 tsp lemon juice, 1 tbsp finely chopped scallion, 0.25 tsp paprika, 0.25 tsp Cajun seasoning, 0.125 tsp salt and 0.125 tsp black pepper until smooth. Taste and adjust hot sauce, mustard or lemon to preference. Chill briefly.

Arrange hush puppies on a platter, tuck fried Cajun shrimp alongside or place a shrimp-topped hush puppy on each. Sprinkle with 1 tbsp chopped fresh parsley and serve with Creole dip and lemon wedges on the side.

Serve immediately while hush puppies are crisp and shrimp are warm. Leftovers can be reheated in a 350°F oven for 8–10 minutes to regain crispness.