Shrimp Corn Dogs Recipe

Prepare shrimp and skewers

Pat shrimp very dry with paper towels. If shrimp are large, butterfly slightly so they lay flat on the skewer. Thread two shrimp per skewer, aligning them so the skewer runs along the length; this will create a thicker 'dog'—use 2 shrimp each to make 8 corn dogs.

Make batter

In a medium bowl whisk together all-purpose flour, yellow cornmeal, granulated sugar, baking powder, sea salt, and black pepper. In a separate bowl whisk the egg and buttermilk until combined, then stir in cold beer or club soda. Pour wet into dry and whisk until just combined; batter should be thick but pourable—adjust with up to 1-2 tbsp extra beer or milk if too thick. Let batter rest 5 minutes.

Heat oil

Pour vegetable oil into a deep, heavy pot or deep fryer to a depth of about 2 inches (enough to fully submerge corn dogs). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small spoonful of batter: it should sizzle and rise immediately.

Coat shrimp and fry

Working in batches, hold each shrimp skewer by the exposed end and dip into batter, turning to coat completely and letting excess drip off. If batter is very thick, use a spoon to help coat evenly. Carefully lower the coated skewer into the hot oil and fry 2 to 3 minutes per batch side, turning once, until batter is golden and crisp and shrimp are cooked through (internal shrimp temp ~120-135°F / opaque). Do not overcrowd the pot. Remove with a slotted spoon to a wire rack set over a baking sheet to drain. Repeat with remaining skewers.

Finish and garnish

If desired, lightly brush fried corn dogs with a little neutral oil to add shine. Sprinkle chopped cilantro over the corn dogs and serve with lime wedges alongside the zesty sweet chili lime sauce.

Combine sweet chili sauce, mayonnaise, fresh lime juice, lime zest, sriracha (if using), fish sauce (or soy sauce), chopped cilantro, and salt in a small bowl. Whisk until smooth and taste; adjust seasoning with more lime juice or salt if needed. Chill for at least 10 minutes to let flavors meld. Serve in a shallow ramekin for dipping.