Corn Dog Shrimp Recipe

Prepare skewers

If using wooden skewers, soak them in water for 20–30 minutes to prevent burning.

Clean and season shrimp

Pat shrimp dry with paper towels. Lightly toss shrimp with 1 tsp salt, 1 tsp black pepper, and the lemon zest until evenly coated.

Skewer shrimp

Thread 3–4 shrimp onto each skewer so they sit snugly in a straight line (24 shrimp total across 6 skewers). Leave about 1–1.5 inches of skewer handle uncovered for holding.

Combine dry ingredients

In a medium bowl whisk together 1 cup flour, 1 cup cornmeal, 0.25 cup rice flour, 2 tsp baking powder, 1 tbs sugar, 2 tbs corn starch, and 1 tsp salt until homogenous.

Whisk wet ingredients

In a separate bowl lightly beat 1 egg with 1 tbsp lemon juice. Pour in 1.25 cups very cold club soda (or sparkling water) and stir once; do not overmix — a few small bubbles are fine.

Make batter

Pour wet mixture into dry ingredients and whisk gently until just combined. The batter should be thin and slightly runny (thinner than pancake batter) to promote a lacy, crispy crust. If it seems too thick, add up to 2 tbsp additional cold club soda.

Heat oil

Pour oil into a deep heavy pot or deep fryer to a depth of 3–3.5 inches. Heat to 180°C (350°F). Use a thermometer for accuracy.

Dust skewered shrimp

Combine 0.5 cup flour and 0.25 cup cornstarch in a shallow dish. Lightly dust each skewered shrimp, shaking off excess. This helps the batter cling and creates a delicate lace.

Fry in batches

Working in one or two skewers at a time (don’t crowd), hold each skewer vertically and dip the shrimp into the batter so they become evenly coated — allow excess batter to drip back into the bowl. Immediately lower the battered skewer into the hot oil at a slight angle to let the batter fan and form lacy edges. Fry 2.5–3.5 minutes, turning once with tongs so all sides become golden and crisp. Goal is a light golden lace with fully opaque shrimp (internal temp 63°C/145°F).

Drain

Remove skewers and drain on a wire rack set over a baking sheet or on paper towels for 1–2 minutes. Keep warm in a low oven (90–100°C/200–210°F) if frying all batches.

Finish and serve

Season lightly with a pinch of fine salt and a squeeze of lemon wedges before serving to accentuate the lemon in the shrimp and batter.

Make sauce

Whisk together 0.5 cup mayonnaise, 1 tsp hot sauce, 1 tsp honey, 1 tsp lemon juice, and 0.25 tsp salt until smooth. Taste and adjust heat or acidity as desired. Serve chilled alongside hot shrimp skewers.