Shrimp Beignet Recipe

Clean and season

Pat shrimp dry with paper towels. Place in a bowl and toss with 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp Cajun/Creole seasoning and 1 tablespoon lemon juice. Let sit 5–10 minutes while you prepare other components so excess moisture is drawn off.

Dusting mix

In a shallow bowl or plate combine 1/2 cup all-purpose flour, 1/2 tsp paprika and 1/2 tsp garlic powder. This light dust helps batter adhere to the shrimp.

Dry batter mix

In a medium bowl whisk together 1 cup all-purpose flour, 2 Tbs cornstarch, 2 Tbs fine cornmeal (optional), 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp sugar and 1/2 tsp salt until evenly combined.

Wet batter mix

In a separate bowl whisk the egg with 2 Tbs buttermilk (or milk+lemon), 1/2 cup cold beer (or additional cold sparkling water), 3 Tbs cold sparkling water/club soda and 1/2 tsp hot sauce (if using). Gradually pour the wet mixture into the dry mix and stir with a fork or spatula just until combined; a few small lumps are fine. The batter should be thick enough to coat the back of a spoon but still pourable. Keep batter cold until frying (set bowl over ice if warm).

Pour 4 cups of oil into a large, heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches. Attach a deep-fry thermometer and heat the oil to 350°F (175°C). Maintain 340–360°F while frying.

Dust shrimp

Lightly dust each seasoned shrimp in the flour-dusting mixture, shaking off excess. Dusting ensures the batter adheres evenly.

Batter coating

Working in small batches (4–6 shrimp depending on pot size), dip each dusted shrimp into the batter, allowing excess to drip back into the bowl. For a thicker beignet, double-dip: dip, let excess drip, then quickly dip again.

Fry

Carefully lower battered shrimp into the hot oil using a slotted spoon or spider. Do not overcrowd the pot. Fry for 2–3 minutes, turning once, until golden brown and cooked through (internal temp of shrimp about 120–125°F). Smaller shrimp may cook faster—watch for color and firm texture.

Drain

Remove shrimp to a wire rack set over a rimmed baking sheet or to paper towels to drain briefly. Keep warm in a 200°F oven if frying multiple batches. Return oil to temperature between batches before frying the next batch.

While frying, in a small bowl stir together 1/2 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp prepared horseradish, 1 tsp hot sauce, 1 tsp lemon juice, 1 tsp chopped capers (if using), 1/4 tsp paprika, 1/4 tsp salt and 1/4 tsp freshly ground black pepper until smooth. Taste and adjust seasoning or hot sauce to preference. Chill until ready to serve.

Arrange warm shrimp beignets on a platter, sprinkle with chopped parsley and serve immediately with lemon wedges and the remoulade for dipping.