Best 5 Shrimp Beignets Recipes

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Shrimp beignets are a delightful Cajun dish that combines succulent shrimp with a fluffy and crispy batter. This New Orleans specialty is a crowd-pleaser at parties, gatherings, and as an appetizer. The shrimp are coated in a flavorful batter made with flour, cornmeal, baking powder, and spices, then deep-fried until golden brown. Served with a zesty dipping sauce, these beignets offer a perfect balance of flavors and textures.

In this comprehensive guide, we'll take you through three tempting shrimp beignet recipes. The Classic Shrimp Beignets recipe presents a traditional version of this dish, ensuring a crispy exterior and tender shrimp filling. For a unique twist, try the Spicy Shrimp Beignets recipe, which adds a kick of heat from cayenne pepper and paprika. And if you're looking for a healthier option, the Baked Shrimp Beignets recipe offers a delicious baked version that's just as satisfying without the extra oil.

Here are our top 5 tried and tested recipes!

SHRIMP OR CRAWFISH BEIGNETS AND CAJUN SAUCE



Shrimp or Crawfish Beignets and Cajun Sauce image

These are also called Boulettes. Leftover boiled shrimp or crawfish add a lot of extra flavor to these from the boil seasonings.

Provided by Ruby Henderson

Categories     Seafood Appetizers

Time 25m

Number Of Ingredients 15

FOR THE BEIGNETS
1 egg, beaten
1 lb chopped cooked shrimp or crawfish
4 green onions
1 1/2 tsp butter, melted
1/2 tsp salt
1/2 tsp cayenne pepper
1/3 c bread flour
oil for deep frying (peanut oil is best)
cajun seasoning to taste
CAJUN DIPPING SAUCE
3/4 c mayonnaise
1/2 c ketchup
1/4 tsp prepared horseradish
1/4 - 1/2 tsp hot pepper sauce

Steps:

  • 1. Heat oil in a large skillet or fryer to 375 degrees or medium high.
  • 2. in a large bowl combine the egg, crawfish, onions, melted butter, salt and cayenne pepper. Stir in teh flour until blended.
  • 3. Drop the batter a tablespoon at a time into the hot oil and fry until golden brown all around. Drain on a wire rack over paper towels. Sprinkle lightly with your favorite cajun seasoning while still hot.
  • 4. For the dipping sauce combine the mayonnaise, ketchup and horseradish in a small bowl and add hot pepper sauce to your liking. Serve with the beignets.

COCONUT SHRIMP BEIGNETS WITH PEPPER JELLY SAUCE



Coconut Shrimp Beignets with Pepper Jelly Sauce image

Provided by Allison Vines-Rushing

Categories     Beer     Appetizer     Fry     Thanksgiving     Coconut     Shrimp     Deep-Fry     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 20 to 25 beignets

Number Of Ingredients 13

Canola oil or other neutral vegetable oil, for deep frying
1 cup pepper jelly (we use Tabasco brand)
2 tablespoons Creole mustard or any country-style whole-grain mustard
2 tablespoons champagne vinegar (apple cider vinegar is a good substitute)
2 cups all-purpose flour
1 cup shredded sweetened coconut
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 cup very thinly sliced green onions, white and green parts
1 (12-ounce) bottle of amber beer (we use Abita amber, but any amber will do)
Water (optional)
1 pound small shrimp, peeled and deveined

Steps:

  • Fill a heavy, deep saucepan with at least 6 inches of oil. Heat the oil over medium-high heat until it registers 340°F on a deep-fry thermometer.
  • To make the sauce, combine the jelly, mustard, and vinegar; whisk until smooth and chill until needed (this can be made 1 day in advance).
  • To make the batter, in a large bowl, combine the flour, coconut, baking powder, salt, cayenne pepper, and green onions. Whisk the ingredients together thoroughly and make a well in the center.
  • Slowly pour the beer into the well, whisking from the inside to the outside until the mixture has the consistency of pancake batter. If it's not, thin it with a touch of water.
  • Line a plate with paper towels and have ready. Fold the shrimp into the batter. Using 2 tablespoons, carefully scoop one batter-coated shrimp into one spoon, and with the other spoon, push the mixture into the hot oil (be careful not to splash the oil). For best results, fry no more than four beignets at a time. Using a slotted spoon, turn the beignets to cook 1 minute per side, until puffy and light brown all over. With a slotted spoon, remove the beignets from the oil and let drain on the prepared plate.
  • To serve, season with salt and accompany with the sauce.

SHRIMP BEIGNETS



Shrimp Beignets image

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 8 to 12 servings

Number Of Ingredients 15

3 pounds gulf shrimp, peeled and deveined
3 tablespoons vegetable oil
1 tablespoon chopped tarragon
Salt and pepper
1/2 cup lobster stock
8 ounces goat cheese
1 1/2 cups lukewarm water
1 ounce yeast
8 cups all purpose flour
1 cup milk
8 tablespoons butter, plus 1/2 cup melted butter
2 eggs
2 teaspoons salt
Pinch sugar
1 egg white

Steps:

  • Stuffing: Rough chop shrimp, taking care to remove any debris. Briefly saute in oil. Add tarragon, salt, and pepper. Deglaze with stock, but do not reduce. Remove from heat and add goat cheese to bind. Stir in goat cheese off the heat so it gently melts. Transfer to a container and refrigerate.
  • Dough: In bowl of heavy-duty mixer, stir together water and yeast until yeast granules dissolve. Whisk in 1 cup flour to make thick batter. Cover bowl loosely with plastic wrap. Let stand for 30 minutes, or until sponge has doubled in volume and is bubbly.
  • In mixing bowl, whisk together milk, butter, and eggs. In separate bowl, whisk together 6 1/2 cups of remaining flour and salt. Lightly oil large bowl.
  • In bowl of heavy-duty mixer, using paddle attachment beat sponge on low speed until smooth. Add milk mixture and beat until blended. Using rubber spatula, scrape down sides of bowl. Add flour mixture one cup at a time. Increase speed to medium and beat dough for 5 minutes, or until is comes away from side of bowl and wraps around paddle. If dough is sticking to side of bowl at this point, add remaining 1/2 cup flour, 1 tablespoon at a time until dough stops sticking.
  • Scrape dough into a lightly oiled bowl (it will be sticky). Cover bowl with plastic wrap and let dough rise for 45 to 60 minutes or until it has increased in volume 1 1/2 times.
  • Lightly dust large baking sheet with flour. Dust work surface with flour. Scrape dough onto work surface and lightly sprinkle top of dough with more flour. Dust hands with flour. Gently press down on the dough to deflate it. Flatten dough into circle about 1/4-inch thick.
  • Onto floured surface, roll dough out firmly and smoothly to 3/4-inch thickness. Using a sharp blade, square off dough as evenly as possible. Lightly brush entire surface with egg whites and mark 1/2 of prepared dough with a floured 3-inch cutter. Do not cut through dough. Place heaping tablespoon of shrimp mixture in center of marked circles. Be sure to keep away from outside ring.
  • Gently fold remaining 1/2 of dough back over marked circles. Using fingers, press out air pockets from around shrimp filling. Cut through dough using cutter centered around the filling. Save dough scraps and roll out for more beignets. Deep fry at 375 degrees F for approximately two minutes on each side, or until golden brown.

AMAZING COCONUT SHRIMP BEIGNETS WITH PEPPER JELLY SAUCE RECIPE - (4.6/5)



Amazing Coconut Shrimp Beignets with Pepper Jelly Sauce Recipe - (4.6/5) image

Provided by á-175897

Number Of Ingredients 15

SAUCE:
Canola oil or other neutral vegetable oil, for deep frying
1 cup pepper jelly, such as Tabasco
2 tablespoons Creole mustard or any country-style whole-grain mustard
2 tablespoons Champagne vinegar (apple cider vinegar is a good substitute)
BATTER:
2 cups all-purpose flour
1 cup sweetened coconut, shredded
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 cup very thinly sliced green onions, white and green parts
1 (12-ounce) bottle amber beer, such as Abita
Water (if needed)
1 pound small shrimp, peeled and deveined

Steps:

  • Fill a heavy, deep saucepan with at least 6 inches of oil. Heat the oil over medium-high heat until it registers 340°F on a deep-fry thermometer. SAUCE: Combine the jelly, mustard, and vinegar; whisk until smooth and chill until needed (this can be made 1 day in advance). BATTER: In a large bowl, combine the flour, coconut, baking powder, salt, cayenne pepper, and green onions. Whisk the ingredients together thoroughly and make a well in the center. Slowly pour the beer into the well, whisking from the inside to the outside until the mixture has the consistency of pancake batter. If it's not, thin it with a touch of water. Line a plate with paper towels and have ready. Fold the shrimp into the batter. Using 2 tablespoons, carefully scoop one batter-coated shrimp into one spoon, and with the other spoon, push the mixture into the hot oil (be careful not to splash the oil). For best results, fry no more than four beignets at a time. Using a slotted spoon, turn the beignets to cook 1 minute per side, until puffy and light brown all over. With a slotted spoon, remove the beignets from the oil and let drain on the prepared plate. To serve, season with salt and accompany with the sauce. Southern Comfort"> Reprinted with permission from Southern Comfort: A New Take on the Recipes We Grew Up With by Allison Vines-Rushing and Slade Rushing, © 2012. Published by Ten Speed Press, a division of Random House, Inc. Allison Vines-Rushing and Slade Rushing burst onto the culinary scene in 2003 as chefs of Jack's Luxury Oyster Bar, which the New York Times called "one of the most distinctive new restaurants to come along in years" and earned Allison the 2004 James Beard Rising Star award. In 2005, the couple returned to Louisiana to open Longbranch followed by MiLa in New Orleans in 2007.

SHRIMP-EGGPLANT BEIGNETS WITH REMOULADE SAUCE



Shrimp-Eggplant Beignets With Remoulade Sauce image

A cajun dish. A deep fried yummy Shrimp-Eggplant Beignets served with my sauce. Or use your own sauce. A big hit at my house. Adjust the oil so it not too hot when cooking. The eggplant gives the dough an extra creaminess. Go ahead and salt, rinse and dry your eggplant if you normally do it. I never do and I enjoy the slight bitterness eggplant has. To each your own! ;)

Provided by Rita1652

Categories     Vegetable

Time 45m

Yield 4 dozen, 15 serving(s)

Number Of Ingredients 26

2 tablespoons olive oil
1 eggplant (5 cups peeled and diced)
2 garlic cloves, minced
1 small sweet onion, diced
1/4 cup celery, finely diced
1 1/2 teaspoons salt
1/4 teaspoon chili pepper flakes
1 lb peeled and cleaned shrimp, coarsely chopped
vegetable oil (or peanut oil)
3 large eggs, lightly beaten
1 1/2 cups buttermilk
2 teaspoons baking powder
1/2 teaspoon ground red pepper
3 cups all-purpose flour
1 cup mayonnaise
2 tablespoons whole grain mustard
2 tablespoons ketchup
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1/2 cup finely chopped scallion
1/4 cup finely chopped fresh flat leaf parsley
1 stalk finely chopped celery
2 garlic cloves, minced
1 teaspoon paprika
2 teaspoons hot sauce
1/4 teaspoon fresh ground black pepper

Steps:

  • Remoulade Sauce-- Whisk together all ingredients. Cover and chill 1 hour.
  • Beignets-- Heat 2 tablespoons oil in a large skillet over medium-high heat.
  • Add eggplant and next 5 ingredients; cook 5 minutes or until vegetables are tender, stirring occasionally.
  • Add shrimp; cook 1 minute.
  • Remove from heat, and cool.
  • Pour oil to depth of 3 inches in a Dutch oven; heat to 360°F.
  • Whisk together eggs and next 3 ingredients; whisk in flour just until moistened.
  • Fold in eggplant mixture.
  • Drop batter by heaping tablespoonfuls into hot oil.
  • Fry beignets, a few at a time, 3 minutes or until golden, turning once.
  • Drain on paper towels.
  • Serve immediately with Remoulade Sauce.

Tips:

  • Use fresh shrimp for the best flavor and texture.
  • Clean the shrimp thoroughly before cooking.
  • Season the shrimp with your favorite spices and herbs.
  • Make sure the batter is cold before frying the shrimp.
  • Fry the shrimp in hot oil until they are golden brown and crispy.
  • Serve the shrimp immediately with your favorite dipping sauce.

Conclusion:

Shrimp beignets are a delicious and easy-to-make appetizer or snack. With just a few simple ingredients, you can create a crispy, flavorful dish that will be a hit at your next party or gathering. So next time you're looking for something new to try, give shrimp beignets a try. You won't be disappointed!

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