Shrimp Corn Dogs

I wish I could take credit for this most excellent idea, but alas, I first heard of these from a restaurant in town called Moonshine Grill. It’s a great place and they make these amazing shrimp corn dogs that go really, really super-great with beer and cocktails.

Already requests have begun coming in from viewers for game-day recipes and snacks and while I’m not big on football or Superbowl or anything of that nature, I am big on entertaining and party-planning so I do look forward to football season even if I don’t give two toots about the games themselves. I think these will make a great addition to any game-day party or Superbowl thing or what-have-you.

They’re fun, they’re a little unusual, and they taste like shrimp and corn dogs, people. Come on.

The batter here is seasoned with cayenne pepper and onion powder with a little sugar, so it’s like fluffy hushpuppies. It’s so stupid-good, y’all. You can make it a few hours ahead of time if you need to; you might need to thin it out with a little extra milk right before you use it, though, because it (like all batters) will thicken as it stands.

I’ve tried it with the extra large jumbo giant colossal shrimp and with medium sized shrimp and I prefer the medium (31-40 count) shrimp because they’re cheaper and actually easier to eat. If you want to use big ‘uns, that’s fine. And if you’ve made my corn dog recipe before and want to try using that, okay! Your shrimp corn dogs will be a little lumpier due to the creamed corn in the batter but I bet they will taste great!


Shrimp Corn Dogs

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5 from 2 reviews

  • Author: Hilah Johnson
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 20 1x


  • 1 cup white flour
  • 1 cup cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 2 teaspoons onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 egg
  • 1 1/4 cups milk
  • 1 pound shrimp (3140 count) shelled and deveined
  • 1 quart of oil for frying
  • Salt for sprinkling


  1. Combine all dry ingredients well.
  2. Whisk in egg and one cup milk. You may need to add the additional 1/4 cup if it seems too thick. Combine well.
  3. Thread the shrimp on skewers.
  4. Heat the oil to 350-365º F.
  5. Dip the shrimp into the batter to coat.
  6. Fry for 3 minutes, turning to get both sides cooked and brown. Fry only a few at a time to avoid crowding the oil and reducing the heat too much at once.
  7. Drain and sprinkle with a little more salt.
  8. Serve with any sauces you like.

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Click here for a homemade tartar sauce recipe (deemed the best companion, by moi).

To make the Horseradish Honey Mustard sauce, combine:

  • 1 tablespoon yellow mustard
  • 1 teaspoon horseradish
  • 2 teaspoons honey
  • 1 teaspoon grainy mustard



  1. Great Stone Face on September 18, 2012 at 11:46 am

    I don’t have a Fry Daddy. How many inches (or volume) of oil would you recommend in a saucepan?

    • Hilah on September 18, 2012 at 2:01 pm

      Great question! Two-three inches will suffice!

    • bob jones on September 20, 2012 at 8:21 pm

      Why not? Do I need to loan you $30? The Fry Daddy is brilliant in it’s simplicity. Seriously though, this recipe sounds fantastic, and I like Ron’s cocktail sauce idea. C & B Shrimp Sauce (not their cocktail sauce) is killer, lots of horseradish. Mustard is compelling though as it is, in fact a corn-something. You wouldn’t substitute cocktail sauce for mustard on a sandwich, or would you?

      • Hilah on September 21, 2012 at 1:07 pm

        Speaking of cocktail sauce, we just had a unique one at lunch today. Its consistency was closer to a sweet and sour sauce than ketchup. Interesting, a little too sweet, but I did like the texture.

  2. Jose on September 18, 2012 at 12:08 pm

    Great idea Hilah!
    I’m off work today and doing supper this evening. On my way to the grocery store to buy the ingredients. Have a great day!

    • Hilah on September 18, 2012 at 2:03 pm

      Fabulous, Jose! I hope you enjoy! Let me know how it goes and if you come up with any great dipping sauces. 🙂

      • Jose on September 18, 2012 at 5:41 pm

        Will do! 🙂

      • Diane Ragland on October 12, 2020 at 12:38 pm

        Hi do you cook your shrimp first before you make them for corn dogs?

  3. Ron on September 18, 2012 at 7:41 pm

    Hey Hilah: I tried your fried shrimp and it was excellent. I just used regular plain ol shrimp cocktail sauce on the fried shrimp, and it was really really good. 🙂

    Keep up the good work. Love your show.

    • Hilah on September 18, 2012 at 7:45 pm

      Thanks, Ron! You know, I haven’t ever used regular cocktail sauce but you’re right! I can totally imagine it now and it tastes goooood. 🙂

  4. CONNIE LODER on September 28, 2012 at 1:20 pm

    Not feeling like another trip to the store until next week or so, but you know I’ll be trying this very soon!! These look and sound delish! The thought of pairing it up with your cherry-chipotle sauce though, is making my mouth water already!! MMMmmm.

    I’ve incorporated several of your recipes into my weekly meal plans, but must admit that my latest go to comfort fav, has definitely been corn dogs! I’m so thankful I saw your video and tried it. Pretty effing awesome! I have to admit though, I don’t always use your recipe. Sometimes I do; sometimes I use a recipe that most mirrors a state fair favorite of many, the original Fletcher’s Corny Dog (having sugar in the batter is super good!); Sometimes I play around with some of that recipe and some of yours (like, the use of creamed corn). Point is, with my fry daddy, I’m a corny dog loving mamma… I can foresee never again having to buy store bought! P.S Hilah: Try this little tip maybe if you think of it one time… After mixing my batter, no matter what ingredients I’m using that time, I pour it into an old spaghetti sauce jar to about where the jar starts to round up towards the neck. That way, I can just dip my skeweered doggie, then twirl, pull up while twirling and easily batter the whole dog at once, providing a nice smooth look to the ‘lil doggie… I have also made some batter, poured it fresh into a jar and then frozen it. The next time I feel like making some more corn dogs or just want to eat some NOW, I have only, to remove it from the freezer, defrost and dip that doggie! (Freezing and defrosting has not seemed to detract from the consistency or flavor at all, btw!)

    But enough about me and enough about “Corn Dogs”; These l’il — “Shrimp Puppies” (like the play on words?) sound like they’ll be my new go to favorite ’cause, hey, shrimp is mmm, mmm, good! I can’t wait to taste the difference in the batter compared to the corn dogs; Great idea, changing it up to allow the shrimp flavor to do it’s job! (I also like your forethought of 2 reg. sized shrimps together to make 1 puppy!)

    Continue on my friend, Connie

    • Hilah on October 2, 2012 at 12:43 pm

      Thank you so much, Connie! That is a GREAT tip about putting it into a jar, and an even GREATER tip that it can be frozen! I’m always nervous to try freezing things so that is something I will keep in mind. Makes me think you could freeze other batters just fine, too. Hmm. 🙂
      I’m glad you wrote in!

      • CONNIE on October 11, 2012 at 7:45 pm

        I figured you’d like the jar tip. I was contemplating whether or not to post about freezing the batter, as I wasn’t sure if it just isn’t a food safety issue etc. But, I think as long as nothing has been dipped in the batter other than the mixing utensils, ie, no hot dogs etc. lol, then there should be not much cross contamination etc. Just this week, I again used some batter that I had frozen for the corn dogs and it was fine this time too. Plus, if you find you’re having problems with the batter not sticking well to hot dogs, even with cornstarch or flour coating, I have read several tips that state a VERY cold batter is an important factor in helping the batter cover the doggies completely and thick enough. So a benefit to freezing for later use is that once the batter defrosts it will actually be quite cold still. (Usually, when preparing the batter, only the buttermilk is cold, and by the time you’re done mixing, none of the batter is cold)l. So, maybe if you’re not going to freeze it, you might want to try at least refrigerating it for 30 minutes or so, if you seem to be having coverage issues. I think it does help, myself!!

        Ok.. that’s about it for my corn dog knowledge (of which I had none, until finding your video <3) and who the heck would really want to know anymore than all of this, huh? I mean, it's not like corn-dog chefs are in high demand and I'll be paid a king's ransom for my corn-dog know-how–so I think I'll learn some new stuff about something else instead… ttyl!

        • Hilah on October 12, 2012 at 9:02 am

          I’d never heard that a cold batter works better, but I believe it. Thanks for the food safety disclosure. 😉

  5. Megan on December 21, 2012 at 1:50 pm

    Love this and have recommended it to my cooking, seafood loving peeps. Have you ever considered adding a bit of pepper jack cheese to the skewer? A little shrimp/spicy cheese ménage à trois. 🙂

    • Hilah on December 24, 2012 at 11:25 am

      Oh Megan, you’re a food genius! That sounds awesome and it had never occurred to me. Yummy!!

  6. sweet greggo on February 2, 2013 at 1:15 pm

    Those are pre-cooked shrimp, right? Are they cold or do they need to sit on the counter for a bit?

    • Hilah on February 2, 2013 at 7:25 pm

      Nope! They are raw. They cook in the fryer. Let them sit on the counter for a bit, though, yes.

  7. Laura on May 23, 2013 at 10:12 pm

    I love this recipe. I tried it with wheat flour (instead of white) and it turned out great. I am so happy because I’ve tried to make corn dogs in the past and always failed but these were perfect. So thank you.

    • Hilah on May 24, 2013 at 8:32 am

      Hi Laura! I’m so glad to hear it worked out this time! 🙂 Thanks for the wheat flour tip.

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