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Shrimp Beignets


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  • ½ cup finely chopped onion
  • 2 T chopped flat leaf parsley
  • 1 T finely chopped chives
  • 1 ½ tsp chopped fresh tarragon
  • 6 oz (175 g) chopped shrimp
  • 1 ½ tsp sour cream
  • 2 tsp grated lemon rind
  • pinch cayenne
  • 1 cup flour
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • 1 cup cold water
  • salt and fresh ground pepper
  • vegetable oil


Servings 24


Step 1

Combine onion, parsley, chives, tarragon, shrimp, sour cream, lemon rind, cayenne, flour, baking soda and baking powder in a bowl and stir until well incorporated. Stir in water to make a thick batter. Cover and refrigerate for 3 hours. Add ¾ inch deep vegetable oil to a deep skillet. Heat on medium heat until a cube of bread turns brown in 25 seconds. Drop by 1 T of batter at a time and fry for 1 ½ to 2 minutes or until golden and cooked through.

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