Description
A bold twist on classic corn dogs, these savory sticks feature juicy shrimp coated in creamy Alfredo sauce, dipped in cornmeal batter, and fried to golden perfection. A fusion of fair food and comfort cuisine.
Ingredients
Scale
- 12 large cooked shrimp, peeled and deveined
- 1/2 cup Alfredo sauce (thick and creamy)
- 1/2 cup all-purpose flour (for dusting)
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 3/4 cup milk (more if needed)
- Oil for frying
- 12 wooden skewers or sticks
Instructions
- Pat shrimp dry and gently coat each with a small amount of Alfredo sauce. Freeze for 10–15 minutes to help set the coating.
- Insert a wooden stick into each shrimp.
- Dust shrimp lightly with flour to help batter adhere.
- In a bowl, mix cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk egg and milk together, then stir into the dry ingredients to form a thick batter. Add more milk if needed for consistency.
- Heat oil in a deep pot to 350°F (175°C).
- Dip each shrimp into the batter, coating completely.
- Carefully fry in batches for 2–3 minutes or until golden brown. Drain on paper towels.
- Serve hot with extra Alfredo sauce or marinara for dipping.
Notes
- Use thick Alfredo sauce so it stays on the shrimp before battering.
- Make sure shrimp are dry to avoid splattering during frying.
- For extra flavor, add grated Parmesan or Cajun seasoning to the batter.
Nutrition
- Serving Size: 1 stick
- Calories: 180
- Sugar: 2g
- Sodium: 330mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 65mg
Keywords: shrimp corn dogs, Alfredo shrimp, deep fried shrimp sticks, fair food twist, seafood appetizers