Recipe courtesy of St. John's Fire
Show: Eat St.
Episode: Aloha, Portland
Shrimp Corn Dogs
1 hr
1 hr
4 servings
1 hr
1 hr
4 servings


Dijon Mayo:
  • 1 cup mayonnaise 
  • 1/2 cup Dijon mustard 
  • 1 tablespoon lemon juice 
  • Pinch cayenne pepper 
  • 2 cups buttermilk 
  • 2 tablespoons oil 
  • 2 eggs 
  • 2 1/2 cups cornmeal 
  • 1 cup all-purpose flour 
  • 1/4 cup fresh parsley leaves, chopped 
  • 1 tablespoon Creole seasoning 
  • 1 teaspoon baking powder 
  • 1 teaspoon baking soda 
The Plate:
  • Oil, for frying 
  • 16 shrimp, tail on, peeled and deveined 
  • 2 cups all-purpose flour 
  • 1/2 cup cornstarch 


Special equipment: 16 bamboo skewers, 6 inches long

For the Dijon mayo: Combine the mayonnaise, mustard, lemon juice and cayenne and mix well. Set aside.

For the batter: Mix the buttermilk, oil and eggs together. Mix the cornmeal, flour, parsley, Creole seasoning, baking powder and baking soda together. Combine, adding the wet to the dry. Set aside.

For the plate: Heat oil in a deep-fryer to 350 degrees F. Skewer each shrimp through the tail towards the head. Combine the flour and cornstarch and dust over the shrimp. Next, dip the shrimp in the batter, rubbing off any excess.

Hold the shrimp by the stick, two at a time if able, and place in the oil, holding the stick until the batter starts to cook. Then let go and fry until the shrimp is cooked, about 4 minutes. Repeat with the remaining shrimp.

Serve the shrimp with the Dijon mayo dipping sauce on the side.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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