Cajun Popcorn Shrimp and Hushpuppies with Jalapeño Honey
Prep time: 
Cook time: 
Total time: 
Serves: ¾ pound shrimp and 2 dozen hushpuppies
  • 1¼ cup cornmeal
  • ¾ cup flour
  • 1 tablespoon baking powder
  • ¼ teaspoon baking powder
  • ¼ cup + 1 tablespoon sugar
  • 1 teaspoon salt
  • ¼ cup diced jalapeño
  • 2 corns on the cob
  • 2 eggs
  • 2 tablespoons butter, melted
  • 1 cup buttermilk
  • ¾ pound small shrimp, peeled and deveined
  • 1 cup panko breadcrumbs
  • 2½ teaspoons paprika
  • 2½ teaspoons garlic powder
  • 1 teaspoon salt
  • 2 teaspoons onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (or more if you like spice)
  • ½ cup flour
  • 2 eggs + 2 tablespoons flour
Jalapeño Honey
  • ¼ cup honey
  • 2 teasppons sliced jalapeno
  1. Preheat a deep pot filled up about halfway with canola oil to 375 degrees.
For the hushpuppies:
  1. Grill corn on an outdoor grill, inside on a grill pan or over a gas stove until slightly charred. Cut off the cob.
  2. In a large bowl whisk together flour, cornmeal, baking powder, baking soda and sugar. Add jalapeño and corn.
  3. In another bowl, whisk eggs, butter and buttermilk. Add to cornmeal mixture, stir just until it's combined. Do not over mix. Let the batter rest for 30 minutes.
  4. One the batter has rested, use a tablespoon to scoop the batter into the hot oil. Fry until brown on all sides. Do not overcrowd the pan. Drain on paper towels.
For the shrimp:
  1. Mix the panko, paprika, garlic powder, onion powder, salt, black pepper and cayenne in a bowl. Taste to see if it needs any more salt, cayenne or black pepper to suit your taste.
  2. In another bowl add flour and season with salt and pepper.
  3. In another bowl combine egg and water.
  4. Coat shrimp in flour, pat excess off. Dunk in egg, make sure excess comes off. Finally coat in breadcrumbs.
  5. Fry in oil until golden brown on both sides. Drain on paper towels and season with a little bit of salt and pepper.
For the honey:
  1. In a very small sauce pan, combine honey and jalapeño. Set over a medium-low heat. Cook until jalapeño has infused the honey and it's very thin. Drizzle over shrimp and hushpuppies.
Hushpuppy recipe adapted from Bon Appetit
Recipe by Cooking for Keeps at