Shrimp Corn Dogs with Creamy Chipotle Dip
Shrimp Corn Dogs with Creamy Chipotle Dip are a seafood twist on the regular corn dog. Served with a creamy dipping sauce that complements the ‘dog’ perfectly.
Your game day menu is taken to a whole new level with this fun food. If you love fried shrimp, these will blow your mind, they are so good!
Yes, I know that a corn dog is the name given to a hot dog on a stick fried in cornmeal batter, but what else would I call these? Suggestions on a postcard or text your answers to 1234…
Food on a stick is always fun and this is a fun dish for children and grown-ups. Sweet shrimp paired with the slightly sweet corn batter and a little kick from the smokey dip, you’ll have trouble stopping at just 2 or 3.
This recipe was brought to my attention by a foodie friend who recently visited a restaurant in Austin Texas where they serve them with a honey mustard with blueberry swirl dip.
For appetizers, calculate 2 shrimp per person. For a meal, calculate 4 shrimp per person.
This is a perfect case of high-low cooking. This term I have heard a few times from the Barefoot Contessa and it’s an interesting concept. It’s when you take a high-end ingredient and apply it to a low-end dish, or vice versa. Of course her version is a little more drastic, like pairing caviar and potato chips, but you get the point.
In the case of this recipe the low being a play on a corn dog (my favorite) with the shrimp acting as the high-end part of the dish.
For a dipping sauce, I wanted something with amazing flavor and this chipotle dip has a nice little kick. When you have mixed it, taste it and if you want more heat, add more chipotle sauce.
The batter will seem thick when you make these Shrimp Corn Dogs, which helps to coat the shrimp well. The easiest way to coat the shrimp in the batter is to pour the batter into a jar, put the skewered shrimp in the batter and turn to coat. You need to move quickly from the batter to the oil because the batter wants to drip off the shrimp.
Best pan for frying
I first tried my Dutch oven but realized the sides are too high so I switched to my low-sided, braising pan. A high-sided skillet will work also. It is a little time consuming because you need to hold each one while they fry, but they only each take a couple of minutes.
I also recommend using tongs to hold the stick to keep your hands as far away from oil as possible. You can lay the entire thing in the oil, but the stick fry’s too and may burn.
The sticks I used are the ones used for candy apples that can be found on Amazon.
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- 1 1/2 cups sour cream
- 3 tablespoons lime juice
- 3 tablespoons sauce from a can of chipotles in adobo
- 3 tablespoons honey
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1 large egg, beaten
- 1/2 cup whole milk
- 48 ounces vegetable oil
- 16 large shrimp, peeled, deveined, tails removed
- To a mixing bowl, add the sour cream, lime juice, chipotle sauce, honey and salt. Mix well and refrigerate.
- To a mixing bowl, add the cornmeal, flour, salt, baking powder and sugar. Mix well. Whisk in the egg and milk until well combined. Pour the batter into a jar.
- Start at the tail end of the shrimp and thread onto a wooden skewer.
- Add the oil to a 4-quart, 11-inch braising pan or high-sided skillet. Use a candy thermometer and heat the oil to 365°F/185°C.
- Dip the skewered shrimp into the batter, turn to coat well and allow excess to drip off.
- Use a pair of tongs to hold the stick and carefully place the shrimp into the oil so it is completely submerged keeping the skewer out of the oil. Fry for 3 minutes until golden brown, drain on a paper towel. Repeat until all are done. Serve warm with the sauce.
Amount Per Serving Calories 210Total Fat 9gSaturated Fat 4gTrans Fat 0gCholesterol 37mgSodium 335mgCarbohydrates 13gFiber 0gSugar 3gProtein 24g