Name: Shrimp Alfredo Corn Dog Sticks Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 cup yellow cornmeal; 1 tablespoon granulated sugar; 1 teaspoon baking powder; 1 teaspoon salt; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika; 1 large egg; 1 cup buttermilk; 1 pound medium shrimp (peeled and deveined); 1/2 cup Alfredo sauce (plus more for dipping); 1/2 cup shredded mozzarella cheese; 8 wooden skewers; vegetable oil for frying

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If you’re searching for a true showstopper at your next gathering, look no further than Shrimp Alfredo Corn Dog Sticks. This playful twist on classic fair food offers an irresistible fusion of plump, tender shrimp, creamy Alfredo, gooey mozzarella, and that nostalgic golden cornmeal crust you just can’t resist. Every bite is rich, a little luxurious, and full of bold flavor. Perfect for sharing and absolutely crowd-pleasing, these sticks are just the thing to elevate your appetizer game and get everyone talking.

Shrimp Alfredo Corn Dog Sticks Recipe - Recipe Image

Ingredients You’ll Need

These Shrimp Alfredo Corn Dog Sticks come together with just a handful of simple ingredients, but each one plays an important role. Gather up everything before you start, and you’ll see how each element brings out the best in taste, texture, and color.

All-purpose flour: Forms the base of the batter, giving a light yet sturdy texture to the crispy coating.
Yellow cornmeal: Adds that familiar corndog crunch and a lovely golden color.
Granulated sugar: Just a touch for classic fairground sweetness that balances the savory flavors.
Baking powder: Helps the batter puff up around the shrimp, ensuring a fluffy, crisp finish.
Salt: Seasons both the batter and the shrimp inside for all-around good flavor.
Garlic powder: Brings just the right hint of savory depth to both the batter and the filling.
Paprika: Lends a whisper of smoky flavor and a pop of color.
Large egg: Helps bind the batter and adds a bit of richness.
Buttermilk: Makes the coating tender while adding a subtle tang that cuts through the richness.
Medium shrimp (peeled and deveined): The undisputed star of the show; sweet and succulent with every bite.
Alfredo sauce: Infuses the sticks with creamy, cheesy goodness inside and out.
Shredded mozzarella cheese: Melts with the Alfredo for a luscious, gooey surprise.
Wooden skewers: Essential for effortless dipping, eating, and pure fun.
Vegetable oil for frying: Gives these sticks their irresistible crunch.

How to Make Shrimp Alfredo Corn Dog Sticks

Step 1: Prepare and Skewer the Shrimp

Start your Shrimp Alfredo Corn Dog Sticks by patting the shrimp dry with paper towels so they crisp up beautifully rather than steam. Lightly seasoning with salt and pepper is key here. Thread 3 to 4 shrimp on each wooden skewer, pressing them together gently so they form a tight, compact stick. This not only helps with even frying, but makes for a fun and satisfying bite later.

Step 2: Add the Alfredo-Mozzarella Layer

In a small bowl, combine your Alfredo sauce and shredded mozzarella cheese. Spread a thin, generous layer of this onto the threaded shrimp—don’t be afraid to get your hands a little messy! This combo melts together as the sticks fry, creating a creamy, cheesy center that’s utterly irresistible.

Step 3: Freeze the Sticks

Laying the sauced shrimp skewers on a tray, pop them into the freezer for about 20 to 30 minutes. This quick freeze helps firm everything up, ensuring that the Alfredo and mozzarella stay nestled around the shrimp and don’t melt away while frying. It also makes battering and frying much easier and neater.

Step 4: Make the Batter

Meanwhile, whisk together the flour, cornmeal, sugar, baking powder, salt, garlic powder, and paprika in a large mixing bowl. Pour in your egg and buttermilk, then stir until you have a thick, smooth batter. Consistency is key—aim for something like a thick pancake batter that will cling to the shrimp rather than run off.

Step 5: Batter and Fry

Once your sticks are firm, heat about 3 inches of vegetable oil in a deep, heavy-bottomed pot to 350°F. Dip each shrimp skewer into the batter, turning to coat completely. Carefully and gently place the stick into the hot oil. Don’t crowd the pot! Fry just a few at a time, turning as needed, until the exterior is puffed, golden brown, and crisp (about 3 to 4 minutes). Let them drain on paper towels.

Step 6: Serve and Enjoy

Your Shrimp Alfredo Corn Dog Sticks are at their absolute best piping hot. Serve them right away with extra Alfredo sauce for dipping. Watch as everyone goes back for seconds—they’re impossible to resist!

How to Serve Shrimp Alfredo Corn Dog Sticks

Garnishes

Give your platter a touch of freshness and color with chopped parsley, a little sprinkle of smoked paprika or even a lemon wedge or two. A light zest of lemon on top adds just the right amount of brightness to cut through all that creamy, cheesy goodness.

Side Dishes

For a complete spread, pair Shrimp Alfredo Corn Dog Sticks with a crisp coleslaw, some blistered shishito peppers, or even a tangy tomato salad. The cool crunch from your sides balances the richness of the fried sticks perfectly, making for an irresistible combo.

Creative Ways to Present

If you’re entertaining, stand the sticks upright in a jar filled with kosher salt or pretty pebbles for easy grabbing. Arrange them on a wooden board, nestled around ramekins of Alfredo, spicy remoulade, or even a zesty cocktail sauce for dipping. They’re the kind of interactive, crowd-pleasing appetizer that invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

If by some miracle you have extras, store them in an airtight container in the refrigerator for up to two days. The crispy coating will soften, but you can bring it back to life in the oven or air fryer.

Freezing

To freeze, let your Shrimp Alfredo Corn Dog Sticks cool completely, then wrap individually in plastic wrap and freeze on a sheet tray before transferring to a freezer bag. They’ll keep for up to two months and are perfect for spur-of-the-moment snacks.

Reheating

No one likes a soggy stick! Reheat in a 375°F oven or an air fryer for 8-10 minutes, turning once. This will revive that signature crunch while keeping the shrimp juicy inside. Avoid microwaving if possible, as it can make the coating go limp.

FAQs

Can I use frozen shrimp for Shrimp Alfredo Corn Dog Sticks?

Absolutely, just be sure to thaw and thoroughly pat them dry before skewering so you don’t end up with excess moisture in the fry oil. Frozen shrimp work beautifully when prepared this way.

What kind of Alfredo sauce works best?

You can use your favorite jarred Alfredo sauce to save time, or make it from scratch for a really indulgent, homemade flavor. Either way, the key is to choose a sauce that’s creamy but not too watery so it clings to the shrimp and cheese.

Can these be made gluten-free?

Yes! Simply swap out the all-purpose flour for your favorite gluten-free flour blend, and double-check that your cornmeal and other ingredients are certified gluten-free.

How do I keep the batter from sliding off?

Don’t skip the freezing step. Freezing helps the Alfredo and mozzarella stay put, and making sure the batter is thick enough to evenly coat is just as important. If it seems too thin, add a little extra flour and cornmeal.

Are Shrimp Alfredo Corn Dog Sticks good for parties?

They’re absolutely perfect! These sticks are hand-held, easy to dip, and always a conversation starter. Their unique mashup of flavors and fun presentation make them a standout at any event.

Final Thoughts

If you’re ready to wow your friends and family with something totally unexpected, Shrimp Alfredo Corn Dog Sticks are the way to go. There’s nothing quite like that combination of crispy coating, juicy shrimp, and oozy Alfredo center. Trust me—one bite and you’ll want to make them again and again!

Shrimp Alfredo Corn Dog Sticks Recipe

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4.7 from 9 reviews

Author: admin
Total Time: 35 minutes
Yield: 8 sticks 1x
Diet: Non-Vegetarian

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Description

These Shrimp Alfredo Corn Dog Sticks are a delightful twist on traditional corn dogs, featuring succulent shrimp coated in a flavorful batter, fried to crispy perfection, and served with creamy Alfredo sauce for dipping. Perfect for parties or as a unique appetizer!

Ingredients

Scale

Batter:

1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon granulated sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 large egg
1 cup buttermilk

Shrimp:

1 pound medium shrimp (peeled and deveined)
1/2 cup Alfredo sauce (plus more for dipping)
1/2 cup shredded mozzarella cheese
8 wooden skewers
vegetable oil for frying

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Instructions

Prepare Shrimp: Pat shrimp dry, season with salt and pepper, thread onto skewers, spread Alfredo sauce and cheese, then freeze.
Make Batter: Combine dry ingredients, add egg and buttermilk, mix until smooth.
Fry Shrimp: Heat oil, coat shrimp in batter, fry until golden brown.
Serve: Drain on paper towels, serve warm with extra Alfredo sauce.