Shrimp Eggplant Beignets with Remoulade Sauce
Crispy, golden, and bursting with flavor, these Shrimp Eggplant Beignets with Remoulade Sauce are a mouthwatering fusion of Southern comfort and coastal flair. Tender shrimp and earthy eggplant are folded into a spiced cornmeal batter, then fried to perfection for a crunchy exterior and soft, savory center. Paired with a tangy homemade remoulade sauce, featuring Dijon mustard, capers, and a hint of hot sauce, this dish offers the perfect balance of zesty, creamy, and indulgent. Perfect for appetizers, game-day snacks, or an elegant party spread, these beignets are easy to make and utterly irresistible.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces medium shrimp, peeled and deveined
- 1 small eggplant, diced
- 1 cup all-purpose flour
- 0.25 cup cornmeal
- 1 teaspoon baking powder
- 0.25 teaspoon cayenne pepper
- 1 piece large egg
- 0.5 cup whole milk
- 2 tablespoons fresh parsley, chopped
- 3 cups canola oil (for frying)
- 0.5 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon capers, chopped
- 0.5 teaspoon paprika
- 1 clove garlic, minced
- 1 teaspoon hot sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel and devein the shrimp, then finely chop into small pieces and set aside.
Dice the eggplant into small cubes and season with 1/4 teaspoon of salt. Let it sit for 10 minutes to draw out excess moisture, then pat dry with paper towels.
In a large mixing bowl, whisk together the flour, cornmeal, baking powder, cayenne pepper, and 1/2 teaspoon of salt.
In a separate bowl, whisk together the egg and milk. Gradually add the wet mixture to the dry ingredients, stirring until a thick batter forms.
Fold the diced eggplant, chopped shrimp, and parsley into the batter until evenly combined.
Heat the canola oil in a deep pot or skillet over medium-high heat (about 350°F/175°C), ensuring there’s enough oil to fully submerge the beignets.
Using a small cookie scoop or spoon, gently drop spoonfuls of the batter into the hot oil, frying in batches to avoid overcrowding. Fry for 3-4 minutes per batch, turning occasionally, until golden brown and cooked through.
Transfer the beignets to a plate lined with paper towels to drain excess oil.
To make the remoulade sauce, whisk together the mayonnaise, Dijon mustard, lemon juice, capers, paprika, minced garlic, hot sauce, and 1/4 teaspoon each of salt and black pepper until smooth.
Serve the shrimp eggplant beignets warm with a side of the remoulade sauce for dipping.
Nutrition Facts
Calories |
8100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 812.9 g | 1042% | |
| Saturated Fat | 62.2 g | 311% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 553 mg | 184% | |
| Sodium | 3977 mg | 173% | |
| Total Carbohydrate | 172.3 g | 63% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 10.4 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 7.7 mcg | 39% | |
| Calcium | 284 mg | 22% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1100 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
