Shrimp Eggplant Beignets with Remoulade Sauce

Nutriscore Rating: 55/100

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.

Recipe Information

• Prep Time: 25 min
• Cook Time: 15 min
• Total Time: 40 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

19 items

• 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

10 steps

1. Peel and devein the shrimp, then finely chop into small pieces and set aside.

2. 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.

3. In a large mixing bowl, whisk together the flour, cornmeal, baking powder, cayenne pepper, and 1/2 teaspoon of salt.

4. 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.

5. Fold the diced eggplant, chopped shrimp, and parsley into the batter until evenly combined.

6. 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.

7. 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.

8. Transfer the beignets to a plate lined with paper towels to drain excess oil.

9. 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.

10. Serve the shrimp eggplant beignets warm with a side of the remoulade sauce for dipping.

Nutrition Facts

1 serving (386.6g)

Calories		2026
% Daily Value*
Total Fat		204.1 g	262%
	Saturated Fat	17.0 g	85%
	Polyunsaturated Fat	0.0 g
Cholesterol		119 mg	40%
Sodium		1038 mg	45%
Total Carbohydrate		39.8 g	14%
	Dietary Fiber	3.5 g	12%
	Total Sugars	3.9 g
Protein		14.7 g	29%
Vitamin D		2.0 mcg	10%
Calcium		72 mg	6%
Iron		2.3 mg	13%
Potassium		338 mg	7%

*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.

Source of Calories

Fat: 7347 cal (89.4%%)

Protein: 236 cal (2.9%%)

Carbs: 635 cal (7.7%%)