ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Okra-Shrimp Beignets

Oxmoor House
Hands-on time 27 mins
Total time 47 mins
Yield Makes about 30
This is not your ordinary beignet. A savory take on fried dough with powdered sugar, Okra-Shrimp Beignets are Lowcountry favorites fried into fritters that make for a perfect appetizer. 

Ingredients

  • Peanut oil
  • 2 cups sliced fresh okra
  • 1/2 green bell pepper, diced
  • 1/2 medium onion, diced
  • 1 large egg
  • 1/2 cup all-purpose flour
  • 1/4 cup heavy cream
  • 1 jalapeño pepper, finely chopped
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 pound unpeeled, medium-size raw shrimp (3 1/35 count), peeled and coarsely chopped
  • Fresh Tomato Salsa
  • Cilantro Sour Cream

How to Make It

  1. Pour oil to depth of 3 inches into a Dutch oven; heat to 350°.

  2. Stir together okra and next 8 ingredients in a large bowl until well blended; stir in shrimp.

  3. Drop batter by rounded tablespoonfuls into hot oil, and fry, in batches, 2 to 3 minutes on each side or until golden brown. Drain on a wire rack over paper towels. Serve with salsa and sour cream.