Oxmoor House Photo by: Oxmoor House

Okra-Shrimp Beignets

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. 

Southern Living SEPTEMBER 2011

  • Yield: Makes about 30
  • Hands-on: 27 Minutes
  • Total: 47 Minutes


  • 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


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.


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Okra-Shrimp Beignets Recipe