Oxmoor House
Hands-on Time
27 Mins
Total Time
47 Mins
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. 

How to Make It

Step 1

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

Step 2

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

Step 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.

Hominy Grill, Charleston, SC

Ratings & Reviews

my2boyscook's Review

August 31, 2014

carhyne's Review

October 22, 2011
These were pretty good, but not good enough to warrant all of the chopping/slicing required. I made the salsa and the cilantro sour cream, too, and they were good. I am not fast with a knife, and it took me forever to chop/slice two kinds of onions, two kinds of peppers, okra, shrimp, tomatoes, and cilantro and to juice limes. If you are a more efficient chopper (or if you have an assistant) this might be worth it, especially if you love okra. I am not sure the salsa added much to the meal, but the sour cream was good. I may use that with something else, too. I followed the recipe except that I did not have peanut oil, so I fried them in canola oil.