The secret to perfect Shrimp Beignets starts with the marinade.

Marinate the shrimp in a zesty mix of lemon juice, garlic, and Creole seasoning. Let it sit for at least 30 minutes. Trust me, this step is crucial – it’s where the magic begins.

Next up, let’s make the batter.

In a large bowl, combine the flour, cornmeal, baking powder, salt, paprika, cayenne pepper, and black pepper. Give it a good mix. In a separate bowl, whisk together the eggs and milk until smooth.

Slowly fold the wet ingredients into the dry ones. You’re aiming for a thick, rich batter here. Toss in the chopped green onions for that extra punch of flavor.

Now, for the fun part – frying!

Heat your oil in a deep skillet or fryer to 350°F (175°C).

Dip each marinated shrimp into the batter, ensuring it’s fully coated. Then, carefully lower it into the hot oil. Fry until golden brown and crispy, about 2-3 minutes per side.

Use a slotted spoon to transfer the beignets to paper towels, letting them drain off any excess oil.

Voila! Your Shrimp Beignets are ready.

Serve them up with lemon wedges and watch them disappear in no time. They’re crispy on the outside, tender on the inside, and bursting with flavor.